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Creamy Chicken Alfredo Bake Recipe

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4.1 from 4 reviews

This Chicken Alfredo Bake is a creamy, cheesy pasta casserole perfect for a comforting dinner. Tender penne pasta and diced cooked chicken are coated in a rich homemade Alfredo sauce made with butter, garlic, milk, cream, and parmesan, then baked with mozzarella cheese until bubbly and golden. Easy to prepare and satisfying for a family meal.

Ingredients

Pasta and Chicken

  • 12 ounces penne pasta, cooked in salted water according to package directions
  • 3 cups diced cooked chicken

Sauce

  • 3 tablespoons butter
  • 2 tablespoons 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

Others

  • Cooking spray
  • 1 tablespoon parsley, chopped

Instructions

  1. Preheat oven and prepare baking dish: Preheat your oven to 375°F (190°C). Lightly coat a 3-quart baking dish with cooking spray to prevent sticking.
  2. Make the roux and sauté garlic: In a large pan over medium heat, melt the butter. Add the minced garlic and cook briefly for about 30 seconds until fragrant, careful not to burn it. Whisk in the flour and cook for another minute to form a roux.
  3. Add dairy and thicken sauce: Gradually pour in the whole milk and heavy cream while whisking constantly. Simmer the mixture until it thickens and coats the back of a spoon.
  4. Incorporate cheeses and season: Stir in the grated parmesan cheese and 1/2 cup of shredded mozzarella cheese into the sauce. Season with salt and pepper to taste. Continue stirring until the cheese has completely melted, forming a smooth Alfredo sauce.
  5. Combine pasta and chicken with sauce: In a large mixing bowl, combine the cooked penne pasta and diced cooked chicken. Pour the creamy Alfredo sauce over and toss thoroughly to coat everything evenly.
  6. Assemble in baking dish: Transfer the pasta and chicken mixture into the prepared baking dish. Evenly distribute the remaining 1 1/2 cups of shredded mozzarella cheese on top.
  7. Bake the casserole: Place the baking dish in the preheated oven and bake uncovered for 20 minutes or until the casserole is bubbly and the cheese topping is lightly browned and melted.
  8. Garnish and serve: Remove from oven, sprinkle the chopped parsley over the top for a fresh touch, then serve warm.

Notes

  • Use freshly grated parmesan for best flavor and smooth melting in the sauce.
  • Cook the penne pasta al dente as it will continue to cook in the oven and you want to avoid mushy pasta.
  • You can substitute cooked rotisserie chicken to save time.
  • The dish can be prepared ahead and refrigerated before baking; simply add 5–10 extra minutes to the baking time if baking cold.
  • For a lighter version, substitute whole milk and heavy cream with half-and-half or reduced-fat milk, though the sauce will be less rich.

Find it online: https://cookedbysarah.com/creamy-chicken-alfredo-bake-recipe/