Easy Chicken Alfredo Bake Recipe

Ingredients You’ll Need

For the Chicken Alfredo Bake:

• 12 oz pasta (penne, rigatoni, or fettuccine)
• 2 cups cooked chicken, shredded or cubed
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 3 cups milk (whole milk or 2% works best)
• 1 cup heavy cream
• 1 cup Parmesan cheese, freshly grated
• 1 cup mozzarella cheese, shredded
• 2 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp salt (adjust to taste)
• 1/4 tsp black pepper
• 1/4 tsp crushed red pepper flakes (optional, for a mild kick)
• 2 tbsp fresh parsley, chopped (for garnish)

For the Topping:

• 1/2 cup mozzarella cheese
• 1/4 cup Parmesan cheese

Step-by-Step Instructions

1. Cook the Pasta

Bring a large pot of salted water to a boil. Cook the pasta according to package directions until just al dente. Drain and set aside. Remember, the pasta will cook more in the oven, so don’t overcook it.

2. Prepare the Sauce

In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Whisk in flour to form a roux, cooking for another 1–2 minutes. Slowly whisk in milk and heavy cream, stirring constantly to avoid lumps. Let the sauce simmer until slightly thickened.

3. Add the Cheese & Seasonings

Stir in Parmesan cheese, mozzarella cheese, Italian seasoning, salt, pepper, and red pepper flakes. Mix until smooth and creamy.

4. Combine Pasta & Chicken

In a large bowl, mix together the cooked pasta, shredded chicken, and Alfredo sauce until everything is evenly coated.

5. Assemble the Bake

Transfer the mixture to a greased 9×13-inch baking dish. Top with mozzarella and Parmesan cheese for a golden, bubbly finish.

6. Bake

Preheat the oven to 375°F (190°C). Bake uncovered for 20–25 minutes, or until the cheese is melted and slightly golden.

7. Garnish & Serve

Sprinkle with fresh parsley before serving for a pop of color and freshness.

Recipe Tips & Tricks

• Use Rotisserie Chicken: A huge time-saver for busy nights.
• Make It Extra Creamy: Add a spoonful of cream cheese to the sauce.
• For a Crunchy Topping: Sprinkle breadcrumbs mixed with a little butter on top before baking.
• Lighter Option: Swap heavy cream for half-and-half and reduce cheese slightly.

Variations to Try

• Broccoli Chicken Alfredo Bake: Add steamed broccoli for extra veggies.
• Spicy Alfredo Bake: Stir in chopped jalapeños or extra chili flakes.
• Seafood Alfredo Bake: Replace chicken with shrimp or crab meat.
• Gluten-Free Option: Use gluten-free pasta and flour for the roux.

What to Serve with Chicken Alfredo Bake

This dish is hearty on its own, but you can round out the meal with:

• Garlic bread or breadsticks
• A fresh Caesar salad
• Steamed green beans or roasted vegetables
• A light soup starter like minestrone

Make-Ahead & Storage

• Make-Ahead: Assemble the casserole up to a day in advance. Cover and refrigerate, then bake when ready to serve.
• Store: Leftovers keep in the fridge for 3–4 days in an airtight container.
• Freeze: Wrap tightly and freeze for up to 2 months. Thaw in the fridge overnight and bake until heated through.