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Creamy Chicken Alfredo Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 147 reviews
  • Author: Lisa
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 50 minutes
  • Yield: 4 servings 1x
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American

Description

This Creamy Chicken Alfredo Casserole is a comforting and flavorful baked pasta dish featuring tender rotisserie chicken, fresh spinach tossed in pesto, and a rich Alfredo sauce. Layers of penne pasta, chicken, and spinach are baked together and topped with mozzarella cheese, fresh basil, and a sprinkle of paprika for a crowd-pleasing meal perfect for weeknight dinners or special occasions.

Ingredients

Scale

Vegetables & Herbs

  • 1 (6-oz.) package fresh baby spinach, chopped
  • 2 Tbsp. thinly sliced fresh basil

Sauces & Broth

  • 1/3 cup refrigerated pesto sauce
  • 1 (15-oz.) jar Alfredo sauce
  • 1/4 cup chicken broth

Pasta & Protein

  • 12 oz. uncooked penne pasta, cooked according to package directions
  • 2 1/2 cups chopped rotisserie chicken

Cheese & Spices

  • 4 oz. pre-shredded low-moisture part-skim mozzarella cheese (about 1 cup)
  • 1/4 tsp. paprika

Instructions

  1. Combine spinach and pesto: Preheat your oven to 375°F (190°C). In a medium bowl, toss together the chopped fresh baby spinach and the refrigerated pesto sauce until the spinach is evenly coated. This mixture will add a fresh, herby flavor to the casserole layers.
  2. Assemble casserole base: In another bowl, stir together the Alfredo sauce and chicken broth to create a creamy base. Lightly grease an 11- x 7-inch baking dish with cooking spray or butter. Spread one-third of the Alfredo mixture (about 1/2 cup) evenly over the bottom of the dish. Then, layer half of the spinach and pesto mixture on top of the Alfredo base.
  3. Add pasta and chicken layers: In a large bowl, combine the cooked penne pasta, chopped rotisserie chicken, and the remaining Alfredo sauce mixture. Stir well to coat the pasta and chicken. Spoon half of this chicken and pasta mixture over the spinach layer in the casserole dish, spreading evenly.
  4. Repeat layers: Repeat the layering process once more by adding the remaining spinach mixture on top of the chicken layer, followed by the remaining chicken and pasta mixture. Smooth the top layer evenly in the dish.
  5. Bake the casserole: Place the casserole in the preheated oven and bake for 30 minutes. After baking, carefully remove the dish and sprinkle the shredded mozzarella cheese evenly over the top.
  6. Finish baking and garnish: Return the casserole to the oven and bake for an additional 5 minutes, or until the cheese is melted, hot, and bubbly. Once out of the oven, sprinkle the top with fresh basil and a light dusting of paprika for color and flavor. Let it cool slightly before serving.

Notes

  • You can substitute rotisserie chicken with cooked chicken breasts or thighs for a homemade option.
  • Use gluten-free pasta to make this casserole gluten-free.
  • Leftovers can be stored covered in the refrigerator for up to 3 days and reheated in the oven or microwave.
  • For extra creaminess, add a splash of heavy cream to the Alfredo sauce mixture.
  • Freshly grated Parmesan cheese can be added on top before the mozzarella for added flavor.

Nutrition

  • Serving Size: 1/4 casserole (about 1.5 cups)
  • Calories: 480
  • Sugar: 3g
  • Sodium: 710mg
  • Fat: 16g
  • Saturated Fat: 7g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 45g
  • Fiber: 3g
  • Protein: 38g
  • Cholesterol: 95mg

Find it online: https://yumyy.com/creamy-chicken-alfredo-casserole-recipe/