Introduction

Chicken Alfredo Bake is a creamy, comforting dish perfect for a cozy family dinner. It’s an easy casserole combining tender chicken, pasta, and rich Alfredo sauce topped with melted cheese. This crowd-pleaser comes together quickly and bakes to golden perfection.

Creamy Chicken Alfredo Bake Recipe - Recipe Image

Ingredients

1 pound cooked chopped chicken (about 3 breasts)
5 cups bow-tie pasta (or penne, about 12 ounces, cooked al dente)
1 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
¼ cup butter
1 teaspoon garlic (minced)
3 tablespoons all-purpose flour
1 ½ cups milk (1-2%)
1 ½ cups half and half
½ teaspoon salt
½ teaspoon Italian seasoning
⅛ teaspoon black pepper
¼ cup shredded Parmesan cheese (for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish or two 8×8-inch dishes, combine the cooked chopped chicken and cooked pasta. Set the shredded cheeses aside for topping.
Step 2: Make the Alfredo sauce by melting the butter in a large skillet over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
Step 3: Stir in the flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is absorbed and slightly bubbly.
Step 4: Gradually whisk in the milk and half and half, making sure the sauce becomes smooth and combined without lumps.
Step 5: Add salt, Italian seasoning, black pepper, and Parmesan cheese. Cook over medium-low heat, stirring frequently, until the sauce thickens and is smooth.
Step 6: Pour the Alfredo sauce evenly over the chicken and pasta in the baking dish. Sprinkle mozzarella and Parmesan cheese on top.
Step 7: Cover with foil and bake for 20 to 30 minutes until hot and bubbling. If desired, remove the foil and broil for a few minutes to brown the cheese. Serve warm.

Tips & Variations

Use rotisserie chicken for a shortcut and extra flavor.
Substitute gluten-free flour and pasta to make it gluten-free.
Add steamed broccoli or sautéed mushrooms for a veggie boost.
For a lighter version, use whole milk instead of half and half.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F until heated through, or microwave individual portions until warm. Avoid reheating in the microwave for too long to keep the sauce creamy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just make sure to fully cook and thaw the chicken before chopping and adding it to the bake.

Can I prepare this dish ahead of time?

Absolutely. Assemble the bake and refrigerate it unbaked for up to 24 hours. When ready, bake for an additional 5-10 minutes to compensate for the colder starting temperature.

Creamy Chicken Alfredo Bake Recipe

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★★★★★

4.9 from 111 reviews

This comforting Chicken Alfredo Bake combines tender cooked chicken, al dente pasta, and a creamy homemade Alfredo sauce topped with mozzarella and Parmesan cheese, baked to golden perfection. It’s a hearty casserole perfect for family dinners and easy to prepare ahead.

Author: Tara
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings 1x
Category: Main Course
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Main Ingredients

1 pound cooked chopped chicken (about 3 breasts)
5 cups bow-tie pasta or penne (about 12 ounces, cooked al dente)

Cheeses

1 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese (for sauce)
¼ cup shredded Parmesan cheese (for topping)

Alfredo Sauce

¼ cup butter
1 teaspoon garlic, minced
3 tablespoons all-purpose flour
1 ½ cups milk (1-2%)
1 ½ cups half and half
½ teaspoon salt
½ teaspoon Italian seasoning
⅛ teaspoon black pepper

Instructions

Prepare the Baking Dish: In a 9×13″ baking dish or two 8×8″ baking dishes, evenly spread the cooked chopped chicken and cooked bow-tie or penne pasta. Set aside the cheeses for topping.
Make the Alfredo Sauce: In a large skillet, melt the butter over medium heat until fully melted and hot.
Sauté Garlic and Flour: Add the minced garlic to the melted butter and cook for 1 minute until fragrant. Stir in the flour and cook for 1-2 minutes, allowing the flour to absorb the butter and develop a light roux.
Add Milk and Cream: Gradually whisk in the milk and half and half, ensuring a smooth mixture without lumps. Stir in salt, Italian seasoning, black pepper, and 2 tablespoons of Parmesan cheese.
Thicken the Sauce: Continue cooking the sauce over medium-low heat, whisking frequently until it thickens to a creamy, smooth consistency.
Combine and Top: Pour the Alfredo sauce evenly over the chicken and pasta in the baking dish. Sprinkle the mozzarella and the remaining ¼ cup shredded Parmesan cheese evenly on top.
Bake: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 to 30 minutes until the casserole is hot and bubbly.
Broil for Brownness (Optional): For a golden, browned cheese crust, remove the foil and broil on high for 2-3 minutes, watching carefully to prevent burning.
Serve: Let cool slightly before serving your creamy and cheesy Chicken Alfredo Bake.

Notes

Use cooked chicken breasts for best texture; leftover roasted or rotisserie chicken works well.
Cooking pasta al dente prevents it from becoming mushy after baking.
Feel free to substitute bow-tie pasta with penne or rigatoni.
Adjust seasoning to taste, adding more garlic or Italian seasoning if preferred.
For a richer sauce, use heavy cream instead of half and half.
Covering the casserole during baking helps retain moisture; remove the cover when broiling for browning.
Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.

Keywords: Chicken Alfredo Bake, creamy chicken casserole, baked pasta with Alfredo sauce, comfort food recipe, easy chicken dinner