If you’ve been searching for a cozy, soul-satisfying dinner that never fails to impress, look no further than this Baked Chicken Alfredo Rotini Casserole Recipe. This dish brings together perfectly cooked rotini pasta, tender shredded chicken, and a luscious blend of creamy Alfredo sauce, ricotta, and cheeses baked to bubbly perfection. With every forkful, you’ll experience rich, comforting flavors that make it a standout weeknight dinner or a crowd-pleasing meal for gatherings. Trust me, once you try this recipe, it’ll quickly become a favorite in your kitchen!
Ingredients You’ll Need
Simple ingredients come together effortlessly in this recipe, each playing a crucial role to deliver that classic creamy texture, hearty flavor, and enticing color you want in a casserole. Here’s what you’ll need to make this dish truly shine:
- 12 oz rotini pasta: Its spiral shape holds the sauce beautifully for every bite.
- 2 tablespoons olive oil: Adds a subtle richness and helps infuse the chicken with flavor.
- 3 cups cooked and shredded chicken breast: Provides the protein-packed, tender meat base.
- 3 cups Alfredo sauce: The creamy heart of the dish that binds everything together.
- 1 cup ricotta cheese: Adds a velvety, cheesy softness to complement the Alfredo.
- 1/2 cup grated Parmesan cheese: Brings a sharp, nutty flavor that enhances the sauce.
- 1 teaspoon garlic powder: Gives a subtle aromatic hint without overpowering the dish.
- 1 teaspoon Italian seasoning: A fragrant blend of herbs that lifts the whole flavor profile.
- Salt and black pepper to taste: Essential seasoning to balance and highlight all the ingredients.
- 2 cups shredded mozzarella cheese: Melts beautifully on top, creating a golden, gooey crust.
- Chopped fresh parsley (optional): Adds a fresh, vibrant finish and gorgeous color contrast.
How to Make Baked Chicken Alfredo Rotini Casserole Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C) so it’s ready when your casserole is assembled. Cook the rotini pasta in a large pot of salted boiling water until it’s just al dente—this ensures the pasta doesn’t get mushy once baked. Drain it well and set it aside to cool slightly.
Step 2: Combine Chicken and Sauce
In a large skillet over medium heat, warm the olive oil before adding your shredded cooked chicken. Stir in the Alfredo sauce, ricotta, Parmesan, garlic powder, Italian seasoning, and season generously with salt and black pepper. Cook this mixture for 3 to 4 minutes until it’s heated through and all the flavors have melded wonderfully together.
Step 3: Mix Pasta with Sauce
Add your cooked rotini to the skillet and gently stir until every piece is coated in that creamy, cheesy sauce. This step is key to making sure the flavors are evenly distributed for every mouthwatering bite.
Step 4: Assemble the Casserole
Grease a 9×13-inch baking dish and transfer your pasta mixture into it, spreading it out evenly. This helps everything bake uniformly so each scoop has the perfect cheese-to-pasta ratio.
Step 5: Add Cheese Topping and Bake
Sprinkle the shredded mozzarella generously over the top. Pop the dish into your preheated oven and bake for 20 to 25 minutes. You’ll know it’s ready when you see the cheese melted, bubbly, and lightly golden with that irresistible crust forming on top.
Step 6: Rest and Garnish
Once out of the oven, let your Baked Chicken Alfredo Rotini Casserole Recipe rest for about 5 minutes. This little wait lets it set up, making it easier to serve and intensifying the flavors. Garnish with chopped fresh parsley if you love that pop of color and fresh herbal brightness.
How to Serve Baked Chicken Alfredo Rotini Casserole Recipe
Garnishes
While the casserole is beautiful on its own, sprinkling on fresh parsley gives it a lovely, fresh note that balances the creamy richness. For an extra kick, try a pinch of crushed red pepper flakes or a drizzle of high-quality olive oil just before serving.
Side Dishes
This cheesy, hearty casserole pairs wonderfully with crisp, refreshing sides. Think a garden salad with lemon vinaigrette or roasted vegetables like asparagus or Brussels sprouts. These will cut through the richness and add nice textural contrast.
Creative Ways to Present
For a cozy family dinner, serve it straight from the baking dish with rustic bread on the side. Planning a potluck or party? Portion it into individual ramekins for perfectly portable servings that look as good as they taste.
Make Ahead and Storage
Storing Leftovers
Your Baked Chicken Alfredo Rotini Casserole Recipe keeps fantastically in the fridge for up to 3 days. Store leftovers in an airtight container to preserve the creamy texture and flavors without turning soggy or bland.
Freezing
If you want to enjoy this dish later, it freezes beautifully. Assemble the casserole, cover tightly with foil, and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge before baking as usual.
Reheating
Reheat leftovers in the oven at 350°F (175°C) for about 15-20 minutes, covered with foil to avoid drying out. You can also microwave individual portions covered with a damp paper towel, stirring halfway for an evenly warmed meal.
FAQs
Can I use other types of pasta besides rotini?
Absolutely! While rotini holds sauce beautifully, other short pasta like penne, fusilli, or rigatoni will work just as well in this casserole.
Is it okay to use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce is a convenient and tasty option. Just choose a good quality one for the best flavor, or make your own for an extra special touch.
Can I add vegetables to this casserole?
Definitely! Adding steamed broccoli, sautéed spinach, or even peas boosts the nutrition and adds lovely color and texture to the dish.
What can I substitute for ricotta cheese?
If you don’t have ricotta on hand, cottage cheese or cream cheese can be good alternatives, though the texture and flavor may vary slightly.
Is this recipe freezer-friendly?
Yes, the Baked Chicken Alfredo Rotini Casserole Recipe freezes beautifully when properly stored. Just be sure to thaw before baking to maintain the best texture and flavor.
Final Thoughts
There’s something truly special about cozying up with a classic like this Baked Chicken Alfredo Rotini Casserole Recipe. It’s creamy, cheesy, and packed with tender chicken and pasta that makes everyone smile. Whether it’s a busy weeknight or a comforting weekend treat, this casserole is a reliable crowd-pleaser ready to become your go-to recipe. I can’t wait for you to try it and make it a cherished staple in your home kitchen!
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Baked Chicken Alfredo Rotini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Kid-Friendly
Description
This Baked Chicken Alfredo Rotini Casserole is a creamy, comforting dish combining tender shredded chicken, al dente rotini pasta, and rich Alfredo sauce, all baked to bubbly perfection with a golden mozzarella topping. It’s a perfect family-friendly meal that brings together classic Italian flavors in a convenient casserole format.
Ingredients
Pasta
- 12 oz rotini pasta
Main Ingredients
- 2 tablespoons olive oil
- 3 cups cooked and shredded chicken breast
- 3 cups Alfredo sauce
- 1 cup ricotta cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and black pepper to taste
- 2 cups shredded mozzarella cheese
Garnish
- Chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the casserole.
- Cook Pasta: Boil the rotini pasta in a large pot of salted water until al dente. Drain the pasta and set it aside.
- Prepare Chicken Mixture: In a large skillet, heat olive oil over medium heat. Add the shredded chicken, then stir in Alfredo sauce, ricotta cheese, Parmesan cheese, garlic powder, Italian seasoning, salt, and pepper. Cook for 3-4 minutes until everything is warmed and well combined.
- Combine Pasta and Sauce: Add the cooked rotini pasta to the skillet and mix thoroughly to coat the pasta evenly with the creamy sauce.
- Assemble Casserole: Transfer the pasta and chicken mixture into a greased 9×13-inch baking dish, spreading it out uniformly.
- Add Cheese Topping: Sprinkle shredded mozzarella cheese evenly over the top of the casserole.
- Bake: Place the casserole in the preheated oven and bake for 20-25 minutes until the cheese is melted, bubbly, and lightly golden.
- Rest and Serve: Let the casserole rest for 5 minutes after baking to set. Garnish with chopped fresh parsley if desired before serving.
Notes
- You can use store-bought or homemade Alfredo sauce according to your preference.
- For extra nutrition and flavor, stir in 1 cup of steamed broccoli or sautéed spinach before baking.
- This casserole is excellent for meal prepping and can be refrigerated for up to 3 days.
