Name: Baked Chicken Alfredo Rotini Casserole Recipe
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 12 ounces rotini pasta; 2 cups cooked chicken (shredded or diced); 2 tablespoons unsalted butter; 3 cloves garlic (minced); 2 tablespoons all-purpose flour; 2 cups whole milk; 1 cup heavy cream; 1½ cups grated Parmesan cheese; 1½ cups shredded mozzarella cheese (divided); 1/2 teaspoon Italian seasoning; Salt and black pepper to taste; Chopped fresh parsley (optional, for garnish)

Jump to Recipe·Print Recipe

If you’ve ever wished you could have your favorite creamy chicken Alfredo pasta baked into the ultimate comforting one-dish dinner, then the Baked Chicken Alfredo Rotini Casserole Recipe is about to become your new obsession! Picture fork-twisty rotini in a silky, homemade Alfredo sauce, mingled with juicy chicken and a golden, bubbling blanket of melty cheese—it’s a weeknight hero and a guaranteed crowd-pleaser, perfect for anyone who craves creamy, cozy flavor with every bite.

Ingredients You’ll Need

Baked Chicken Alfredo Rotini Casserole Recipe - Recipe Image

Ingredients You’ll Need

Making this casserole is wonderfully straightforward, and every ingredient earns its spot. Each component brings a special quality to the dish, from the pasta’s perfect bite, to the cheesy topping and the creamy sauce that ties everything together. Here’s everything you’ll need and why they matter!

Rotini pasta (12 ounces): The spirals catch extra sauce for flavor in every forkful—if you don’t have rotini, penne or fusilli work great too!
Cooked chicken (2 cups, shredded or diced): Rotisserie or leftover chicken speeds up prep and soaks up all the saucy goodness.
Unsalted butter (2 tablespoons): Essential for building the rich Alfredo base—using unsalted lets you control the seasoning.
Garlic (3 cloves, minced): The aromatic base that brings big flavor and pairs beautifully with creamy cheese.
All-purpose flour (2 tablespoons): This thickens the sauce to luscious, scoopable perfection.
Whole milk (2 cups): Adds silkiness to the Alfredo, keeping things creamy but not heavy.
Heavy cream (1 cup): The secret to a rich, ultra-luxurious sauce you’ll want to eat by the spoonful.
Parmesan cheese (1½ cups, grated): Delivers salty, nutty depth to the sauce—freshly grated is best for easy melting.
Mozzarella cheese (1½ cups, shredded; divided): Melty, stretchy cheese goodness (save half for the golden top!)
Italian seasoning (1/2 teaspoon): Just enough to wake up the flavor and add familiar, herby notes.
Salt and black pepper (to taste): Essential for balancing all those rich, creamy layers.
Chopped fresh parsley (optional, for garnish): Sprinkling this at the end adds freshness and inviting color.

How to Make Baked Chicken Alfredo Rotini Casserole Recipe

Step 1: Preheat and Prep

Start by preheating your oven to 375°F, then lightly grease a 9×13-inch baking dish. Giving the casserole dish a quick spray or rub with oil ensures nothing sticks—and it makes serving a breeze!

Step 2: Cook the Pasta

Bring a big pot of salted water to a boil and cook your rotini until just al dente. The pasta will finish cooking in the oven, so you want it to have a little bite left—drain and set aside while you prepare the sauce.

Step 3: Make the Creamy Alfredo Sauce

In a large saucepan, melt the unsalted butter over medium heat. Add the minced garlic and let it sizzle until fragrant—just a minute. Sprinkle in the flour, whisking constantly to create a smooth roux that forms the base of your sauce. Gradually pour in the milk and cream, whisking diligently to avoid lumps; cook until the mixture thickens slightly, about 5 to 7 minutes.

Step 4: Add Cheese and Seasoning

Once your sauce is just starting to bubble and coat the back of a spoon, stir in the grated Parmesan, 1 cup of the shredded mozzarella, Italian seasoning, salt, and black pepper. Keep stirring until the cheese melts completely, and you have a luscious, smooth Alfredo sauce.

Step 5: Combine Pasta, Chicken, and Sauce

Add the shredded or diced chicken and the drained rotini right into the saucepan. Gently toss everything together so the pasta and chicken are evenly coated in that creamy, dreamy sauce. This step is where it all comes together!

Step 6: Assemble and Bake

Pour the entire mixture into your prepared dish. Sprinkle the remaining 1/2 cup of mozzarella evenly over the top—don’t skimp! Bake uncovered for 20 to 25 minutes, or until the cheese is bubbling and the top is beautifully golden. Let the dish rest for 5 minutes before serving so the sauce settles and scooping is easy.

How to Serve Baked Chicken Alfredo Rotini Casserole Recipe

Garnishes

For a fresh, vibrant finish, sprinkle the hot casserole with a handful of chopped parsley right before serving. It’s an optional step, but the herby brightness and pop of green really make the Baked Chicken Alfredo Rotini Casserole Recipe sing.

Side Dishes

Serve big, cheesy scoops alongside crisp, garlicky green beans or a light Italian salad for balance. A warm, crusty bread roll is a must for mopping up every last bit of creamy sauce.

Creative Ways to Present

Try dishing out the casserole into individual ramekins for a dinner party, or top each serving with a sprinkle of extra Parmesan. Add steamed broccoli or sautéed mushrooms to the baking dish for a twist—and don’t be afraid to let guests customize their plates with a little crushed red pepper or extra herbs at the table!

Make Ahead and Storage

Storing Leftovers

Let your baked casserole cool to room temperature before covering tightly with foil or transferring to an airtight container. It’ll keep in the refrigerator for up to 4 days, making the Baked Chicken Alfredo Rotini Casserole Recipe a fantastic make-ahead meal or sensational lunch for the next day.

Freezing

If you want to prepare ahead or save extras, portion the casserole into freezer-safe containers or wrap the whole (unbaked or baked) dish well. It’ll freeze nicely for 2 to 3 months. Thaw overnight in the fridge before reheating.

Reheating

To warm individual portions, use the microwave on medium power until heated through, stirring halfway for even warming. For best texture, reheat leftovers in a covered baking dish in the oven at 350°F until bubbly. A splash of milk will refresh the sauce if it’s thickened up in the fridge.

FAQs

Can I substitute another pasta for rotini?

Absolutely! While rotini’s corkscrew shape catches the creamy Alfredo perfectly, penne, fusilli, or even shells will work just as well in the Baked Chicken Alfredo Rotini Casserole Recipe. Just keep an eye on their cooking times.

Can I use leftover turkey or another protein?

You bet! Leftover turkey, ham, or even cooked sausage are all delicious swaps for chicken in this recipe. Use what you have—it’s a great way to reinvent leftovers.

Is it possible to make this recipe ahead of time?

Definitely. You can assemble the entire casserole up to a day in advance, cover it tightly, and refrigerate. When ready to bake, let it come to room temperature for about 30 minutes and add a few extra minutes to the baking time.

What’s the best way to lighten up this casserole?

To make a lighter version of the Baked Chicken Alfredo Rotini Casserole Recipe, try swapping half-and-half for the heavy cream, using reduced-fat cheese, or adding extra vegetables like steamed broccoli or spinach for bulk and nutrition without extra calories.

How can I make this dish gluten-free?

Simply choose your favorite gluten-free rotini pasta and use a 1-to-1 gluten-free flour blend for the sauce. Everything else in the Baked Chicken Alfredo Rotini Casserole Recipe is naturally gluten-free, so it’s an easy swap!

Final Thoughts

If you’re craving a dinner that feels like a warm hug, the Baked Chicken Alfredo Rotini Casserole Recipe truly never disappoints. It’s cheesy, supremely creamy, and endlessly customizable—give it a spin for your next family gathering or cozy night in, and savor every comforting forkful!

Baked Chicken Alfredo Rotini Casserole Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 5 reviews

Author: admin
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

Print Recipe

Description

Indulge in a comforting and creamy Baked Chicken Alfredo Rotini Casserole that’s perfect for a cozy family dinner. This easy-to-make dish combines tender rotini pasta, succulent chicken, and a luscious blend of cheeses in a flavorful Alfredo sauce, baked to perfection with a golden cheesy crust.

Ingredients

Scale

Main Ingredients:

12 ounces rotini pasta
2 cups cooked chicken (shredded or diced)

Alfredo Sauce:

2 tablespoons unsalted butter
3 cloves garlic (minced)
2 tablespoons all-purpose flour
2 cups whole milk
1 cup heavy cream
1½ cups grated Parmesan cheese
1½ cups shredded mozzarella cheese (divided)
1/2 teaspoon Italian seasoning
Salt and black pepper to taste
Chopped fresh parsley (optional, for garnish)

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare: Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Cook Pasta: Cook the rotini pasta until al dente, then drain and set aside.
Make Sauce: Melt butter in a saucepan, sauté garlic, whisk in flour, then gradually add milk and cream. Stir in cheeses, seasoning, salt, and pepper.
Combine: Add cooked chicken and pasta to the sauce, mix well, then transfer to the baking dish.
Bake: Top with mozzarella, bake for 20–25 minutes until bubbly and golden.
Rest and Serve: Let it rest for 5 minutes before serving. Garnish with parsley if desired.