If there’s one dish that perfectly combines the comfort of creamy Alfredo sauce, tender chicken, and cheesy, golden pasta, it’s Chicken Alfredo Bake. This spectacular casserole takes everything you love about classic Alfredo and layers it into an irresistible, bubbling pan straight from the oven. It’s cozy enough for a weeknight family meal and impressive enough to serve guests – and the best part is, it comes together with just a handful of familiar ingredients. Make this once, and your loved ones will be requesting it again and again!
Ingredients You’ll Need
You’ll be amazed at how a few simple ingredients can produce such a luxurious, flavorful bake. Each element in this Chicken Alfredo Bake brings its own magic – from the velvety sauce to the golden cheese on top. Here’s what you’ll need, and how each one makes a difference:
- Penne or Rigatoni Pasta (12 oz): These shapes hold onto the creamy sauce and provide that perfect bite.
- Olive Oil (2 tablespoons): Adds richness and helps to bloom the garlic flavor right at the start.
- Cooked Chicken (2 cups, shredded or cubed): Rotisserie or leftover chicken works wonders for convenience and flavor.
- Unsalted Butter (3 tablespoons): Forms the base of the roux, making your Alfredo sauce luxuriously smooth.
- Garlic (3 cloves, minced): Essential for that classic Alfredo aroma and deep savory taste.
- All-Purpose Flour (3 tablespoons): Thickens the sauce so each noodle gets smothered in creamy goodness.
- Whole Milk (2½ cups): Gives the sauce body and lightness – don’t skip for the best texture.
- Heavy Cream (1 cup): The secret to making this Chicken Alfredo Bake ultra-decadent and creamy.
- Grated Parmesan Cheese (1½ cups): Adds sharpness and depth – you’ll taste it in every bite.
- Italian Seasoning (1 teaspoon): Brings herby, aromatic notes that wake up the entire dish.
- Salt (½ teaspoon): Balances out all those creamy, cheesy flavors.
- Black Pepper (¼ teaspoon): Just enough to give a gentle warmth.
- Red Pepper Flakes (¼ teaspoon, optional): For a little kick—add more or less to suit your spice preference!
- Shredded Mozzarella Cheese (1½ cups): Melts into that gooey, irresistible top layer.
- Fresh Parsley, chopped (2 tablespoons): A fresh, colorful finish that livens up every serving.
How to Make Chicken Alfredo Bake
Step 1: Prep Your Oven and Pasta
First things first: Preheat your oven to 375°F so it’s ready to work its magic later. Meanwhile, cook your penne or rigatoni in a big pot of salted water until just al dente (usually a minute less than package instructions). You want them a little firm since they’ll soak up more sauce as they bake. Drain and set aside—try not to snack on too many noodles!
Step 2: Start the Alfredo Sauce
Grab a large skillet and set it over medium heat. Add your olive oil, then toss in the minced garlic. Stir for about a minute, just until fragrant—your kitchen will smell amazing already! Next, stir in the butter and let it melt completely, creating a luscious base for your sauce.
Step 3: Make the Roux
Sprinkle in the flour and whisk constantly, cooking for 1-2 minutes until you’ve formed a smooth roux. It should be gently bubbling but not browned. This is your foundation for the luscious, thick Alfredo sauce that makes Chicken Alfredo Bake so irresistible.
Step 4: Create the Creamy Sauce
Slowly add the whole milk and heavy cream to the skillet, whisking as you go to avoid any lumps. Keep stirring for 4-5 minutes as the sauce thickens and starts to coat the back of a spoon. When it’s ready, stir in the Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes if you like things a bit spicy.
Step 5: Add Pasta and Chicken
Now for the most satisfying part: Fold in the cooked chicken and drained pasta so everything gets evenly coated in that dreamy Alfredo sauce. Stir gently and make sure every piece is smothered—every bite should be loaded with flavor!
Step 6: Assemble and Bake
Grease a 9×13-inch baking dish and pour in your creamy pasta and chicken mixture. Spread it out evenly and then sprinkle the shredded mozzarella all over the top. Pop the dish in the oven and bake for 20-25 minutes, until everything is bubbling and the cheese is beautifully golden.
Step 7: Rest and Garnish
Once your Chicken Alfredo Bake is out of the oven, let it cool for about five minutes. This little break helps everything set, making it easier to serve. Right before digging in, shower the top with the chopped fresh parsley for a pop of color and fresh flavor. Now, get ready to enjoy total comfort food bliss!
How to Serve Chicken Alfredo Bake
Garnishes
For the finishing touch on your Chicken Alfredo Bake, sprinkle a flourish of fresh chopped parsley just before serving. If you want a little extra Italian flair, feel free to grate a bit more Parmesan or even add a dusting of cracked black pepper. A pinch of red pepper flakes brings a vibrant, spicy glow to each plate—especially for those who love a little heat.
Side Dishes
This bake is rich and filling, but a simple crisp salad with a lemony vinaigrette makes a refreshing partner. Garlic bread is an absolute classic and perfect for sopping up any cheesy sauce left on the plate. For something lighter, steamed green beans or roasted broccoli balance the creamy decadence without overpowering the Chicken Alfredo Bake.
Creative Ways to Present
Try serving Chicken Alfredo Bake in individual ramekins for a dinner-party vibe, or shape the cooled bake with a ring mold for a restaurant-style appearance. Scatter a layer of baby spinach or wilted greens at the base of your platter before spooning on the pasta for a pop of freshness and color. For family gatherings, simply bake and serve in the original casserole—it’s humble, homey, and always a crowd-pleaser.
Make Ahead and Storage
Storing Leftovers
Chicken Alfredo Bake keeps beautifully! Pop any leftovers into an airtight container and store in the refrigerator for up to 3 days. The flavors meld together wonderfully, and a quick reheat will bring it right back to creamy, cheesy perfection.
Freezing
If you want to freeze the whole bake, assemble it up to the baking stage and wrap tightly in foil and plastic to lock in freshness. Freeze for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator before baking as directed (you may need to add a few extra minutes to the cook time).
Reheating
When it’s time to reheat, you can gently warm individual portions in the microwave, covered, for 1–2 minutes. For the best texture, reheat leftovers in a baking dish at 350°F for about 15 minutes, adding a splash of milk or cream if needed to revive that creamy sauce.
FAQs
Can I make Chicken Alfredo Bake ahead of time?
Absolutely! Assemble the bake up to the point just before baking, cover and refrigerate for up to 24 hours. Pop it straight from the fridge into your preheated oven when you’re ready to serve—just add a few extra minutes to ensure it heats through.
How can I add vegetables to Chicken Alfredo Bake?
Stir in steamed broccoli florets, sautéed spinach, or mushrooms right before transferring the mixture to the baking dish. Not only does it add color and nutrition, but it also blends seamlessly with the creamy sauce.
What can I use instead of penne or rigatoni?
Feel free to swap with ziti, fusilli, or even rotini—any short, sturdy pasta shape works well to capture that luscious Alfredo sauce.
Is it possible to make this dish gluten-free?
Absolutely! Use your favorite gluten-free pasta and substitute an equal amount of gluten-free flour for the roux. The creamy results will be every bit as delicious.
Can I use a different cheese for the topping?
Mozzarella is classic for that melty finish, but you can mix in provolone, fontina, or a bit of sharp white cheddar if you’d like an extra cheesy twist on your Chicken Alfredo Bake.
Final Thoughts
If you’re looking for a dinner that’s guaranteed to bring smiles all around, you can’t go wrong with this Chicken Alfredo Bake. It’s pure comfort, pure flavor, and so easy to make—it’s honestly a must-try. I hope you’ll give it a spot in your meal rotation and come back to it whenever you crave something extra special and cozy!
PrintChicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
- Diet: Non-Vegetarian
Description
Indulge in this creamy and comforting Chicken Alfredo Bake that brings together tender pasta, savory chicken, and a rich, cheesy sauce baked to perfection. A satisfying meal that’s easy to make and sure to please the whole family.
Ingredients
Pasta:
- 12 oz penne or rigatoni pasta
Sauce:
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 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)
Additional:
- 2 cups cooked chicken (shredded or cubed)
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat Oven: Preheat oven to 375°F.
- Cook Pasta: Cook pasta in salted water until al dente, then drain and set aside.
- Prepare Sauce: Sauté garlic in olive oil, add butter, whisk in flour, then gradually add milk and cream. Cook until thickened, then stir in Parmesan, seasonings, and chicken.
- Combine and Bake: Mix cooked pasta and sauce, then transfer to a baking dish. Top with mozzarella and bake for 20-25 minutes.
- Serve: Let cool for 5 minutes, garnish with parsley, and enjoy!
Notes
- Use rotisserie chicken for convenience.
- Feel free to add veggies like broccoli, spinach, or mushrooms.
- For a gluten-free option, use gluten-free pasta and flour.
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