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Baked Chicken Alfredo Rotini Casserole

A creamy and savory dish combining rotini pasta, shredded chicken, and cheesy Alfredo sauce, baked to perfection for a delicious family meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 2 cups rotini pasta Use any pasta shape you prefer.
  • 2 cups cooked chicken, shredded
  • 1 cup Alfredo sauce Make sure to evenly coat the pasta.
Cheese
  • 1 cup mozzarella cheese, shredded For a melty texture.
  • 1/2 cup Parmesan cheese, grated
Vegetables and Seasoning
  • 1/2 cup broccoli florets Optional, for added nutrition.
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • to taste Salt and pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large pot, bring water to a boil, add a pinch of salt, and cook the rotini pasta until al dente according to package instructions (about 8-10 minutes). Drain and set aside.
  3. In a large mixing bowl, combine the cooked rotini, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Add broccoli florets if using, and gently stir until everything is well coated.
Cooking
  1. Transfer the mixture into a greased casserole dish and spread it evenly.
  2. Sprinkle the mozzarella and Parmesan cheese generously on top.
  3. Bake in the preheated oven for about 25-30 minutes, or until the cheese is bubbly and golden.
Serving
  1. Once baked, let the casserole rest for a few minutes before serving.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. To freeze, portion out in freezer-safe containers for 2-3 months. Thaw in the fridge overnight and reheat in the oven at 350°F (175°C) for 20-25 minutes.