I really enjoy making this cheesy chicken fusilli casserole because it is rich, creamy, and incredibly comforting. I put together tender pasta, juicy chicken, and a smooth cheese sauce that bakes into a cozy dish everyone loves. This recipe is simple, filling, and perfect for busy days when I still want something homemade and satisfying.
Why You’ll Love This Recipe
I like this recipe because it comes together quickly and uses basic pantry ingredients. I only need one baking dish, which makes cleanup easy. I also love how creamy and cheesy it turns out every time, and how well it works for both family dinners and leftovers the next day.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 ounces fusilli pasta
2 cups cooked chicken breast, diced or shredded
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1½ cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon chopped parsley for garnish (optional)
Directions
I start by cooking the fusilli pasta in salted water until al dente, then I drain it and set it aside. In a saucepan over medium heat, I melt the butter and add the garlic, stirring until fragrant.
I whisk in the flour and cook it for about one minute. Slowly, I pour in the milk and cream while whisking constantly to avoid lumps. I let the sauce simmer gently until it thickens.
Once thickened, I add the cheddar and mozzarella cheeses and stir until the sauce becomes smooth and creamy. I season it with salt and black pepper.
I combine the cooked pasta and chicken in a greased baking dish, then pour the cheese sauce over the top. I stir everything together so it is evenly coated. I bake the casserole in a preheated oven at 375°F (190°C) for about 30 minutes, until bubbly and lightly golden. I finish it with a sprinkle of parsley before serving.
Servings And Timing
I usually get about 6 servings from this casserole.
Preparation time is around 15 minutes, baking time is 30 minutes, making the total time approximately 45 minutes.
Variations
I sometimes add vegetables like broccoli, peas, or spinach to make it more colorful and hearty. When I want a sharper flavor, I mix in some Parmesan cheese. For a little heat, I add a pinch of red pepper flakes to the sauce.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer using the oven at a low temperature with foil on top. If I reheat in the microwave, I add a splash of milk to keep the casserole creamy.
FAQs
Can I Use A Different Type Of Pasta?
I often use penne or rotini if I do not have fusilli, and they work just as well.
Can I Make This Recipe Ahead Of Time?
I like assembling the casserole in advance and refrigerating it, then baking it when I am ready to serve.
Can I Freeze This Casserole?
I freeze it before baking, tightly covered, for up to 2 months. I thaw it overnight in the refrigerator before baking.
How Do I Keep The Sauce Creamy?
I make sure not to overcook the sauce and always whisk slowly when adding the milk and cream.
What Kind Of Cheese Melts Best?
I like using a mix of cheddar and mozzarella because it gives great flavor and a smooth, stretchy texture.
Conclusion
I love this cheesy chicken fusilli casserole because it is easy, comforting, and always satisfying. It is a reliable recipe I come back to when I want something warm and filling that everyone enjoys, and it works just as well fresh out of the oven or reheated the next day.
This cheesy chicken fusilli casserole is a creamy, comforting bake made with tender pasta, juicy chicken, and a rich cheese sauce. It’s perfect for family dinners, meal prep, or any time you need a warm, satisfying dish.
Total Time:45 minutes
Yield:6 servings
Ingredients
12 ounces fusilli pasta
2 cups cooked chicken breast, diced or shredded
3 tablespoons butter
3 cloves garlic, minced
3 tablespoons all-purpose flour
2 cups milk
1 cup heavy cream
1 1/2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1 teaspoon salt
1/2 teaspoon black pepper
1 tablespoon chopped parsley (optional, for garnish)
Instructions
Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
Cook fusilli pasta in salted boiling water until al dente. Drain and set aside.
In a saucepan over medium heat, melt butter. Add garlic and sauté until fragrant, about 1 minute.
Whisk in flour and cook for 1 minute to form a roux.
Gradually pour in milk and heavy cream, whisking constantly to avoid lumps. Simmer until thickened, about 5–7 minutes.
Stir in cheddar and mozzarella cheeses until melted and smooth. Season with salt and pepper.
Combine cooked pasta and chicken in the prepared baking dish. Pour cheese sauce over the top and stir to coat evenly.
Bake for 30 minutes, until bubbly and lightly golden on top.
Garnish with chopped parsley before serving if desired.
Notes
Add vegetables like broccoli, peas, or spinach for extra nutrition and color.
Mix in Parmesan cheese for a sharper flavor.
Add red pepper flakes for a spicy kick.
Use rotini or penne if fusilli is unavailable.
Add a splash of milk when reheating to keep it creamy.
