Chicken Alfredo Bake Recipe
Chicken Alfredo Bake is the ultimate comfort food, combining tender pasta, juicy chicken, and a rich, creamy sauce in one irresistible dish. It’s a cheesy, crowd-pleasing dinner perfect for any night.
Bubbling mozzarella and golden parmesan bring it all together, making this hearty casserole an easy favorite for family gatherings, potlucks, or cozy weeknight dinners.
What You’ll Need for This Chicken Alfredo Bake
- Penne pasta – A sturdy, ridged pasta that holds onto the sauce beautifully, delivering flavor in every bite.
- Cooked chicken – Provides protein and heartiness; a great use for rotisserie or leftover chicken.
- Butter – The rich base that starts off the creamy Alfredo sauce.
- Flour – Helps thicken the sauce to that perfect velvety consistency.
- Garlic – Adds a layer of savory depth and aromatic warmth.
- Whole milk – Keeps the sauce creamy without being too heavy.
- Heavy cream – Adds luscious texture and indulgence to the Alfredo sauce.
- Parmesan cheese – Classic and nutty, it infuses the sauce with deep flavor.
- Mozzarella cheese – Melts into that irresistible gooey, golden topping.
- Salt and pepper – Essential for seasoning every element to perfection.
How to Make It All Come Together
Start by making a quick, silky Alfredo sauce on the stovetop with butter, garlic, flour, milk, cream, and two cheeses. The fragrance alone is enough to make your mouth water.
Toss cooked penne and tender chicken into the sauce until every piece is coated. Pour everything into a baking dish, top with more cheese, and bake until bubbling and golden. Finish with a sprinkle of fresh parsley for a pop of color and freshness.
Tips & Tasty Variations to Make It Your Own
Use rotisserie chicken for convenience and flavor, or swap in turkey or grilled shrimp for a twist. If you love veggies, toss in sautéed spinach, mushrooms, or steamed broccoli before baking.
For a bolder flavor, stir in a pinch of crushed red pepper or a touch of nutmeg into the sauce. Want to lighten it up? Use half-and-half instead of heavy cream and low-fat milk for a slightly leaner version that still satisfies.
This bake can easily be doubled for parties, or portioned into individual ramekins for fun dinner presentations. The recipe is forgiving and flexible—feel free to customize based on what’s in your fridge.
Keep It Fresh: Storing & Reheating Chicken Alfredo Bake
Leftovers should be cooled, then stored in an airtight container in the fridge for up to 4 days. To reheat, cover with foil and warm in a 350°F oven until hot, or microwave in 30-second bursts.
To freeze, let the dish cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight in the fridge before reheating in the oven until bubbly and warm throughout.
Chicken Alfredo Bake
Ingredients
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese divided
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- Cooking spray for greasing the baking dish
- 12 ounces penne pasta prepared in salted water per package instructions
- 2 cups whole milk
- 1 teaspoon minced garlic
- 3 cups cooked chicken diced
Instructions
- Preheat the oven to 375°F and lightly grease a 3-quart baking dish with cooking spray.
- In a large saucepan set over medium heat, melt the butter. Introduce the garlic and sauté for 30 seconds. Stir in the flour, whisking continuously, and cook for an additional minute.
- Gradually incorporate the milk and cream, maintaining a steady whisk until the mixture thickens slightly.
- Blend in the Parmesan cheese and 1/2 cup of the mozzarella, seasoning with salt and pepper. Stir until the cheese has fully melted into the sauce.
- In a large mixing bowl, combine the cooked penne and diced chicken. Pour the sauce over the mixture and toss gently to coat all components evenly.
- Transfer the coated pasta and chicken mixture into the prepared baking dish. Distribute the remaining mozzarella over the surface.
- Bake, uncovered, for 20 minutes or until the cheese is melted and lightly golden, and the dish is bubbling throughout.
- Finish with a sprinkling of chopped parsley before serving.