Easy Chicken Alfredo Pasta Casserole Recipe

The Magic of Roasted Garlic

Let’s start with the garlic. Roasting it makes it sweet and soft. It loses that sharp bite. It becomes like a gentle, flavorful paste.

I love squeezing the warm cloves from their skins. It feels so satisfying. Doesn’t that smell amazing? It fills your whole kitchen with a cozy smell. This step matters because it gives our casserole a deep, rich flavor you just can’t get from a jar.

A Sauce from the Heart

Making the sauce is my favorite part. You melt the butter and whisk in the flour. This makes a simple paste called a roux. It’s the secret to a thick, creamy sauce.

Then you add the cream and stock. The first time I did this, I was so nervous. I thought I would mess it up. But it came out perfectly. I still laugh at that. What’s a recipe that made you nervous to try for the first time?

Bringing It All Together

Now for the fun part. You mix the sauce with the pasta and chicken. I like using a rotisserie chicken from the store. It makes everything so much easier on a busy night.

Stir in that parmesan and most of the mozzarella. Seeing everything come together is so nice. This matters because cooking a meal for your family is a way of showing you care. It’s a warm hug in a baking dish.

A Cheesy, Bubbly Finish

Pour everything into your dish. Then, sprinkle the rest of the mozzarella on top. This is what makes the golden, bubbly crust we all love.

While it bakes, the smells get even better. Fun fact: The word casserole comes from a French word for saucepan. It’s true! Do you prefer the crispy cheese edges or the gooey middle part? I can never decide.

Why This Meal is Special

This casserole is more than just food. It’s about sharing. It’s a whole meal in one dish. That means less washing up for everyone after dinner.

It’s also a great way to get everyone to the table. The cheesy smell is like a dinner bell. What’s the one smell that always makes your family come running? For me, it’s roasting garlic and baking cheese. It feels like home.

Ingredients:

Ingredient	Amount	Notes
Garlic	1 head	Roasted
Olive oil	1 teaspoon	For roasting garlic
Cavatappi pasta	1 pound (16 ounces)	Cooked al dente
Salted butter	6 tablespoons
All-purpose flour	⅓ cup
Heavy cream	3 cups
Chicken stock	2 cups
Salt	2 teaspoons	Plus more to taste
Freshly ground black pepper	½ teaspoon	Plus more to taste
Onion powder	1 teaspoon
Fresh parsley	2 teaspoons	Minced
Basil	2 teaspoons
Parmesan cheese	1 cup	Freshly grated
Rotisserie chicken	3 cups	Shredded
Mozzarella cheese	2 cups	Freshly grated, divided

My Cozy Chicken Alfredo Casserole

Oh, this recipe brings back such good memories. My grandson, Leo, asked me to teach him this one. He said it’s his favorite “cozy food.” Doesn’t that just warm your heart? We spent a whole afternoon in my kitchen, laughing and getting flour everywhere. I still laugh at that. This casserole is like a big, cheesy hug on a plate. It’s perfect for sharing with the people you love.

Now, let’s get our hands busy. First, we need to tame that garlic. Roasting it makes it sweet and soft, not sharp at all. It’s the secret magic in this dish. (My hard-learned tip: Let the garlic cool before you squeeze it. Those little cloves get very hot!) Are you ready? Let’s begin.

• Step 1: First, let’s roast our garlic. Heat your oven to 400°F. Take a whole head of garlic. Peel off the papery skin on the outside. Now, slice off the very top of the head. This lets the yummy goodness out. Drizzle it with a little olive oil. Wrap it up in a little foil packet. Pop it in the oven for about 40 minutes. Your kitchen will start to smell amazing.
• Step 2: When the garlic is done, turn the oven down to 350°F. Grease a 9×13-inch baking dish. Now, let’s make our sauce. Melt the butter in a big skillet. Whisk in the flour and cook it for a minute. It will look a little pasty. This is what makes our sauce nice and thick later on.
• Step 3: Slowly pour in the heavy cream and chicken stock. Add all your spices and that wonderful roasted garlic. Let it come to a gentle bubble. Then, let it simmer for a few minutes. You’ll see it start to thicken up. Stir it so it doesn’t stick. This is when the magic really happens.
• Step 4: Take the skillet off the heat. Stir in the Parmesan cheese until it melts. It gets so creamy. Now, add in your cooked pasta, the shredded chicken, and one cup of the mozzarella. Mix it all together until everything is friends. I love this part. It all comes together so nicely.
• Step 5: Pour everything into your greased baking dish. Sprinkle the rest of the mozzarella cheese on top. Now, into the oven it goes! Bake it for 20-25 minutes. You want the cheese to be melted and bubbly. Let it sit for a few minutes before you serve it. This keeps it from being too runny.

What’s your favorite “cozy food” to make? Share below!

Cook Time: 1 hour 10 minutes
Total Time: 1 hour 30 minutes
Yield: 6 servings
Category: Dinner, Casserole

Three Fun Twists to Try

This recipe is like a good friend. It’s happy to change things up! You can make it a little different every time. Here are some of my favorite ways to play with it. Leo loves the broccoli version. It makes me feel good when he eats his greens.

• Broccoli & Bacon Boost. Add a few cups of small broccoli florets with the pasta. Then, top the casserole with crunchy cooked bacon bits. It adds a nice little crunch.
• Sun-Dried Tomato Swirl. Chop up some sun-dried tomatoes. Stir them in with the chicken. They give a lovely sweet and tangy flavor. It makes the whole dish feel fancy.
• Everything-But-The-Chicken. Leave out the chicken for a vegetarian meal. Add in sliced mushrooms and a handful of fresh spinach instead. It’s just as comforting and delicious.

Which one would you try first? Comment below!

How to Serve Your Masterpiece

Now, a meal isn’t complete without its friends on the plate. This casserole is rich and creamy. So I like to serve it with something fresh and crisp. A simple green salad with a tangy vinaigrette is perfect. It cuts through the richness. Some garlic bread is also wonderful for soaking up any extra sauce.

What should we drink with it? For the grown-ups, a nice glass of Chardonnay pairs beautifully. Its crispness balances the creamy pasta. For everyone else, a chilled glass of sparkling apple cider is just the thing. It feels like a celebration. Which would you choose tonight?

Keeping Your Casserole Cozy

Let’s talk about keeping your casserole tasty for later. First, let it cool completely. Then cover the dish tightly. It will be happy in your fridge for about three days.

You can also freeze it for a future busy night. I use an aluminum pan with a lid. This way, I don’t tie up my good dish. Just thaw it in the fridge overnight before reheating.

To reheat, warm it in a 350°F oven. Cover it with foil so the cheese doesn’t dry out. I learned this the hard way with my first casserole. The top was a little sad and crispy.

Batch cooking like this saves you time. It also gives you a ready-made hug on a tough day. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Casserole Troubles

Is your sauce too thin? Let it simmer a bit longer. The flour and butter need time to thicken the cream. A thicker sauce coats the pasta perfectly.

Does your pasta seem mushy? Always cook it just to al dente. It will finish cooking in the oven. I remember when I overcooked the pasta. The whole dish was a bit soft.

Is the flavor a little bland? Do not be shy with the salt and pepper. Taste your sauce before you add the pasta. Getting the seasoning right makes all the difference. It turns good food into great food.

Solving these small problems builds your cooking confidence. You learn by doing. Which of these problems have you run into before?

Your Casserole Questions, Answered

Q: Can I make this gluten-free? A: Yes! Just use your favorite gluten-free flour and pasta. It works wonderfully.

Q: Can I prepare it ahead? A: Absolutely. Assemble the casserole and keep it chilled. Bake it when you are ready.

Q: What if I don’t have cavatappi? A: Penne or rotini are fine swaps. Use what you have in your pantry.

Q: Can I make a smaller portion? A: Of course. Just cut all the ingredients in half. Use an 8×8 inch baking dish.

Q: Is the roasted garlic optional? A: It adds a sweet, deep flavor. But you can use a little garlic powder instead. Which tip will you try first?

From My Kitchen to Yours

I hope this recipe brings joy to your table. It is a favorite in my home. My grandkids always ask for seconds.

*Fun fact: The word “casserole” comes from a French word for “saucepan.”* I love sharing these little bits of kitchen history.

I would love to see your creation. Sharing food is a way of sharing love. Have you tried this recipe? Tag us on Pinterest!

Happy cooking! —Fiona Brooks.