Chicken alfredo casserole is the perfect dish for those who crave creamy, cheesy, and hearty comfort food. This recipe is a family favorite that is served often. We love eating it as a family or bringing it to potlucks. It's always a favorite and easy to make substitutions for any dietary needs or preferences.
Making Chicken Alfredo Casserole
This has been a classic recipe on our website for years! It makes about 12 servings and I've served it at a variety of events and functions including:
- Group events
- Family events
- Weeknight meal for the family
- New baby or sick meals
- New neighbor meals
This particular recipe today is NOT 5 ingredients or less but has been in the family for years. If you're looking for some other comfort food classics for your family or any of the above events, you could try some of our casseroles in our 5 ingredient casserole list. You'll find plenty of new recipes to try!
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Ingredients
The ingredient list is so simple for this meal! All you need is:
- Fettucine or spaghetti noodles
- Cooked, diced chicken
- Chicken broth
- Whipping cream
- Parmesan cheese
- Butter
- Flour
- Pepper
Please note that this recipe is NOT one of our usual 5 ingredient or less recipes. Make sure to check out our huge list of 5 ingredient or less casserole recipes!
Instructions
- Cook noodles according to package directions. Drain and set aside.
- In a large saucepan, melt the butter. Whisk in the flour and seasonings. Cook over low heat stirring constantly until the mixture becomes smooth and bubbly. Remove from heat. Stir in broth and cream.
- Return to heat, turn heat up to medium and continue stirring constantly until mixture comes to a boil. Boil for one minute. Turn heat off, stir in chicken and noodles.
- Pour the mixture into a lightly greased 9x13 or 11x14 inch pan. Sprinkle parmesan cheese evenly over the top of the casserole. Bake casserole at 350 degrees for approximately 10-15 minutes, or until the center is bubbly and cheese on the top is lightly browned.
- Fast option: If the casserole is still warm, I'll just put the casserole under the broiler for a couple of minutes until the cheese on top is browned.
Substitutions
It's very simple to make this casserole for a variety of different dietary preferences or needs!
- Gluten free chicken casserole: Substitute gluten free fettucine noodles. You will also want to use a gluten free flour.
- Dairy free: To make this recipe dairy free you will want to substitute dairy free heavy whipping cream, dairy free butter, and dairy free parmesan cheese.
- Vegan chicken casserole: To make your casserole vegan, omit the chicken or use plant based chicken breasts and use plant based butter, plant based heavy whipping cream, and plant based parmesan cheese. You will also want to use vegetable broth instead of chicken broth.
Tips
- Use grated parmesan: Grated parmesan adds a nice crispy crust on the top of the casserole.
- While diced chicken breasts are classic, you can substitute with shredded rotisserie chicken, turkey, or even shrimp for a twist. You can also substituted chopped vegan chicken breasts.
- Since the casserole will bake in the oven, cooking the pasta to al dente ensures it won’t become mushy.
- Enhance the casserole with cooked broccoli, spinach, or mushrooms for added flavor and nutrients.
Storing
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Reheating
You can reheat your chicken alfredo casserole by reheating it in the oven at 350°F (175°C), covered with foil, until heated through. Add a splash of milk or cream if needed to restore its creamy consistency.
FAQ
Yes! While fettuccine and spaghetti work well, you can substitute with any pasta shape you prefer.
You can substitute with half-and-half or whole milk. We have even used part heavy whipping cream and 2% milk when we've been in a bind and it works great!
Absolutely. Assemble the casserole but do not bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze for up to 3 months. Thaw overnight in the refrigerator before baking. Please note that it might change the texture of the casserole as cream based products may separate slightly when frozen.
Chicken Alfredo Casserole
Equipment
- 9x13 inch pan
- saucepan
Ingredients
- 13 ounces uncooked fettucine or spaghetti noodles
- ½ cup butter
- ½ cup flour
- 1-2 teaspoons pepper
- 2 cups chicken broth
- 2 cups heavy whipping cream
- 3-4 cups cooked, diced chicken breasts
- 1 cup shredded parmesan cheese
Instructions
- Cook noodles according to package directions. Cook for 1-2 minutes less than package states for al dente noodles. Drain and set aside.
- Melt butter in a large saucepan.
- Whisk in flour and seasonings. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly.
- Remove from heat.
- Stir in broth and cream.
- Return to medium heat and cook, stirring constantly, until the mixture boils.
- Boil for 1 minute.
- Remove from heat and stir in cooked chicken and noodles.
- Pour the mixture into a lightly greased 9x13 or 11x14 inch pan.
- Sprinkle evenly with parmesan cheese.
- Bake at 350°F (175°C) for 10-15 minutes, or until the center is bubbly and the cheese on top is lightly browned.
- Fast Option: If the casserole is still warm, you can broil it for a couple of minutes to brown the cheese.
Notes
Nutrition
I was selected for this opportunity as a member of Clever Girls and the content and opinions expressed here are all my own. Post contains affiliate links.
Lili
Delicious! Turns out perfect everytime!