Chicken Alfredo Bake

I used to think Chicken Alfredo Bake was a cop-out. You know, the kind of meal you make when you’ve given up on life. I was wrong.

So, so wrong. This isn’t just a lazy casserole. It’s a creamy, cheesy, soul-satisfying hug in a baking dish that solves the “what’s for dinner” crisis permanently.

My recipe for this glorious Chicken Alfredo Bake is the hero your weeknights deserve. It’s the culinary equivalent of finding a $20 bill in your winter coat. Let’s get to it.

This isn’t just pasta and sauce thrown together.

This Chicken Alfredo Bake is engineered for maximum flavor and comfort. Remember that fettuccine alfredo from the Italian place you loved as a kid? This captures that magic, but it’s baked into one epic, shareable dish.

The top gets golden and crispy, while the inside stays luxuriously creamy. It’s nostalgic, it’s unpretentious, and it’s downright delicious. Who knew a simple bake could feel so fancy?

Jump to Recipe

Ingredients

Gathering these ingredients is half the fun.

I promise, no weird, hard-to-find items here. This is all about pantry staples and a few fresh heroes coming together to create something greater than the sum of their parts. The key is quality where it counts, like the parmesan.

Don’t you dare use the dusty stuff in the canister.

1 lb penne pasta (it holds the sauce perfectly)
2 cups cooked, shredded chicken (a rotisserie chicken is your best friend here)
3 cups heavy cream (this is non-negotiable for that rich sauce)
1/2 cup (1 stick) unsalted butter
4 cloves garlic, minced
2 cups freshly grated parmesan cheese
2 cups shredded mozzarella cheese, divided
1 tsp Italian seasoning
Salt and black pepper to taste
Fresh parsley, chopped (for that pop of color at the end)

Step-by-Step Instructions

Preheat your oven and cook the pasta. Get that oven roaring to 375°F (190°C). Cook the penne according to the package directions, but for one minute less than recommended.We’re going for al dente because it will continue cooking in the oven. Nobody wants a mushy pasta bake.
Build your legendary Alfredo sauce. While the pasta boils, melt the butter in a large saucepan over medium heat.Add the garlic and cook for just a minute until fragrant. Pour in the heavy cream, bring it to a gentle simmer, and then whisk in the parmesan cheese until it’s smooth and glorious.
Combine everything in a big bowl. Drain your al dente pasta and add it back to the pot or a large mixing bowl.Toss in the shredded chicken, the Alfredo sauce, one cup of the mozzarella, and the Italian seasoning. Mix it all until every single noodle is coated in that creamy goodness.
Transfer to a baking dish and top with cheese. Pour the entire mixture into a 9×13 inch baking dish.Spread it out evenly, then shower the top with the remaining cup of mozzarella. This is what creates that beautiful, bubbly, golden-brown crust we dream about.
Bake until it’s pure perfection. Pop the dish into your preheated oven and bake for 20-25 minutes.You’re looking for the cheese to be fully melted and the edges to be bubbly and lightly browned. Let it rest for 5 minutes before serving. This step is crucial for the sauce to set.

Storage Instructions

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Got leftovers?

Lucky you. Let the bake cool completely, then cover it tightly or transfer portions to airtight containers. In the fridge, it will stay fresh for up to 3-4 days.

To freeze, I recommend individual portions for easy reheating. It will keep in the freezer for up to 3 months. Thaw in the fridge overnight before reheating.

Why You’ll Love This Chicken Alfredo Bake

The Ultimate Crowd-Pleaser: Picky kids, hungry partners, dinner guests—this dish makes everyone happy.It’s the definition of a comfort food win.
Meal Prep Champion: You can assemble the entire chicken pasta casserole a day ahead, keep it in the fridge, and just bake it when you’re ready. Dinner solved.
Effortless Elegance: It looks and tastes like you spent hours in the kitchen, but the secret is it comes together with minimal fuss. IMO, that’s the best kind of recipe.

Common Mistakes to Avoid

Overcooking the pasta initially. It turns into a sad, mushy mess in the oven.Al dente is your mantra.
Using pre-shredded bagged parmesan. It contains anti-caking agents that prevent it from melting smoothly. Take the extra minute to grate it fresh.
Skipping the rest time after baking. If you cut into it immediately, the sauce will be soupy. Let it set so it’s perfectly creamy.

Alternatives and Variations

This recipe is incredibly flexible.

For a gluten-free version, just swap the penne for your favorite GF pasta. To make it keto, use zucchini noodles or cauliflower florets and a keto-friendly Alfredo sauce. Want to add veggies?

Stir in some steamed broccoli florets or spinach. For a richer twist, add a block of cream cheese to the sauce. Feel free to get creative with your creamy chicken alfredo creation!

FAQs

Can I freeze this Chicken Alfredo Bake?

Absolutely!

It freezes beautifully. Just follow the storage instructions above. It’s a lifesaver for future busy nights.

What’s the best substitute for heavy cream?

For a slightly lighter version, you can use half-and-half.

The sauce won’t be quite as rich, but it will still be delicious. I don’t recommend milk, as it can curdle.

How long does it stay fresh in the fridge?

Your baked alfredo casserole will be perfect for 3 to 4 days when stored properly in an airtight container in the refrigerator.

Is this kid-friendly?

Is the sky blue? This is one of the most kid-approved meals in my entire arsenal.

It’s cheesy, creamy, and not too “weird.” It’s a guaranteed win.

Can I prep it ahead of time?

Yes, and you should! Assemble the entire dish, cover it tightly, and refrigerate for up to 24 hours before baking. You might need to add a few extra minutes to the baking time since it will be cold.