Chicken Alfredo Bake

Name: Chicken Alfredo Bake
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta; 3 cups cooked chicken, diced; 3 tablespoons butter; 2 tablespoons all-purpose flour; 1 teaspoon minced garlic; 2 cups whole milk; 1 cup heavy cream; ¾ cup grated Parmesan cheese; 2 cups shredded mozzarella cheese, divided; Salt and pepper, to taste; Chopped fresh parsley, for garnish

Isabella

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Chicken Alfredo Bake a comforting and creamy pasta dish that combines tender chicken, penne pasta, and a rich homemade Alfredo sauce, all topped with melted cheese and baked to golden perfection. It’s a simple yet indulgent meal that’s perfect for family dinners or special occasions.

Why You’ll Love This Recipe

I love how this Chicken Alfredo Bake is a perfect blend of creamy, cheesy goodness and satisfying pasta. The homemade Alfredo sauce elevates the flavor, while the baked cheese topping adds a deliciously melty texture. It’s a dish that feels fancy but is incredibly easy to make. Plus, it’s perfect for meal prep and reheats like a dream.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

12 ounces penne pasta

3 cups cooked chicken, diced

3 tablespoons butter

2 tablespoons all-purpose flour

1 teaspoon minced garlic

2 cups whole milk

1 cup heavy cream

¾ cup grated Parmesan cheese

2 cups shredded mozzarella cheese, divided

Salt and pepper, to taste

Chopped fresh parsley, for garnish

Directions

Preheat Oven:

I preheat the oven to 375°F (190°C) and grease a 3-quart baking dish with cooking spray to ensure easy cleanup later.

Cook Pasta:

I cook the penne pasta in salted water until al dente, following the package instructions. After draining, I set it aside while I prepare the sauce.

Prepare Alfredo Sauce:

In a large saucepan over medium heat, I melt the butter and sauté the minced garlic for about 30 seconds until fragrant. I whisk in the flour, cooking it for 1 minute while stirring constantly.
Next, I gradually whisk in the milk and heavy cream, ensuring the mixture stays smooth. Once it comes to a simmer and slightly thickens, I stir in the Parmesan cheese and ½ cup of shredded mozzarella cheese. I season the sauce with salt and pepper and stir until it’s perfectly creamy.

Combine Pasta and Chicken:

I mix the cooked penne pasta, diced chicken, and Alfredo sauce in a large bowl until everything is evenly coated.

Assemble Casserole:

I pour the pasta mixture into the prepared baking dish and sprinkle the remaining 1½ cups of shredded mozzarella cheese over the top.

Bake:

I bake the dish for 20 minutes, or until the cheese is melted and bubbly. For a golden-brown topping, I broil it for an additional 2-3 minutes, keeping a close eye on it to avoid burning.

Garnish and Serve:

After removing the dish from the oven, I let it rest for a few minutes before garnishing it with freshly chopped parsley. It’s best served warm and cheesy.

Servings and Timing

Servings: 6

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Variations

Vegetarian Option: Swap the chicken with steamed broccoli or sautéed mushrooms for a vegetarian twist.

Protein Options: Try using cooked shrimp or turkey instead of chicken.

Spicy Kick: Add a pinch of red pepper flakes to the Alfredo sauce for a little heat.

Cheese Variations: Substitute mozzarella with a mix of provolone and cheddar for a unique flavor.

Whole Wheat Pasta: Use whole wheat penne for a slightly healthier version.

Storage/Reheating

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat individual portions in the microwave or the entire dish in a 350°F oven until warmed through. If the sauce thickens, add a splash of milk while reheating to restore its creaminess.

Related Recipes:

Buffalo Chicken Alfredo Penne

FAQs

Can I use store-bought Alfredo sauce?

Yes, I can use store-bought Alfredo sauce for convenience, but making it from scratch adds a richer flavor to the dish.

Can I make this recipe ahead of time?

Absolutely! I assemble the casserole up to the baking step, cover it tightly, and refrigerate it for up to 24 hours. I bake it when ready to serve.

Can I freeze this Chicken Alfredo Bake?

Yes, this dish freezes well. I recommend assembling it without baking, covering it tightly, and freezing it for up to 2 months. Thaw it in the refrigerator overnight before baking.

What’s the best pasta shape to use?

While penne is my favorite, other shapes like rigatoni or fusilli work well to hold the sauce and create a hearty bite.

How do I prevent the dish from drying out?

To keep the dish moist, I cover it loosely with foil during baking and remove it for the last 5-10 minutes to let the cheese brown.

Conclusion

This Chicken Alfredo Bake is a creamy, cheesy, and satisfying dish that’s guaranteed to become a favorite. It’s simple to make, customizable with different ingredients, and perfect for feeding a crowd or enjoying as leftovers. Whether for a busy weeknight or a cozy weekend dinner, it’s a recipe that brings comfort to the table every time.

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