Grilled Chicken Alfredo Pasta Casserole Recipe

Ingredients

• 1 lb Rotini Pasta (plain, uncooked)
• 1 lb Chicken Breast (boneless, skinless; cut into bite‑size cubes after cooking)
• 1 tbsp Olive Oil (extra‑virgin preferred)
• 2 tsp Italian Seasoning (for chicken)
• 0.25 tsp Black Pepper (freshly ground)
• 1 tsp Smoked Paprika
• 1 tsp Garlic Powder
• 1 tsp Salt (for chicken seasoning)
• 1 tsp Lemon Pepper
• 12 tbsp Unsalted Butter (cut into pieces)
• 4 clove Garlic Cloves (minced)
• 3 cup Heavy Cream (cold)
• 2 tsp Italian Seasoning (for sauce)
• 1 tsp Salt (for sauce)
• 1 tsp Black Pepper (for sauce)
• 0.25 tsp Nutmeg (a pinch, freshly grated if possible)
• 18 oz Parmesan Cheese (freshly grated)
• 2 oz Cream Cheese (softened)
• 2 tbsp Fresh Parsley (chopped)
• 8 oz Mozzarella Cheese (shredded; use as much as desired for topping)

Instructions

1. Cook the Rotini

   Bring a large pot of water to a rolling boil, add a generous pinch of salt, then add 1 lb rotini pasta. Cook for about 7 minutes until al dente, then drain in a colander.

   Time: PT9M

   Temperature: Boiling

2. Season and Marinate the Chicken

   In a bowl, combine 1 tbsp olive oil, 2 tsp Italian seasoning, ¼ tsp black pepper, 1 tsp smoked paprika, 1 tsp garlic powder, 1 tsp salt, and 1 tsp lemon pepper. Toss the 1 lb chicken breast pieces in the mixture and let sit while the pasta cooks.

   Time: PT5M

3. Cook the Chicken

   Heat a large skillet over medium‑high heat. Add the seasoned chicken and cook for about 7 minutes per side, or until the exterior is golden and the interior reaches 165°F (74°C). Remove from heat and set aside to cool slightly, then cut into bite‑size cubes.

   Time: PT14M

   Temperature: Medium‑high

4. Prepare the Alfredo Sauce

   In a medium saucepan set to medium heat, melt 12 tbsp butter. Add the minced garlic and sauté 1–2 minutes until fragrant. Slowly whisk in 3 cups heavy cream, then stir in 2 tsp Italian seasoning, 1 tsp salt, 1 tsp black pepper, and a pinch of nutmeg. Bring to a gentle simmer, then add 18 oz grated Parmesan and 2 oz softened cream cheese. Stir continuously until the cheeses melt and the sauce thickens enough to coat the back of a spoon (about 3 minutes). Finally, fold in 2 tbsp chopped fresh parsley.

   Time: PT14M

   Temperature: Medium

5. Assemble the Casserole

   Preheat the oven to 350°F (177°C). In the 9x13‑inch baking dish, spread the cooked rotini evenly. Sprinkle half of the cubed chicken over the pasta, then pour half of the Alfredo sauce and toss gently to combine. Add the remaining chicken, the rest of the sauce, and top with shredded mozzarella cheese.

   Time: PT5M

   Temperature: 350°F

6. Bake and Broil

   Bake the casserole in the preheated oven for 10–15 minutes, until the sauce is bubbling. Switch the oven to broil and cook for an additional 2–3 minutes, watching closely, until the cheese turns a crispy golden brown.

   Time: PT15M

   Temperature: 350°F then Broil

Nutrition Facts

Calories

1330

Protein

60 g

Carbohydrates

27 g

Fat

80 g

Fiber

2 g

Ingredient Substitutions

• Instead of Rotini Pasta: Penne, Fusilli
• Instead of Chicken Breast: Turkey breast, Chicken thighs
• Instead of Olive Oil: Vegetable oil, Canola oil
• Instead of Italian Seasoning: Dried oregano + basil
• Instead of Smoked Paprika: Regular paprika
• Instead of Garlic Powder: Fresh minced garlic (increase amount)
• Instead of Lemon Pepper: Lemon zest + black pepper
• Instead of Unsalted Butter: Margarine
• Instead of Garlic Cloves: Garlic paste (1 tsp)
• Instead of Heavy Cream: Half‑and‑half (will be thinner)
• Instead of Italian Seasoning: Dried oregano + basil
• Instead of Nutmeg: Ground cinnamon (smaller amount)
• Instead of Parmesan Cheese: Pecorino Romano
• Instead of Cream Cheese: Neufchatel cheese
• Instead of Fresh Parsley: Dried parsley (1 tsp)
• Instead of Mozzarella Cheese: Provolone, Monterey Jack

Equipment Needed

• Large Pot
• Colander
• Large Skillet
• Medium Saucepan
• 9x13‑Inch Baking Dish
• Wooden Spoon or Silicone Spatula
• Chef’s Knife
• Cutting Board
• Measuring Spoons
• Measuring Cups

Critical Steps — Do Not Skip

• Cook the rotini al dente; overcooked pasta will become mushy in the bake.
• Season the chicken thoroughly and cook just until golden to keep it juicy.
• Ensure the Alfredo sauce thickens enough to coat the back of a spoon before mixing.
• Do not over‑bake; the casserole should be hot and bubbly but not dry.
• Broil only until the cheese is golden‑brown; watch closely to avoid burning.

Chef Tips from the Video

• Use freshly grated Parmesan for the best flavor and smoother sauce.
• Add a pinch of red pepper flakes to the sauce for a subtle heat if desired.
• For extra herb freshness, sprinkle a little more chopped parsley right before serving.

Troubleshooting

Storage

Refrigerator: Cool to room temperature, then cover and store for up to 4 days.

Freezer: Wrap tightly and freeze for up to 2 months; reheat directly from frozen or thaw overnight.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• Assemble the casserole up to the point of adding mozzarella, cover, and refrigerate for up to 24 hours before baking.
• The fully assembled, uncooked casserole freezes well; label and freeze for up to 2 months.

Frequently Asked Questions