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Baked Chicken Alfredo Rotini Casserole

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This Baked Chicken Alfredo Rotini Casserole is a family-friendly dish that’s hearty, creamy, and perfect for feeding a crowd. With tender chicken, crispy bacon, and cheesy Alfredo sauce, this baked pasta is a hit with kids and adults alike. Plus, it’s great for leftovers!

Ingredients

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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
  • Shredded mozzarella cheese (for topping)
  • Chopped parsley (for garnish)
  • Olive oil (for cooking)

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

  • Prepare the Pasta: Cook the rotini pasta according to package instructions. Drain and toss with a little olive oil to prevent sticking. Set aside.
  • Preheat the Oven: Preheat your oven to 180°C (350°F).
  • Cook the Bacon and Chicken: Heat a drizzle of olive oil in a large pan over medium heat. Add the chopped bacon and onion, cooking until the onion softens (the bacon doesn’t need to be crispy). Add the cubed chicken and cook until browned on all sides.
  • Add Garlic and Mushrooms: Stir in the grated garlic, cooking for about 30 seconds (be careful not to burn it). Add the chopped mushrooms and sauté until softened.
  • Make the Alfredo Sauce: In a separate saucepan, melt the butter over medium heat. Add the flour and whisk until the mixture forms a smooth paste (roux). Gradually add the milk and cream, stirring continuously to prevent lumps. Cook until the sauce thickens. Stir in the Parmesan and cheddar cheeses until melted and smooth. Season with salt and pepper.
  • Combine and Assemble: Add 3/4 of the Alfredo sauce to the pasta mixture (chicken, bacon, mushrooms, and onions). Toss until everything is evenly coated. Transfer the mixture to a greased baking dish. Pour the remaining Alfredo sauce over the top and sprinkle generously with shredded mozzarella cheese.
  • Bake: Bake in the preheated oven for 20 minutes, or until bubbly and golden on top. For extra crispiness, turn on the grill for the last 2–3 minutes to achieve charred cheese bubbles.
  • Garnish and Serve: Remove from the oven and let cool for a few minutes. Sprinkle with chopped parsley and serve warm.

Notes

  • For extra flavor, add a pinch of crushed red pepper flakes to the sauce.
  • You can make this casserole ahead of time, cover it, and refrigerate it until ready to bake.

Nutrition

Find it online: https://deliceflash.com/baked-chicken-alfredo-rotini-casserole/