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Homemade alfredo sauce, diced chicken, and lots of cheese combine to make this easy and irresistible Chicken Alfredo Bake. A family favorite that’s perfect for busy weeknights!
Chicken alfredo has long been one of my family’s favorite pasta dinners. The boys often request alfredo sauce over pasta sauce and I’ve made many variations over the years, from crock pot chicken alfredo and cajun chicken alfredo to shrimp alfredo. I even made chicken alfredo lasagna roll ups which were a huge hit.
This chicken alfredo bake may officially hold the #1 spot for our favorite alfredo recipe, though. It’s extra cheesy and has all the chicken alfredo flavors in one casserole dish. Plus it’s so easy and the leftovers store beautifully. We can’t get enough!
Featured Comment
I divided among two casseroles (one to freeze and bake later) and followed directions as written, adding spinach. This was wonderful, thank you for sharing! I will make again.
Why This Chicken Alfredo Bake Is A Family Favorite
This casserole has been requested by my family repeatedly since the very first time I made it.
- Creamy, cheesy sauce. This bake is made with a simple homemade alfredo sauce, not a jar of store-bought sauce. And it’s LOADED with cheese, both parmesan and mozzarella in the sauce, and a generous amount of mozzarella cheese on top.
- Comfort food. Chicken alfredo bake definitely falls under the “comfort food” umbrella. It’s just so cozy, hearty, and filling!
- Easy to make. MY favorite thing about this recipe is that it’s super easy to make. The sauce only takes a few minutes even though it’s made from scratch. I love using rotisserie chicken or leftover chicken to make that part quick and easy too.
What You’ll Need
This chicken alfredo casserole is made with pasta, chicken, and a simple homemade alfredo sauce. You can find the exact measurements in the recipe card below.
- Pasta – I used penne but you can substitute it with rotini, farfalle, or rigatoni. These shapes hold the sauce nicely and create a similar result.
- Chicken – Cooked and diced. Rotisserie chicken and canned chicken both work though sometimes I’ll make my air fryer chicken breast and dice those up for this casserole.
- Unsalted butter
- Garlic – For added flavor.
- All-purpose flour – Thickens the sauce.
- Half & half – The creamy base to the alfredo sauce.
- Parmesan cheese – Freshly grated parmesan really makes a difference here!
- Mozzarella cheese – Added to both the sauce and as a topping.
- Salt & pepper
- Italian parsley – Optional garnish.
How To Make Chicken Alfredo Bake
This casserole comes together in just a handful of simple steps. You can find the printable version of the instructions in the recipe card below.
- Prep. Preheat the oven to 375F. Grease the baking dish. Cook te pasta to al dente then drain and set aside.
- Make the roux. Melt the butter and saute the garlic for a minute. Add the flour and whisk constantly to form a smooth paste. Gradually add the half & half, whisking constantly to make a roux. Cook for 3-5 minutes, until it thickens slightly.
- Add the cheese. Lower the heat. Add the grated parmesan and 1/2 cup of the mozzarella cheese, stirring until the cheeses melt completely and create a smooth, creamy sauce. Season with salt and pepper. Remove from heat.
- Combine the ingredients. Combine the alfredo sauce, cooked pasta, and diced chicken in a large bowl until all ingredients are evenly coated. Transfer the mixture to the baking dish in an even layer. Sprinkle with the remaining mozzarella cheese.
- Bake. Cover with foil and bake for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, until the cheese is melted and bubbly. Garnish with parsley and enjoy!
Recipe Tips & Tricks
Here are a few things I’ve found helpful to keep in mind when making this chicken alfredo bake, as well as a few fun ways to customize it.
- Don’t overcook the pasta. Cook the pasta noodles to just al dente. Mushy pasta isn’t great in this alfredo bake and it won’t hold the sauce well.
- Let sit before serving. Give the casserole 5-10 minutes to rest after you remove it from the oven, so the sauce has a chance to cool and solidify a bit.
- Add some veggies. Enhance this recipe by adding steamed broccoli, mushrooms sautéed spinach, or peas. Stir in the cooked vegetables when combining the pasta and chicken with the alfredo sauce.
- Try a different protein. Swap out the chicken breast for ground turkey, shrimp or even ground sausage for a different variation.
- Add some heat. Add a little kick to your alfredo bake by stirring in ¼ teaspoon of red pepper flakes or a pinch of cayenne pepper into the sauce.
What To Serve It With
Chicken alfredo bake can easily be served on its own for a filling dinner but I usually like to add a veggie side dish. Steamed or roasted veggies, like my mixed oven roasted vegetables or air fryer brussels sprouts, are a great way to round out the meal without adding extra work. A side salad would do the trick too!
Proper Storage
- Fridge. Allow any leftovers to cool completely before transferring them to an airtight container. Store in the refrigerator for up to 3 days.
- Freezer. To freeze, cover the unbaked (or baked) chicken alfredo pasta bake tightly with aluminum foil and plastic wrap. Store it in the freezer for up to 3 months. When ready to bake, thaw it in the refrigerator overnight, then bake as directed, adding an extra 10-15 minutes to the cooking time.
- Reheat. Reheat leftover portions in the oven at 350°F (175°C) until warmed through, about 15-20 minutes. To protect the top layer of cheese, cover loosely with foil while reheating. Individual servings can be reheated in a microwave on medium power for 1-2 minutes.
More Chicken Casseroles To Try
- Chicken Parmesan Casserole
- Ritz Chicken Casserole
- Chicken Cobbler
- King Ranch Casserole
- Million Dollar Chicken Casserole
- Chicken Cordon Bleu Casserole
Chicken Alfredo Bake
Homemade alfredo sauce, diced chicken, and lots of cheese combine to make this easy and irresistible Chicken Alfredo Bake. A family favorite that's perfect for busy weeknights!
Servings: 6 people
Ingredients
- 12 oz penne pasta cooked al dente according to package directions
- 3 cups cooked and diced chicken
- 3 tablespoons unsalted butter
- 3 garlic cloves minced
- 3 tablespoons all-purpose flour
- 2 ½ cups half & half
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese ½ cup for the sauce, 1 ½ cups for topping
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 tablespoons Italian parsley chopped (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Set it aside. Cook the penne pasta to al dente following package instructions, then drain and set aside.
- Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for one minute until fragrant. Stir in the flour and whisk constantly for about two minutes to make a smooth paste.
- Gradually pour in the half & half while whisking to combine with the roux. Continue to stir and cook the mixture for 3-5 minutes until it starts to thicken slightly.
- Lower the heat and add the grated Parmesan and ½ cup of shredded mozzarella. Stir until the cheeses melt completely and create a smooth, creamy sauce. Mix in the salt and black pepper, then remove from heat.
- Combine the cooked pasta and diced chicken with the alfredo sauce in the saucepan or a large bowl. Gently stir until everything is evenly coated.
- Transfer the pasta mixture to the prepared baking dish and spread it out into an even layer. Sprinkle the remaining 1 ½ cups of mozzarella evenly over the top.
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake uncovered for an additional 10-15 minutes, or until the cheese on top is melted, bubbly, and slightly golden.
- Remove from the oven and garnish with freshly chopped Italian parsley. Serve the casserole hot and enjoy!
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Nutrition
Calories: 851kcal | Carbohydrates: 53g | Protein: 44g | Fat: 51g | Saturated Fat: 24g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 17g | Trans Fat: 0.3g | Cholesterol: 210mg | Sodium: 1071mg | Potassium: 582mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1134IU | Vitamin C: 3mg | Calcium: 473mg | Iron: 2mg
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2 comments on “Chicken Alfredo Bake”
I divided among two casseroles (one to freeze and bake later) and followed directions as written, adding spinach. This was wonderful, thank you for sharing! I will make again.
Thanks Cooking Mom!