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Freshly baked cheesy chicken alfredo casserole in a rectangular white ceramic baking dish with a thick, gooey crust of melted mozzarella and heavy golden-brown blistering.

The Ultimate Cheesy Chicken Alfredo Casserole Experience

This Cheesy Chicken Alfredo Casserole features al dente penne and seared chicken smothered in a glossy cream sauce, topped with a heavily blistered, golden-brown mozzarella crust.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 people
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb dried penne pasta 450g, cooked 1 minute shy of al dente
  • 1.5 lbs boneless skinless chicken breasts 680g, cut into thick chunks
  • 2 tbsp olive oil 30ml
  • 1 tsp kosher salt 5g, plus more to taste
  • 0.5 tsp black pepper 2.5g
  • 0.5 cup unsalted butter 113g
  • 4 cloves fresh garlic minced
  • 2 cups heavy cream 480ml
  • 1.5 cups grated parmesan cheese 150g, divided
  • 2 cups shredded mozzarella cheese 200g, whole milk preferred
  • 2 tbsp fresh green parsley 5g, finely minced

Equipment

  • 1 Heavy-Bottomed Skillet Essential for searing the chicken chunks.
  • 1 9x13-inch Ceramic Baking Dish Creates optimal heat distribution for the broiled crust.

Method
 

Preparation and Searing
  1. Bring a large pot of salted water to a boil. Cook the penne pasta exactly 1 minute shy of the package directions. Drain and set aside.
  2. Heat the olive oil in a large skillet over medium-high heat. Season the chicken chunks with salt and pepper, then sear in a single layer for 3-4 minutes until a dark golden-brown crust forms. Flip, cook for 3 more minutes, and set aside.
Sauce and Assembly
  1. In the same skillet over medium heat, melt the butter. Sauté the minced garlic for 30 seconds. Whisk in the heavy cream and simmer for 3-4 minutes. Whisk in 1 cup of the parmesan cheese until perfectly smooth and glossy.
  2. Toss the al dente penne and seared chicken together in a 9x13-inch baking dish. Pour the alfredo sauce over the top and mix well. Top with the mozzarella and remaining 1/2 cup of parmesan cheese. Broil on high for 3-5 minutes until heavy golden-brown blistering and crispy charred edges appear. Garnish with minced parsley before serving.

Notes

Grate your own cheese from a block to ensure the cream sauce remains glossy and doesn't become grainy.
Do not walk away from the broiler; the cheese crust can burn very quickly.
Let the casserole rest for 5-10 minutes before serving so the sauce can thicken slightly.