If you are craving a comforting yet impressive dish that brings together rich, creamy flavors with a hearty, satisfying texture, this Baked Chicken Alfredo Rotini Casserole Recipe is exactly what you need in your dinner rotation. Picture tender cubes of chicken mingling with crispy bacon, sauteed onions, garlic, and mushrooms, all tossed with perfectly cooked rotini pasta and enveloped in a luscious homemade Alfredo sauce. Topped with gooey mozzarella and sprinkled with fresh parsley, this casserole transforms simple ingredients into a spectacular meal that feels like a warm hug on a plate.
Ingredients You’ll Need
Each ingredient here plays a crucial role in creating the delicious layers of flavor and texture that define this dish. From the creamy cheeses to the fresh herbs, every element is simple but essential to the magic of this Baked Chicken Alfredo Rotini Casserole Recipe.
- Rotini pasta, 3 cups: The perfect twisted shape holds the sauce beautifully for every bite.
- Chicken breasts, 2, cubed: Tender protein that soaks up all the cheesy, garlicky goodness.
- Bacon, 3 rashers, chopped: Adds smoky crunch and depth to the casserole.
- Onion, 1, chopped: Sweetness and aroma that form the flavor’s foundation.
- Garlic clove, 1, grated: This small addition packs a punch of savory warmth.
- Mushrooms, 100g, chopped: Earthy and tender, they add meaty texture and umami.
- Shredded mozzarella cheese: For that irresistibly melty, golden topping.
- Chopped parsley: Brightens and freshens the dish just before serving.
- Olive oil: Used to sauté ingredients gently, enhancing their flavors.
- Butter, 125g, melted: The richness that starts the Alfredo sauce off beautifully.
- Flour, 2 tbsp: Helps thicken the creamy sauce to just the right consistency.
- Cream, 200ml: Contributes velvety texture and that iconic Alfredo richness.
- Milk, 200ml: Balances the cream and makes the sauce silkier.
- Parmesan cheese, 1/2 cup shredded: Brings sharp, nutty flavor foundation to the sauce.
- Cheddar cheese, 1/2 cup shredded: Adds a subtle tang and vibrant color.
- Salt and black pepper: Simple seasonings that elevate every ingredient.
How to Make Baked Chicken Alfredo Rotini Casserole Recipe
Step 1: Prepare and Cook Pasta
Start by boiling the rotini pasta according to the package instructions until al dente, so it has a perfect bite that stands up to baking. Once cooked, drain the pasta and set it aside—it’s the perfect base to absorb all the flavors to come.
Step 2: Cook the Chicken and Bacon
Heat olive oil in a large skillet and cook the cubed chicken breasts until golden and cooked through. Remove the chicken and in the same pan, crisp the chopped bacon. This technique layers flavor by combining the rendered bacon fat with the chicken’s natural juices.
Step 3: Sauté Vegetables
In the bacon-infused pan, add chopped onion, grated garlic, and mushrooms. Sauté until the onions become translucent and mushrooms release their juices. This mixture adds aromatic depth and texture enhancements that complement the creamy sauce beautifully.
Step 4: Make the Alfredo Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook gently for a minute or two to form a smooth roux. Gradually add cream and milk, whisking constantly until the sauce thickens slightly. Stir in the shredded Parmesan and cheddar cheeses, then season with salt and pepper to taste. This homemade Alfredo sauce is the luscious heart of the casserole.
Step 5: Combine All Ingredients
Mix the cooked pasta, sautéed vegetables, crisp bacon, and chicken in a large bowl. Pour the creamy Alfredo sauce over everything and toss gently to coat it all evenly in that irresistible, cheesy goodness.
Step 6: Bake with a Mozzarella Topping
Transfer the mixture to a greased casserole dish and generously sprinkle shredded mozzarella over the top. Bake in a preheated oven at 180°C (350°F) for about 20 minutes, or until the top is bubbly and golden brown. This final step brings a delightful melty crust that’s hard to resist.
How to Serve Baked Chicken Alfredo Rotini Casserole Recipe
Garnishes
Fresh chopped parsley not only adds a pop of vibrant green, but also freshens up the rich flavors of the casserole. For extra indulgence, you can sprinkle some additional Parmesan right before serving.
Side Dishes
This casserole pairs beautifully with light and crisp side dishes like a simple arugula salad with lemon vinaigrette or roasted vegetables for a balanced meal. The freshness of sides provides a welcome contrast to the creamy, cheesy casserole.
Creative Ways to Present
For gatherings, serve this casserole in individual ramekins or small baking dishes for a charming, personalized touch. Or layer the casserole in clear glass dishes to showcase the colorful ingredients and cheesy layers for an inviting presentation.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover the casserole tightly with plastic wrap or transfer it to an airtight container, then refrigerate. Leftovers stay delicious for up to 3 days and often taste even better the next day as the flavors meld.
Freezing
This Baked Chicken Alfredo Rotini Casserole Recipe freezes wonderfully. Portion it out in freezer-safe containers and freeze for up to 2 months. Thaw in the refrigerator overnight before reheating to maintain the best texture.
Reheating
Reheat portions in the oven at 175°C (350°F) for 15-20 minutes or until warmed through, preserving the casserole’s creamy texture and avoiding sogginess. Alternatively, microwave on medium power, stirring halfway, but baking is always best for texture.
FAQs
Can I use different pasta shapes for this casserole?
Absolutely! While rotini is perfect for holding the sauce, other sturdy shapes like penne or rigatoni will also work wonderfully in the Baked Chicken Alfredo Rotini Casserole Recipe.
Is it possible to make this recipe vegetarian?
Yes, simply omit the chicken and bacon, and consider adding extra mushrooms or spinach for heartiness. Use vegetable broth-based Alfredo sauce or skip the meat altogether for a delicious vegetarian version.
Can I use store-bought Alfredo sauce?
You can, but making the sauce from scratch as in this recipe adds a fresher, richer flavor and allows you to customize the cheese blend and seasoning perfectly.
How do I know when the casserole is fully baked?
The casserole is ready when the mozzarella topping is bubbly and golden brown and you see the sauce bubbling around the edges of the dish, usually about 20 minutes at 180°C (350°F).
Can I prepare this recipe ahead of time and bake later?
Definitely! You can assemble the casserole a day ahead, refrigerate it uncovered to allow extra moisture to evaporate, then bake it just before serving for a quick and impressive meal.
Final Thoughts
This Baked Chicken Alfredo Rotini Casserole Recipe is one of those comforting dishes that feels special enough for guests yet easy enough for a busy weeknight. With layers of creamy sauce, tender chicken, and smoky bacon, it’s a dish that brings warmth and smiles around the table. Give it a try soon—you might just have found your new favorite comfort food.
Print
Baked Chicken Alfredo Rotini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Chicken Alfredo Rotini Casserole is a creamy, comforting dish featuring tender chicken, crispy bacon, and a rich homemade Alfredo sauce combined with perfectly cooked rotini pasta, baked with a golden mozzarella topping and garnished with fresh parsley. It’s an ideal family-friendly meal ready in about 45 minutes.
Ingredients
For the Pasta
- 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
- Olive oil (for cooking)
- Shredded mozzarella cheese (for topping)
- Chopped parsley (for garnish)
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: Cook the rotini pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Chicken and Bacon: In a large skillet, heat olive oil over medium heat. Add the chopped bacon and cook until crisp. Remove bacon and set aside, leaving the rendered fat in the pan.
- Sauté Vegetables and Chicken: In the same skillet, add chopped onion, grated garlic, and chopped mushrooms. Sauté until softened, about 5 minutes. Add cubed chicken breasts and cook until the chicken is fully cooked and lightly browned, about 7-8 minutes.
- Make the Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour to form a roux and cook for 1-2 minutes without browning. Gradually whisk in the cream and milk, stirring continuously until the sauce thickens, about 5 minutes. Remove from heat and stir in shredded Parmesan and cheddar cheese. Season with salt and black pepper to taste.
- Combine Ingredients: In a large mixing bowl, combine the cooked rotini, chicken mixture, crispy bacon, and Alfredo sauce. Stir gently to coat everything evenly.
- Assemble the Casserole: Preheat the oven to 180°C (350°F). Transfer the mixture into a greased casserole dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Bake the casserole in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
- Garnish and Serve: Remove from the oven and let it sit for a few minutes. Garnish with chopped fresh parsley before serving for a fresh, vibrant finish.
Notes
- You can substitute chicken breasts with thigh meat for a juicier texture.
- Use gluten-free flour and pasta to make this dish gluten-free.
- Feel free to add other vegetables like spinach or bell peppers for extra nutrition.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- Ensure the sauce is thick enough to coat the pasta but not overly thick to avoid a dry casserole.
