There’s nothing quite like gathering loved ones around the table for a bubbling, creamy Chicken Alfredo Bake at the end of a busy day. This comforting casserole brings together tender chicken, golden mozzarella, and a rich homemade Alfredo sauce blanketed over perfectly cooked pasta. It’s the kind of dinner that leaves everyone asking for just one more scoop—and then maybe just one more after that. Whether you’re planning a weeknight treat or craving a dish that feels effortlessly special, this Chicken Alfredo Bake is bound to become a treasured favorite in your kitchen.
Ingredients You’ll Need
This Chicken Alfredo Bake calls for a handful of familiar, simple ingredients, each one playing a crucial role in creating its legendary layers of flavor, creaminess, and golden-baked perfection. Don’t worry—these pantry staples work together like magic, and you’ll truly taste the love in every bite.
- Cooked chicken breast (2 cups, shredded or diced): For juicy bites of protein, rotisserie chicken makes it especially easy!
- Penne pasta (12 oz): Holds onto all that glorious sauce with its grooved edges and shape.
- Unsalted butter (2 tablespoons): Gives the Alfredo sauce a rich base and smooth texture.
- Garlic (3 cloves, minced): Pops of savory flavor that infuse the sauce with warmth.
- All-purpose flour (2 tablespoons): Thickens the sauce so every bite clings to the pasta just right.
- Whole milk (2 cups): Makes the sauce creamy without being too heavy.
- Heavy cream (1 cup): Adds lusciousness and that signature velvety Alfredo feel.
- Grated Parmesan cheese (1 1/2 cups): Deeply savory and salty, it gives Alfredo its unmistakable taste.
- Salt (1/2 teaspoon): Enhances all of the flavors throughout the dish.
- Black pepper (1/4 teaspoon): Adds a subtle warmth to balance the richness.
- Italian seasoning (1/4 teaspoon): A gentle herby lift so every bite tastes bright and fragrant.
- Shredded mozzarella cheese (1 1/2 cups): For that ultra-gooey, golden topping everyone loves.
- Chopped parsley (for garnish, optional): Freshness and a splash of color on top—completely optional, but so pretty.
How to Make Chicken Alfredo Bake
Step 1: Prep the Oven and Pan
Set yourself up for success by preheating your oven to 375°F and lightly greasing a 9×13-inch baking dish. This quick start means you’re ready to go once all your creamy, cheesy components come together.
Step 2: Cook the Pasta
Bring a large pot of salted water to a boil, then drop in your penne pasta. Cook until it’s just al dente—since it will bake for a bit longer, you want it to hold up and soak in all that sauce. Drain it well and set aside while you craft the sauce.
Step 3: Make the Alfredo Sauce
Melt the butter in a saucepan over medium heat, letting it sizzle gently before stirring in the minced garlic. Sauté for about a minute, just enough for an irresistible aroma. Whisk in the flour and cook for one more minute to form a roux, then gradually add the milk and heavy cream, whisking constantly. Continue simmering and whisking until the sauce thickens—usually about four to five minutes—then stir in the Parmesan, salt, pepper, and Italian seasoning. You’ll have a pot of creamy goodness ready to coat every piece of pasta.
Step 4: Bring Everything Together
In a large mixing bowl, combine your cooked pasta, chicken (shredded or diced), and that dreamy Alfredo sauce. Toss everything together until each noodle gets a generous hug of sauce and chicken. Pour this luscious mixture into your prepared baking dish and spread it evenly.
Step 5: Top and Bake
Sprinkle the shredded mozzarella cheese evenly across the top. Pop the dish into your oven and bake uncovered for 20 to 25 minutes, or until the cheese is bubbling and golden brown. Let it rest for about five minutes before serving—this helps everything set, so your first scoop comes out perfectly.
How to Serve Chicken Alfredo Bake
Garnishes
A touch of chopped parsley right before serving adds a splash of color and a hint of fresh flavor that really pops against the creamy backdrop. If you want to go big, shave a bit more Parmesan or add a sprinkle of red pepper flakes for gentle heat.
Side Dishes
This cozy casserole pairs beautifully with a crisp, green salad tossed in a tangy vinaigrette, which helps cut the richness of the bake. Garlic bread or warm focaccia are perfect for scooping up any extra sauce. And if you have a veggie-loving crowd, offer roasted broccoli or steamed green beans for a little balance.
Creative Ways to Present
For a dinner party spin, serve the Chicken Alfredo Bake in individual ramekins or mini cocottes—guests always love their own personal portion. You could also bake it in a cast iron skillet for a rustic look, or dress it up on a platter with extra fresh herbs and grated cheese piled high.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Bake keeps wonderfully in an airtight container in the fridge for up to three days. The sauce stays creamy, and the flavors meld deliciously as it sits. This makes for some of the best weekday lunches or second helpings!
Freezing
You can absolutely freeze the unbaked casserole—just assemble everything, wrap tightly in plastic and foil, and freeze for up to two months. When you’re ready to enjoy, let it thaw overnight in the fridge before baking as usual. Baked leftovers can also be frozen, though the texture is creamiest when baked fresh.
Reheating
To reheat, cover and warm the Chicken Alfredo Bake in a 350°F oven until hot and bubbly, about 20 minutes. For single servings, a quick zap in the microwave (cover loosely) does the trick, though you may want to add a splash of milk to keep everything luscious and saucy.
FAQs
Can I use a different kind of pasta?
Absolutely. While penne works perfectly for holding onto the sauce, rotini, rigatoni, or ziti are all tasty alternates. Just stick to a sturdy pasta that will hold up to the creamy sauce and baking time.
What’s the best shortcut for busy nights?
Rotisserie chicken is your secret weapon for a fast Chicken Alfredo Bake. You can also assemble the casserole up to a day ahead and refrigerate it until you’re ready to bake, which makes dinnertime a breeze.
Can I add vegetables to this recipe?
Yes! Toss in some steamed broccoli, fresh spinach, or peas for extra color and nutrition. You can mix them right into the pasta and chicken before assembling—just make sure to cook them slightly so they blend in seamlessly.
How can I make this dish lighter?
To lighten up your Chicken Alfredo Bake, swap half and half for the heavy cream and opt for part-skim mozzarella. You can also use cooked turkey breast or even rotisserie chicken breast to keep it a bit leaner.
Can this be made gluten-free?
Definitely! Use your favorite gluten-free pasta and a one-to-one gluten-free flour blend in place of the all-purpose flour for the Alfredo sauce. Everything else is naturally gluten-free, so you won’t miss out on any flavor.
Final Thoughts
If you’re in the mood for a soul-warming meal that brings everyone back for seconds, this Chicken Alfredo Bake is the one to try. It’s every bit as creamy, cheesy, and delightful as you hope, and infinitely customizable to your tastes. Give it a spot in your rotation and get ready for new family traditions around the dinner table!
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Chicken Alfredo Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in this creamy and cheesy Chicken Alfredo Bake, a comforting Italian-American dish that’s perfect for a family dinner. Tender chicken, al dente pasta, and a velvety Alfredo sauce baked to golden perfection.
Ingredients
Main Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 12 oz penne pasta
Alfredo Sauce:
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon Italian seasoning
Additional:
- 1 1/2 cups shredded mozzarella cheese
- Chopped parsley for garnish (optional)
Instructions
- Preheat and Prepare: Preheat oven to 375°F and grease a 9×13-inch baking dish. Cook pasta until al dente, then drain.
- Make the Sauce: Melt butter, sauté garlic, whisk in flour, add milk and cream, simmer until thickened, then stir in Parmesan, salt, pepper, and Italian seasoning.
- Combine Ingredients: Mix cooked pasta, chicken, and Alfredo sauce in a bowl. Transfer to baking dish.
- Bake: Top with mozzarella cheese and bake for 20–25 minutes until bubbly and golden.
- Serve: Let it rest for 5 minutes before garnishing with parsley and serving.
Notes
- You can add steamed broccoli or spinach for extra veggies.
- Use rotisserie chicken for a quick shortcut.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 4g
- Sodium: 530mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 115mg
