Chicken Alfredo Casserole
A comforting and creamy Chicken Alfredo Casserole that's quick to assemble and perfect for family dinners or potlucks.
Ingredients
Main ingredients
- 3 cups cooked rotini pasta A twisty shape that holds the sauce perfectly; gluten-free pasta works too.
- 2 cups cooked chicken, shredded Use leftover chicken or a store-bought rotisserie for ease.
- 2 cups broccoli florets Feel free to swap with spinach.
- 4 cups heavy cream Substitute with half-and-half for a lighter version.
- 1 cup grated Parmesan cheese Pecorino Romano works well too.
- 1 teaspoon garlic powder To enhance the savory goodness.
- to taste salt and pepper Essential for balancing flavors.
- ½ teaspoon Italian seasoning A pinch of herbs can boost the flavor profile.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine cooked rotini, shredded chicken, and broccoli. Mix them gently.
- In another bowl, whisk together the heavy cream, garlic powder, salt, pepper, and Italian seasoning.
- Pour the creamy mixture over the pasta and chicken, tossing it all together until every piece is coated.
- Fold in half of the grated Parmesan cheese and reserve the other half for topping.
- Transfer the mixture into a greased 9×13-inch baking dish, spreading it evenly.
- Sprinkle the remaining Parmesan cheese generously on top.
- Bake in the preheated oven for about 25-30 minutes, or until bubbly and golden.
- Allow it to cool for a few minutes before serving.
Notes
You can add vegetables like bell peppers or mushrooms, spice it with cayenne pepper, or replace chicken with shrimp or tofu. This casserole can be paired with a side salad or warm garlic bread.