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Chicken Alfredo Pasta Casserole

Chicken Alfredo Pasta Casserole is a creamy pasta dish that is made with freshly roasted garlic and rotisserie chicken, topped with mozzarella cheese.
Prep Time1 hr
Cook Time25 mins
Total Time1 hr 25 mins
Course: Dinner
Cuisine: American
Keyword: Chicken Alfredo Pasta Casserole
Servings: 8
Calories: 788kcal
Author: Amanda Rettke--iamhomesteader.com

Ingredients

Roasted Garlic

  • 1 head garlic
  • 1 teaspoon olive oil

Pasta

  • 1 pound (16 ounces) cavatappi pasta, cooked al dente
  • 6 tablespoons salted butter
  • cup all-purpose flour
  • 3 cups heavy cream
  • 2 cups chicken stock
  • 2 teaspoons salt
  • ½ teaspoon freshly ground black pepper
  • 1 teaspoon onion powder
  • 2 teaspoons fresh parsley, minced
  • 2 teaspoons basil
  • 1 cup freshly grated Parmesan cheese
  • 3 cups shredded Rotisserie chicken
  • 2 cups freshly grated mozzarella cheese, divided
  • salt and pepper, to taste

Instructions

Roasted Garlic

  • Preheat the oven to 400°F and set out a 6-inch square of aluminum foil.
  • Use your fingers to peel away all the loose, papery, outer layers around the head of garlic. (Leave the head itself intact with all the cloves connected.)
  • Trim about ¼ inch off the top of the head of garlic, exposing the cloves inside.
  • Place garlic in the center of the square of aluminum foil.
  • Drizzle with olive oil, letting the oil saturate the cloves.
  • Fold the sides of the aluminum foil up to the center and seal (creating a foil packet with the garlic inside). Bake for about 40 minutes, or until the garlic cloves are soft and deep golden brown.
  • Remove the garlic from the oven and carefully open the sealed foil packet to allow the garlic to cool slightly. Once it is cool enough to touch, use your fingers to squeeze out the cloves. Discard the remaining skin.
  • Chop garlic and set aside.

Pasta

  • Reduce oven heat to 350°F and spray a 9x13-inch baking dish with nonstick cooking spray. Set aside.
  • In a large skillet, melt butter. Add flour and whisk, cooking 1-2 minutes, or until golden brown.
  • Add cream, chicken stock, salt, pepper, onion powder, parsley, basil, and roasted garlic. Bring to a slow rolling boil. Reduce heat and boil gently for 3 to 5 minutes, or until the mixture begins to thicken.
  • Remove from heat and stir in the parmesan cheese.
  • Add the shredded chicken, the cooked noodles, and a cup of the mozzarella cheese. Toss to coat.
  • Pour the pasta into the prepared baking dish and top with the remaining mozzarella cheese.
  • Bake 20-25 minutes, or until cheese is melted and bubbling. Let sit for a few minutes before serving.