When I see Chicken Alfredo on a menu, I breathe a sigh of relief because I know my kids will actually eat it. I made this Chicken Alfredo Bake that’s creamy, comforting, and ready in under 40 minutes.
The Dinner Your Family Can’t Get Enough Of
- Cheese! The cheese on top melts into the perfect golden layer. If you don’t double the recipe, don’t blame me when there are zero leftovers.
- Family Dinner Lifesaver: This is one of those recipes that everyone at the table agrees on! There’s no whining, no negotiations, just clean plates.
- Restaurant Vibes: Craving Alfredo without changing out of sweatpants? You’d never guess how simple this is, with how good it tastes.
Chicken Alfredo Bake Ingredients
- Pasta: Penne is my favorite because it bakes up perfectly, but bowtie, rotini, rigatoni, or large macaroni work just as well.
- Chicken: To save yourself time, use a rotisserie chicken, or make my Instant Pot Shredded Chicken or Air Fryer Chicken.
- Cheese: Always grate your cheese fresh! It melts way better than pre-shredded, which has a coating that messes with the texture.
- Sauce: You can use a store-bought Alfredo sauce instead of making your own from scratch.
How To Make Chicken Alfredo Casserole
Making a chicken alfredo bake from scratch, including the sauce, is so simple. Plus, it tastes so much better than using store-bought sauce! This is a great dinner recipe to have on hand because you can whip it up in under an hour, and it tastes like a million bucks.
- Cook Pasta: Preheat the oven to 350 degrees Fahrenheit. Boil the pasta according to package directions. Drain, rinse, and set it aside.
- Make Sauce: In a medium saucepan, over medium heat, add the butter, heavy cream, and cream cheese. Cook until melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue to whisk until smooth.
- Melt and Simmer: Add the parmesan cheese. Bring the sauce to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Combine: Add the cooked pasta back to the pot and pour the Alfredo Sauce over it. Then add in the cooked chicken, and stir everything together.
- Layer and Bake: Add HALF of the pasta mixture to a 9×13 baking dish and top with HALF of the mozzarella cheese. Then, add the rest of the pasta mixture to the dish and top with the remaining mozzarella and parmesan cheese. Bake for 20-30 minutes until the cheese is golden and bubbly. Remove the chicken alfredo bake from the oven and let it rest for 5 minutes before serving.
Storing Leftovers
If you thought this chicken alfredo pasta bake tasted good on the first day, then wait until you try the leftovers. They are SOO GOOD.
- In the Refrigerator: Once the chicken alfredo has cooled, you can place it in an airtight container in your fridge. It will last for up to 3 days.
- In the Freezer: Store leftovers in individual portion sizes in freezer-safe containers for up to 2 months. Thaw in the fridge overnight before heating.
- Reheat: To reheat leftovers, you can heat them up in the microwave for 30 seconds to a minute at a time until they are warmed through.
Make It A Meal
Add some sides like roasted carrots, asparagus, broccoli, and 1-Hour Rolls to your chicken Alfredo bake for a meal that will fill everyone right up. Here are a few more ideas to make it a complete meal!
Enjoy!
Baked Chicken Alfredo Pasta
Creamy, cheesy, and family-approved—this Chicken Alfredo Bake comes together quickly and disappears even faster. A comforting, crowd-pleasing dish that's perfect for busy weeknights or casual gatherings.
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 16 ounces uncooked penne pasta
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
- 2 cups mozzarella
- ¼ cup parmesan
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Cook the 16 ounces uncooked penne pasta according to package directions. Drain, rinse, and set it aside.
- In a medium saucepan, over medium-high heat, add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook until melted. Add the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to whisk until smooth.
- Add the 1 cup grated parmesan cheese. Bring the sauce to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
- Add the cooked pasta back to the pot and pour the Alfredo Sauce over it. Then add in the 2 cups cooked chicken, and stir everything together.
- Add HALF of the pasta mixture to a 9×13 baking dish and top with HALF of the 2 cups mozzarella. Then, add the rest of the pasta mixture to the dish and top with the remaining mozzarella and ¼ cup parmesan.
- Bake for 20-30 minutes until the cheese is golden and bubbly. Remove the dish from the oven and let it rest for 5 minutes before serving.
Nutrition
- Calories: 973kcal Carbohydrates: 64g Protein: 44g Fat: 60g Saturated Fat: 36g Polyunsaturated Fat: 3g Monounsaturated Fat: 16g Trans Fat: 1g Cholesterol: 209mg Sodium: 858mg Potassium: 467mg Fiber: 3g Sugar: 6g Vitamin A: 2276IU Vitamin C: 1mg Calcium: 662mg Iron: 2mg
