April 12, 2022
Review RecipeChicken Alfredo Bake
This creamy chicken alfredo bake features a rich, homemade sauce and penne pasta combined with chicken and melted cheese. Add your choice of veggies for a simple dinner the whole family will love.
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This hearty, homemade chicken alfredo bake is made with cooked chicken, tender pasta, gooey cheese, and a rich, creamy sauce for a quick and easy casserole that is perfect for busy weeknights.
For more simple comfort food dinner ideas, check out our crockpot baked ziti and chicken bacon ranch casserole.
Chicken Alfredo Bake Ingredients
You’ll need:
- 16-ounce box penne pasta
- 5 tablespoons salted butter
- 4 ounces cream cheese
- 1 tablespoon minced garlic
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1 tablespoon flour
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 cups mozzarella, shredded, divided
- 1½ cups parmesan, shredded, divided
- 2 cups cooked and shredded or chopped boneless skinless chicken breasts
SUBSTITUTIONS AND ADDITIONS
PASTA: Penne is a great pasta for this alfredo bake because it stands up well in baking, but you can substitute another kind of pasta, including ziti, farfalle, large shells, and most other shaped pasta if you have any on hand.
STUFFED PASTA: Want to kick it up a notch? Try using a stuffed pasta like tortellini or ravioli for a really impressive meal.
ALFREDO SAUCE: You can use a jar of Alfredo sauce in this recipe instead of homemade alfredo sauce and skip steps two and three.
SPICES: If you like extra spice, add crushed red pepper flakes with the black pepper.
VEGGIES: You can also add vegetables to up the nutritional value. Spinach, broccoli florets, zucchini, tomatoes, and mushrooms are all good options for this dish.
CHICKEN: You can use rotisserie chicken for a simple and fast meal. You could also omit the chicken to make this dish vegetarian.
SHRIMP: You could also make this with shrimp. You could do a mix of half chicken and half shrimp or replace all the chicken with shrimp for a seafood only option.
CHEESE: I do recommend shredding your own cheese for this recipe as it melts creamier. Pre-shredded cheese has a coating on it that can make it melt unevenly, resulting in clumps.
How To Make This Chicken Alfredo Bake Recipe
STEP ONE: In a large pot, cook pasta in boiling water according to package directions. Cook it only until it is “al dente,” which means slightly firm and chewy. It will continue to cook and become tender while it bakes. Reserve a little pasta water, then drain and set aside.
STEP TWO: Preheat oven to 350°F.
STEP THREE: Melt butter in a Dutch oven over medium heat.
STEP FOUR: Whisk in the cream cheese to the melted butter.
STEP FIVE: Add the minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Continue to whisk until the cheese is fully melted and all ingredients are incorporated.
STEP SIX: Add the flour and mix it in well, then pour in one cup of heavy cream at a time, followed by the milk, stirring well after each addition.
STEP SEVEN: Add one cup each of mozzarella and parmesan cheese, continuing to stir until they melt.
PRO TIP:
To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.
STEP EIGHT: Once melted, add the chicken and pasta, coating them thoroughly with the sauce.
PRO TIP:
Is your sauce too thick? Add in some of the pasta water that you set aside. That will thin out the sauce and help it coat the pasta more evenly.
STEP NINE: Transfer the mixture to a lightly greased 9×13 pan or casserole dish. Sprinkle the remaining cheese on top, and bake at 350°F for 10 to 15 minutes, just long enough to melt the cheese.
PRO TIP:
If you like browned, bubbly cheese, turn on the broiler for a minute or two once the dish is finished baking.
How To Serve
Serve this cheesy chicken alfredo pasta bake with crusty bread or garlic bread and a salad, like simple homemade Caesar salad, for an easy but flavorful Italian dinner.
MORE CHICKEN RECIPES
Storage
IN THE FRIDGE: Store leftover chicken alfredo casserole covered in the pan or transfer to an airtight container. It will keep 3-5 days in the fridge. The sauce may break down slightly when reheated, but it will still taste great.
IN THE FREEZER: Seal with plastic wrap and freeze this cheesy chicken alfredo bake for up to six months. For best results, freeze this dish before baking it. Thaw overnight, then bake at 350°F for approximately 30 minutes.
Chicken alfredo bake offers a hearty and easy homemade dinner that is full of classic flavors. With pasta, cheese, chicken, and a luscious creamy alfredo sauce, this made-from-scratch casserole is ready for the table in less than 30 minutes!
FREQUENTLY ASKED QUESTIONS
Can I make this dish ahead of time?
You can make this dish ahead. The sauce will likely separate a little if left in the fridge. You could also make all the components ahead of time and then assemble and bake at dinner, that way you could stir the sauce back up before adding to the dish.
Can I freeze this recipe?
This great recipe can be frozen for up to six months. For best results, freeze this dish before baking it. Thaw overnight, then bake at 350°F for approximately 30 minutes.
Can I use jarred sauce instead of making it homemade?
If you are looking to save time, you can use a jarred alfredo sauce instead of making it from scratch.
More Recipes You’ll Love
- Tortellini Soup
- Tuna Casserole
- Chili Mac and Cheese
- Creamy Beef and Shells
- Chicken Parmesan
- Shrimp Alfredo
- Creamy Garlic Parmesan Mushrooms
- Baked Ziti
Chicken Alfredo Bake
This creamy chicken alfredo bake features a rich, homemade sauce and penne pasta combined with chicken and melted cheese. Add your choice of veggies for a simple dinner the whole family will love.
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 8
Ingredients
- 16 ounces penne pasta
- 5 tablespoons salted butter
- 4 ounces cream cheese
- 1 tablespoon garlic, minced
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon Italian seasoning
- 1 teaspoon black pepper
- 1 tablespoon flour
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 cups mozzarella cheese shredded, divided
- 1½ cups parmesan cheese shredded, divided
- 2 cups chicken breast shredded or chopped
Instructions
- Preheat oven to 350°F.
- Prepare pasta to al dente and set aside.
- In a Dutch oven, melt butter over medium heat. Add cream cheese. Use a whisk to stir.
- Add minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning. Whisk until mixed and butter/cream cheese are melted.
- Add flour and mix well.
- Add heavy whipping cream one cup at a time, continue to stir. Add milk.
- Add one cup of mozzarella cheese and one cup of parmesan cheese, stir to mix and melt.
- Once all the sauce is melted, stir in chicken and pasta.
- Pour in 9×13 pan that has been sprayed with nonstick spray.
- Top with remaining one cup of mozzarella and ½ cup of parmesan cheese.
- Bake for 10 to 15 minutes to melt the cheese. Turn on the broiler for a couple of minutes to brown.
Video
Notes
Note: To help make your sauce extra creamy, allow your cheese to come to room temperature before adding it to the sauce.
Note: Is your sauce too thick? Add in some of the pasta water that you set aside. That will thin out the sauce and help it coat the pasta more evenly.
Note: If you like browned, bubbly cheese, turn on the broiler for a minute or two once the dish is finished baking.
Nutrition
Sodium: 668mg | Calcium: 484mg | Vitamin C: 1mg | Vitamin A: 1692IU | Sugar: 4g | Fiber: 2g | Potassium: 447mg | Cholesterol: 178mg | Calories: 759kcal | Trans Fat: 1g | Saturated Fat: 29g | Fat: 48g | Protein: 32g | Carbohydrates: 50g | Iron: 2mg
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Comments
John says
Delicious…used rotisserie chicken from Costco made it so much easier and quicker to make…I will definitely make it again!
Lindsey says
Is this a dish that could be pre-made and then just take it out of the fridge and put in the oven? I would like to make this in the morning and just pop it in the I’ve for dinner. Do you recommend this? Thanks
Layne Kangas says
Hi, Lindsey – you could do that. The sauce will likely separate a little if left in the fridge. You could also make all the components ahead of time and then assemble and bake at dinner, that way you could stir the sauce back up before adding to the dish. Enjoy!
Max says
Our family loves this!