Swap the pasta for potatoes! This easy Chicken Alfredo Casserole features tender fingerling potatoes, juicy chicken, and a simple homemade creamy garlic sauce. Ready in 45 minutes.
Chicken Alfredo Casserole With Potatoes
Who decided Alfredo always needs to be served with pasta? Not me! Tonight we are breaking the dinner rules and swapping out the noodles for my absolute favorite pantry staple: fingerling potatoes. This Chicken Alfredo Casserole is the ultimate “family comfort food”—it’s rich, bubbly, packed with garlic butter goodness, and incredibly hearty. It’s one of those simple, cozy meals that makes the whole kitchen smell amazing and disappears from the pan in record time, perfect for when you want something fancy-ish but don’t have the energy to watch a pot of water boil.
If you’ve been cooking with me for a while, you know I have a weakness for creamy chicken casseroles. In fact, think of this recipe as the hearty big sister to my Cheesy Chicken and Cauliflower Casserole. While that recipe is my go-to when I want to sneak in some extra veggies, this potato version leans all the way into pure comfort food territory. The homemade white sauce clings to the potatoes just like it does the cauliflower, creating that same melt-in-your-mouth texture that we are obsessed with in this house.
Ingredients
- Fingerling Potatoes: You will need 1.5 pounds. I love using fingerlings for this because they have such a creamy, buttery texture and their thin skins mean no peeling required (yay!). If you can’t find them, Yukon Golds cut into chunks are a great substitute. Tip: I use my food processor to slice them – so quick and easy!
- Chicken: You can use boneless skinless chicken thighs or breasts here. I personally lean towards thighs because they stay juicier in a casserole, but breasts work perfectly fine too.
- Butter & Garlic: The base of our flavor. Fresh minced garlic is best, but garlic powder totally works in a pinch if you are rushing.
- Flour: Just standard all-purpose flour. This is what we use to make the “roux” (the paste) that thickens the sauce.
- Milk: Whole milk makes the creamiest Alfredo sauce, but 2% will work if that’s what is in your fridge.
- Mozzarella Cheese: You’ll need 2 cups total—one for the sauce and one for the top. I love mozzarella here because it melts beautifully and gives you that epic cheese pull, but you could also swap in White Cheddar or Parmesan.
- Parsley: Totally optional, but a little sprinkle of green at the end makes it look like you spent way more time on this than you actually did!
Cooking Tips
- Don’t Skip the Microwave Step! This is my favorite shortcut. Potatoes take much longer to cook than chicken, so microwaving them first ensures they are perfectly tender by the time the cheese is bubbly. If you skip this, your potatoes might still be crunchy when the casserole is done.
- Keep the “Flavor Bits”: When the recipe says “Don’t wash the skillet,” I mean it! Those little brown bits of chicken left in the pan (fancy chefs call it “fond”) add so much savory depth to your white sauce.
- Whisk, Whisk, Whisk: When adding the milk to your flour/butter paste, pour it in slowly while whisking constantly. This is the secret to a smooth sauce with no lumps.
- Broil for a Golden Top: If the casserole is bubbly but the cheese isn’t quite as brown as you like, pop it under the broiler for 1–2 minutes. Just keep a close eye on it so it doesn’t burn!
- Add Veggies: Want to make it a fuller meal? You can toss in some broccoli florets or peas during the last minute of the potato microwave step. Personally, I usually serve this casserole with roasted broccoli on the side!
How to Make This Easy Chicken Alfredo Casserole
Place your sliced fingerling potatoes in a microwave-safe bowl with a splash of water. Cover the bowl loosely and microwave for 5–7 minutes. You want them tender enough to pierce with a fork.
In a large skillet over medium-high heat, add a drizzle of oil. Toss in your chicken pieces and season them with salt and pepper. Cook until the chicken is cooked through. Remove the chicken from the pan.
Don’t wash that skillet! Lower the heat to medium. Melt the butter in the pan, scraping up any tasty brown bits from the chicken. Add the garlic and stir for 30 seconds. Whisk in the flour and let it bubble for 1 minute (it will look like a paste). Slowly pour in the milk while whisking constantly so no lumps form. Let it simmer for 2–3 minutes until it thickens, then turn off the heat and stir in 1 cup of the mozzarella cheese until melted.
Dump the cooked potatoes and chicken into a 9×13 baking dish. Pour that creamy garlic sauce all over the top and give it a gentle toss so everything is coated. Sprinkle the remaining 1 cup of cheese on top.
Bake for 25–30 minutes. You are looking for a bubbly sauce and a golden cheesy top. Let it cool for 5 minutes before serving to let the sauce set. Garnish with parsley if you’re feeling fancy!
How to Store Leftovers and Reheat
- Storing In the Refrigerator: Store leftovers in an airtight container in the fridge. It will stay fresh for 3–4 days. This is a great recipe for meal prepping lunches for the week!
- Storing In the Freezer: You can freeze this, but just a heads-up: dairy-based sauces and potatoes can sometimes change texture slightly when thawed (the sauce might separate a little). If you want to freeze it, wrap it tightly in foil or place it in a freezer-safe container for up to 2 months. Thaw it overnight in the fridge before reheating.
- Reheating In the Microwave: Place a portion on a plate and add a tiny splash of milk or water (this helps keep the sauce creamy and stops it from drying out). Cover loosely and heat for 1–2 minutes until warm.
- Reheating In the Oven: If you want to reheat the whole pan, cover it with aluminum foil and bake at 350 degrees F for about 15–20 minutes. Remove the foil for the last 5 minutes to crisp up the cheesy top again.
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Chicken Alfredo Casserole with Fingerling Potatoes
PrintIngredients
- 1.5 pounds fingerling potatoes washed and sliced into rounds/coins
- 1.5 pounds chicken thighs or breasts skinless, boneless (cut into bite-sized pieces)
- 4 tablespoons butter
- 3 cloves garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk any kind, but whole milk is creamiest
- 2 cups shredded mozzarella cheese
- salt and pepper to taste
- Optional: fresh or dried parsley to garnish
Instructions
- Preheat oven to 350 degrees F. Spray a 9×13 baking dish with nonstick spray.
- Place your sliced potatoes in a microwave-safe bowl with a splash of water. Cover loosely and microwave for 5-7 minutes until they are tender (test one with a fork!).
- In a large skillet over medium-high heat, add a drizzle of oil and your chicken pieces. Season with salt and pepper. Cook for about 5–6 minutes until the chicken is cooked. Remove the chicken from the pan and set it aside with the potatoes.
- Don’t wash the skillet! Lower the heat to medium. Melt the butter in the skillet, gently scraping up any chicken or garlic bits. Add the garlic for 30 seconds, stirring it. Whisk in the flour. It will turn into a bubbly paste—let it cook for 1 minute. Slowly pour in the milk while whisking constantly so no lumps form. Let it simmer for 2–3 minutes until it thickens. Turn off the heat and stir in 1 cup shredded cheese until melted.
- Dump the cooked potatoes and chicken into the dish. Pour that creamy white sauce all over the top and give it a gentle toss to coat everything. Add remaining 1 cup of shredded cheese on top.
- Bake for 25–30 minutes. You want the sauce bubbling around the edges and the top starting to turn golden. Let it cool for 5 minutes before serving (this helps the sauce set!). Garnish with fresh or dried parsley for color (optional, but does make it look extra pretty!).
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