Save to Pinterest My daughter wandered into the kitchen on a Thursday night asking what was for dinner, and I realized I had leftover rotisserie chicken, a box of penne, and cream that needed using. I tossed it all into a casserole dish with some cheese, and by the time it came out of the oven, bubbling and golden, she'd called it her new favorite. Sometimes the best recipes aren't planned, they're just what happens when you trust your pantry and turn on the oven.
I made this for my book club once, doubling the recipe and adding spinach because someone mentioned wanting more greens. They scraped the dish clean and three people texted me the next day asking for the recipe. It's become my go-to when I need to feed a group without spending the whole evening in the kitchen, and it always leaves people happier than when they arrived.
Ingredients
- Penne or ziti pasta: These shapes hold the creamy sauce in their ridges and tubes, making every bite satisfying, and cooking them just to al dente keeps them from turning mushy in the oven.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut here, already seasoned and tender, but any cooked chicken you have on hand works beautifully.
- Unsalted butter: It lets you control the salt level in the sauce, and melting it with garlic creates the aromatic base that makes the whole dish smell like comfort.
- Garlic: Fresh cloves are worth the minute it takes to mince them, their sharpness softens into sweetness as they cook in the butter.
- Heavy cream: This is what makes the sauce luxuriously silky and thick enough to coat the pasta without pooling at the bottom of the dish.
- Freshly grated Parmesan cheese: Pre-grated never melts the same way, the fresh stuff turns the cream into a smooth, glossy Alfredo that clings to everything.
- Salt, black pepper, and nutmeg: Just a pinch of nutmeg adds a subtle warmth that makes people wonder what the secret is, and freshly cracked pepper gives it a little bite.
- Shredded mozzarella cheese: It melts into gooey, golden perfection on top, creating those irresistible browned spots that make casseroles so satisfying.
- Fresh parsley: A sprinkle at the end adds a pop of color and a hint of freshness that brightens up all that richness.
Instructions
- Get the oven ready:
- Preheat your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. This step sets you up for an easy cleanup later.
- Cook the pasta:
- Boil the penne in salted water until it's just shy of fully cooked, about a minute less than the package says. It'll finish cooking in the oven and soak up all that creamy sauce.
- Start the Alfredo sauce:
- Melt the butter in a saucepan over medium heat, then add the garlic and let it sizzle for about a minute until your kitchen smells amazing. Don't let it brown or it'll taste bitter.
- Build the creaminess:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in the Parmesan, salt, pepper, and nutmeg until the cheese melts into a smooth, velvety sauce. Taste it now and adjust the seasoning if you need to.
- Combine everything:
- Add the cooked chicken and drained pasta to the sauce, stirring until every piece is coated. The pasta should look glossy and rich.
- Assemble the casserole:
- Pour the whole mixture into your prepared baking dish and spread it evenly, then scatter the mozzarella over the top. Make sure it covers everything so you get cheese in every bite.
- Bake it:
- Slide the dish into the oven and bake for 25 to 30 minutes, until the cheese is bubbling and turning golden brown in spots. The smell will tell you when it's ready.
- Rest and serve:
- Let it sit for five minutes before serving so the sauce thickens up a bit and doesn't run everywhere. Sprinkle with parsley if you want it to look as good as it tastes.
Save to Pinterest One winter evening, my neighbor brought over a salad to pair with this casserole, and we ended up sitting at the table long after the kids ran off to play. The warmth of the dish, the easy conversation, it reminded me that food isn't just about eating, it's about the moments that happen around it. That night, this recipe became more than dinner, it became a reason to slow down and enjoy the company.
Making It Your Own
I've tucked steamed broccoli into this casserole more times than I can count, and it adds a pop of green and a bit of texture without changing the creamy comfort of the dish. Spinach works too, just wilt it in the sauce before adding the pasta. Mushrooms are another favorite, sauté them with the garlic and they bring an earthy richness that makes the whole thing feel a little fancier. The base is forgiving, so don't be afraid to sneak in whatever vegetables need using up.
Storing and Reheating
Leftovers keep in the fridge for up to three days in an airtight container, and they reheat beautifully in the microwave with a splash of milk to loosen the sauce. I've also frozen this before baking, wrapped tightly in foil, and it went straight from freezer to oven with an extra ten minutes of baking time. It's one of those dishes that tastes just as good the next day, sometimes even better once the flavors have had time to settle in together.
Serving Suggestions
A crisp green salad with a tangy vinaigrette cuts through the richness perfectly, and garlic bread on the side is never a bad idea when there's sauce involved. I've served this with roasted asparagus in the spring and it felt lighter, almost elegant. A glass of Chardonnay or even a sparkling water with lemon makes it feel like a meal worth sitting down for.
- Pair it with a simple arugula salad dressed with lemon and olive oil for balance.
- Garlic bread or a warm baguette is perfect for mopping up every last bit of sauce.
- Roasted vegetables like zucchini or bell peppers add color and a slight char that contrasts beautifully with the creamy pasta.
Save to Pinterest This casserole has earned its spot in my regular rotation because it's dependable, delicious, and always makes people happy. I hope it becomes one of those recipes you reach for when you need comfort, convenience, and something that feels like home.
Recipe FAQs
- → Can I use frozen chicken for this dish?
Yes, you can use frozen chicken. Thaw it completely before cooking and dicing. Alternatively, rotisserie chicken is a convenient shortcut that adds great flavor.
- → What pasta shapes work best?
Penne and ziti are ideal choices because their tubes trap the creamy sauce. You can also use rigatoni or fettuccine for a slightly different texture.
- → How do I make this lighter?
Substitute half-and-half for heavy cream to reduce fat content. You can also add steamed vegetables like broccoli or spinach to bulk up the dish with fewer calories.
- → Can I prepare this ahead of time?
Absolutely. Assemble the casserole up to 24 hours in advance, cover it, and refrigerate. Bake directly from the cold state, adding 5-10 minutes to the cooking time.
- → What should I serve alongside this casserole?
A crisp green salad with vinaigrette and crusty bread are classic pairings. A dry Chardonnay or Pinot Grigio complements the creamy flavors beautifully.
- → How do I know when the casserole is done baking?
The cheese topping should be bubbling around the edges and golden brown on top. The filling should be hot throughout. Let it rest 5 minutes before serving for easier portioning.