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
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: 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.
