Chicken Alfredo Bake

Imagine the aroma of creamy, garlicky sauce mingling with perfectly seasoned chicken, all baked to golden perfection with tender pasta and melted cheese. This Chicken Alfredo Bake transforms the classic pasta dish into a comforting casserole that’s perfect for family dinners or special occasions. The combination of velvety Alfredo sauce, juicy chicken, and al dente pasta creates a dish that’s impossible to resist. You’ll learn how to create layers of flavor, achieve the perfect creamy texture, and make a Chicken Alfredo Bake that will have everyone asking for seconds.

Why You’ll Love This Recipe

This Chicken Alfredo Bake elevates traditional Alfredo pasta into something truly special. The magic happens when the creamy homemade sauce infuses into the pasta during baking, creating a texture that’s simultaneously creamy and slightly crisp on top. Unlike stovetop Alfredo that can separate or become too thick, this baked version maintains its perfect consistency throughout.

What makes this recipe stand out is the contrast between the tender chicken pieces, al dente pasta, and the crispy, golden cheese topping. It’s incredibly satisfying to break through that cheesy crust into the creamy layers below. The dish also strikes the perfect balance between rich and flavorful without being overwhelmingly heavy.

Best of all, this cheesy pasta bake is surprisingly simple to prepare. You can assemble it ahead of time and simply pop it in the oven when you’re ready to eat. It’s perfect for busy weeknights, yet impressive enough for weekend entertaining.

Ingredients

For this delicious Chicken Alfredo Bake, you’ll need:

• 12 oz (340g) penne pasta or pasta of choice
• 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
• 2 tablespoons (30ml) olive oil
• 3 cloves garlic, minced
• 4 tablespoons (56g) unsalted butter
• 3 tablespoons (24g) all-purpose flour
• 2 cups (480ml) whole milk
• 1 cup (240ml) heavy cream
• 2 cups (226g) shredded mozzarella cheese, divided
• 1 cup (100g) freshly grated Parmesan cheese, divided
• ½ teaspoon dried Italian herbs
• ¼ teaspoon nutmeg (freshly grated is best)
• Salt and freshly ground black pepper to taste
• 2 tablespoons fresh parsley, chopped (for garnish)

The combination of mozzarella and Parmesan creates the perfect cheese blend – mozzarella for that stretchy, melty quality and Parmesan for its rich, nutty flavor that defines a true Alfredo sauce.

Pro Tips

Master the Roux: The foundation of your creamy Alfredo sauce is a perfect roux. Melt the butter completely before adding the flour, then cook for about 1-2 minutes until it smells slightly nutty but hasn’t browned. This step cooks out the raw flour taste and creates the ideal base for your sauce. Whisk constantly to avoid any lumps.

Perfect Pasta Technique: Cook your pasta to just shy of al dente (about 2 minutes less than package directions). Since the pasta will continue cooking in the oven, this prevents it from becoming mushy in the final Chicken Alfredo Bake. Reserve about ½ cup of pasta water before draining – this starchy liquid can help thin your sauce if needed without diluting the flavor.

Layering for Maximum Flavor: Instead of simply mixing all ingredients together, create intentional layers in your baking dish. Start with a thin layer of sauce on the bottom, add half the pasta, half the chicken, more sauce, and half the cheese. Repeat the layers, ending with cheese on top. This method ensures every bite has the perfect balance of pasta, chicken, sauce, and cheese, creating a more cohesive creamy chicken pasta bake.

Instructions

Step 1: Prepare the Basics

Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook pasta for 2 minutes less than package directions for al dente. Drain and set aside, remembering to reserve some pasta water. While the pasta cooks, season your chicken pieces with salt and pepper.

Step 2: Cook the Chicken

Heat olive oil in a large skillet over medium-high heat. Add the chicken pieces and cook until golden brown and cooked through, about 5-7 minutes. The key here is not to overcrowd the pan – cook in batches if necessary to ensure proper browning. Transfer the cooked chicken to a plate and set aside.

Step 3: Create the Alfredo Sauce

In the same skillet (no need to clean it – those chicken bits add flavor!), melt the butter over medium heat. Add minced garlic and sauté until fragrant, about 30 seconds. Sprinkle in the flour and whisk continuously for 1-2 minutes until smooth and bubbling slightly. Gradually pour in the milk and cream, whisking constantly to prevent lumps. Bring to a gentle simmer and cook until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.

Step 4: Finish the Sauce

Reduce heat to low and stir in half of each cheese (1 cup mozzarella and ½ cup Parmesan), whisking until completely melted and smooth. Add the Italian herbs, nutmeg, and season with salt and pepper to taste. If the sauce seems too thick, add a splash of the reserved pasta water to reach your desired consistency.

Step 5: Assemble and Bake

Spread a thin layer of sauce on the bottom of your prepared baking dish. Add half the cooked pasta, followed by half the chicken pieces. Pour half of the remaining sauce over the layers, then sprinkle with half of the remaining cheese. Repeat with remaining pasta, chicken, sauce, and finish with the rest of the cheese on top.

Step 6: Bake to Perfection

Cover the dish with aluminum foil and bake for 15 minutes. Then remove the foil and bake for an additional 10-15 minutes until the cheese is bubbly and golden brown on top. For an extra golden top, broil for the final 2 minutes, watching carefully to prevent burning. Let your Chicken Alfredo Bake rest for 5-10 minutes before serving to allow the sauce to set slightly. Garnish with fresh parsley before serving.

Variations

Vegetable-Packed Version: Transform your Chicken Alfredo Bake into a more nutritious meal by adding vegetables. Sauté 2 cups of chopped broccoli florets, sliced bell peppers, or baby spinach until just tender, then fold them in with the pasta and chicken. The vegetables add beautiful color, texture, and nutritional value without compromising the creamy, comforting nature of the dish.

Seafood Alfredo Bake: For a luxurious twist, substitute the chicken with 1 pound of cleaned shrimp or a mixture of seafood like shrimp, scallops, and crab meat. Cook the seafood just until opaque before adding to the pasta mixture, as it will continue cooking in the oven. This variation creates an elegant creamy seafood pasta casserole that’s perfect for special occasions.

Gluten-Free Option: This comfort food favorite can easily be adapted for those with gluten sensitivities. Simply use your favorite gluten-free pasta and substitute the all-purpose flour with a gluten-free flour blend or cornstarch (use half the amount if using cornstarch). The result is just as creamy and delicious while being accessible to more dietary needs.

Storage and Serving

Your Chicken Alfredo Bake will keep well in an airtight container in the refrigerator for up to 3 days. For best results when reheating, add a splash of milk or cream and cover with foil before warming in a 350°F oven until heated through (about 15-20 minutes). Microwave reheating works too, but may result in slightly less creamy texture.

For freezing, allow the bake to cool completely, then cover tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating as directed above.

Serve this creamy chicken pasta casserole with a crisp green salad dressed with a light vinaigrette to balance the richness. Garlic bread makes a perfect accompaniment for soaking up every last bit of the delicious sauce. For a complete meal, consider adding roasted vegetables like asparagus or Brussels sprouts on the side to add color and nutritional balance to this comforting dish.

FAQs

Can I use rotisserie chicken instead of cooking raw chicken?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Simply shred or dice about 3 cups of rotisserie chicken and add it to the pasta mixture. This shortcut makes this Chicken Alfredo Bake even more weeknight-friendly.

Why is my Alfredo sauce grainy or separated?
This typically happens when the sauce is heated too quickly or at too high a temperature. Always add cheese off the heat or at a very low temperature, and make sure to use freshly grated cheese rather than pre-packaged shredded cheese, which contains anti-caking agents that can affect texture.

Can I make this ahead of time?
Yes! Assemble the entire dish up to 24 hours in advance, cover, and refrigerate. When ready to bake, allow it to sit at room temperature for 30 minutes, then add an extra 10-15 minutes to the covered baking time.

What pasta shapes work best for this bake?
Medium shapes that catch sauce work wonderfully – penne, rigatoni, fusilli, or farfalle are all excellent choices. Avoid very small shapes like orzo or very large shapes like lasagna noodles.

Can I make this dish lighter?
You can substitute half-and-half for the heavy cream and use part-skim mozzarella to reduce fat content. For an even lighter version, replace half the pasta with cauliflower florets for a lower-carb alternative that still provides satisfying texture.

Conclusion

This Chicken Alfredo Bake is comfort food at its finest — a luxurious, creamy casserole that transforms the classic pasta dish into something even more satisfying with its layers of tender chicken, perfectly cooked pasta, and two kinds of melted cheese. It’s the kind of dish that brings everyone to the table with smiles, whether for a casual family dinner or when you need to impress guests without spending hours in the kitchen. The combination of homemade Alfredo sauce with the convenience of a make-ahead bake gives you the best of both worlds: restaurant-quality flavor with practical, home-cook efficiency.

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