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Alfredo Sauce Casserole

This baked Alfredo casserole turns the classic pasta dish into a crowd-feeding oven bake with chicken, broccoli, and a golden breadcrumb crust. It also freezes well, making it a practical option for meal prep or for cooking ahead of a dinner party.

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Alfredo Sauce Casserole

A baked pasta casserole with Alfredo sauce, chicken, broccoli, and mozzarella topped with a golden breadcrumb crust.

Prep20 minutes
Cook40 minutes
Total60 minutes
Serves8 servings

Ingredients

  • 1 pound penne or ziti, cooked al dente
  • 2 cups cooked chicken, shredded
  • 2 cups broccoli florets, blanched
  • 1/2 cup unsalted butter
  • 4 cloves garlic, minced
  • 3 cups heavy cream
  • 2 cups Parmesan cheese, grated
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup panko breadcrumbs
  • 2 tablespoons butter, melted (for the topping)
  • 2 tablespoons Parmesan, for the topping

Instructions

  1. Heat oven to 375 degrees F. Grease a 9x13 inch baking dish.
  2. Make the Alfredo sauce: melt butter over medium heat, cook garlic 1 minute, add cream and simmer 4 minutes, whisk in Parmesan until smooth, season. The sauce should be slightly thinner than usual since it will thicken in the oven.
  3. Combine the cooked pasta, chicken, and broccoli in a large bowl.
  4. Pour about two thirds of the Alfredo sauce over the mixture and stir to coat.
  5. Transfer to the prepared baking dish.
  6. Pour the remaining sauce evenly over the top.
  7. Scatter the mozzarella over the sauce.
  8. Mix the panko, melted butter, and 2 tablespoons Parmesan together and sprinkle over the mozzarella.
  9. Bake uncovered for 25 to 30 minutes, until bubbling and the breadcrumbs are golden.
  10. Let rest for 5 minutes before serving.

Notes

Make the Alfredo sauce a little thinner than you would for pasta, since it thickens significantly during baking as it absorbs into the pasta.
Do not overcook the pasta before baking. Al dente is important here since the pasta continues cooking in the oven.

Why This Works as a Casserole

The structure of a casserole, combined with the cream cheese-free Alfredo base, actually makes this dish more forgiving than stovetop Alfredo. Once in the oven, the sauce absorbs slowly into the pasta and melds with the mozzarella, giving the finished dish a cohesive, creamy texture all the way through rather than just a sauce sitting on top.

The Breadcrumb Topping

Panko breadcrumbs mixed with a little melted butter and Parmesan add the textural contrast that separates this from just being a baked pasta. The crumbs toast in the oven while the cheese bubbles underneath, giving you a crispy crust over a creamy interior.

Make It Your Own

The protein and vegetable in this recipe are flexible. Shrimp, cooked sausage, or no meat at all all work. For the sauce itself, the cream cheese version holds up especially well in a casserole since it is more stable under prolonged oven heat than cream alone.

Storage and Reheating

Store leftovers in a sealed container in the fridge for up to 3 days. Reheat covered at 350 degrees for 15 to 20 minutes, or individual portions in the microwave with a splash of cream or milk stirred in.

Can I make this casserole ahead of time?

Yes, assemble it up to a day ahead, cover, and refrigerate. Add 10 to 15 minutes to the baking time if cooking from cold.

Can I freeze this casserole?

Yes. Assemble, cover tightly, and freeze before baking for up to 2 months. Thaw overnight in the fridge, then bake as directed adding 15 to 20 minutes.

What vegetables work in Alfredo casserole?

Broccoli, peas, spinach, asparagus, and sun dried tomatoes all work well. Avoid vegetables with very high water content like zucchini, which can make the casserole watery.