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Creamy Alfredo Chicken Casserole
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8 ounces (3 cups) uncooked dried farfalle (bow tie) pasta

1 (10-ounce) container refrigerated Alfredo sauce

3/4 cup Land O Lakes® Half & Half

1/4 cup shredded Parmesan cheese

2 cups skinned, boned, chopped deli rotisserie chicken

1/2 cup roasted red peppers, drained, patted dry, finely chopped

1/3 cup dried bread crumbs

2 tablespoons Land O Lakes® Butter, melted

1/2 teaspoon Italian seasoning

 *Substitute 1/4 teaspoon dried oregano leaves, 1/8 teaspoon dried basil leaves and 1/8 teaspoon dried thyme leaves.

How to make

  1. STEP 1

    Heat oven to 350°F.

  2. STEP 2

    Cook pasta according to package directions. Drain; set aside.

  3. STEP 3

    Combine Alfredo sauce, half & half and Parmesan cheese in bowl. Add cooked pasta, chicken and roasted red pepper; gently stir to combine.

  4. STEP 4

    Spoon mixture into greased 13x9-inch glass baking dish. Cover; bake 20 minutes.

  5. STEP 5

    Toss together bread crumbs, butter and Italian seasoning. Sprinkle bread crumb mixture over pasta mixture. Continue baking, uncovered, 10-15 minutes or until bubbly.

Read the Story Behind the Recipe

Tip #1

- To cut down on fat in this recipe, substitute Land O Lakes® Fat Free Half & Half and reduced fat Alfredo sauce.

Tip #2

- Instead of rotisserie chicken, you can use 12 ounces boneless skinless chicken breast. Cut chicken into 2x1/2-inch slices. Melt 1 tablespoon Land O Lakes® Butter in 10-inch skillet until sizzling. Add chicken pieces and 1/4 teaspoon Italian seasoning. Season with salt and pepper, if desired. Cook 5-7 minutes or until no longer pink. Add to pasta and sauce as directed above.

Tip #3

Read more about this recipe on Recipe Buzz® Blog.

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