Chicken Alfredo Casserole is packed with chunks of chicken, penne pasta, and a creamy, cheesy garlic Alfredo sauce- all baked together for an unforgettable meal! AN ITALIAN INSPIRED DINNER RECIPE I have a weird fascination for all things “alfredo”. I have created so many recipes that are alfredo inspired, it borderlines on the ridiculous – ha! From alfredo meatballs to alfredo tortellini, I got you covered if you are a creamy alfredo lover like! This a creamy dinner recipe that comes together in an hour (prep time and cook time) and is the ultimate comforting dinner. I find this is one of those meals that everyone loves. You just can’t go wrong with chicken and pasta in a cream sauce! FREQUENTLY ASKED QUESTIONS:  What type of chicken works best? Cooked cubed chicken breasts, shredded rotisserie chicken, or thighs work perfectly in this dish.  Can I make this casserole ahead of time? Yes, assemble the casserole without baking, cover it tightly, and refrigerate for up to 24 hours. When ready to bake, allow it to come to room temperature for 20-30 minutes and follow the baking instructions.  What should I serve with my Chicken and Pasta Alfredo Bake?  Serve with Garlic Bread, steamed veggies, Green Beans, or a simple side salad.   Can I add some vegetables to this? Absolutely! Steamed broccoli, spinach, or sautéed mushrooms are great additions that pair well with the creamy sauce.  How to store leftover Chicken Alfredo Casserole? Casserole should be stored in an airtight container in the refrigerator for up to 3 days.To Reheat: Warm individual portions in the microwave for 1-2 minutes, or reheat the entire  casserole in the oven at 350°F, covered with foil, for 20-25 minutes until heated through. I do not recommend freezing this recipe due to the creamy Alfredo sauce.  INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE) penne pasta – you can use any similar shaped pasta like rotini or bowtie pasta. chicken breasts– you can use chicken tenderloins or chicken thighs. If you want to cut down on the prep time, you can use chicken that is already cooked (like a rotisserie chicken.) jarred Alfredo sauce– if you don’t want to use jarred sauce, try making your own Homemade Alfredo Sauce. I really like Rao’s alfredo sauce when I can get it for a decent price. cream cheese– Softening it really helps you’ll end up with a creamy, smooth sauce and it blends in much easier. If you forgot to take it out for it to soften, see my tips on How to Soften Cream Cheese Quickly. whole milk– really try sticking to whole milk for the full creamy factor. Don’t use 1% or 2%, or skim milk. You won’t end up with the same result. garlic – I prefer fresh garlic but if all you have is the jarred stuff then go for it. Italian seasoning  shredded mozzarella cheese – I love the Kraft mozzarella cheese that has Philadelphia cream cheese in it. I love the way it melts. Feel free to add more cheese to your preference. grated parmesan cheese– the stuff in the green bottle works just fine here. HOW TO MAKE CHICKEN ALFREDO CASSEROLE: Preheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Cook pasta according to package directions until al dente. Drain and set aside. Heat 2 Tablespoons of olive oil in a skillet over medium heat. Add the cubed chicken to the skillet and season with salt and pepper. Cook, stirring occasionally, until golden and fully cooked. Set aside.  In a large bowl, mix Alfredo sauce, softened cream cheese, milk, garlic, Italian seasoning,  1/2 teaspoon salt, and 1/4 teaspoon black pepper until well combined. Add the cooked pasta and chicken to the sauce mixture, stirring until well coated. Stir in 1 cup mozzarella cheese and 1/2 cup parmesan cheese.  Pour the mixture into the prepared baking dish. Top with the remaining mozzarella and  parmesan cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10  minutes, until the cheese is melted and bubbly. Garnish with fresh or dried parsley, if desired.  CRAVING MORE RECIPES?  Olive Garden Chicken Alfredo Chicken Alfredo Pizza Chicken Alfredo Tortellini Meatball Alfredo Garlic Parmesan Fettuccine Alfredo Crock Pot Chicken Alfredo with Broccoli Chicken Broccoli Alfredo Crock Pot Chicken Alfredo for Two Crock Pot White Lasagna Print Chicken Alfredo Casserole All the tasty flavors you know and love of traditional Chicken Alfredo, but made in a casserole dish. Course Dinner, Main CourseCuisine American Prep Time 25 minutes minutesCook Time 35 minutes minutesTotal Time 1 hour hour Servings 8 Calories 684kcal Author Brandie @ The Country Cook Ingredients16 ounce box penne pasta2 Tablespoons olive oil3 cups cubed chicken breasts (it's ok if it is a little less than that)salt and pepper, to taste2 (15 ounce) jars alfredo sauce8 ounce block cream cheese, softened to room temperature1 cup whole milk3 cloves garlic, minced1 teaspoon Italian seasoning½ teaspoon salt¼ teaspoon black pepper2 cups shredded mozzarella cheese (divided use)1 cup grated parmesan cheese (divided use)chopped fresh parsley or dried parsley (for garnish, optional) InstructionsPreheat oven to 350°F. Spray a 9×13-inch baking dish with nonstick cooking spray. Set aside.Cook 16 ounce box penne pasta according to package directions until al dente. Drain and set aside.Heat 2 Tablespoons olive oil in a medium sized skillet over medium heat. Add 3 cups cubed chicken breasts to the skillet and season with salt and pepper, to taste. Cook, stirring occasionally, until golden and fully cooked. Set aside. In a large bowl, mix 2 (15 ounce) jars alfredo sauce, 8 ounce block cream cheese, softened to room temperature, 1 cup whole milk, 3 cloves garlic, minced, 1 teaspoon Italian seasoning, 1/2 teaspoon salt and 1/4 teaspoon black pepper, until well combined. Add the cooked penne pasta and cooked chicken to the sauce mixture, stirring until well coated. Stir in 1 cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese. Pour the mixture into the prepared baking dish. Top with the remaining one cup shredded mozzarella cheese and 1/2 cup grated parmesan cheese. Cover with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes, until the cheese is melted and bubbly.Garnish with chopped fresh parsley or dried parsley, if desired. Then serve! Notes Please refer to my FAQ’s (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions. NutritionCalories: 684kcal | Carbohydrates: 52g | Protein: 38g | Fat: 34g | Sodium: 1534mg | Fiber: 2g | Sugar: 7g