If you are craving comfort food that hugs you from the inside out, this Chicken Alfredo Bake Recipe is about to become your new best friend. Creamy, cheesy, and packed with tender chicken and perfectly cooked pasta, this dish brings all the rich flavors of classic Alfredo—elevated by a golden bubbly crust that’s nothing short of irresistible. It’s a homey casserole that’s so easy to prepare, yet impressive enough for company. Whether you’re looking for a cozy weeknight meal or a crowd-pleaser for family dinners, this Chicken Alfredo Bake Recipe hits every mark with heartwarming satisfaction.
Ingredients You’ll Need
Gathering these simple but essential ingredients is the first step to creating a dish that’s bursting with flavor, texture, and color. Each component plays its part: from creamy cheeses to tender chicken and hearty pasta, everything comes together to create that addictive, rich taste you’ll want again and again.
- Cooked chicken breast (3 cups, shredded or cubed): The star protein adds hearty substance and soaks up the creamy sauce beautifully.
- Penne or rigatoni pasta (12 ounces): These tubes hold onto the luscious Alfredo sauce in every bite, making each forkful perfectly coated.
- Butter (2 tablespoons): Adds richness and helps create the silky roux base for the sauce.
- Garlic (3 cloves, minced): Imparts a fragrant, savory punch that balances the creaminess.
- All-purpose flour (2 tablespoons): The thickening agent that makes the sauce smooth and creamy without being runny.
- Heavy cream (2 cups): Makes the sauce luxuriously rich and decadently smooth.
- Whole milk (1 cup): Lightens the sauce just enough to keep it from being too heavy while adding creaminess.
- Grated Parmesan cheese (1 1/2 cups): Brings sharp, nutty flavor that defines classic Alfredo taste.
- Shredded mozzarella cheese (1 1/2 cups, divided): Melts wonderfully to create that irresistible gooey topping and enhances the baked texture.
- Italian seasoning (1/2 teaspoon): A fragrant blend of herbs that adds depth and a little brightness.
- Ground black pepper (1/4 teaspoon): Provides a subtle kick to balance the richness.
- Salt (1/2 teaspoon): Essential for bringing out all the flavors.
- Chopped parsley (optional): Adds a fresh, vibrant pop of color and a hint of herbaceousness at the end.
How to Make Chicken Alfredo Bake Recipe
Step 1: Preheat and Prepare Your Pasta
Start by preheating your oven to 375°F (190°C). While the oven warms up, boil a large pot of salted water and cook the penne or rigatoni until al dente. This ensures your pasta will hold just the right bite once baked, so it doesn’t turn mushy.
Step 2: Make the Alfredo Sauce
In a large skillet over medium heat, melt the butter and add the minced garlic; cook until fragrant, about 1 minute. Stir in the flour to make a roux—this thickens your sauce perfectly. Slowly whisk in the heavy cream and milk, stirring continuously until the sauce thickens slightly. Next, add the Parmesan, 1 cup of mozzarella, Italian seasoning, salt, and pepper. Stir until every bit of cheese melts into a silky, creamy sauce that’s ready to make your Chicken Alfredo Bake Recipe truly special.
Step 3: Combine Everything in a Bowl
In a large mixing bowl, toss together the cooked pasta, shredded or cubed chicken, and the creamy Alfredo sauce. Mixing well is key here—every piece should be generously coated in that smooth, cheesy sauce.
Step 4: Bake Until Bubbly and Golden
Transfer your mixture to a greased 9×13-inch baking dish, spreading it evenly. Sprinkle the remaining 1/2 cup of mozzarella cheese on top to create a deliciously golden crust. Bake in the preheated oven for 20 to 25 minutes until you see bubbly edges and a lovely golden top forming. Let the dish rest for about 5 minutes to settle before serving.
How to Serve Chicken Alfredo Bake Recipe
Garnishes
A sprinkle of freshly chopped parsley not only brightens the visual appeal but adds a delicate, fresh note that cuts through the creamy richness. You can also offer a grind of fresh black pepper on top for a little extra zing.
Side Dishes
This Chicken Alfredo Bake Recipe pairs wonderfully with crisp green salads, roasted vegetables, or steamed broccoli. The fresh greens complement the richness of the bake and provide a well-rounded meal, adding different textures and flavors to your plate.
Creative Ways to Present
Serve this pasta bake directly from the casserole dish for that warm, homey feel or portion it into individual ramekins for a personalized touch. For a fun twist, sprinkle some toasted breadcrumbs mixed with a touch of Parmesan on top before baking to add a crunchy topping contrast.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Bake keeps beautifully in the fridge. Simply cover the casserole dish tightly with foil or transfer portions to airtight containers and store for up to 3 days. The flavors meld even more after resting, making for a delicious next-day meal.
Freezing
This dish freezes well, making it perfect for meal prepping. Cool the bake completely, then cover tightly with plastic wrap and foil before freezing. It will keep well for up to 2 months. Thaw overnight in the fridge before reheating.
Reheating
To reheat, cover the dish with foil and warm in a preheated 350°F (175°C) oven until heated through—about 20 minutes. You can also microwave single portions on medium power, stirring occasionally for even heat without drying out the sauce.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that adds great flavor and saves time without compromising the taste of your Chicken Alfredo Bake Recipe.
Can I substitute the heavy cream?
If you don’t have heavy cream, half-and-half works as a lighter substitute, although the sauce will be less rich and creamy but still delicious.
What pasta works best for this bake?
Penne and rigatoni are ideal because their tubular shapes hold onto the sauce perfectly, but you can also use other sturdy pasta shapes like ziti or shells.
Is this recipe freezer-friendly?
Yes, this Chicken Alfredo Bake Recipe freezes very well. Just be sure to cool it completely before freezing and thaw it properly before reheating to enjoy the best texture and flavors.
Can I add vegetables to the bake?
Definitely! Steamed broccoli, spinach, or mushrooms are wonderful additions that turn this dish into a complete, balanced meal with extra color and nutrients.
Final Thoughts
This Chicken Alfredo Bake Recipe is truly a comforting crowd-pleaser that’s simple enough for any weeknight but special enough to impress guests. Its creamy, cheesy goodness paired with tender chicken and hearty pasta creates a dish that’s pure joy in every bite. I encourage you to give it a try, savor each mouthwatering spoonful, and make it a new favorite on your dinner rotation.
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Chicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
This Chicken Alfredo Bake is a comforting and creamy pasta casserole perfect for a hearty weeknight dinner. Tender cooked chicken and al dente penne pasta are combined with a rich homemade Alfredo sauce made from butter, garlic, cream, milk, and Parmesan cheese. Topped with melted mozzarella and baked until golden and bubbly, this dish is flavorful and satisfying. Optional additions like broccoli or spinach can upgrade it into a complete meal.
Ingredients
Chicken and Pasta
- 3 cups cooked chicken breast (shredded or cubed)
- 12 ounces penne or rigatoni pasta
Alfredo Sauce
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook Pasta: Boil the pasta in salted water until al dente, then drain well and set aside. This ensures the pasta maintains a firm texture after baking.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux, which will thicken the sauce.
- Add Dairy: Gradually whisk in the heavy cream and whole milk, stirring continuously until the sauce is smooth and starts to thicken slightly.
- Incorporate Cheese and Seasoning: Add grated Parmesan, 1 cup of mozzarella cheese, Italian seasoning, salt, and black pepper. Stir until the cheeses melt completely and the sauce is creamy.
- Combine Pasta, Chicken, and Sauce: In a large bowl, mix the cooked pasta, shredded chicken, and Alfredo sauce thoroughly ensuring everything is coated evenly.
- Assemble in Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish. Evenly sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes until the casserole is bubbly and the cheese topping is golden brown.
- Rest and Garnish: Allow the casserole to rest for 5 minutes after baking. Optionally, garnish with chopped parsley before serving for a fresh touch.
Notes
- Use rotisserie chicken to save time on cooking the chicken.
- Add steamed broccoli or spinach for added nutrition and to make the dish a complete meal.
- You can substitute half-and-half for heavy cream if you prefer a lighter sauce.
