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A close up of a casserole with Chicken noodles

Creamy Chicken Alfredo Casserole

This recipe is quick and easy, and any novice home cook can perfect it.
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Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Course: Main Course
Cuisine: Italian
Keyword: casserole, chicken, comfort food, easy, pasta alfredo, pesto, ultimate comfort food
Servings: 8 servings
Calories: 711kcal

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Equipment

  • 9 x 13 inch casserole dish

Ingredients

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    Ingredients for Creamy Chicken Alfredo Casserole

      for the Alfredo sauce

      • 4 tablespoons sweet cream butter
      • 6 cloves garlic, minced
      • 1/4 cup all-purpose flour
      • 3 1/2 cups milk I am using 2% milk
      • 1 cup chicken broth
      • 1/2 cup freshly grated Parmesan cheese
      • 1 teaspoon dried thyme
      • 1 teaspoon dried oregano
      • 1/2 teaspoon onion powder
      • 1/2 teaspoon red pepper flakes
      • 1/2 teaspoon salt
      • 1/2 teaspoon pepper

      for the casserole

      • 1 tablespoon olive oil
      • 1 6 ounce pkg fresh baby spinach, chopped
      • 3/4 cup pesto sauce, prepared or homemade
      • 1/4 cup chicken broth
      • 12 ounces uncooked penne pasta
      • 2 1/2 cups chopped rotisserie chicken
      • 1 cup shredded low-moisture part-skim mozzarella cheese
      • 6 - 8 slices provolone cheese
      • 1 cup sour cream
      • 2 tablespoons chopped fresh basil leaves
      • 1/4 teaspoon paprika

      Instructions

      Prepare the Alfredo Sauce

      • Melt 4 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes.
      • Turn heat to low then gradually whisk in milk, chicken broth, thyme, oregano, onion powder, red pepper flakes, salt and pepper.
      • Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), 5-10 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chopped chicken and remove from heat.

      Prepare the Casserole

      • Preheat the oven to 350°F.
      • Prepare a 13 x 9 inch baking dish by rubbing inside with 1 tablespoon of olive oil.
      • Cook the penne according to the package directions in a large pot of boiling water. Drain.
      • Toss together the cooked penne and the chopped spinach with the Alfredo chicken mixture.
      • Pour half of the pasta mixture into prepared baking dish and spread in an even layer. Layer pasta evenly with pesto sauce followed by an even layer of the provolone cheese followed by an even layer of sour cream. Pour remaining pasta over sour cream and spread into an even layer. Sprinkle with 1 cup mozzarella cheese.
      • Bake uncovered at 350 degrees F for 25-30 minutes or until bubbly and inside provolone is melted. Sprinkle with paprika and chopped basil and let sit 5-10 minutes before serving.

      Nutrition

      Serving: 1servings | Calories: 711kcal | Carbohydrates: 45g | Protein: 42g | Fat: 40g | Saturated Fat: 17g | Cholesterol: 136mg | Sodium: 1191mg | Potassium: 356mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1336IU | Vitamin C: 4mg | Calcium: 493mg | Iron: 1mg

      Please note that the nutrition information provided above is approximate and meant as a guideline only.