Chicken Alfredo Bake Recipe
If you’re craving comfort food at its finest, Chicken Alfredo Bake is pure dinnertime magic. Imagine perfectly seasoned chicken and al dente pasta smothered in a rich, garlicky homemade Alfredo sauce, then topped with a gooey layer of golden mozzarella. This dish is a warming, dreamy blend of flavors and textures—just the thing to gather everyone around the table (seconds are basically guaranteed!). Whether you’re feeding a hungry family or meal prepping for the week, this easy-to-make Chicken Alfredo Bake delivers maximum cozy satisfaction in every forkful.
Ingredients You’ll Need
This recipe keeps things simple, relying on familiar favorites that shine when brought together. Each ingredient pulls its weight in creating that indulgent, creamy goodness with just the right kick and plenty of cheesy pull.
- 12 oz penne or rigatoni pasta: These sturdy shapes hold up beautifully to the creamy sauce and bake without going mushy.
- 2 tablespoons olive oil: Adds subtle richness and keeps the chicken and garlic sizzling.
- 2 cups cooked chicken (shredded or cubed): Rotisserie or leftover roasted chicken makes this extra easy and juicy.
- 3 tablespoons unsalted butter: Lays the foundation for a classic Alfredo with deep, buttery flavor.
- 3 cloves garlic (minced): Infuses the sauce with irresistible aroma and warmth—fresh garlic makes all the difference.
- 3 tablespoons all-purpose flour: Thickens the sauce perfectly, creating a silky texture that clings to every bite.
- 2½ cups whole milk: Gives your Alfredo sauce its luscious, creamy base.
- 1 cup heavy cream: Boosts the richness for that signature decadent finish.
- 1½ cups grated Parmesan cheese: Adds bold, nutty flavor and helps thicken the sauce—freshly grated is best!
- 1 teaspoon Italian seasoning: Brings a familiar, herby backbone to every mouthful.
- ½ teaspoon salt: Balances all the flavors so they shine.
- ¼ teaspoon black pepper: Adds just the right amount of warmth and depth.
- ¼ teaspoon red pepper flakes (optional): Gives a gentle heat that cuts through the richness if you like a hint of spice.
- 1½ cups shredded mozzarella cheese: Bakes up melty and golden for that irresistible cheesy crust.
- 2 tablespoons chopped fresh parsley (for garnish): Sprinkles a fresh, vibrant finish right before serving.
How to Make Chicken Alfredo Bake
Step 1: Cook the Pasta
Begin by preheating your oven to 375°F and bringing a large pot of salted water to a boil. Cook your penne or rigatoni just until al dente—remember, it’ll finish cooking in the oven, so a little bite is perfect. Drain well and set aside. This ensures the pasta won’t turn mushy later on, and it’s ready to soak up all that creamy Alfredo sauce.
Step 2: Sauté the Garlic and Make a Roux
In a large skillet over medium heat, add the olive oil and swirl to coat the pan. Toss in your minced garlic and let it sizzle for about one minute, just until fragrant (your kitchen will smell amazing!). Next, melt the butter in with the garlic, then sprinkle in the flour. Whisk it for about a minute or two to form a roux; this step thickens the sauce and gives it that classic silky feel.
Step 3: Build the Creamy Alfredo Sauce
Slowly whisk in the whole milk and heavy cream, pouring gradually to keep things smooth and lump-free. Let this luscious mixture bubble gently for 4–5 minutes until it thickens to a beautifully creamy consistency. Stir in the Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes if you want a bit of heat. The sauce should smell rich and inviting, with the cheese melting right in for extra flavor.
Step 4: Combine Pasta, Chicken, and Sauce
Add your cooked chicken (whether cubed or shredded) and the drained pasta straight into the skillet with the Alfredo sauce. Give everything a gentle toss to coat thoroughly—every bite should be cloaked in creamy goodness! Make sure the chicken and pasta are well distributed so each scoop out of your bake is loaded with satisfying bits of everything.
Step 5: Assemble and Bake
Transfer the coated pasta and chicken mixture to a greased 9×13-inch baking dish. Sprinkle the shredded mozzarella cheese evenly across the top—don’t skimp, it’s the magic ingredient for that bubbly, golden finish. Slide the dish into your preheated oven and bake for 20–25 minutes, or until it’s hot and the cheese has formed a beautiful golden crust. Let the bake cool for about 5 minutes before adding a sprinkle of fresh parsley and diving in.
How to Serve Chicken Alfredo Bake
Garnishes
Chicken Alfredo Bake makes a showstopping centerpiece on its own, but a generous shower of chopped fresh parsley brightens up every slice. For extra flair, add a sprinkle of extra Parmesan or a light dusting of cracked black pepper right as it comes out of the oven. If you’re feeling creative, a little lemon zest also highlights all that rich, creamy warmth.
Side Dishes
Pair this creamy bake with a simple green salad tossed in a tangy vinaigrette to cut through the richness and add crunch. Garlic bread or a warm, crusty baguette is perfect for mopping up any leftover sauce on your plate. For a veggie boost, roasted broccoli or asparagus are classic companions that are quick to prepare.
Creative Ways to Present
For a dinner party twist, scoop the Chicken Alfredo Bake into individual ramekins or mini baking dishes—everyone loves bubbling cheese in their own portion! You can also add steamed broccoli florets, baby spinach, or sautéed mushrooms before baking for colorful variety and extra nutrition. Or try tucking in sun-dried tomatoes for a sweet, tangy note that makes the flavors pop.
Make Ahead and Storage
Storing Leftovers
Once cooled, store any leftover Chicken Alfredo Bake in an airtight container in the refrigerator for up to 3 days. The creamy texture holds up beautifully, and the flavors actually deepen a bit, making leftovers extra tempting for lunches or next-day dinners.
Freezing
Chicken Alfredo Bake freezes surprisingly well! For best results, let it cool completely, then wrap the baking dish tightly with plastic wrap and foil. You can freeze the whole casserole or individual servings for up to 2 months. Thaw overnight in the fridge before reheating so it keeps its creamy consistency.
Reheating
To reheat, cover the bake with foil and warm in a 350°F oven until hot and bubbly, about 20–25 minutes for a full casserole or 10–15 minutes for single portions. Stir a splash of milk into the pasta before baking if it looks a bit dry—this helps restore that signature creamy finish.
FAQs
Can I use a different type Main Course
Absolutely! Penne and rigatoni are great because they catch the sauce and cheese, but rotini, ziti, or even fusilli all work beautifully for Chicken Alfredo Bake. Just follow the package’s cooking times and remember to stop at al dente.
What’s the best way to cook the chicken?
Rotisserie chicken is a fantastic shortcut, but you can use baked, poached, or even leftover grilled chicken. Just make sure it’s cooked through and cut or shredded into bite-sized pieces so it blends seamlessly into the bake.
Can I make Chicken Alfredo Bake vegetarian?
Definitely! Swap the chicken for sautéed mushrooms, steamed broccoli, or roasted veggies for a hearty vegetarian bake. You’ll still get all that rich Alfredo flavor and loads of creamy, cheesy goodness.
How can I lighten up this recipe?
You can use reduced-fat milk and half-and-half instead of heavy cream, and swap in part-skim mozzarella. Keep in mind, the sauce will be slightly less rich but still creamy and delicious!
Does Chicken Alfredo Bake taste good the next day?
It tastes fantastic! The flavors come together even more after a night in the fridge. Just reheat gently with a splash of milk to bring back its original creaminess and enjoy all over again.
Final Thoughts
From its bubbling-cheesy top to the creamy sauce tucked in every pasta nook, there’s a reason Chicken Alfredo Bake is a staple for comfort food lovers everywhere. I guarantee it’ll become a fast favorite in your kitchen, too—perfect for busy weeknights or whenever you need a little extra cozy. Give it a try and enjoy every sensational bite!
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Chicken Alfredo Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A comforting and creamy Chicken Alfredo Bake that combines tender pasta, juicy chicken, and a rich, cheesy sauce baked to golden perfection. This easy-to-make dish is perfect for a cozy family dinner or a casual gathering with friends.
Ingredients
Pasta:
- 12 oz penne or rigatoni pasta
Chicken:
- 2 tablespoons olive oil
- 2 cups cooked chicken (shredded or cubed)
Sauce:
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Topping:
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the Oven: Preheat the oven to 375°F.
- Cook the Pasta: Cook the pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: In a skillet, sauté garlic in olive oil, add butter, whisk in flour, then gradually add milk and cream. Stir in Parmesan, seasonings, and chicken.
- Combine and Bake: Mix the sauce with pasta and chicken, then transfer to a baking dish. Top with mozzarella and bake until golden.
- Serve: Let cool slightly, garnish with parsley, and serve.
Notes
- Consider using rotisserie chicken for convenience.
- Enhance with steamed broccoli, spinach, or mushrooms.
- For a gluten-free option, use gluten-free pasta and flour.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 560mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
