If you’re looking for a comforting, creamy dish that’s loaded with flavor and perfect for feeding a crowd, this Baked Chicken Alfredo Rotini Casserole Recipe is going to become your new favorite. Combining tender chicken, crispy bacon, hearty rotini pasta, and a luscious homemade Alfredo sauce, this casserole bakes to bubbly perfection with a golden cheesy crust. It’s the kind of meal that feels like a big, warm hug on a plate—ideal for a cozy family dinner or when you want to impress guests with minimal fuss.
Ingredients You’ll Need
Simple ingredients come together brilliantly in this recipe, each bringing an important element to the table. Fresh chicken and vegetables add texture and flavor, while cheeses create that irresistible gooey finish. Every component plays a part in making this dish reliably delicious.
- 3 cups rotini pasta: The perfect spirals to hold onto creamy sauce in every bite.
- 2 chicken breasts: Cut into cubes for tender, protein-packed chunks.
- 3 rashers of bacon: Chopped for that smoky, savory crunch.
- 1 onion: Chopped finely to add sweetness and depth.
- 1 garlic clove: Grated to infuse the dish with aromatic flavor.
- 100 g mushrooms: Chopped for an earthy, meaty texture.
- Shredded mozzarella cheese: Generous topping for a bubbling, melty finish.
- Chopped parsley: Fresh garnish to brighten each serving.
- Olive oil: For sautéing and building layers of flavor.
- 125 g butter: Melted to create a rich base for the Alfredo sauce.
- 2 tbsp flour: Helps thicken the sauce to creamy perfection.
- 200 ml cream: Adds decadence and smoothness.
- 200 ml milk: Balances the richness and keeps sauce velvety.
- 1/2 cup shredded Parmesan cheese: Sharp, salty goodness in every spoonful.
- 1/2 cup shredded cheddar cheese: Adds color and a mild tangy bite.
- Salt and black pepper: To season and enhance all the flavors.
How to Make Baked Chicken Alfredo Rotini Casserole Recipe
Step 1: Cook the Pasta
Start by boiling the rotini pasta in salted water according to the package instructions, usually about 8-10 minutes until al dente. Once cooked, drain the pasta and set it aside. This step is essential to ensure your pasta isn’t overcooked during baking, staying perfectly firm yet tender by the end.
Step 2: Prepare the Chicken and Vegetables
Heat olive oil in a large skillet over medium heat. Add the cubed chicken breasts and cook until golden and no longer pink inside, about 5-7 minutes. Remove from the skillet and set aside. In the same pan, sauté the chopped bacon until crisp, then add the onion, garlic, and mushrooms, cooking until softened and fragrant. These layers deliver incredible depth and a beautiful mix of textures.
Step 3: Make the Alfredo Sauce
In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for about 1 minute to create a roux—this is the thickening agent. Slowly add cream and milk while whisking constantly, allowing the mixture to thicken. Stir in Parmesan and cheddar cheeses until melted and smooth. Season with salt and pepper to taste. This creamy sauce is the heart of the dish, rich and cheesy without being overpowering.
Step 4: Combine Everything
Return the cooked chicken to the skillet with the sautéed veggies. Add the cooked rotini and pour over the Alfredo sauce, tossing everything gently to combine thoroughly. This step is where all the flavors marry beautifully, coating each little spiral of pasta with cheesy goodness and savory bites from the chicken and bacon.
Step 5: Bake Until Bubbling
Transfer the mixture into a greased baking dish, then sprinkle a generous layer of shredded mozzarella cheese on top. Bake in a preheated oven at 180°C (350°F) for about 20 minutes or until the cheese is golden and bubbling. The aroma from your oven will be irresistible as this comforting casserole comes together into a perfectly baked finish.
How to Serve Baked Chicken Alfredo Rotini Casserole Recipe
Garnishes
A sprinkle of fresh chopped parsley adds a delightful pop of color and a hint of freshness that balances the rich creaminess, making each serving look just as good as it tastes.
Side Dishes
Pair this hearty casserole with a crisp green salad dressed lightly with lemon vinaigrette or steamed seasonal vegetables to add brightness and a textural contrast to the creamy pasta. Garlic bread also makes an excellent, indulgent side that will soak up any extra sauce on your plate.
Creative Ways to Present
For a fun twist, serve this casserole in individual ramekins for a personalized touch, perfect for dinner parties. You can also layer it in a beautiful glass baking dish so everyone can see the cheesy layers and colorful veggies before you dig in. Adding a final drizzle of truffle oil or a handful of toasted pine nuts on top takes the presentation and flavor to the next level.
Make Ahead and Storage
Storing Leftovers
After the casserole cools completely, transfer it to an airtight container and store in the refrigerator for up to 3 days. This dish reheats beautifully, making it ideal for easy lunches or quick dinners later in the week.
Freezing
If you want to prepare in advance or save leftovers longer, you can freeze the casserole before baking. Cover it tightly with foil and freeze for up to 2 months. When ready to enjoy, bake from frozen, adding extra time to the baking process to ensure it heats through evenly.
Reheating
Reheat leftovers in the oven at 175°C (350°F) until warmed through, usually about 15-20 minutes. You can also microwave portions on medium power, stirring halfway through for even heating. Adding a splash of cream or milk before reheating helps keep the sauce silky and smooth.
FAQs
Can I use other pasta shapes for this casserole?
Absolutely! While rotini is great for holding onto the sauce, penne, rigatoni, or even fusilli work perfectly well in this Baked Chicken Alfredo Rotini Casserole Recipe. Just adjust cooking times so the pasta stays al dente.
Is it possible to make this recipe vegetarian?
Yes, you can skip the chicken and bacon, and add more mushrooms, spinach, or other vegetables of your choice. Consider adding a vegetarian bacon substitute or smoked paprika to maintain some smoky flavor.
How can I make the Alfredo sauce lighter?
To lighten the sauce, substitute half the cream with milk and use a reduced-fat cheese variety. Keep in mind the sauce will be less rich, but still creamy and delicious with these adjustments.
What can I do if I don’t have fresh parsley for garnish?
If fresh parsley isn’t available, dried parsley sprinkled sparingly works, or try fresh basil or chives for a different but equally fresh flavor contrast on top.
Can I prepare this casserole entirely in advance?
You can assemble the casserole a day ahead and refrigerate it unbaked. When ready to eat, simply bake as directed, adding a few extra minutes to the cooking time if it’s coming straight from the fridge.
Final Thoughts
This Baked Chicken Alfredo Rotini Casserole Recipe is such a fantastic go-to when you want a hearty, comforting meal that feels special but is easy to prepare. Its irresistible combination of creamy sauce, tender chicken, and melty cheese topped with crispy bacon truly hits the spot every time. Trust me, once you make it, this dish will quickly become a beloved classic in your recipe collection, perfect for weeknight dinners or weekend gatherings. I can’t wait for you to try it and share it with everyone you love!
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Baked Chicken Alfredo Rotini Casserole Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
Description
This Baked Chicken Alfredo Rotini Casserole is a creamy, comforting dish combining tender rotini pasta, juicy chicken cubes, crispy bacon, and mushrooms baked in a rich Alfredo sauce, topped with melted mozzarella and fresh parsley. Perfect for a family dinner, it brings together classic Italian-inspired flavors in a hearty casserole that is easy to prepare 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: Bring a large pot of salted water to a boil. Add the rotini pasta and cook according to package instructions until al dente. Drain and set aside.
- Prepare the chicken and bacon: In a large skillet, heat some olive oil over medium heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside. In the same skillet, add chopped bacon and cook until crispy. Remove and set aside with the chicken.
- Sauté vegetables: In the skillet, add the chopped onion and grated garlic. Sauté until softened and fragrant, about 3-4 minutes. Add the chopped mushrooms and continue cooking until the mushrooms release their moisture and begin to brown, about 5 minutes.
- Make the Alfredo sauce: In a separate saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to form a roux. Gradually whisk in the cream and milk, stirring constantly until the sauce thickens, about 5 minutes. Remove from heat and stir in the Parmesan and cheddar cheeses. Season with salt and black pepper to taste.
- Combine all ingredients: In a large mixing bowl, combine the cooked pasta, chicken, bacon, sautéed vegetables, and Alfredo sauce. Mix well to coat everything evenly.
- Assemble the casserole: Preheat your oven to 180°C (350°F). Transfer the mixture into a greased baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
- Bake: Bake in the preheated oven for 20-25 minutes, or until the cheese on top is melted and golden brown.
- Garnish and serve: Remove from oven and let rest for 5 minutes. Sprinkle chopped parsley on top before serving. Enjoy your creamy baked chicken Alfredo rotini casserole!
Notes
- You can substitute rotini with any other short pasta like penne or fusilli.
- For extra flavor, add a pinch of nutmeg to the Alfredo sauce.
- Make sure not to overcook the pasta during boiling, as it will bake further in the oven.
- Use fresh Parmesan and cheddar cheese for best taste and meltability.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
