If you are craving a cozy, comforting meal that brings creamy, cheesy goodness right to your dinner table, then this Chicken Alfredo Bake Recipe is your new best friend. This dish perfectly combines tender shredded chicken, perfectly cooked penne pasta, and a luscious Alfredo sauce all baked to bubbly, golden perfection. Whether it’s a weeknight treat or a weekend family feast, this Chicken Alfredo Bake Recipe wraps up all those rich flavors in one irresistible casserole that everyone will keep asking for again and again.
Ingredients You’ll Need
The beauty of this recipe lies in its simplicity and how each ingredient plays a crucial role in creating texture, depth, and vibrant flavors. From the creamy cheeses to the aromatic garlic, each component elevates the dish without overwhelming it.
- 3 cups cooked chicken breast, shredded or cubed: Adds hearty protein and a tender texture that soaks up the sauce.
- 12 oz penne pasta, cooked al dente: Perfectly firm pasta that holds sauce beautifully and provides a satisfying bite.
- 2 tablespoons olive oil: Used to sauté garlic, adding a subtle fruity undertone and preventing sticking.
- 4 cloves garlic, minced: Brings wonderful fragrance and depth to the Alfredo sauce.
- 2 cups heavy cream: The creamy foundation that makes the sauce luxuriously rich and velvety.
- 1 cup whole milk: Lightens the sauce just enough without sacrificing creaminess.
- 1½ cups grated Parmesan cheese: Infuses the sauce with sharp, nutty flavor essential for authentic Alfredo.
- 1½ cups shredded mozzarella cheese, divided: One cup mixed in for melty stretchiness, half a cup for the golden, bubbly topping.
- 1 teaspoon salt: Enhances all the natural flavors harmoniously.
- ½ teaspoon black pepper: Adds a mild kick and balances the richness.
- 1 teaspoon Italian seasoning: A blend of herbs that gives the bake an inviting, aromatic character.
- 2 tablespoons chopped fresh parsley (optional, for garnish): Adds a pop of color and a fresh contrast that brightens every bite.
How to Make Chicken Alfredo Bake Recipe
Step 1: Prepare the Alfredo Sauce
Start by heating olive oil in a large skillet over medium heat, then toss in the minced garlic and sauté for just one minute until fragrant. This quick step releases the aromatic oils from the garlic without browning it. Next, pour in the heavy cream and whole milk, bringing the mixture to a gentle simmer. This slow warming helps develop a rich base without curdling. Stir in the grated Parmesan, salt, pepper, and Italian seasoning, whisking continuously until smooth and slightly thickened—a silky sauce that’s the heart of the Chicken Alfredo Bake Recipe.
Step 2: Combine Chicken with Sauce
Add your cooked shredded or cubed chicken into the creamy sauce, making sure each bit gets lovingly coated. The tender chicken soaks in all the cheesy goodness, making each bite juicy and flavorful. This melding together is what makes this bake irresistibly comforting.
Step 3: Mix Pasta and Cheese
In a large bowl, combine the cooked al dente penne pasta with your rich chicken Alfredo mixture, stirring gently to blend everything evenly. Then fold in one cup of shredded mozzarella cheese for that wonderful gooey texture that melts right into the pasta.
Step 4: Assemble and Bake
Grease a 9×13-inch baking dish, then pour in your creamy pasta mixture, spreading it out evenly. Sprinkle the remaining half-cup of mozzarella on top to create a golden, bubbly crust once baked. Slide the dish into the preheated oven at 375°F (190°C) and bake uncovered for 20 to 25 minutes until bubbly and beautifully golden on top. After baking, let it rest for five minutes—it helps everything settle perfectly and makes serving a breeze.
How to Serve Chicken Alfredo Bake Recipe
Garnishes
A sprinkle of freshly chopped parsley is all you need to add a burst of vibrant green and a subtle fresh flavor that brightens the creamy dish. Don’t hesitate to add a little extra grated Parmesan for an elegant touch right before serving.
Side Dishes
This Chicken Alfredo Bake Recipe pairs beautifully with crisp, green salads or steamed vegetables like broccoli and asparagus. Their freshness and slight crunch create a lovely contrast to the creamy, cheesy casserole, making your meal balanced and exciting.
Creative Ways to Present
For a dinner party, serve this bake in individual ramekins or mini cast iron skillets to give each guest their personal cheesy delight. You could also turn it into a layered casserole by alternating pasta and sauce, then topping generously with mozzarella for a show-stopping centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Alfredo Bake keeps well in an airtight container in the refrigerator for up to four days. The flavors actually deepen, and reheating is simple, making it perfect for meal prep or a quick reheated dinner.
Freezing
You can freeze the baked casserole either before or after baking. Make sure to cool it completely, then cover tightly with aluminum foil and plastic wrap to prevent freezer burn. It will keep its best quality for up to two months.
Reheating
To reheat, bake leftovers covered in the oven at 350°F (175°C) for about 20 minutes until heated through, or microwave individual portions on medium power, stirring halfway for even warming. A splash of milk can help restore creaminess if needed.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that makes this Chicken Alfredo Bake Recipe even easier and still deliciously flavorful. Just shred or cube the meat and add it directly to the sauce.
Is it possible to add vegetables to the bake?
Yes, adding steamed broccoli, spinach, or peas is a great way to sneak in some extra nutrition and color. Simply fold them in with the pasta and chicken before baking.
Can I substitute the pasta for a gluten-free option?
Definitely. Using gluten-free penne or any gluten-free pasta you prefer works well and makes this recipe accessible to those with gluten sensitivities.
How do I get the cheese topping extra crispy?
For an extra crispy top, you can broil the bake for 2-3 minutes at the end of baking—but watch it closely to avoid burning!
Can this recipe be doubled for a larger gathering?
Yes, you can easily double the ingredients and bake in a larger dish or two separate pans. Just make sure to adjust the baking time slightly if needed.
Final Thoughts
This Chicken Alfredo Bake Recipe is truly a comfort food classic that ticks all the boxes—rich, creamy, cheesy, and packed with satisfying protein. It’s straightforward enough for a weeknight but special enough to serve guests, making it a reliable favorite worth adding to your recipe collection. Give it a try soon and watch it become a new family staple!
Print
Chicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Nut-Free
Description
This Chicken Alfredo Bake is a creamy, comforting casserole featuring tender cooked chicken, al dente penne pasta, and a rich Alfredo sauce baked to bubbly perfection with mozzarella and Parmesan cheeses. It makes a perfect family dinner that’s both hearty and satisfying, with options to add vegetables like broccoli or spinach for extra nutrition.
Ingredients
Chicken and Pasta
- 3 cups cooked chicken breast, shredded or cubed
- 12 oz penne pasta, cooked al dente
Sauce
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1½ cups grated Parmesan cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon Italian seasoning
Cheese Topping
- 1½ cups shredded mozzarella cheese, divided
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it’s ready for baking the casserole.
- Sauté Garlic: In a large skillet, heat olive oil over medium heat and sauté the minced garlic for 1 minute until fragrant, taking care not to burn it.
- Make Alfredo Sauce: Pour in heavy cream and whole milk, bringing the mixture to a gentle simmer. Stir in the grated Parmesan cheese, salt, pepper, and Italian seasoning. Continue stirring until the sauce is smooth and thickened slightly.
- Add Chicken: Add the cooked chicken to the skillet and stir to fully coat it in the Alfredo sauce.
- Combine with Pasta: In a large mixing bowl, combine the cooked penne pasta with the chicken Alfredo mixture. Stir in 1 cup of shredded mozzarella until evenly distributed.
- Assemble Bake: Pour the combined mixture into a greased 9×13-inch baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly on top.
- Bake: Bake uncovered in the preheated oven for 20–25 minutes, or until the casserole is bubbly and the top is golden brown.
- Rest and Garnish: Let the bake rest for 5 minutes after removing from the oven. Garnish with chopped fresh parsley if desired before serving.
Notes
- You can use rotisserie chicken for convenience and extra flavor.
- Add steamed broccoli or spinach to the bake for extra vegetables and nutrition.
- Substitute gluten-free pasta if you need to accommodate gluten sensitivities.
