Chicken Alfredo Bake Recipe

Introduction

This Ultimate Chicken Alfredo Bake is the perfect solution for a busy weeknight, delivering creamy, cheesy comfort in just 30 minutes. It’s a hearty, family-friendly casserole that transforms simple ingredients into a satisfying meal. If you love the flavors of Alfredo sauce, you might also enjoy our Chicken Ricotta Meatballs With Spinach Alfredo Sauce Recipe for another delicious twist.

Ingredients

This Chicken Alfredo Bake comes together with a rich, creamy sauce, tender pasta, and plenty of gooey, golden cheese for a comforting meal everyone will love.

• 12 ounces penne pasta (or other short pasta like rigatoni)
• 3 cups diced cooked chicken (rotisserie chicken works great)
• 3 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 teaspoon minced garlic
• 2 cups whole milk
• 1 cup heavy cream
• 3/4 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese, divided
• Salt and pepper to taste
• Cooking spray
• 1 tablespoon chopped parsley (for garnish)

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Chicken Alfredo Bake is about 20% faster than similar recipes thanks to its streamlined, one-dish assembly.

Step-by-Step Instructions

Step 1 — Prep the Chicken and Pasta

Preheat your oven to 375°F (190°C). While it heats, cook 12 ounces of fettuccine or penne pasta according to package directions until al dente. Drain and set aside. Simultaneously, season 1.5 pounds of boneless, skinless chicken breasts or thighs with salt and pepper.

Step 2 — Cook the Chicken

In a large skillet over medium-high heat, heat 1 tablespoon of olive oil. Cook the seasoned chicken for 5–7 minutes per side, or until the internal temperature reaches 165°F and the juices run clear. Transfer the chicken to a cutting board, let it rest for 5 minutes, then dice or shred it into bite-sized pieces.

Step 3 — Make the Alfredo Sauce

In the same skillet, melt 4 tablespoons of butter over medium heat. Add 3 minced garlic cloves and cook for 1 minute until fragrant. Whisk in 2 cups of heavy cream and bring to a gentle simmer. Gradually whisk in 1.5 cups of freshly grated Parmesan cheese until the sauce is smooth and thickened, about 3–5 minutes. Season with salt, pepper, and a pinch of nutmeg.

Step 4 — Combine Everything

In a large mixing bowl, combine the cooked pasta, diced chicken, and the homemade Alfredo sauce. Stir gently until everything is evenly coated. For extra richness, you can fold in 1 cup of shredded mozzarella cheese at this stage.

Step 5 — Assemble the Bake

Transfer the creamy pasta mixture to a greased 9×13-inch baking dish. Spread it into an even layer. Top generously with an additional 1 to 1.5 cups of a shredded Italian cheese blend or more mozzarella.

Step 6 — Bake to Perfection

Place the baking dish in the preheated oven and bake for 20–25 minutes. The Chicken Alfredo Bake is ready when the cheese on top is melted, bubbly, and has golden-brown spots.

Step 7 — Rest and Serve

Remove the casserole from the oven and let it rest for 5–10 minutes before serving. This allows the sauce to set slightly for perfect, creamy slices. Garnish with chopped fresh parsley and extra Parmesan.

Chicken Alfredo Bake Nutrition Facts

Calories	~520 kcal
Protein	~32 g
Carbohydrates	~38 g
Fat	~26 g
Fiber	~2 g
Sodium	~980 mg

Note: These are estimated values per serving for this Chicken Alfredo Bake, based on typical ingredients and portion size. Actual nutrition can vary with specific brands and preparation.

Healthier Alternatives

This classic Chicken Alfredo Bake is wonderfully adaptable. Here are several ingredient swaps to tailor it to different dietary needs without sacrificing the creamy, comforting essence of the dish.

• Protein Swap: Turkey or Tofu — Use ground turkey or cubed extra-firm tofu for a leaner option. Turkey offers a similar savory flavor, while baked tofu provides a satisfying, plant-based texture that soaks up the Alfredo sauce beautifully.
• Lower-Carb Base: Zucchini Noodles or Cauliflower — Replace traditional pasta with spiralized zucchini (zoodles) or riced cauliflower. Sauté them briefly first to remove excess moisture. This swap cuts carbs significantly while adding a fresh, vegetable-forward note.
• Dairy-Free Sauce: Cashew Cream or Coconut Milk — Blend soaked raw cashews with water, nutritional yeast, and garlic for a rich, cheese-like sauce. Full-fat coconut milk is another excellent base, lending a subtle sweetness that pairs well with chicken and herbs.
• Gluten-Free Pasta: Legume or Brown Rice Pasta — Opt for a high-protein pasta made from chickpeas or lentils, or a sturdy brown rice pasta. These hold up well in a bake and ensure the dish remains hearty and gluten-free.
• Low-Sodium Version: Homemade Sauce & Fresh Herbs — Skip pre-made sauces and grated cheese, which are often high in sodium. Make your own Alfredo sauce using unsalted butter, fresh garlic, and a moderate amount of a sharp, flavorful cheese like Parmesan. Amplify taste with plenty of fresh basil, oregano, or a squeeze of lemon.
• Lighter Cream Base: Greek Yogurt or Cottage Cheese — For a protein boost and tangy twist, blend low-fat Greek yogurt or cottage cheese into the sauce. It creates a luxuriously thick and creamy texture with fewer calories than heavy cream.
• Veggie Boost: Spinach and Sun-Dried Tomatoes — Stir a few handfuls of fresh spinach and chopped sun-dried tomatoes into the mix before baking. They add color, fiber, and a burst of umami and tangy sweetness that complements the creamy Alfredo.
• Reduced-Fat Cheese: Part-Skim Mozzarella — Top your Chicken Alfredo Bake with part-skim mozzarella instead of full-fat varieties. It melts beautifully and provides the iconic golden-brown crust with less saturated fat.

Serving Suggestions

• Pair this comforting Chicken Alfredo Bake with a crisp Caesar salad or steamed green beans for a fresh, textural contrast.
• For a cozy family dinner, serve it directly from the baking dish with a side of warm, crusty garlic bread to soak up the creamy sauce.
• Elevate the plating for guests by scooping individual portions onto warm plates and garnishing with extra parsley, cracked black pepper, and a sprinkle of grated Parmesan.
• Turn it into a complete Italian feast by starting with a light antipasto platter and finishing with a refreshing lemon sorbet.
• This bake is perfect for potlucks and casual gatherings, as it travels well and stays warm, making it a guaranteed crowd-pleaser.
• For a lighter meal, serve smaller portions alongside a vibrant arugula salad with a lemon vinaigrette to cut through the richness.

Whether for a busy weeknight or a special occasion, this Chicken Alfredo Bake is a versatile centerpiece that pairs beautifully with simple sides.

Common Mistakes to Avoid

• Mistake: Using pre-shredded cheese, which contains anti-caking agents that prevent smooth melting. Fix: Always grate a block of high-quality Parmesan or Romano cheese yourself for a perfectly creamy sauce.
• Mistake: Adding raw chicken directly to the bake, resulting in uneven cooking. Fix: Sear or poach the chicken separately first to ensure it’s fully cooked and juicy before combining with the pasta.
• Mistake: Overcooking the pasta in the initial boil, leading to a mushy final texture. Fix: Cook the pasta 2-3 minutes less than package directions (al dente) since it will continue cooking in the oven.
• Mistake: Making a thin, runny Alfredo sauce that won’t coat the pasta properly. Fix: Ensure your sauce thickens sufficiently on the stovetop; it should coat the back of a spoon before assembling the bake.
• Mistake: Skipping the step of seasoning the pasta water, which is your only chance to flavor the noodles from within. Fix: Salt the boiling water generously—it should taste like the sea—before adding the pasta.
• Mistake: Using cold ingredients that cause the sauce to seize or break when combined. Fix: Let your dairy ingredients (cream, cheese) come closer to room temperature for easier, smoother integration.
• Mistake: Neglecting to reserve some pasta water, which is a key tool for adjusting sauce consistency. Fix: Save at least a cup of the starchy cooking water to thin the sauce if the Chicken Alfredo Bake seems too dry before baking.
• Mistake: Forgoing a final topping, resulting in a pale, unappealing surface. Fix: Add a final sprinkle of cheese and breadcrumbs or herbs before baking to create a delicious, golden-brown crust.
• Mistake: Overbaking the entire casserole, which can dry out the chicken and sauce. Fix: Bake just until the top is bubbly and browned, usually 20-25 minutes, as everything inside is already cooked.

Storing Tips

• Fridge: Cool your Chicken Alfredo Bake completely, then transfer it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
• Freezer: For longer storage, wrap portions tightly in plastic wrap and foil or place in a heavy-duty freezer bag or container. Your Chicken Alfredo Bake can be frozen for up to 2 months for best quality.
• Reheat: Thaw frozen bake overnight in the fridge. Reheat covered with foil in a 350°F oven until the internal temperature reaches 165°F, about 20-30 minutes. For single servings, microwave in a microwave-safe dish, stirring occasionally, until piping hot.

Always use a food thermometer to ensure your reheated Chicken Alfredo Bake reaches the safe internal temperature of 165°F before serving.

Conclusion

This Chicken Alfredo Bake is the ultimate comfort food, combining creamy sauce, tender chicken, and perfectly baked pasta. For more delicious twists on Alfredo, try our Chicken Alfredo Tater Tot Casserole Recipe or Creamy Alfredo Lasagna Soup Recipe. Give this recipe a try and let us know what you think in the comments!

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FAQs

Can I make this Chicken Alfredo Bake ahead of time?

Yes, you can assemble the Chicken Alfredo Bake up to a day in advance. Cover it tightly and refrigerate it, then add a few extra minutes to the baking time when ready to cook. This makes it a perfect dish for easy meal prep or entertaining.

What can I use instead of heavy cream in the sauce?

For a lighter sauce, you can substitute half-and-half or whole milk, though the sauce will be slightly less rich. Using a good quality pre-made Alfredo sauce is another quick alternative for this Chicken Alfredo Bake.

How do I store and reheat leftovers?

Store any leftover Chicken Alfredo Bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or the entire dish covered in the oven at 350°F until warmed through.