Garlic Parmesan Chicken Alfredo Bake
Easy Homemade Garlic Parmesan Chicken Alfredo Bake — Traditional Comfort, Made Healthy
Meta: Cozy, creamy, and oh-so-satisfying — this easy Garlic Parmesan Chicken Alfredo Bake is a homemade classic that’s perfect for weeknight dinners, Sunday family meals, or cozy holiday gatherings. Packed with tender chicken, garlicky Alfredo sauce, and a golden Parmesan crust, it’s comfort food that brings people together.
There’s a particular kind of warmth that fills a kitchen when the oven’s on and the whole house smells like garlic and butter. I first made this Garlic Parmesan Chicken Alfredo Bake on a rainy Sunday when friends dropped by unexpectedly — it was an instant hit and has been my go-to cozy dinner ever since. This recipe is ideal for weeknight dinners when you want something easy and comforting, for Sunday family meals, and even for holidays when you need a crowd-pleaser that feels both traditional and homemade.
Garlic Parmesan Chicken Alfredo Bake is creamy, cheesy, and unbelievably simple to pull together. It takes classic Alfredo flavors, folds in tender chicken and pasta, and bakes everything until bubbly and golden — pure comfort in one dish.
🧂 Ingredients
- 12 oz (about 3 cups) dried pasta (penne, rotini, or cavatappi work well)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
- 3 tbsp butter
- 4 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 1/2 cups whole milk (or 1 cup heavy cream + 1/2 cup milk for extra richness)
- 1 cup low-sodium chicken broth
- 1 1/2 to 2 cups freshly grated Parmesan cheese, divided
- 1 tsp garlic powder
- 1/2 tsp onion powder
- Salt and black pepper, to taste
- 1 1/2 cups shredded mozzarella cheese (or a blend of mozzarella + provolone)
- 2 tbsp olive oil (or melted butter) for topping
- Fresh parsley or chives, chopped, for garnish
- Optional: 1/2 cup frozen peas or steamed broccoli florets for color and veg
Helpful tools :
- Mixing bowl — great for tossing pasta: Stainless Steel Mixing Bowl on Amazon
- Non-stick skillet for making sauce: Nonstick Skillet on Amazon
- Baking dish for a perfect bake: Ceramic Baking Dish on Amazon
👩🍳 Directions
- Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish.
- Cook pasta according to package instructions until al dente (usually 1–2 minutes less than package time). Drain and set aside.
- Heat 3 tbsp butter in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Sprinkle 2 tbsp flour into the skillet and whisk into the butter-garlic mixture to form a roux. Cook 1 minute.
- Slowly whisk in milk and chicken broth, smoothing out any lumps. Bring to a gentle simmer, whisking frequently. Simmer 3–4 minutes until sauce starts to thicken.
- Stir in 1 cup Parmesan cheese, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. Simmer until sauce coats the back of a spoon (about 2–3 more minutes).
- In a large bowl, combine cooked pasta, shredded chicken, optional veggies, and the Alfredo sauce. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and remaining Parmesan evenly over the top. Drizzle 2 tbsp olive oil or melted butter for a golden crust.
- Bake uncovered for 20–25 minutes, until cheese is bubbly and starting to brown. For extra browning, broil 1–2 minutes at the end — watch closely to avoid burning.
- Remove from oven and let rest 5 minutes. Garnish with chopped parsley or chives before serving.
Total active time: ~30 minutes. Total time: ~50 minutes (including baking and prep).
Quick tips in the flow:
- Use freshly grated Parmesan for the best melt and flavor — pre-grated can be dustier and less creamy.
- Rotisserie chicken or leftover roasted chicken keeps this recipe quick and easy.
- If your sauce gets too thick, stir in a splash of milk or broth to loosen it.
💡 Tips & Variations
- Low-carb / Keto: Swap pasta for zoodles (sautéed zucchini noodles) or use cauliflower gnocchi. Use heavy cream and full-fat cheeses to keep it satisfying.
- Gluten-free: Use a gluten-free pasta and substitute a GF flour blend or cornstarch (1 tbsp cornstarch dissolved in cold milk) to thicken the sauce.
- Lighter/“Healthy-ish” version: Use 2% milk and half the cheese, add extra steamed broccoli and spinach for fiber and color. Use a whole-wheat or chickpea pasta for added protein and fiber.
- Vegetarian: Omit chicken and add roasted mushrooms, artichoke hearts, or extra vegetables like bell peppers and zucchini.
- Make-ahead: Assemble the casserole (don’t bake), cover tightly, and refrigerate up to 24 hours. When ready, bake 25–30 minutes, adding a few extra minutes if it’s coming straight from the fridge.
- Leftovers & storage: Store leftovers in an airtight container in the fridge for 3–4 days. Reheat in the oven at 350°F (175°C) for 10–15 minutes or in the microwave until heated through. Add a splash of milk when reheating to revive the sauce.
Serving ideas:
- Pair with a crisp green salad and a squeeze of lemon to cut through the richness.
- Serve with garlic bread or a warm baguette to mop up the sauce.
- For a festive table, sprinkle extra Parmesan and a few lemon zest shavings for brightness.
🛒 Recommended Products
- For the perfect crisp crust, I love using this ceramic baking dish on Amazon — it heats evenly and cleans up beautifully.
- A good nonstick skillet makes sauce-making effortless: Nonstick Skillet on Amazon.
- If you grate cheese often, this microplane grater on Amazon gives fluffy, restaurant-quality Parmesan every time.
🩺 Health & Lifestyle Tie-in
This Garlic Parmesan Chicken Alfredo Bake delivers satisfying protein from the chicken and cheese, and by adding veggies like broccoli or spinach you can boost fiber and micronutrients. Making wholesome, comforting meals at home can also help you control portions and ingredients — small choices that add up and can reduce future health costs. Eating well today is an investment in your well-being tomorrow.
Conclusion
If you’re craving an easy, traditional, and deeply comforting dinner that feels homemade and special, this Garlic Parmesan Chicken Alfredo Bake might become your new favorite. It’s creamy, garlicky, and forgiving — perfect for busy weeknights or cozy weekend meals. If you make this dish, please tell me how it turned out in the comments or tag me in your photos — I’d love to see your version!
Happy baking and enjoy the warm, cheesy goodness.
Garlic Parmesan Chicken Alfredo Bake
Ingredients
Method
- Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish.
- Cook pasta according to package instructions until al dente (usually 1–2 minutes less than package time). Drain and set aside.
- Heat 3 tbsp butter in a large skillet over medium heat. Add minced garlic and cook 30–45 seconds until fragrant — don’t let it brown.
- Sprinkle 2 tbsp flour into the skillet and whisk into the butter-garlic mixture to form a roux. Cook for 1 minute.
- Slowly whisk in milk and chicken broth, smoothing out any lumps. Bring to a gentle simmer, whisking frequently. Simmer for 3–4 minutes until sauce starts to thicken.
- Stir in 1 cup Parmesan cheese, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning. Simmer until sauce coats the back of a spoon (about 2–3 more minutes).
- In a large bowl, combine cooked pasta, shredded chicken, optional veggies, and the Alfredo sauce. Mix gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle mozzarella and remaining Parmesan evenly over the top. Drizzle 2 tbsp olive oil or melted butter for a golden crust.
- Bake uncovered for 20–25 minutes, until cheese is bubbly and starting to brown. For extra browning, broil for 1–2 minutes at the end — watching closely to avoid burning.
- Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or chives before serving.
