Description
This Baked Cream Cheese Chicken Alfredo is a comforting and crowd-pleasing casserole featuring tender rotisserie chicken, creamy Alfredo sauce, and a cheesy baked spaghetti base. With a silky blend of cream cheese, Parmesan, and mozzarella, this dish is easy to prepare and perfect for a satisfying family dinner.
Ingredients
Scale
Chicken
- 1 rotisserie chicken
Spaghetti and Sauce Mixture
- 12 oz spaghetti
- 1 (8-oz) package cream cheese, softened
- 1 tsp Italian seasoning
- 1 garlic clove, minced
- 3 Tbsp heavy cream
- 2 (15-oz) jars Alfredo sauce
- ½ cup grated Parmesan cheese
Topping
- 1 cup shredded mozzarella cheese
Instructions
- Preheat the oven: Preheat the oven to 350ºF. Lightly grease a 9×13-inch baking dish to prevent sticking and prepare for the casserole assembly.
- Prepare the chicken: Remove the skin from the rotisserie chicken and discard it. Pull the meat off the bones and chop it into bite-sized pieces, setting aside for combining with the pasta.
- Cook the spaghetti: Cook the spaghetti according to package instructions until al dente. Drain well and transfer to a large mixing bowl.
- Mix creamy base: To the hot spaghetti, add softened cream cheese, Italian seasoning, minced garlic, and heavy cream. Stir vigorously until the cream cheese melts completely and the spaghetti is thoroughly coated with the creamy mixture.
- Combine Alfredo and chicken: Add the Alfredo sauce, chopped rotisserie chicken, and grated Parmesan cheese to the spaghetti mixture. Stir gently to evenly combine all ingredients together.
- Assemble in baking dish: Spread the creamy chicken Alfredo spaghetti mixture evenly into the prepared baking dish. Then sprinkle shredded mozzarella cheese evenly over the top to create a cheesy crust when baked.
- Bake: Place the dish in the preheated oven and bake for 30 minutes, or until the casserole is bubbly and the mozzarella cheese is melted and lightly golden on top. Remove from oven and let cool slightly before serving.
Notes
- You can use freshly cooked chicken breast if you prefer not to use rotisserie chicken.
- For extra garlic flavor, add an additional minced garlic clove to the sauce mixture.
- To make the casserole ahead, assemble everything and refrigerate for up to 24 hours before baking. Increase baking time by 10 minutes if baking straight from the fridge.
- Leftovers keep well covered in the refrigerator for 3 to 4 days.
- Feel free to sprinkle some fresh parsley or basil on top before serving for added color and freshness.
