I make this casserole whenever I want something comforting, no-fuss, and a little unexpected. It’s the sort of dish that takes pantry staples and leftover chicken and turns them into something everyone asks for seconds of. The combination of creamy Alfredo, tangy salsa, and a hint of taco seasoning hits familiar flavors while still feeling indulgent.

This recipe is straightforward and very forgiving, which is why I keep the ingredients on hand. Prep is mostly mixing and layering; the oven does the rest. It feeds a crowd, works for weeknight dinners, and freezes beautifully for later.

Gather These Ingredients

1 (16-oz) package penne pasta — cooks up firm (al dente) so it holds shape in the casserole.
4 cups cooked chopped chicken — rotisserie or leftover roasted chicken works great for convenience and flavor.
2 Tbsp minced onion flakes — adds onion flavor without extra chopping; rehydrates in the sauce.
2 (15-oz) jars Alfredo sauce — the creamy base; both jars are used for the right texture.
1½ cups salsa — brings acidity and a Mexican flair; choose mild or hot to taste.
1 cup ricotta cheese — gives body and a subtle tang to the filling.
1 (1-oz) package taco seasoning — the concentrated spice profile that pulls the flavors together; use the entire package.
1½ cups grated Parmesan cheese — sprinkled on top to create a golden, savory crust.

Stepwise Method: Mexican Chicken Alfredo Casserole

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
Cook 16-oz package penne pasta according to package directions until al dente. Drain well and set aside.
In a large mixing bowl, combine 4 cups cooked chopped chicken, 2 Tbsp minced onion flakes, both 15-oz jars Alfredo sauce, 1½ cups salsa, 1 cup ricotta cheese, and the entire 1-oz package taco seasoning. Stir until evenly mixed.
Add the drained cooked pasta to the sauce-and-chicken mixture and stir gently until the pasta is evenly coated.
Spread the pasta mixture evenly into the prepared 9×13-inch baking dish.
Sprinkle 1½ cups grated Parmesan cheese evenly over the top of the casserole.
Cover the dish tightly with foil and bake at 350°F for 50 to 60 minutes, or until the casserole is hot and bubbly around the edges.
Remove from the oven, let rest 5–10 minutes, then uncover and serve.

Reasons to Love Mexican Chicken Alfredo Casserole

This casserole merges two crowd-pleasing worlds: creamy Alfredo pasta and the bright, spiced notes of Mexican-inspired ingredients. It’s creamy without being cloying, and the salsa cuts through the richness to keep each bite balanced.

It’s also a meal-planning champion. You can assemble it from mostly shelf-stable and leftover components. It scales well for company, and the 9×13 size fits standard ovens and most casserole-carrying needs. The finish is reliably bubbly and satisfying, with a savory Parmesan top that gives a nice contrast in texture.

Ingredient Flex Options

Chicken: If you don’t have cooked chopped chicken, use shredded rotisserie chicken, leftover roast, or even a store-bought rotisserie breast cut into pieces.
Pasta: Penne works because it holds sauce, but if you prefer a different shape (rigatoni, ziti), those will behave similarly.
Salsa: Mild salsa keeps things family-friendly; swap in medium or hot for heat. A chunkier salsa adds texture; a smooth salsa blends more seamlessly.
Ricotta and Alfredo: If you want slightly lighter texture, reduce ricotta by a few tablespoons, but keep the same Alfredo quantity so the casserole stays creamy.
Taco seasoning: Use a low-sodium or homemade blend if you’re watching salt. The full 1-oz package gives the intended flavor, so if you cut it back, taste first.
Parmesan: Freshly grated gives the best melt and flavor but pre-grated works in a pinch.

Tools of the Trade

You don’t need fancy gear—just reliable basics. A 9×13-inch baking dish is required for the proportions to stay true. A large pot for boiling pasta, a colander to drain it well, and a big mixing bowl for combining the chicken and sauces make the assembly smooth.

Optional but helpful: a silicone spatula for folding the pasta without breaking it, and heavy-duty foil to keep the casserole moist during the long bake time. A good oven thermometer is useful if your oven tends to run hot or cool.

Frequent Missteps to Avoid

Overcooking the pasta before baking — cook to al dente. It will finish softening in the casserole and you don’t want mushy pasta.
Skipping drainage — excess water from the pasta will thin the sauce and make the casserole soupy. Drain well.
Under-seasoning the chicken mixture — taste the filling before baking if possible. The taco seasoning and salsa bring most of the flavor; if you used low-sodium Alfredo, you might need a light pinch of salt.
Baking uncovered too early — keep the dish covered for the recommended time so it heats through and stays moist. Uncover only after resting if you want a lightly crisp top.
Not resting after baking — letting the casserole sit 5–10 minutes firms it up so slices hold together.

Seasonal Twists

Spring and summer invite brighter salsa options: consider a fresh pico de gallo in place of the jarred salsa for a fresher finish, though that technically changes the ingredient. In cooler months, a roasted-chile salsa or adding a spoonful of fire-roasted tomatoes deepens the flavor.

For a lighter summer version, fold in a handful of fresh chopped cilantro and a squeeze of lime right before serving to brighten the rich Alfredo base. In winter, stir in a cup of roasted corn or sautéed poblano peppers with the chicken for warmth and texture.

Notes from the Test Kitchen

I tested this recipe using both shredded rotisserie chicken and chopped leftover roast. Both worked well. The key difference was texture: shredded chicken integrates into bites more uniformly, while chopped pieces give distinct chicken moments.

We baked covered for 55 minutes and found the center perfectly hot and the edges bubbling. The resting period is important; the casserole firms up and is easier to portion. If you like a toastier top, remove the foil for the last 5–8 minutes of baking.

Leftovers & Meal Prep

Leftovers keep well in the refrigerator for 3–4 days in an airtight container. Reheat individual portions in the microwave until warmed through, stirring halfway to heat evenly. For a more oven-fresh texture, reheat at 350°F covered for 15–20 minutes, then uncover for a few minutes to regain a slight crust.

To freeze: cool the baked casserole completely, wrap tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating. You can also assemble (uncooked) and freeze before baking—thaw overnight and bake as directed, adding a few extra minutes if still slightly chilled.

Mexican Chicken Alfredo Casserole FAQs

Can I make this vegetarian? You can omit the chicken and add sautéed mushrooms, roasted veggies, or black beans. Note: that will change protein content but follows the method.
Is it possible to reduce calories or fat? Use a light Alfredo sauce and part-skim ricotta, and be mindful that sauce and cheese amounts directly affect richness.
Can I assemble this ahead of time? Yes. Prepare through step 5, cover, refrigerate, and bake within 24 hours. Let it sit at room temperature 20–30 minutes before baking if very cold.
My casserole was watery—what went wrong? Likely excess pasta water or a very watery salsa. Make sure to drain the pasta well and choose a salsa with less liquid or drain it slightly.
Can I add cheese into the mixture as well as on top? You can fold in up to 1 cup of shredded cheese into the filling for extra gooeyness, but the recipe is written to rely on the shredded Parmesan on top.

That’s a Wrap

This Mexican Chicken Alfredo Casserole is a reliable go-to when you want something comforting that feels a little different from the usual. It’s forgiving, family-friendly, and great for feeding a group or setting aside for ready meals. Keep the core ingredients on hand and you’ll have a one-pan dinner that comes together with minimal effort and a lot of smiles.

Make it your own: tweak the salsa heat, use leftover chicken, or add a few veggies. The structure is simple and the results are consistently satisfying. Serve with a crisp green salad or warm tortillas for a complete meal.

Print Recipe Save it for later

Mexican Chicken Alfredo Casserole

A comforting casserole combining penne pasta, cooked chicken, Alfredo sauce, salsa, ricotta and Parmesan for a Mexican-inspired twist.

Prep Time15

Cook Time50

Total Time1 5

Course: Main Course

Cuisine: Mexican

Servings: 8 servings

Ingredients

1 16-oz package penne pasta
4 cupscooked chopped chicken
2 Tbspminced onion flakes
2 15-ozjars Alfredo sauce
1 1/2 cupssalsa
1 cupricotta cheese
1 1-ozpackage taco seasoning
1 1/2 cupsgrated Parmesan cheese

Instructions

Preheat oven to 350°F. Lightly spray a 9×13-inch baking dish with cooking spray.
Cook 16-oz package penne pasta according to package directions until al dente. Drain well and set aside.
In a large mixing bowl, combine 4 cups cooked chopped chicken, 2 Tbsp minced onion flakes, both 15-oz jars Alfredo sauce, 1½ cups salsa, 1 cup ricotta cheese, and the entire 1-oz package taco seasoning. Stir until evenly mixed.
Add the drained cooked pasta to the sauce-and-chicken mixture and stir gently until the pasta is evenly coated.
Spread the pasta mixture evenly into the prepared 9×13-inch baking dish.
Sprinkle 1½ cups grated Parmesan cheese evenly over the top of the casserole.
Cover the dish tightly with foil and bake at 350°F for 50 to 60 minutes, or until the casserole is hot and bubbly around the edges.
Remove from the oven, let rest 5–10 minutes, then uncover and serve.

Equipment

9x13 inch Baking Dish
Cooking Spray
Large Pot
Colander
Large Mixing Bowl
Foil

Notes

Can make in advance and refrigerate or freeze for later.
To bake after freezing, thaw completely and bake as directed above.
Can split casserole between two 8×8-inch baking dishes.
I like to use Rao’s jarred Alfredo sauce. I also like Trader Joe’s jarred Alfredo sauce.
Our favorite store-bought salsas are Mateo’s, Kylito’s, Pace Picante Sauce, and Pace Restaurant Style Salsa.
Here is our recipe for Homemade Taco Seasoning made with chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt, and pepper:https://www.plainchicken.com/homemade-taco-seasoning/