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
Scale
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.
