Save My kitchen smelled like butter and garlic, and I was staring at leftover chicken wondering what to do with it on a cold Tuesday. I had penne in the pantry, cream in the fridge, and zero energy for anything complicated. That's when this casserole came together, almost by accident, and it turned into the kind of dish my family asks for by name now. It's warm, rich, and exactly what you want when comfort matters more than effort.
I made this the first time for my sister and her kids, who are picky in wildly different ways. One won't eat anything green, the other refuses sauce that looks too "white," and yet they both scraped their plates clean. My sister looked at me like I'd performed magic. I just shrugged and said it was Tuesday chicken, but she's been texting me for the recipe ever since.
Ingredients
- Penne or ziti pasta: These shapes grab onto the sauce beautifully, and their ridges hold the cream in every bite.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, but any cooked chicken works, even last night's grilled leftovers.
- Unsalted butter: The base of the sauce, melted slow so the garlic doesn't burn.
- Garlic: Fresh cloves make the kitchen smell like an Italian grandmother is visiting.
- Heavy cream: This is what makes the sauce silky and rich, no thickeners needed.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind.
- Salt, black pepper, and nutmeg: Just enough to wake up the cream without overpowering it.
- Mozzarella cheese: Shredded and melted on top until it bubbles and turns golden at the edges.
- Fresh parsley: Optional, but it adds a pop of color and a hint of freshness at the end.
Instructions
- Prep the oven and dish:
- Set your oven to 375°F and grease a 9x13-inch baking dish so nothing sticks. This step takes ten seconds but saves you scrubbing later.
- Cook the pasta:
- Boil the pasta in salted water until it's just shy of fully cooked, since it'll finish in the oven. Drain it well so the sauce doesn't get watery.
- Start the Alfredo sauce:
- Melt butter in a large saucepan over medium heat, then toss in the garlic and let it sizzle for about a minute. You'll smell it the second it's ready.
- Build the cream sauce:
- Pour in the heavy cream and bring it to a gentle simmer, then stir in Parmesan, salt, pepper, and a pinch of nutmeg if you like. Keep stirring until the cheese melts into a smooth, glossy sauce.
- Combine everything:
- Add the cooked chicken and drained pasta right into the sauce and toss until every piece is coated. It should look creamy and smell like heaven.
- Assemble the casserole:
- Pour the whole mixture into your greased baking dish and spread it out evenly. Sprinkle mozzarella all over the top.
- Bake until bubbly:
- Slide it into the oven for 25 to 30 minutes, watching for that golden, bubbling cheese on top. The edges will get a little crispy, which is the best part.
- Rest and serve:
- Let it sit for five minutes so the sauce settles and you don't burn your mouth. Sprinkle parsley on top if you want it to look pretty.
Save One night I brought this to a potluck and someone asked if I'd ordered it from a restaurant. I laughed because I'd thrown it together that afternoon while listening to a podcast, barely paying attention. But that's the beauty of it—it tastes like you tried hard, even when you didn't.
Make It Your Own
I've tucked steamed broccoli into this before serving it to my kid, who miraculously didn't complain. Spinach works too, especially if you stir it into the hot sauce so it wilts right in. Mushrooms add an earthy depth if you sauté them with the garlic. Sometimes I use half-and-half instead of heavy cream when I'm pretending to be lighter about things, and it still turns out creamy enough to satisfy.
Pairing and Serving Ideas
This casserole is rich, so I like to serve it with something crisp and fresh on the side. A simple green salad with lemon vinaigrette cuts through the cream perfectly. If you're pouring wine, go for a buttery Chardonnay that echoes the sauce. Garlic bread feels like overkill, but I've done it anyway and no one complained.
Storage and Reheating
Leftovers keep in the fridge for up to three days, covered tightly so they don't dry out. I reheat single servings in the microwave with a splash of milk to bring back the creaminess. You can also freeze this before baking—assemble it, cover it well, and freeze for up to two months, then bake straight from frozen, adding about 15 extra minutes to the time.
- Cover leftovers tightly or they'll form a weird skin on top.
- Add a splash of cream or milk when reheating to loosen the sauce.
- Freeze individual portions in small containers for quick future dinners.
Save This casserole has become my answer to cold nights, hungry families, and moments when I need something reliable and warm. It never lets me down.
Common Questions
- → Can I use frozen chicken instead of cooked?
Yes, thaw frozen chicken completely and cook it through before dicing. Alternatively, use rotisserie chicken for convenience and added flavor.
- → What pasta works best for this casserole?
Penne or ziti are ideal because their tube shape holds the creamy sauce well. Any short pasta like rigatoni or farfalle will work too.
- → Can I make this lighter?
Substitute half-and-half for heavy cream to reduce fat content while maintaining creaminess. You can also add steamed vegetables like broccoli or spinach for nutrition.
- → How do I prevent the cheese from burning?
Cover the casserole with foil for the first 15-20 minutes, then uncover to allow the mozzarella to brown for the remaining baking time.
- → Can this be prepared ahead of time?
Absolutely. Assemble the casserole, cover it with plastic wrap, and refrigerate up to 24 hours. Add 5-10 minutes to baking time if cooking from cold.
- → What sides pair well with this dish?
Serve alongside a crisp green salad to balance the richness. Garlic bread, roasted vegetables, or a light Chardonnay complement it beautifully.