Baked Chicken Alfredo Rotini Casserole Recipe
If you’re craving a creamy, comforting meal that brings the best of cheesy indulgence and hearty chicken together, this Baked Chicken Alfredo Rotini Casserole Recipe is exactly what you need. Picture perfectly cooked rotini enveloped in a luscious Alfredo sauce, studded with tender chicken cubes, crispy bacon, and earthy mushrooms, then topped with bubbling golden mozzarella. It’s a homey dish that’s sure to be a crowd-pleaser, combining simple ingredients into a flavorful casserole that feels like a warm hug on a busy weeknight or a special family dinner. Let’s dive into how you can make this irresistible classic with ease!
Ingredients You’ll Need
Getting the ingredients together for this Baked Chicken Alfredo Rotini Casserole Recipe is a breeze. Each component plays a crucial role—from the creamy sauce that binds everything beautifully, to the fresh vegetables and proteins that add depth and texture. These ingredients keep the dish balanced, making sure every bite is packed with comforting flavors.
- Rotini pasta: The spiral shape is perfect for holding onto the creamy Alfredo sauce with every twist.
- Chicken breasts: Cut into cubes, they provide tender, juicy protein that soaks up all the sauce flavors.
- Bacon rashers: Chopped and cooked to crispy perfection to introduce smoky crunchiness.
- Onion: Adds a sweet, aromatic base that enhances the savory elements.
- Garlic clove: Freshly grated for that unmistakable garlicky warmth.
- Mushrooms: Chopped finely, they bring an earthy richness balancing the creamy sauce.
- Mozzarella cheese: Sprinkled on top to form a golden, melty crust after baking.
- Chopped parsley: For a fresh, herby garnish that brightens up the dish visually and in flavor.
- Olive oil: Used for sautéing the veggies and chicken, lending a subtle fruity note.
- Butter: Melted, it’s the base of the creamy Alfredo sauce giving it richness.
- Flour: Helps thicken the sauce to the perfect consistency without lumps.
- Cream and milk: Combined to create the smooth, velvety texture of the Alfredo sauce.
- Parmesan cheese: Adds sharp, nutty depth and enhances the authenticity of the sauce.
- Cheddar cheese: Blended in for a little extra tang and a lovely melted texture.
- Salt and black pepper: Seasoning essentials that bring all the flavors together beautifully.
How to Make Baked Chicken Alfredo Rotini Casserole Recipe
Step 1: Cook the Pasta and Prep Ingredients
Start by cooking the rotini pasta according to the package instructions until it’s al dente—this ensures the pasta holds its shape during baking without becoming mushy. Drain it well and set it aside. While the pasta cooks, cube the chicken breasts and chop the bacon, onion, and mushrooms, grate the garlic finely, and get your cheeses ready.
Step 2: Sauté the Chicken, Bacon, and Vegetables
In a large skillet, heat a drizzle of olive oil over medium heat. Toss in the chopped bacon and cook until crispy – this creates wonderful flavor and texture. Next, add the chicken cubes and cook until they turn golden and are no longer pink inside. Remove them from the pan temporarily. Using the fat rendered from the bacon, sauté the chopped onion, garlic, and mushrooms until softened and fragrant – this step builds the flavor foundation for your casserole.
Step 3: Make the Creamy Alfredo Sauce
In a saucepan, melt the butter over medium heat. Sprinkle in the flour and whisk steadily to form a smooth roux without lumps. Gradually whisk in the cream and milk, allowing the mixture to thicken gently. Stir in the Parmesan and cheddar cheese until melted and smooth, then season with salt and black pepper to taste. The sauce should be silky with just the right thickness to coat your pasta perfectly.
Step 4: Combine Everything in a Baking Dish
Return the chicken and bacon to the skillet with the sautéed vegetables, then add the drained pasta. Pour the Alfredo sauce over the mixture and gently toss everything together so every bite is creamy and flavorful. Transfer this mixture to a greased casserole dish, spreading it out evenly.
Step 5: Top and Bake
Sprinkle the shredded mozzarella cheese generously on top of the casserole to create that irresistible golden crust. Bake in a preheated oven at 180°C (350°F) for about 25 to 30 minutes, or until the cheese is melted, bubbly, and slightly browned. This step transforms the dish into a warm, cozy comfort meal with a lovely contrast between creamy interior and crispy topping.
How to Serve Baked Chicken Alfredo Rotini Casserole Recipe
Garnishes
Finishing your casserole with a sprinkle of freshly chopped parsley adds a burst of color and a fresh herbal note that cuts through the richness. You can also add a dash of cracked black pepper or a few red pepper flakes for a subtle kick if you like a little heat.
Side Dishes
This casserole stands well on its own but pairs wonderfully with light, crisp sides to balance the creamy richness. Think a fresh green salad with a simple vinaigrette, steamed asparagus, or garlic-roasted broccoli. These sides add texture and a touch of brightness to the plate.
Creative Ways to Present
For a fun twist, serve individual portions in small ramekins, topped with extra cheese and baked until golden. You can also portion it into muffin tins to create casserole “cups” that are perfectly portioned and super fun to serve at casual gatherings.
Make Ahead and Storage
Storing Leftovers
Once your casserole has cooled, cover it tightly with plastic wrap or transfer to an airtight container and store in the refrigerator for up to 3 days. This makes for an easy next-day meal or a quick reheat option after a busy day.
Freezing
You can freeze the casserole before baking by assembling it in a freezer-safe dish, covering it well with foil or plastic wrap, and storing it for up to 2 months. When ready to enjoy, bake it from frozen, adding extra baking time to ensure it’s heated through and bubbly on top.
Reheating
Reheat leftovers in the oven at 175°C (350°F) for about 15-20 minutes to maintain that creamy texture and crispy cheese topping. Alternatively, microwave individual portions but cover loosely to keep moisture in and prevent drying out.
FAQs
Can I use a different type of pasta for this casserole?
Absolutely! While rotini is great for holding onto sauce, other short pasta shapes like penne, rigatoni, or fusilli work just as well. Just make sure to cook them al dente so the casserole holds together nicely.
Is it possible to make this recipe vegetarian?
Yes! Simply omit the chicken and bacon and add more mushrooms, or incorporate vegetables like spinach, zucchini, or bell peppers. You can also add plant-based protein alternatives if you like.
Can I prepare the Alfredo sauce in advance?
Definitely. The Alfredo sauce can be made a day ahead and refrigerated. When ready to assemble, gently reheat it over low heat while stirring to restore its creamy consistency before mixing with pasta and other ingredients.
What cheese works best for topping?
Mozzarella is ideal for a melty, stretchy topping, but you can also mix in some extra Parmesan or a bit of cheddar for added flavor complexity. Just ensure the cheese melts smoothly and browns nicely in the oven.
How can I make the casserole less rich?
Try using half-and-half instead of cream, reduce the amount of butter, or swap the cheddar for a milder cheese. Adding extra vegetables can also help lighten the dish without compromising taste.
Final Thoughts
This Baked Chicken Alfredo Rotini Casserole Recipe is a true winner for anyone who loves rich, creamy, and satisfying meals without fuss. It brings comfort and flavor effortlessly, making it perfect for family dinners or meal prepping for the week. I can’t wait for you to try this recipe and experience all the cozy, cheesy goodness in every bite!
Print
Baked Chicken Alfredo Rotini Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
A comforting and creamy Baked Chicken Alfredo Rotini Casserole featuring tender chicken, crispy bacon, sautéed mushrooms, and a rich homemade Alfredo sauce, all topped with melted mozzarella and fresh parsley for a hearty family meal.
Ingredients
For the Pasta and Toppings:
- 3 cups rotini pasta (cooked according to package instructions)
- 2 chicken breasts, cut into cubes
- 3 rashers of bacon, chopped
- 1 onion, chopped
- 1 garlic clove, grated
- 100 g mushrooms, chopped
- Shredded mozzarella cheese (for topping)
- Chopped parsley (for garnish)
- Olive oil (for cooking)
For the Alfredo Sauce:
- 125 g butter (melted)
- 2 tbsp flour
- 200 ml cream
- 200 ml milk
- 1/2 cup shredded Parmesan cheese
- 1/2 cup shredded cheddar cheese
- Salt and black pepper (to taste)
Instructions
- Cook the pasta: Prepare the rotini pasta according to the package instructions until al dente. Drain and set aside.
- Sauté the chicken and bacon: In a large skillet, heat olive oil over medium heat. Add the cubed chicken and chopped bacon. Cook until the chicken is fully cooked and the bacon is crispy. Remove from the skillet and set aside.
- Sauté the vegetables: In the same skillet, add the chopped onion and grated garlic. Sauté until translucent and fragrant. Add the chopped mushrooms and continue to cook until they soften.
- Make the Alfredo sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to create a roux, cooking for 1-2 minutes without browning. Gradually add the cream and milk, whisking continuously to prevent lumps. Cook until the sauce thickens. Stir in the shredded Parmesan and cheddar cheeses until melted and smooth. Season with salt and black pepper to taste.
- Combine the ingredients: In a large mixing bowl, combine the cooked rotini pasta, sautéed chicken, bacon, vegetables, and Alfredo sauce. Mix thoroughly so everything is evenly coated with the sauce.
- Assemble the casserole: Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Preheat your oven to 180°C (350°F). Bake the casserole for about 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Garnish and serve: Remove from the oven and let it rest for a few minutes. Garnish with chopped fresh parsley before serving.
Notes
- You can substitute rotini with other pasta shapes like penne or fusilli.
- For a lighter dish, use half-and-half instead of cream and milk or reduce the cheese amount.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven or microwave.
- For added flavor, consider adding a pinch of nutmeg to the Alfredo sauce.
- If you prefer a vegetarian version, omit the chicken and bacon and add extra mushrooms or vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
