Description
A rich and creamy baked chicken alfredo rotini casserole made with tender chicken, perfectly cooked pasta, and a luscious homemade alfredo sauce, all topped with melted golden cheese.
Ingredients
Scale
- 400 grams rotini pasta
- 2 cups cooked chicken, diced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 and a half cups shredded mozzarella cheese
- 2 tablespoons butter
- 3 cloves garlic, minced
- 1 teaspoon salt
- half teaspoon black pepper
- 2 tablespoons parsley, chopped
Instructions
- Preheat your oven to 180°C.
- Cook the rotini pasta until al dente, then drain and set aside.
- In a saucepan, melt butter over medium heat, add minced garlic, then stir in heavy cream and parmesan cheese until smooth.
- In a large bowl, combine the cooked pasta, diced chicken, and prepared sauce.
- Transfer the mixture into a baking dish and spread evenly.
- Top with shredded mozzarella cheese.
- Bake for 25 minutes until the top is golden and bubbly.
- Remove from oven, sprinkle chopped parsley on top, and let it rest briefly before serving.
Notes
- Cook pasta just until al dente to avoid a mushy texture after baking.
- Use freshly grated parmesan for a smoother sauce.
- Add a splash of milk or cream when reheating to restore creaminess.
- Let the casserole rest a few minutes before serving for better texture.
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 3g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
Keywords: baked chicken alfredo rotini casserole, creamy pasta bake, chicken alfredo casserole, easy pasta dinner, comfort food casserole