Chicken Alfredo Casserole

This Chicken Alfredo Casserole takes everything you love about the classic pasta dish and transforms it into a gloriously cheesy, layered masterpiece that’s guaranteed to have everyone asking for seconds.

What makes this casserole truly special is the combination of THREE different cheeses and a homemade Alfredo sauce that’s rich, creamy, and perfectly seasoned. The layers of provolone create pockets of melty goodness, while the sour cream adds an unexpected tang that elevates this dish from good to absolutely unforgettable.

Ingredients

For the Pasta Base:

• 1 pound cellentani pasta (or ziti, penne, fusilli)
• 2 cups shredded Rotisserie chicken

For the Alfredo Sauce:

• 5 tablespoons unsalted butter
• 6-8 garlic cloves, minced
• 1/3 cup all-purpose flour
• 2 cups low sodium chicken broth
• 3 cups half and half

Seasonings:

• 1 teaspoon EACH: onion powder, dried parsley, dried basil, salt
• 1/2 teaspoon EACH: dried thyme, pepper, chicken bouillon, red pepper flakes

Cheese Layers:

• 2 cups freshly grated Parmesan cheese
• 6-8 slices provolone cheese
• 1 cup sour cream
• 1 cup freshly grated mozzarella cheese

Steps

1. Cook pasta in heavily salted water for 8-10 minutes until al dente. The pasta should have a slight bite – it will continue cooking in the oven. Immediately drain and rinse with cold water to stop the cooking process.
2. Position rack in center of oven and preheat to 350°F (175°C). Grease a 9×13-inch baking dish with cooking spray or butter, ensuring complete coverage to prevent sticking.
3. For the Alfredo sauce: Melt 5 tablespoons butter over medium heat. Add garlic and cook for 30 seconds until fragrant. Whisk in flour and cook for 2 minutes to remove raw flour taste. The mixture should be light golden and smell nutty.
4. Gradually add half and half and chicken broth, whisking constantly to prevent lumps. Add all seasonings. Bring to a gentle boil, then reduce to medium-low and simmer for 5-10 minutes, stirring occasionally, until sauce coats the back of a spoon. Remove from heat and stir in Parmesan until completely melted.
5. Layer assembly: Spread half the pasta mixture in baking dish. Layer provolone slices evenly, then carefully spread sour cream (tip: dollop small amounts and connect them). Top with remaining pasta and sprinkle with mozzarella.
6. Bake uncovered at 350°F (175°C) for 25-30 minutes until bubbling around edges and cheese is melted. Let rest for 10 minutes before serving – this allows the layers to set and makes serving easier.

Smart Swaps

• Use whole wheat pasta to increase fiber content
• Replace half and half with 2% milk mixed with 1/4 cup heavy cream
• Substitute Greek yogurt for sour cream to boost protein

Make It Diabetes-Friendly

• Use Palmini noodles or zucchini noodles (reduces carbs by 75%)
• Replace half and half with unsweetened almond milk thickened with 1/4 teaspoon xanthan gum
• Use cauliflower cream sauce base (reduces carbs to 12g per serving)

Pro Tips

• Shred cheese fresh for best melting
• Let casserole rest full 10 minutes before cutting
• For make-ahead: Assemble up to 24 hours in advance, add 15 minutes to bake time if cooking from cold