If you are on the hunt for a soul-satisfying, creamy, and cheesy dish that feels like a warm hug, this Chicken Alfredo Bake Recipe is your new best friend. It’s everything you love about classic Chicken Alfredo but baked into a comforting casserole that brings out the rich flavors and meltingly tender textures all in one dish. Perfect for family dinners or feeding a crowd, this recipe blends pasta, chicken, and a luscious homemade Alfredo sauce, topped with bubbly mozzarella cheese that turns golden in the oven. Trust me, once you try this Chicken Alfredo Bake Recipe, it will quickly become a staple in your kitchen.
Ingredients You’ll Need
Simple, familiar ingredients come together effortlessly to create the magic of this Chicken Alfredo Bake Recipe. Each one plays a crucial role, whether adding creaminess, flavor depth, or that irresistible cheesy finish.
- 12 ounces penne pasta: Holds onto the sauce beautifully and offers the perfect bite-sized shape.
- 2 cups cooked chicken breast, shredded or cubed: Adds protein and savory heartiness to the bake.
- 2 tablespoons butter: Creates a rich base for the Alfredo sauce.
- 3 cloves garlic, minced: Provides aromatic brightness that awakens the sauce.
- 2 tablespoons all-purpose flour: Thickens the sauce for that creamy texture.
- 2 cups whole milk: Forms the creamy foundation with smoothness and richness.
- 1 cup heavy cream: Elevates the sauce to indulgent, velvety perfection.
- 1 1/2 cups grated Parmesan cheese: Imparts a nutty, salty depth of flavor.
- 1/2 teaspoon salt: Balances and enhances all the ingredients.
- 1/4 teaspoon black pepper: Adds a gentle, warming bite.
- 1/4 teaspoon nutmeg (optional): A subtle touch that complements the creamy sauce beautifully.
- 1 1/2 cups shredded mozzarella cheese: Creates a golden, gooey top layer for irresistible appeal.
- 2 tablespoons chopped parsley (optional, for garnish): Adds fresh color and a hint of herbaceous brightness.
How to Make Chicken Alfredo Bake Recipe
Step 1: Cook the Pasta and Prep the Chicken
Start by preheating your oven to 375°F. Boil the penne pasta in salted water until it’s just al dente, because it will continue cooking in the oven, and you want it perfectly tender but firm enough to hold its shape. While the pasta cooks, prepare your chicken either by shredding pre-cooked pieces or cutting cooked breast into cubes for even distribution throughout the casserole.
Step 2: Make the Creamy Alfredo Sauce
In a large skillet over medium heat, melt the butter until foamy. Add in the minced garlic and sauté very briefly—just about 30 seconds—to release its fragrant aroma but not brown it. Sprinkle in the flour and whisk continuously to form a smooth roux, cooking for about a minute to get rid of the raw flour taste. Gradually whisk in the whole milk and heavy cream, stirring constantly to avoid lumps, until the sauce thickens, usually 5 to 6 minutes. Stir in the Parmesan cheese, salt, pepper, and the optional nutmeg, allowing the cheese to melt and the sauce to turn luxuriously creamy.
Step 3: Combine Pasta, Chicken, and Sauce
Transfer the cooked pasta and chicken into a large mixing bowl. Pour the Alfredo sauce over and gently fold everything together until the pasta and chicken are thoroughly coated with the creamy sauce. This step ensures every forkful bursts with flavor and richness, making the dish utterly comforting.
Step 4: Bake Until Golden and Bubbling
Grease a 9×13-inch baking dish lightly with butter or cooking spray. Pour in the pasta, chicken, and sauce mixture, spreading it evenly. Sprinkle the shredded mozzarella cheese evenly on top to create that irresistible golden crust. Bake in your preheated oven for 20 to 25 minutes until the edges are bubbly and the cheese has melted and turned a beautiful golden brown. Let the casserole rest for a few minutes before serving, allowing the flavors to meld and the bake to set for easy portioning.
How to Serve Chicken Alfredo Bake Recipe
Garnishes
A simple sprinkle of chopped fresh parsley on top adds a delightful pop of green and freshness that balances the richness of the dish. If you like, a light dusting of extra Parmesan or even cracked black pepper on each serving can add a final flourish of flavor and visual appeal.
Side Dishes
Keep your sides light and bright to contrast the creamy, cheesy stars of this Chicken Alfredo Bake Recipe. A crisp green salad with a tangy vinaigrette, steamed broccoli, or roasted asparagus pairs wonderfully. Even something simple like garlic bread or warm crusty rolls helps sop up every last creamy bite.
Creative Ways to Present
For a fun twist, serve individual portions in mini ramekins topped with an extra sprinkle of cheese broiled to perfection. Or try layering in some sautéed mushrooms or spinach for extra flavor and nutrition before baking. This recipe is versatile enough to adapt to your personal favorite add-ins or presentation style.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Bake keeps well in an airtight container in the refrigerator for up to 3 days, making it perfect for easy lunches or quick dinners throughout the week. The flavors actually deepen as it rests!
Freezing
This dish freezes beautifully for up to 2 months. Simply prepare and bake it, let cool completely, then wrap tightly with plastic wrap and foil, or transfer to a freezer-safe container. When ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat leftovers covered in the oven at 350°F until warmed through and bubbly, usually about 20 minutes. You can also microwave individual portions, but watch carefully to avoid drying out the sauce. Adding a splash of milk briefly can help revive the creamy texture during reheating.
FAQs
Can I use a different type of pasta?
Absolutely! While penne holds the sauce really well, other pasta shapes like rigatoni, fusilli, or farfalle also work beautifully in this Chicken Alfredo Bake Recipe. Just make sure to cook them al dente so they don’t become mushy during baking.
Is there a way to make this recipe lighter?
You can lighten up the sauce by substituting half-and-half for the heavy cream or using reduced-fat cheese. Adding plenty of veggies like spinach or broccoli also adds bulk and nutrition without weighing down the dish.
Can I use pre-cooked or rotisserie chicken?
Yes! Using rotisserie or leftover cooked chicken is a great timesaver and works perfectly in this recipe. Just shred or cube it before combining with the pasta and sauce.
What can I add to make this recipe more flavorful?
Consider stirring in sautéed mushrooms, caramelized onions, or fresh herbs like thyme or basil to boost the depth of flavor. A pinch of red pepper flakes can add a nice gentle heat, too.
How do I know when the chicken Alfredo bake is done?
You’ll see that the cheese on top is bubbly and golden brown, and the sauce will be thick and creamy. Let it cool slightly before serving so it holds together well.
Final Thoughts
This Chicken Alfredo Bake Recipe is truly a crowd-pleaser that combines simplicity with comfort-food bliss. Whether you’re feeding family, friends, or just treating yourself, this dish is a reliable go-to that feels indulgent but comes together with ease. Dive in, savor every creamy, cheesy bite, and make this recipe a warm tradition in your home.
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Chicken Alfredo Bake Recipe
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Description
This Chicken Alfredo Bake is a creamy, comforting casserole featuring tender shredded chicken, penne pasta, and a rich homemade Alfredo sauce made with garlic, Parmesan, and mozzarella cheese. Baked until bubbly and golden, it’s an easy, crowd-pleasing main course perfect for weeknight dinners or cozy family gatherings.
Ingredients
Paste
- 12 ounces penne pasta
Chicken & Cheese
- 2 cups cooked chicken breast, shredded or cubed
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 cups grated Parmesan cheese
Sauce
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon nutmeg (optional)
Garnish
- 2 tablespoons chopped parsley (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 9-11 minutes. Drain and set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux. Gradually whisk in the whole milk and heavy cream, stirring constantly to prevent lumps. Cook the mixture for 5-6 minutes until it thickens into a smooth and creamy sauce.
- Finish Sauce: Stir in the grated Parmesan cheese, salt, black pepper, and optional nutmeg. Continue cooking until the cheese melts and the sauce reaches a creamy consistency. Remove the sauce from the heat.
- Combine Pasta, Chicken, and Sauce: In a large mixing bowl, combine the cooked penne pasta, shredded or cubed cooked chicken, and Alfredo sauce. Toss gently to fully coat everything evenly.
- Assemble Casserole: Grease a 9×13-inch baking dish and pour the pasta mixture into it. Spread it out evenly, then sprinkle the shredded mozzarella cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and bake for 20-25 minutes, or until the casserole is bubbly and the cheese on top is golden brown.
- Cool and Garnish: Remove from oven and let it cool for a few minutes to set. Garnish with chopped parsley if desired before serving.
Notes
- You can use rotisserie chicken for a quicker preparation.
- For added nutrition, mix in steamed broccoli or spinach before baking.
- Leftovers reheat well in the oven or microwave and can be frozen for up to 2 months.
