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This chicken alfredo bake is the kind of comfort food that feels special without asking much of you. It’s creamy, cheesy, and loaded with tender chicken and pasta, all tucked under a golden, bubbly top. You can make it with pantry staples, and it’s easy to adapt to what you have on hand.
It’s a crowd-pleaser for family dinners, game nights, or when you need leftovers that actually taste better the next day. If you love simple, satisfying meals, this one’s a keeper.
What Makes This Special
This isn’t just pasta and sauce thrown in a pan. It starts with a silky homemade Alfredo that coats every bite without feeling heavy.
The bake brings it all together, melting the cheese into a luscious, slightly toasty top layer. You get the comfort of a casserole with the classic flavor of chicken Alfredo. It’s also a forgiving recipe—great with rotisserie chicken, leftover grilled chicken, or even a mix of veggies to round things out.
Shopping List
- Pasta: 12 ounces penne, ziti, or rigatoni
- Cooked chicken: 3 cups, shredded or cubed (rotisserie works great)
- Butter: 4 tablespoons (half a stick)
- Garlic: 3–4 cloves, minced
- Heavy cream: 2 cups (or 1.5 cups cream + 0.5 cup milk)
- Chicken broth: 1/2 cup
- Parmesan cheese: 1 cup, freshly grated
- Mozzarella cheese: 1.5 cups, shredded
- Cream cheese: 3 ounces (optional for extra creaminess)
- Olive oil: 1 tablespoon
- Salt and pepper to taste
- Italian seasoning: 1 teaspoon (or a mix of dried basil and oregano)
- Crushed red pepper flakes: pinch (optional)
- Fresh parsley: chopped, for garnish
- Optional add-ins: 1–2 cups steamed broccoli, sautéed mushrooms, peas, or spinach
Step-by-Step Instructions
- Preheat and prep. Heat your oven to 375°F (190°C).Grease a 9×13-inch baking dish with a little butter or olive oil.
- Cook the pasta. Boil in well-salted water until just shy of al dente—about 1–2 minutes less than the package suggests. Drain and toss with a drizzle of olive oil so it doesn’t stick.
- Sauté the garlic. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant.Don’t let it brown.
- Make the sauce base. Pour in the heavy cream and chicken broth. Stir in the cream cheese if using. Simmer gently for 3–4 minutes, stirring to smooth out any lumps.
- Add the cheeses. Reduce the heat.Stir in the Parmesan until melted and smooth. Season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. The sauce should be silky and coat a spoon.
- Combine pasta and chicken. In a large bowl, mix the cooked pasta, chicken, and any optional veggies.Pour the sauce over and toss until everything is well coated. If it looks too thick, add a splash of warm broth or pasta water.
- Assemble the bake. Spread the mixture into the prepared baking dish. Sprinkle the mozzarella over the top, then a light dusting of extra Parmesan if you have it.
- Bake. Place on the center rack and bake for 18–22 minutes, until the edges are bubbling and the top is melted and lightly golden.
- Broil for color (optional). For a deeper golden top, broil on high for 1–2 minutes.Keep a close eye on it.
- Rest and serve. Let it rest for 5–10 minutes so the sauce sets slightly. Garnish with chopped parsley. Taste and finish with a pinch of salt and pepper if needed.
Keeping It Fresh
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat gently in the oven at 325°F, covered with foil, until warmed through. A splash of milk or broth helps revive the sauce if it thickens in the fridge. You can also reheat in the microwave in short bursts, stirring between intervals to keep it creamy.
To freeze, assemble the bake without baking, wrap tightly, and freeze for up to 2 months.
Bake from frozen at 350°F, covered for 30–40 minutes, then uncovered for 10–15 minutes until hot and bubbly. Add extra cheese on top if it needs a refresh.
Why This is Good for You
- Protein-packed: The chicken adds staying power and keeps you full.
- Calcium and nutrients: Parmesan and mozzarella bring calcium; add broccoli or spinach for fiber and vitamins.
- Balanced comfort: Pair it with a crisp salad or roasted veg to round out the meal without feeling heavy.
It’s comfort food, yes, but you’re in control. Lean chicken, a sensible portion of pasta, and some greens on the side make it satisfying and balanced.
What Not to Do
- Don’t overcook the pasta. It will finish in the oven and can turn mushy if you boil it to fully al dente.
- Don’t skip seasoning. Taste the sauce before baking.A little salt, pepper, and Parmesan make a big difference.
- Don’t use pre-shredded cheese if you can help it. Freshly grated melts smoother and gives a better sauce.
- Don’t crank the heat. Alfredo can break if boiled hard. Keep the sauce at a gentle simmer.
- Don’t overload the dish with watery veggies. If adding mushrooms or spinach, sauté first to cook off moisture.
Recipe Variations
- Lighter version: Swap half the cream for milk and whisk in 1 tablespoon flour with the butter to stabilize the sauce. Use part-skim mozzarella.
- Bacon or prosciutto: Crisp 4–6 slices and fold in for smoky, salty pops of flavor.
- Broccoli chicken alfredo bake: Add 2 cups steamed broccoli florets.The crunch plays well with the creamy sauce.
- Spinach and artichoke: Stir in 2 cups baby spinach and 1 cup chopped artichoke hearts for a restaurant-style twist.
- Cajun kick: Season the chicken with Cajun spice and add a pinch of cayenne to the sauce.
- Gluten-free: Use your favorite gluten-free pasta and check labels on broth and cheeses.
- White wine upgrade: Replace 1/4 cup of broth with dry white wine; simmer to cook off the alcohol before adding cheese.
- Extra crispy top: Mix 1/2 cup panko with 1 tablespoon melted butter and sprinkle over the mozzarella before baking.
FAQ
Can I use jarred Alfredo sauce?
Yes, in a pinch. Use about 2 cups and thin with a splash of broth or milk so it coats the pasta well. Still add fresh Parmesan for better flavor.
What pasta shape works best?
Short, sturdy shapes like penne, ziti, or rigatoni hold the sauce and bake evenly.
Avoid very small shapes that can overcook easily.
Do I have to cook the chicken first?
Yes. This recipe uses cooked chicken to keep things simple and safe. Rotisserie chicken, leftover grilled chicken, or poached chicken all work well.
How can I make it ahead?
Assemble the dish up to one day in advance, cover, and refrigerate.
Bake straight from the fridge at 350°F, covered for 15 minutes, then uncovered for 15–20 minutes until hot and bubbly.
Why did my sauce turn grainy?
Cheese can seize if the sauce is too hot or if you use pre-shredded cheese with anti-caking agents. Lower the heat, add cheese gradually, and use freshly grated Parmesan.
Can I make it without cream?
Use 1.5 cups milk and whisk 1 tablespoon flour into the butter before adding liquids. Simmer until slightly thickened, then add cheese.
It won’t be as rich, but it’s still delicious.
What sides go well with this?
Try a simple green salad with lemon vinaigrette, roasted broccoli, garlicky green beans, or a bright tomato-cucumber salad to balance the creaminess.
How do I prevent a watery bake?
Drain pasta well, cook off moisture from vegetables, and avoid covering the dish while baking unless reheating. Let it rest before serving so the sauce sets.
Wrapping Up
Chicken alfredo bake delivers classic flavor with minimal fuss and maximum comfort. It’s easy to customize, reheats like a dream, and fits any weeknight or weekend plan.
Keep the pasta a touch undercooked, season your sauce well, and don’t skimp on good Parmesan. With that, you’ll have a creamy, cozy dinner everyone wants seconds of.
Chicken Alfredo Bake - Creamy, Cozy, and Weeknight-Friendly
Ingredients
- Pasta: 12 ounces penne, ziti, or rigatoni
- Cooked chicken: 3 cups, shredded or cubed (rotisserie works great)
- Butter: 4 tablespoons (half a stick)
- Garlic: 3–4 cloves, minced
- Heavy cream: 2 cups (or 1.5 cups cream + 0.5 cup milk)
- Chicken broth: 1/2 cup
- Parmesan cheese: 1 cup, freshly grated
- Mozzarella cheese: 1.5 cups, shredded
- Cream cheese: 3 ounces (optional for extra creaminess)
- Olive oil: 1 tablespoon
- Salt and pepper to taste
- Italian seasoning: 1 teaspoon (or a mix of dried basil and oregano)
- Crushed red pepper flakes: pinch (optional)
- Fresh parsley: chopped, for garnish
- Optional add-ins: 1–2 cups steamed broccoli, sautéed mushrooms, peas, or spinach
Instructions
- Preheat and prep. Heat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a little butter or olive oil.
- Cook the pasta. Boil in well-salted water until just shy of al dente—about 1–2 minutes less than the package suggests. Drain and toss with a drizzle of olive oil so it doesn’t stick.
- Sauté the garlic. In a large skillet over medium heat, melt the butter. Add the minced garlic and cook for 30–60 seconds until fragrant. Don’t let it brown.
- Make the sauce base. Pour in the heavy cream and chicken broth. Stir in the cream cheese if using. Simmer gently for 3–4 minutes, stirring to smooth out any lumps.
- Add the cheeses. Reduce the heat. Stir in the Parmesan until melted and smooth. Season with salt, pepper, Italian seasoning, and a pinch of red pepper flakes if you like a little heat. The sauce should be silky and coat a spoon.
- Combine pasta and chicken. In a large bowl, mix the cooked pasta, chicken, and any optional veggies. Pour the sauce over and toss until everything is well coated. If it looks too thick, add a splash of warm broth or pasta water.
- Assemble the bake. Spread the mixture into the prepared baking dish. Sprinkle the mozzarella over the top, then a light dusting of extra Parmesan if you have it.
- Bake. Place on the center rack and bake for 18–22 minutes, until the edges are bubbling and the top is melted and lightly golden.
- Broil for color (optional). For a deeper golden top, broil on high for 1–2 minutes. Keep a close eye on it.
- Rest and serve. Let it rest for 5–10 minutes so the sauce sets slightly. Garnish with chopped parsley. Taste and finish with a pinch of salt and pepper if needed.
Printable Recipe Card
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