Chicken Alfredo Bake Recipe

Delicious Chicken Alfredo Bake topped with cheese and herbs in a baking dish

Cozy Evenings & Creamy Comfort: My Chicken Alfredo Bake Recipe

There are few things I crave more on a chilly evening than a gooey, bubbling casserole straight out of the oven—especially when it’s my tried-and-true chicken Alfredo bake recipe. I still remember the first time I made it after moving into my own place; the kitchen filled with that heavenly blend of sautéed garlic, creamy sauce, and Parmesan—instantly making me feel at home. Whether you need a cozy family dinner, a friendly potluck dish, or just a reason to linger around the dinner table, this chicken Alfredo pasta bake delivers comfort in every bite.

Why You’ll Adore This Chicken Alfredo Bake Recipe

Let’s be real: we’re all looking for a little comfort these days, right? Here’s why I think you’ll fall in love with this hearty chicken Alfredo pasta bake:

  • Ridiculously Creamy & Cheesy: Each forkful gives you silky Alfredo sauce, melty mozzarella, and tender bites of chicken—basically, pasta-night heaven.
  • Easy Enough for Weeknights: There’s nothing fussy or complicated here. If you can boil pasta, you’re halfway there.
  • Feeds a Crowd (or Makes Killer Leftovers): This chicken Alfredo bake is my go-to for gatherings—and honestly, it tastes even better the next day.
  • Totally Customizable: You can switch up the protein, toss in veggies, or tweak the spice. (More on that below!)

Ingredients You’ll Need for Chicken Alfredo Bake

Let’s take a quick peek at what you’ll need for this cozy pasta casserole. I promise—it’s all pretty pantry-friendly!

  • 12 oz penne or rigatoni pasta: I love rigatoni for all those sauce-catching ridges, but penne works just as well.
  • 2 tablespoons olive oil: Helps infuse that first layer of flavor when sautéing your garlic.
  • 3 cloves garlic (minced): Fresh garlic gives the sauce rich depth. Jarred minced garlic works in a pinch.
  • 3 tablespoons unsalted butter: Adds that classic Alfredo richness—don’t skimp!
  • 3 tablespoons all-purpose flour: For thickening your creamy sauce.
  • 2½ cups whole milk + 1 cup heavy cream: The combo makes your sauce ultra-luxurious. If you only have half-and-half, that’ll do, too.
  • 1½ cups grated Parmesan cheese: For bold, nutty flavor—please use real parm if you can!
  • 1 teaspoon Italian seasoning, ½ teaspoon salt, ¼ teaspoon black pepper: Seasonings that round it all out.
  • ¼ teaspoon red pepper flakes (optional): Totally up to your spice-o-meter.
  • 2 cups cooked chicken (shredded or cubed): Rotisserie chicken is a weeknight hero here (leftover baked or grilled chicken works too).
  • 1½ cups shredded mozzarella cheese: You’ll get that craveable, cheesy “pull” after baking.
  • 2 tablespoons chopped fresh parsley: For a fresh finish when you’re ready to serve.

Step-by-Step Guide: Making the Perfect Chicken Alfredo Bake

Ready to get cooking? Here’s how I make my favorite chicken Alfredo bake (with a few of my personal touches sprinkled in).

  1. Preheat & Boil: Heat your oven to 375°F. Cook your pasta in well-salted, boiling water until just al dente (it’ll finish cooking in the oven). Drain it well.
  2. Sauté the Garlic: In a large skillet, warm the olive oil over medium heat. Toss in the garlic and let it cook for 1–2 minutes (just until fragrant—don’t let it brown!).
  3. Start the Sauce: Add butter to the pan. Once melted, whisk in the flour and cook for another minute to get rid of that raw taste.
  4. Build the Alfredo: Slowly whisk in milk and cream, stirring constantly to avoid lumps. Keep the heat medium and let the sauce thicken (about 3–4 minutes). Patience is key here!
  5. Get Cheesy: Off the heat, stir in the Parmesan cheese, Italian seasoning, salt, pepper, and red pepper flakes (if you love a gentle kick). Add your cooked chicken and mix everything together.
  6. Toss Together: In a big bowl, mix your cooked pasta with the Alfredo-chicken sauce and combine well.
  7. Bake: Pour everything into a greased baking dish. Sprinkle mozzarella evenly over the top. Bake uncovered for 20–25 minutes, until hot and bubbly and lightly golden-brown on top.
  8. Let Cool, Garnish & Serve: Give your chicken Alfredo pasta bake five minutes to rest (it helps everything set), sprinkle with parsley, and dig right in!

My Secret Tips and Tricks for Chicken Alfredo Bake Success

I’ve made this chicken Alfredo bake recipe more times than I can count, and I’ve picked up a few handy tips:

  • Go For Al Dente: Slightly undercook your pasta since it bakes further (no one wants mushy noodles).
  • Layer in Flavor: Don’t rush sautéing the garlic—those couple of minutes make all the difference for that homemade Alfredo base.
  • Mini Taste Test: Before assembling the bake, taste your Alfredo sauce for salt and pepper. Every Parmesan is a little different.
  • Let It Set: Giving the casserole a quick rest after baking means the sauce thickens up and portions slice cleanly.

If you’re making this as a make-ahead meal, assemble everything but skip the final bake and refrigerate. When ready, pop it in the oven straight from the fridge, but add 10 extra minutes to the bake time.

Creative Variations and Ingredient Swaps

This chicken Alfredo bake is super forgiving and easily adapts to what you have:

  • Switch Up The Protein: Turkey, ham, or even cooked shrimp can replace the chicken.
  • Make It Veggie-Packed: Throw in spinach, peas, roasted broccoli, or sautéed mushrooms right into the sauce for bonus nutrition (and color!).
  • Try Different Cheeses: Gouda or fontina bring extra smoothness. Or a sprinkle of sharp cheddar for a flavor twist.
  • Gluten-Free Option: Use your favorite gluten-free pasta and a 1:1 GF flour blend for the sauce.

Whatever you swap in, the creamy baked pasta core stays delicious.

How to Serve and Store Your Chicken Alfredo Bake

This chicken Alfredo pasta bake is best served warm, straight from the oven. I love it with a crisp green salad and a hunk of garlic bread (because… carbs are life).

Storing Leftovers:
Cool any leftovers, then cover tightly and refrigerate for up to 4 days. Reheat portions in the microwave with a splash of milk for creaminess, or in the oven, covered with foil, at 350°F.

Freezer Friendly:
To freeze, tightly wrap the unbaked casserole (minus the mozzarella topping) and freeze for up to 2 months. Thaw overnight, add cheese, then bake as directed.

FAQs: Your Top Questions About Chicken Alfredo Bake Recipe Answered

Can I make this chicken Alfredo bake ahead of time?
Absolutely! Assemble it, cover and refrigerate for up to 24 hours. Add a few minutes to the baking time if cold.

What’s the best pasta for baked chicken Alfredo?
Penne and rigatoni are my favorite (perfect for catching lots of Alfredo sauce), but ziti or even rotini work well too.

Can I make this lighter?
You sure can—sub half-and-half for heavy cream, use part-skim mozzarella, and add extra veggies. It’ll still taste rich and comforting!

What can I do if my Alfredo sauce is too thick/thin?
Add a splash more milk if it’s thick, or let it simmer gently if too thin. Remember: it will thicken more in the oven.

Is this chicken Alfredo pasta bake good for feeding a crowd?
Yes! Double the chicken Alfredo bake recipe and use a big lasagna pan. Watch it disappear at your next potluck or family dinner.

If you try this creamy, cheesy, utterly cozy chicken Alfredo bake recipe, let me know how it goes! Snap a pic and share your own delicious spins—I love seeing how everyone makes it their own. Happy baking, friend!

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