There’s something irresistible about digging into a bubbling casserole on a cozy evening, and Baked Chicken Alfredo Rotini Casserole is one of those dishes that never lets you down. Creamy Alfredo sauce hugs perfectly twirled rotini, all wrapped around juicy chicken and blanketed with gooey, golden cheese. Whether it’s a crowd-pleasing weeknight dinner or a dish to impress your friends at a potluck, this casserole nails the comfort food factor every single time. You get the rich flavor and satisfying heartiness of a homemade meal, with just enough shortcuts to keep prep ultra-manageable.
Ingredients You’ll Need
Let’s talk about the essentials! The beauty of Baked Chicken Alfredo Rotini Casserole is that the ingredient list is both simple and mighty. Each component adds its own unique flair—whether it’s a pop of herby goodness or a creamy boost that marries all the flavors together. Here’s what you’ll need to make this casserole perfection happen:
- Rotini pasta (12 oz): This spiral-shaped pasta traps all the creamy sauce in its curls for the best bite.
- Olive oil (2 tablespoons): Adds just the right amount of richness and helps heat everything together.
- Cooked and shredded chicken breast (3 cups): Juicy, lean protein that turns this into a satisfying main dish—rotisserie chicken or leftovers work perfectly.
- Alfredo sauce (3 cups): Store-bought or homemade, it’s the foundation of all that luscious, creamy flavor.
- Ricotta cheese (1 cup): This adds a pillowy creaminess and pairs beautifully with the other cheeses.
- Grated Parmesan cheese (1/2 cup): For a salty, nutty kick that anchors the sauce.
- Garlic powder (1 teaspoon): Offers a mellow, aromatic undertone—don’t skip this!
- Italian seasoning (1 teaspoon): Brings a fragrant, herby note that ties everything together.
- Salt and black pepper to taste: Essential for amplifying all the other flavors, so taste as you go.
- Shredded mozzarella cheese (2 cups): The ultimate melty topping—expect those beautiful cheese pulls!
- Chopped fresh parsley (optional): A sprinkle adds fresh color and a subtle pop of flavor at the end.
How to Make Baked Chicken Alfredo Rotini Casserole
Step 1: Cook the Pasta
Start by bringing a large pot of salted water to a rolling boil, and drop in your rotini. Cook it until just al dente, which means it still has a tiny bit of bite—remember, it’ll keep cooking in the oven. Drain the pasta and set it aside while you prep the creamy filling.
Step 2: Prepare the Chicken Mixture
Grab a large skillet and heat the olive oil over medium heat. Toss in your shredded chicken, letting it get warm and slightly golden. Stir in the Alfredo sauce, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, and a sprinkle of salt and pepper. Stir everything together and let it heat gently for about 3–4 minutes, just until the mixture is smooth and well-blended.
Step 3: Combine Pasta and Sauce
Add your drained rotini straight into the skillet with that creamy, cheesy chicken mixture. Use a large spoon or spatula to gently fold everything together, making sure every pasta twist is beautifully coated with sauce.
Step 4: Assemble and Top
Lightly grease a 9×13-inch baking dish, then transfer your pasta and chicken mixture into it, spreading everything out in an even layer. Now for the grand finale: sprinkle that glorious pile of shredded mozzarella over the top, covering every inch for ultimate cheesiness.
Step 5: Bake to Golden Perfection
Slide your dish into a preheated 375°F (190°C) oven and bake for 20–25 minutes. You’re looking for a bubbling sauce and a top that’s melted, lightly golden, and oh-so-inviting. Once out of the oven, let it rest for five minutes so everything sets up—then you’re ready to dig in!
How to Serve Baked Chicken Alfredo Rotini Casserole
Garnishes
There’s nothing like the finishing touch of a sprinkle of chopped fresh parsley over your casserole. It brightens the look, adds a pop of green, and gives a subtle freshness that cuts through the rich, cheesy layers. For a little extra flair, some freshly cracked pepper or even a light dusting of grated Parmesan is always welcome.
Side Dishes
Pairing Baked Chicken Alfredo Rotini Casserole with the right sides elevates the whole meal. You can keep it classic with garlic bread—perfect for mopping up sauce—or serve alongside a crisp Caesar or garden salad for some contrast. Steamed broccoli or roasted asparagus also makes a fantastic, simple addition and brings vibrant color to your table.
Creative Ways to Present
If you want to get a bit playful, scoop your casserole into individual ramekins before baking for adorable single-serve portions. Hosting brunch? Try serving it with poached eggs or nestled in hollowed-out sourdough bread bowls for a showstopping twist. Or go buffet-style at a potluck with big spoonfuls served from the dish—guaranteed to have everyone coming back for seconds!
Make Ahead and Storage
Storing Leftovers
Baked Chicken Alfredo Rotini Casserole keeps beautifully in the fridge. Simply cover the baking dish tightly with foil or transfer leftovers to an airtight container. It will stay fresh and delicious for up to three days, making it perfect for meal prep or easy grab-and-go lunches.
Freezing
To freeze, let the casserole cool completely. Portion it into freezer-safe containers, or cover the entire dish tightly with both a layer of plastic wrap and foil. You can freeze it for up to two months. When you’re ready for that comfort food fix, let it thaw overnight in the fridge—then reheat as needed.
Reheating
For best results, reheat Baked Chicken Alfredo Rotini Casserole in the oven at 350°F until warmed through and the cheese is melty again, usually 15–20 minutes. You can also microwave individual portions, just cover and heat in short bursts to avoid drying out the pasta or overcooking the sauce.
FAQs
Can I use a different type Main Course
Absolutely! While rotini is the classic choice for capturing all that luscious sauce, penne, fusilli, or even farfalle work great in this recipe. Just be sure to cook whatever shape you choose to al dente, so it doesn’t get mushy during baking.
Is it okay to use store-bought Alfredo sauce?
Of course! Store-bought Alfredo sauce keeps this recipe ultra-convenient, and there are many tasty options available. If you have a homemade version you love, feel free to use that for an extra special touch.
Can I add vegetables to the casserole?
Definitely! Steamed broccoli florets or sautéed spinach blend beautifully into Baked Chicken Alfredo Rotini Casserole. Just stir them in before you assemble and bake—the color and nutrition boost are both fantastic.
What’s the best way to make this dish ahead?
You can assemble the entire casserole up to the point before baking, then cover and refrigerate it for up to 24 hours. When you’re ready to serve, bake as directed, adding a few extra minutes if starting from cold.
Can I use dark meat chicken instead of breast?
Yes! Using shredded chicken thighs will give the casserole an even richer, juicier flavor. Any cooked, shredded or chopped chicken works here, so use what you love or have on hand.
Final Thoughts
If you’re searching for that ultimate cozy, crowd-pleasing meal, give Baked Chicken Alfredo Rotini Casserole a spot on your dinner table. It’s creamy, cheesy, deeply satisfying, and surprisingly simple to pull together—just the sort of recipe that’ll have family and friends asking for seconds (and the recipe, too). Enjoy every gooey, golden forkful!
Print
Baked Chicken Alfredo Rotini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
A comforting and creamy Baked Chicken Alfredo Rotini Casserole that combines tender rotini pasta, shredded chicken, and a rich Alfredo sauce, all baked to perfection with a cheesy topping. Perfect for a cozy family dinner or meal prep.
Ingredients
Rotini Pasta:
12 oz rotini pasta,
Olive Oil Mixture:
2 tablespoons olive oil,
Chicken Mixture:
3 cups cooked and shredded chicken breast,
Alfredo Sauce:
3 cups Alfredo sauce,
Cheese Mixture:
1 cup ricotta cheese, 1/2 cup grated Parmesan cheese,
Seasonings:
1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt and black pepper to taste,
Cheese Topping:
2 cups shredded mozzarella cheese,
Garnish:
Chopped fresh parsley for garnish (optional)
Instructions
- Preheat the oven: Preheat the oven to 375°F (190°C).
- Cook Pasta: Cook the rotini pasta until al dente, then drain and set aside.
- Prepare Chicken Mixture: In a skillet, combine olive oil, chicken, Alfredo sauce, ricotta, Parmesan, seasonings. Cook until warmed through.
- Combine Pasta and Chicken: Add cooked pasta to the chicken mixture and stir to coat.
- Assemble Casserole: Transfer mixture to a baking dish, sprinkle mozzarella on top.
- Bake: Bake for 20–25 minutes until bubbly and golden.
- Rest and Serve: Let it rest for 5 minutes, garnish with parsley, and serve.
Notes
- You can use store-bought or homemade Alfredo sauce.
- For added veggies, stir in 1 cup of steamed broccoli or sautéed spinach.
- This casserole is great for meal prep and can be refrigerated for up to 3 days.
Nutrition
- Serving Size: 1 generous scoop
- Calories: 540
- Sugar: 3g
- Sodium: 720mg
- Fat: 28g
- Saturated Fat: 13g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 105mg
