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)
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.
Notes
- You can use rotisserie chicken for a quick shortcut.
- Add steamed broccoli or sautéed mushrooms for extra veggies.
- Substitute penne or fusilli if rotini isn’t available.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 generous scoop
- Calories: 540
- Sugar: 4g
- Sodium: 490mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 115mg
