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
Scale
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
