Chicken Alfredo Bake Recipe

If there’s ever a comfort dish that brings big smiles to the dinner table, it’s Chicken Alfredo Bake. Think golden-baked penne simmered in the creamiest, garlicky Alfredo sauce, studded with juicy bites of chicken, and veiled with a bubbly layer of mozzarella. This is one of those meals that feels like a hug in casserole form—crowd-pleasing, satisfying, and just the right balance of elegance and coziness. Whether you’re making it for a weeknight family dinner or bringing it to a friend in need of a pick-me-up, this Chicken Alfredo Bake earns rave reviews every single time.

Ingredients You’ll Need

Chicken Alfredo Bake calls for simple, real ingredients, each one adding a unique touch—lush creaminess, savory depth, or that irresistible cheesy finish. Here’s what you’ll need and why every ingredient is part of the magic.

• Unsalted butter: Provides a rich base for the Alfredo sauce, enhancing flavor and creating creamy texture.
• Minced garlic: Brings wonderful aroma and that classic Italian flavor—don’t skip this!
• All-purpose flour: Helps thicken the sauce, ensuring every bite is velvety.
• Whole milk or half and half: Adds creaminess without being too heavy; use what you have on hand.
• Heavy cream: Where the luxurious silkiness comes from—just a little goes a long way.
• Chicken stock (low sodium): Balances out the sauce, amplifying the chicken flavor while keeping things from being too rich.
• Parmesan cheese (freshly grated): Essential for authentic, nutty Alfredo flavor—freshly grated really makes a difference.
• Fine sea salt: Just the right seasoning to highlight all the other flavors.
• Ground black pepper: Adds that gentle background pepperiness that makes everything pop.
• Chicken breast (cooked and diced): The protein star! Rotisserie or leftover chicken both work beautifully.
• Penne pasta (cooked al dente): Holds onto the sauce with all its little tubes—use rigatoni or ziti in a pinch.
• Mozzarella cheese (freshly shredded): Melts into gooey, bubbly perfection as the bake cooks.
• Fresh parsley (optional): A sprinkle of green for brightness and color—totally optional but always fresh and pretty.

How to Make Chicken Alfredo Bake

Step 1: Prep the Baking Dish and Oven

Start by preheating your oven to 375° F, and lightly butter a 9×13 inch baking dish (or spray with baking spray). This ensures an easy release later, plus gives the bottom and edges the faintest buttery crispness that everyone loves.

Step 2: Make the Alfredo Sauce

In a medium saucepan, melt the butter over medium-low heat. Add the minced garlic and cook for about a minute—just enough to release that fabulous aroma, stirring continuously to prevent scorching. Sprinkle the flour in and whisk until smooth, forming a pale, fragrant roux. Gradually whisk in the milk (or half and half) and the heavy cream, letting it all blend into a silky sauce base. Next, pour in the chicken stock and add the Parmesan, salt, and pepper. Increase the heat to medium and whisk frequently until the cheese melts and the sauce thickens to a dreamy, pourable consistency. When it bubbles gently, you know it’s ready. Take it off the heat so it doesn’t overcook.

Step 3: Assemble the Chicken Alfredo Bake

In your prepared baking dish, layer in the cooked penne and diced chicken. Pour the warm Alfredo sauce over the top, and gently toss everything together until all the pasta and chicken is beautifully coated. Every nook and cranny will glue to the velvety sauce, promising creamy bites every forkful.

Step 4: Top and Bake

Sprinkle the shredded mozzarella evenly across the entire surface. It’s the secret to that golden, bubbling crust everyone races for! Slide the dish into the oven and bake for 15 to 20 minutes until the top is gorgeously melted, lightly golden, and the bake is piping hot. Your kitchen will smell out-of-this-world.

Step 5: Finish and Serve

Scatter chopped fresh parsley over the top just before serving for a hit of color and a burst of freshness. Serve hot and watch everyone swoon over your homemade Chicken Alfredo Bake.

How to Serve Chicken Alfredo Bake

Garnishes

A generous sprinkle of freshly chopped parsley adds a splash of color and a subtle herbal finish, making your Chicken Alfredo Bake look irresistibly inviting. If you’re a true cheese lover, add a little extra freshly grated Parmesan on top just before serving.

Side Dishes

This dish is rich and creamy, so it loves company from something crisp and refreshing. Try a classic green salad tossed with lemony vinaigrette or some simply steamed broccoli for balance. Garlic bread, of course, is never unwelcome on a Chicken Alfredo Bake night.

Creative Ways to Present

For make-ahead entertaining, assemble your Chicken Alfredo Bake in individual ramekins for personalized portions—so fun for guests! Or serve it straight from a rustic casserole dish at a family-style gathering. Leftovers can even be tucked into a crusty roll for an over-the-top sandwich the next day.

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply scoop the rest of your Chicken Alfredo Bake into an airtight container and keep it in the fridge for up to four days. The flavors only get cozier as they mingle together.

Freezing

Chicken Alfredo Bake freezes surprisingly well. Let it cool completely, then transfer individual servings or the whole bake (well wrapped) to the freezer for up to two months. Thaw overnight in the fridge for best results.

Reheating

To reheat, pop portions in the microwave (covered) with a splash of milk to loosen the sauce, or warm in a 350°F oven until heated through. The top will bubble up again and stay perfectly creamy—just like new!

FAQs

Can I make Chicken Alfredo Bake ahead of time?

Absolutely! You can assemble the entire bake a day ahead, cover, and refrigerate it. Add a few extra minutes to your baking time if starting from cold. It’s a fantastic option for busy weeknights or make-ahead lunches.

What’s the best pasta shape for Chicken Alfredo Bake?

Penne is my favorite because its shape holds onto the sauce, but rigatoni, ziti, or even rotini are great choices if you want to switch things up. Just be sure to cook your pasta al dente so it doesn’t get mushy as it bakes.

Can I use a different cheese instead of mozzarella?

You can! Mozzarella gives that classic stretch, but provolone or even a mix of Italian cheeses work beautifully. Just make sure whatever you use is good at melting for that irresistible cheesy blanket on top.

Is it possible to lighten this recipe up?

Definitely. You can use half-and-half instead of heavy cream, low-fat milk, or even try using less cheese—though keep in mind, some indulgence is what makes Chicken Alfredo Bake so wonderfully comforting!

What’s a good way to add veggies to Chicken Alfredo Bake?

Toss in some steamed broccoli florets, sautéed mushrooms, spinach, or even sun-dried tomatoes when mixing the pasta and chicken with the sauce. It’s a delicious way to sneak some color and nutrients into the dish.

Final Thoughts

This easy, creamy, and unbelievably comforting Chicken Alfredo Bake is exactly what you want on chilly nights or when you’re craving hearty, home-cooked goodness. I hope you give it a try and watch how quickly it becomes a favorite at your table too—happy baking!

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