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Chicken Alfredo Casserole
Andrew Fowler

Chicken Alfredo Bake

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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 3 cups water for poaching
  • 1/2 tsp fine salt for chicken
  • 12 oz cremini mushrooms sliced
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup finely grated Parmesan
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat oven to 375°F. Gently simmer chicken, poaching water, and chicken salt in saucepan; cover and cook 20 to 25 minutes to at least 165°F. Drain; shred into short pieces.
  2. Meanwhile, brown mushrooms in oil in large skillet 9 to 11 minutes until dry. Boil fusilli with tablespoon salt to 3 minutes short of package time; reserve 3/4 cup pasta water and drain.
  3. Add 2 tablespoons butter and garlic to mushrooms; stir 30 seconds. Add cream, milk, sauce salt, and pepper; gently simmer 2 minutes.
  4. Remove from heat; add Parmesan. Fold in pasta, chicken, and 1/2 cup reserved water. Transfer to deep 9-by-13-inch dish; foil-cover.
  5. Bake 20 minutes. Melt remaining tablespoon butter; mix with panko. Uncover; scatter crumbs over.
  6. Bake uncovered 8 to 10 minutes until crumbs golden and center 165°F. Rest 5 minutes; add remaining warm pasta water around edges only if sauce dry.