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Garlic Parmesan Chicken Alfredo Bake

A cozy, creamy, and satisfying Garlic Parmesan Chicken Alfredo Bake that combines tender chicken, garlicky Alfredo sauce, and a golden Parmesan crust, perfect for weeknight dinners and family gatherings.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Comfort Food, Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

Pasta and Meat
  • 12 oz dried pasta (penne, rotini, or cavatappi)
  • 2 cups cooked chicken, shredded or diced (rotisserie chicken is a great shortcut)
Sauce Ingredients
  • 3 tbsp butter
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1.5 cups whole milk (or 1 cup heavy cream + 1/2 cup milk for extra richness)
  • 1 cup low-sodium chicken broth
  • 1.5 to 2 cups freshly grated Parmesan cheese, divided
  • 1 tsp garlic powder
  • 0.5 tsp onion powder
  • to taste Salt and black pepper
Topping and Garnish
  • 1.5 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)
  • 0.5 cup frozen peas or steamed broccoli florets (optional) (for color and veg)

Method
 

Preparation
  1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (or similar) baking dish.
  2. Cook pasta according to package instructions until al dente (usually 1–2 minutes less than package time). Drain and set aside.
Making the Sauce
  1. 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.
  2. Sprinkle 2 tbsp flour into the skillet and whisk into the butter-garlic mixture to form a roux. Cook for 1 minute.
  3. 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.
  4. 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).
Combining and Baking
  1. In a large bowl, combine cooked pasta, shredded chicken, optional veggies, and the Alfredo sauce. Mix gently until everything is evenly coated.
  2. 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.
  3. 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.
  4. Remove from oven and let rest for 5 minutes. Garnish with chopped parsley or chives before serving.

Notes

Use freshly grated Parmesan for the best melt and flavor. 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.