Chicken Alfredo Bake Recipe
If you love ultra-comforting, creamy pasta dishes that come together with minimal effort and maximum flavor, Chicken Alfredo Bake is going to earn a permanent spot in your dinner rotation. Imagine tender pasta and juicy chicken swaddled in a homemade alfredo sauce, all baked till bubbly with golden cheese on top. It’s that classic Italian-American flavor families crave, but with a cozy baked twist, perfect for feeding a crowd or storing leftovers. Irresistible, satisfying, and weeknight-friendly, this Chicken Alfredo Bake will have everyone racing to the table.
Ingredients You’ll Need
The best part about this Chicken Alfredo Bake? You only need simple, familiar ingredients most of which may already be in your kitchen. Each one brings something special: creaminess, richness, a hint of herby fragrance, and of course, plenty of melty cheese. Here’s what you’ll gather:
- 12 oz penne or rigatoni pasta: These sturdy shapes hold the creamy sauce beautifully for every bite.
- 2 tablespoons olive oil: Adds flavor and helps sauté the garlic for a fragrant base.
- 2 cups cooked chicken (shredded or cubed): Rotisserie chicken is a great shortcut, but any leftover chicken works!
- 3 tablespoons unsalted butter: The richness starts here—the base of that luscious roux.
- 3 cloves garlic (minced): Essential for a fragrant, savory backdrop in your sauce.
- 3 tablespoons all-purpose flour: Just enough to thicken your sauce into creamy perfection.
- 2½ cups whole milk: Makes the sauce ultra-silky and rich.
- 1 cup heavy cream: Adds even more decadence to the sauce (don’t skimp on this for true Alfredo magic).
- 1½ cups grated Parmesan cheese: The unmistakable sharp, salty tang of real Alfredo.
- 1 teaspoon Italian seasoning: Blends herbs to give the bake an aromatic, rustic note.
- ½ teaspoon salt: Rounds out and brightens all the flavors.
- ¼ teaspoon black pepper: A touch of sharpness to cut through the creaminess.
- ¼ teaspoon red pepper flakes (optional): For just a hint of heat if you love a little kick.
- 1½ cups shredded mozzarella cheese: Melts into a gooey, golden crown on top.
- 2 tablespoons chopped fresh parsley (for garnish): Adds brightness and gorgeous color to finish!
How to Make Chicken Alfredo Bake
Step 1: Cook the Pasta Perfectly
Start by preheating your oven to 375°F. Bring a large pot of salted water to a boil, then cook your penne or rigatoni until just al dente following package instructions. Remember, since the pasta will bake, you want it to be slightly firm so it doesn’t get mushy later. Drain and set aside while you start on the sauce.
Step 2: Whip Up the Creamy Alfredo Sauce
In a spacious skillet over medium heat, drizzle in the olive oil and sauté the minced garlic for about a minute, just until it’s fragrant and sizzling. Add the butter and allow it to melt completely. Next, sprinkle in the flour and whisk constantly for a minute or two; this cooks out the raw taste and forms the magical roux. Gradually whisk in your milk and heavy cream, stirring continuously to make sure the mixture is silky smooth. Let it cook for 4–5 minutes, whisking occasionally, until the sauce thickens and coats the back of a spoon.
Step 3: Season and Cheese It Up
Turn the heat to low, then stir in the Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes if you like a gentle heat. The cheese will melt quickly, loading the sauce with that classic Alfredo flair and rich silkiness. Taste and adjust seasoning if needed.
Step 4: Combine Chicken, Pasta, and Sauce
Now for the fun part! Stir the cooked chicken and drained pasta into the creamy Alfredo sauce, tossing gently to evenly coat each piece. You want everything deeply mingled so every scoop includes pasta, chicken, and plenty of sauce. Transfer the mixture to a greased 9×13-inch baking dish, spreading it into an even layer so it bakes up beautifully.
Step 5: Top and Bake
Sprinkle the shredded mozzarella cheese generously over the surface, covering every nook and cranny. Pop the dish into your preheated oven and bake for 20–25 minutes, or until the cheese is bubbly and golden brown. Let your Chicken Alfredo Bake cool for a few minutes before serving to allow the sauce to settle just a bit, making each portion easier to serve.
How to Serve Chicken Alfredo Bake
Garnishes
A final shower of chopped fresh parsley isn’t just decorative—it adds a burst of herbaceous freshness that cuts through the creamy richness. You might also grate a touch of extra Parmesan over each serving, or even sprinkle a few red pepper flakes for a subtle pop of heat. Don’t be shy with the herbs; they truly make the dish sing.
Side Dishes
Pair your Chicken Alfredo Bake with crisp garlic bread or a classic Caesar salad for a well-rounded, comforting meal. Steamed or roasted vegetables like broccoli, asparagus, or green beans complement the creamy, cheesy profile perfectly and help add a little color and nutrition to your plate. If you like, a simple tomato salad also adds a vibrant, refreshing counterpoint.
Creative Ways to Present
To really wow your guests, serve your Chicken Alfredo Bake in individual skillets or small ramekins for a personal touch. If you’re entertaining, you could make mini bakes using muffin tins for bite-sized handheld delights. For a family-style feast, just scoop generous portions straight from the baking dish—it’s rustic, crowd-pleasing, and always inviting.
Make Ahead and Storage
Storing Leftovers
This bake keeps well in the fridge for up to three days, making it a winner for meal prep or next-day lunch. Store any leftovers in an airtight container to preserve the moisture and keep that comforting flavor intact. The sauce may thicken in the fridge, but it will loosen up again when reheated.
Freezing
Chicken Alfredo Bake is freezer-friendly, too! Assemble it up until the baking step, then cover tightly with foil and freeze for up to three months. When you’re ready, thaw it in the fridge overnight and bake as directed, adding a few extra minutes if needed to heat through completely.
Reheating
Reheat slices of Chicken Alfredo Bake in the microwave for a quick meal, or cover the baking dish with foil and warm it in a 350°F oven until hot and bubbly. If the sauce seems a bit thick, stir in a splash of milk to restore creaminess. Always heat just until warmed through to keep the chicken tender.
FAQs
Can I use a different type Main Course
Absolutely! While penne and rigatoni are classic choices for holding that luscious Alfredo sauce, you can substitute ziti, fusilli, or even farfalle. Just be sure to choose a sturdy, short pasta that can stand up to the bake without going mushy.
Can I add vegetables to the bake?
Yes, and it’s a fantastic way to sneak in more nutrition and color. Try stirring in steamed broccoli, sautéed spinach, or sliced mushrooms along with the chicken and pasta. They’ll blend right in and add lovely flavor and texture to your Chicken Alfredo Bake.
Is it possible to make Chicken Alfredo Bake gluten-free?
Definitely! Simply use your favorite gluten-free pasta and swap the all-purpose flour for a gluten-free flour blend (or even cornstarch). The rest of the ingredients are naturally gluten-free, so you can easily adapt the dish to suit dietary needs.
Can I use leftover turkey instead of chicken?
Absolutely. Leftover turkey works beautifully in this recipe and offers a delicious way to use up holiday extras. Just shred or chop the turkey and follow the recipe as directed for a cozy, protein-packed twist.
What’s the best way to get a crispy golden top?
To achieve that irresistible golden, bubbly finish, make sure you’re using plenty of mozzarella and spread it evenly all over the surface. For extra crispiness, you can broil the pasta bake for 1–2 minutes at the end—just keep a close eye so it doesn’t brown too much.
Final Thoughts
There’s something so inviting about a creamy, cheesy casserole bubbling away in the oven, and this Chicken Alfredo Bake brings all the comfort and flavor you crave in one delicious package. Give it a try for your next cozy dinner—your family (or guests!) will be going back for seconds and begging for the recipe.
Print
Chicken Alfredo Bake Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
Indulge in a comforting and creamy Chicken Alfredo Bake that brings together tender pasta, juicy chicken, and a rich homemade Alfredo sauce, all baked to golden perfection with a cheesy topping. This easy-to-make casserole is a crowd-pleaser for any occasion.
Ingredients
Pasta:
- 12 oz penne or rigatoni pasta
Chicken:
- 2 cups cooked chicken (shredded or cubed)
Sauce:
- 2 tablespoons olive oil
- 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 oven to 375°F.
- Cook the pasta: Cook pasta in salted water until al dente according to package directions. Drain and set aside.
- Make the sauce: In a large skillet, sauté garlic in olive oil, add butter, whisk in flour, then gradually whisk in milk and cream. Cook until thickened. Stir in Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.
- Combine and bake: Add chicken and pasta to the sauce, then transfer to a baking dish. Top with mozzarella. Bake until bubbly and golden.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- Add steamed broccoli, spinach, or mushrooms for extra veggies.
- Substitute gluten-free pasta and flour for a gluten-free version.
- 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
