Creamy Italian Chicken Casserole is your answer to “what’s for dinner” tonight! This easy casserole recipe can be prepped in the morning and popped in the oven at dinnertime.
Why You’ll Love This Italian Chicken Casserole
The dreaded question: “What’s for dinner?”
I am either super prepared…or not. I either have a menu plan for a month…or nothing in the fridge. Hot or cold. It’s how it works around here.
You would think as a food blogger that my menu is completely filled and organized for the month…or at least the week.
That’s where casserole recipes like this one are a life saver.
This Italian Chicken Casserole can be prepped in advance, then everything bakes together in a single pan. No need to worry about side dishes to go with casserole—it’s a meal in and of itself.
Here are some more reasons you’ll love it:
- With creamy sauce, Italian seasoned chicken and linguine pasta, this casserole is guaranteed to be a hit.
- A generous helping of spinach mixed in with the noodles and creamy sauce means you get a full serving of greens on your plate, too!
- A kid-friendly meal that satisfies the adults is always a win, especially when it doesn’t take much effort at meal time.
Important Ingredient Notes
- Chicken breasts – You can cook the chicken specifically for this recipe, use leftover Instant Pot Shredded Chicken, or buy a rotisserie chicken.
- Linguine noodles – If you prefer, you can use another pasta shape.
- Garlic – There’s lots of garlic in this recipe for plenty of Italian flair!
- Sun-dried tomatoes – These deliver concentrated tomato flavor, a little bit of sweetness, and add a nice texture to the Italian chicken casserole.
- Chicken broth – A good store-bought brand is just fine.
- Heavy whipping cream – For a rich, creamy sauce.
- Fresh spinach – Baby spinach wilts into the casserole; the soft texture and mild flavor means you can sneak it in and your kids (hopefully!) won’t mind it.
- Parmesan cheese – If you have time to grate your own cheese, do it! It will melt more smoothly. Of course, we don’t always have time, and for those days, store-bought grated Parm absolutely works too.
- Mozzarella cheese – For lots of gooey, cheesy goodness. An Italian cheese blend can be used instead if you’d like.
How to Make Italian Chicken Casserole
Cook the Linguine: Follow the package directions, then drain and set aside.
Make the Sauce:
- In a large skillet, heat the olive oil over medium-high heat.
- Add the garlic and sun-dried tomatoes, then cook for about 2 minutes.
- Sprinkle in the cornstarch and mix thoroughly.
- Whisk in the chicken broth, heavy cream and milk, then add the salt and pepper.
- Cook for about 10 minutes, stirring occasionally.
- Add the spinach and Parmesan cheese, then remove from heat.
Assemble the Casserole:
- Pour the sauce over the cooked noodles.
- Add the chicken and pour the mixture into a large casserole dish.
- Top with mozzarella cheese.
To Bake Immediately: Bake covered with foil at 350 degree for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is browned.
To Bake Later: Bake covered with foil in a 350 degree oven for 45 minutes. Remove foil and bake an additional 5-10 minutes or until the cheese is browned.
Tips and Tricks
- Rather than cooking the pasta until it’s completely soft, cook until it’s al dente. The pasta will continue to cook in the oven, so this keeps it from being mushy.
- Add a pinch of Italian seasoning to the garlic and sun-dried tomatoes for even more Italian flavor.
- Sliced black olives folded in with the chicken and noodles are another great addition.
- Like a little heat in your creamy pasta? A bit of crushed red pepper goes a long way in this Italian chicken casserole!
- You can add more than just spinach to your chicken casserole. Sliced peppers, sautéed mushrooms, or zucchini would also be great additions.
- This recipe provides the perfect canvas for customizing your casserole to your taste, mood, or theme of your meal, so feel free to make it your own!
Recipe FAQs
I don’t recommend substituting half-and-half; your Italian chicken casserole will end up with a thinner sauce.
You can assemble this recipe up to 2 or 3 days ahead of time, assuming your chicken is freshly cooked. (If your chicken is already a few days old, the casserole won’t keep as long.)
Yes, you can freeze Italian chicken casserole either before or after baking. Wrap it tightly and store it in the freezer for up to 3 months; let it thaw in the refrigerator before baking.
More Easy Dinner Recipes
- Cajun Chicken Pasta: this is one of my husband’s favorite meals! Spicy, easy, DELISH.
- Enchilada Mac and Cheese: delicious, creamy, and totally easy. Made on the stove top in minutes!
- Beef Enchilada Roll Ups: it’s like lasagna…but not!
- Try out these Apple Stuffed Pork Chops that turn out flavorful and juicy every time!
- Chicken dinners are a favorite in my house. From this classic chicken tetrazzini recipe to my easy caprese chicken skillet, I’ve got something for everyone!
- My jalapeno popper chicken casserole is incredibly easy, cheesy, and delicious!
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Italian Chicken Casserole
Ingredients
- 1 pound cooked and cubed chicken breasts or use a rotisserie
- 1 box linguine noodles 16 ounce
- 2 Tablespoons olive oil
- 4 cloves garlic pressed
- ½ cup sun dried tomatoes chopped
- 2 Tablespoons cornstarch
- 1 cup chicken broth
- 2 cups heavy whipping cream
- 1 cup milk
- 1 ½ teaspoons kosher salt
- ½ teaspoon black pepper
- 5 ounce package fresh spinach
- ½ cup parmesan cheese grated
- 2 cups shredded mozzarella cheese divided
Instructions
- Cook linguine according to package directions. Drain and set aside.
- In a large skillet, heat olive oil over medium high heat. Add garlic and sun dried tomatoes. Cook for about 2 minutes. Sprinkle with cornstarch, mix thoroughly.
- Add chicken broth, heavy cream and milk, whisking quickly. Add salt and pepper. Heat for about 10 minutes, stirring occasionally. Add spinach and parmesan cheese. Remove from heat. Pour sauce over cooked noodles. Add cooked chicken and pour into a large casserole dish (13×9 size). Top with mozzarella cheese. You can bake immediately, or cover with foil and place in refrigerator until dinner.
- If baking immediately, bake covered with foil for 350 degree for 25 minutes. Remove foil and bake an additional 5 minutes until cheese is browned.
- If baking after the dish has been refrigerated, bake covered with foil in a 350 degree oven for 45 minutes. Remove foil and bake an additional 5-10 minutes. ENJOY!
Notes
- Add a pinch of Italian seasoning to the garlic and sun dried tomatoes for even more Italian flavor. Sliced black olives folded in with the chicken and noodles are another great addition.
- Like a little heat in your creamy pasta? A bit of crushed red pepper goes a long way in this pasta!
- Veggies: Feel free to add more than just spinach to your chicken casserole. Sliced peppers or zucchini would be other great additions.
Do you use grated parmesan cheese in the can or fresh parmesan? BTW, I love this recipe. It has become our traditional Christmas Eve dinner.
I’ve made this dish many times over the past year and we love it. I’ve made it as is and I’ve changed it up a bit at times also. Like one of your followers I too have a problem with the heavy cream, but at least it a natural food with nothing added. So now and then I have use half and half and a little more chicken broth and the results are yummy. I also wanted to incorporate more veggies so I added red, yellow and orange bell peppers (nothing wrong with a little more vitamin “C”) while I was cooking the sun dried tomatoes, the results were perfect according to my household. There is so much you can do with this dish, thank you!
Amazing how something that “comes together” so quickly and easily tastes so delicious!
I baked a homemade apple pie yesterday so I decided to roast my own chicken for this recipe at the same time. When it cooled, I removed the skin and deboned it so it would be ready for this dish. That really made things go quickly! This is probably going to be a once-a-month dinner for us!
Thanks for sharing!
Guess I know what I’m having for dinner tonight!! Printing out the recipe now…it looks delicious!
Enjoy! I hope you love it as much as we do!
Can you freeze this ?
I haven’t tried! Let me know if you do 🙂
I made your Italian Chicken Casserole and it is by far the best recipe I have ever made. Love this one!!! Thanks
Oh I’m blushing. Thank you so much!!