Chicken Alfredo Bake

If comfort food had a name, it would be Chicken Alfredo Bake. This dish takes the beloved flavors of traditional Alfredo pasta — tender chicken, creamy Parmesan sauce, and perfectly cooked noodles — and transforms them into a hearty, oven-baked masterpiece.

Each bite is a blend of creamy, cheesy goodness with tender chunks of chicken and pasta coated in luscious Alfredo sauce, all topped with a golden layer of melted mozzarella. It’s a family favorite that’s as cozy as it is elegant — perfect for weeknight dinners, potlucks, or even special occasions.

Why I Love This Recipe

I love Chicken Alfredo Bake because it combines the simplicity of pasta with the decadence of a creamy casserole. The sauce coats every strand of pasta, and when baked, the cheese forms a golden crust that’s simply irresistible.

It’s one of those dishes that taste like you’ve spent hours in the kitchen — but in reality, it’s super easy to make. You can even prep it ahead of time and just pop it in the oven when you’re ready to serve. Plus, it’s always a crowd-pleaser — no one can resist the smell of bubbling Alfredo sauce and melted cheese.

Why It’s a Must-Try Dish

This recipe is a must-try because it strikes the perfect balance between creamy and hearty. It’s not just another pasta dish — it’s comfort food elevated. The Alfredo sauce is rich but not heavy, and the baked cheese adds a wonderful texture.

If you enjoy classic Italian-American flavors like fettuccine Alfredo or creamy chicken pasta, this baked version will become a staple in your recipe collection.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes

Servings and Nutrition

• Servings: 6
• Calories: Approximately 580–620 kcal per serving

Course and Cuisine

• Course: Main Course / Dinner
• Cuisine: Italian-American

Ingredients

For the Pasta Bake:

• 12 oz (340 g) penne or rigatoni pasta
• 2 cups cooked chicken breast (grilled, roasted, or shredded)
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese
• 2 tablespoons butter (for greasing and flavor)
• Salt and black pepper to taste

For the Alfredo Sauce:

• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups heavy cream (or half-and-half for lighter version)
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 2 cloves garlic, minced
• ½ teaspoon Italian seasoning
• Salt and pepper to taste

Cooking Directions

1. Cook the Pasta

• Bring a large pot of salted water to a boil.
• Add pasta and cook until al dente (slightly firm). Drain and set aside.

2. Prepare the Alfredo Sauce

• In a large saucepan, melt butter over medium heat.
• Add minced garlic and sauté for 30 seconds until fragrant.
• Whisk in flour and cook for 1 minute to make a roux.
• Slowly pour in heavy cream and milk, whisking constantly to avoid lumps.
• Stir in Parmesan cheese and Italian seasoning.
• Simmer for 2–3 minutes until thick and creamy. Season with salt and pepper.

3. Combine Chicken and Pasta

• In a large mixing bowl, toss cooked pasta, shredded chicken, and Alfredo sauce until everything is well coated.

4. Assemble the Bake

• Preheat oven to 375°F (190°C).
• Grease a baking dish with butter.
• Pour the pasta mixture into the dish and spread evenly.
• Top with shredded mozzarella and extra Parmesan.

5. Bake

• Bake uncovered for 25–30 minutes, until the top is golden and bubbly.

6. Rest and Serve

• Let it cool for 5 minutes before serving to allow the sauce to set slightly.

Step-by-Step Preparation Method

1. Boil the pasta until al dente.
2. Prepare Alfredo sauce using butter, garlic, cream, and Parmesan.
3. Mix in chicken and toss with pasta.
4. Transfer to baking dish and top with cheese.
5. Bake until golden brown and bubbling.
6. Cool briefly and serve warm.

How to Serve This Recipe

Serve Chicken Alfredo Bake hot from the oven with:

• Garlic bread or cheesy breadsticks
• A crisp green salad (Caesar or mixed greens)
• Steamed vegetables like broccoli or asparagus

You can also sprinkle extra Parmesan or fresh parsley on top for presentation.

Recipe Tips

• Use freshly grated cheese — pre-shredded cheese may not melt as smoothly.
• Cook pasta al dente — it will continue to soften while baking.
• Add some vegetables like spinach or mushrooms for extra flavor.
• Don’t overbake — too long in the oven can dry out the sauce.
• Make ahead — assemble and refrigerate up to 24 hours before baking.

Variations

1. Chicken Broccoli Alfredo Bake:
   Add steamed broccoli florets for a healthy, balanced version.
2. Spinach Alfredo Bake:
   Mix in a few cups of baby spinach before baking for color and nutrients.
3. Cajun Chicken Alfredo Bake:
   Season the chicken with Cajun spice for a smoky, spicy twist.
4. Bacon Alfredo Bake:
   Add crispy bacon bits to the top before baking for an extra crunch.
5. Seafood Alfredo Bake:
   Replace chicken with shrimp or crab meat for a luxurious touch.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 4 days.
• Freezing: Cool completely and freeze in portions for up to 2 months.
• Reheating: Bake from chilled at 350°F (175°C) for 20 minutes or microwave individual servings until hot.
• Add a splash of milk or cream when reheating to refresh the sauce.

Special Equipment Needed

• Large pot (for boiling pasta)
• Saucepan (for making sauce)
• Mixing bowl
• 9x13-inch baking dish
• Whisk and spatula

Conclusion

The Chicken Alfredo Bake is the perfect marriage of creamy, cheesy indulgence and easy home-cooked comfort. With tender pasta, juicy chicken, and a luscious Alfredo sauce baked to golden perfection, it’s a dish that never fails to satisfy.

Whether you’re feeding your family on a busy weeknight or preparing a cozy dinner for guests, this recipe guarantees smiles at the table.