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
