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Jump to RecipeThis easy chicken Alfredo bake takes everything you love about creamy chicken Alfredo and turns it into a bubbly, cheesy casserole. Penne pasta and tender chicken are tossed in a rich homemade garlic Parmesan Alfredo sauce with a little broccoli, then topped with mozzarella and baked until golden. It is a comforting, crowd pleasing dinner that is perfect for busy weeknights, potlucks and make ahead meals.
Use rotisserie or leftover chicken to make it even faster. For more creamy pasta dishes, try my Asiago tortelloni Alfredo with grilled chicken, Cajun shrimp Alfredo pasta or baked ravioli with spinach and mushrooms.
Why You Will Love This Chicken Alfredo Bake
- Creamy and cheesy. Homemade Alfredo and melted mozzarella.
- Easy. About 20 minutes of prep.
- Feeds a crowd. Makes 8 generous servings.
- Make ahead friendly. Assemble ahead and bake later.
- Kid approved. Mild, cheesy comfort food.
Ingredients You Will Need
Exact amounts are in the recipe card below.
For the pasta and chicken
- Penne or rigatoni: tube shapes hold the sauce.
- Cooked chicken: shredded rotisserie chicken or diced cooked chicken breast.
- Broccoli florets: optional, for color and nutrition.
For the Alfredo sauce
- Butter and garlic: the flavorful base.
- All purpose flour: thickens the sauce so it holds up in the oven.
- Whole milk and heavy cream: for a rich, silky sauce.
- Chicken broth: adds savory depth.
- Freshly grated Parmesan: the classic Alfredo flavor.
- Italian seasoning, salt, pepper and a pinch of nutmeg.
For the topping
- Shredded mozzarella: for a golden, stretchy top.
- Extra Parmesan and parsley.
How to Make Chicken Alfredo Bake
1. Cook the pasta
Preheat the oven to 375°F and grease a 9×13 inch baking dish. Cook the pasta in a large pot of salted water for 2 minutes less than the package directions, so it stays firm in the oven. Add the broccoli for the last 2 minutes. Drain in a colander.
2. Make the Alfredo sauce
Melt the butter in a large saucepan over medium heat. Add the garlic and cook for 1 minute. Whisk in the flour and cook for 1 minute. Slowly whisk in the milk, cream and broth until smooth. Simmer for 4 to 5 minutes, stirring, until thickened. Reduce the heat to low and stir in the Parmesan, Italian seasoning, salt, pepper and nutmeg until melted and silky.
3. Combine
In a large bowl or the pasta pot, toss the pasta, broccoli and chicken with the Alfredo sauce until well coated. Pour into the baking dish and spread evenly.
4. Top and bake
Sprinkle with mozzarella and extra Parmesan. Bake uncovered for 20 to 25 minutes, until bubbling and golden. For a browner top, broil for 2 minutes at the end. The center should reach 165°F; check with an instant read thermometer.
5. Rest and serve
Let the bake rest for 5 minutes, then sprinkle with parsley and serve.
Tips for the Best Alfredo Bake
- Undercook the pasta. It finishes cooking in the oven and stays al dente.
- Make plenty of sauce. Pasta absorbs sauce as it bakes; this recipe has extra for creaminess.
- Grate your own Parmesan. Pre-shredded cheese can make the sauce grainy.
- Add the cheese off high heat. Low heat keeps the sauce smooth.
- Let it rest. The sauce thickens slightly as it cools.
Why Add Flour to Alfredo Sauce?
Traditional Alfredo is made with just butter, cream and Parmesan, which is perfect for tossing with fresh pasta and serving immediately. In a baked casserole, however, that type of sauce can separate or become oily in the oven and absorb completely into the pasta.
Adding a small amount of flour creates a stable, creamy sauce, similar to a béchamel, that holds together during baking and stays silky even as leftovers. The milk and broth also lighten the sauce a little compared with using only heavy cream.
Best Chicken for Alfredo Bake
A store bought rotisserie chicken is the easiest shortcut; one chicken gives you about 3 to 4 cups of meat. Leftover grilled, roasted or baked chicken works well too. To cook chicken from scratch, season 1 1/2 pounds of chicken breasts and bake at 400°F for 20 to 25 minutes, or pan sear thin cutlets for 5 to 6 minutes per side, until they reach 165°F. Let the chicken rest, then dice or shred it. Seasoning the chicken with garlic powder and Italian herbs adds extra flavor to the bake.
Is Chicken Alfredo Bake Healthy?
This casserole is a hearty comfort food, rich in protein and calcium. To make it lighter, use all milk instead of cream, reduce the butter to 3 tablespoons, use part skim mozzarella and add more vegetables like spinach, peas or mushrooms. Whole wheat penne adds extra fiber. Serve with a big green salad for balance.
Choosing the Right Pasta Shape
Baked pasta dishes need sturdy shapes that hold their structure in the oven and catch plenty of sauce. Penne is the classic choice for chicken Alfredo bake because its hollow tubes fill with creamy sauce and its ridges help the cheese cling. Rigatoni is larger and even heartier, while ziti gives a smoother texture. Rotini, fusilli and cavatappi twist and trap the sauce in their spirals, making every bite extra creamy. Medium shells are another fun, kid friendly option.
Avoid long, thin noodles like fettuccine, which are traditional for stovetop Alfredo but tend to clump and dry out when baked. Whichever shape you use, remember to undercook it slightly, since it will continue to absorb sauce and soften in the oven.
How to Keep Alfredo Bake From Drying Out
The biggest complaint about baked pasta is that it can turn dry. The secret is to make the sauce a little looser than you think it should be, since the pasta soaks up liquid as it bakes. If you are making the dish ahead, add an extra 1/4 cup of milk to the sauce before assembling, because refrigerated pasta absorbs even more.
Bake it uncovered only until bubbling and golden, and avoid overbaking. When reheating leftovers, drizzle a splash of milk or cream over the top and cover the dish with foil so the steam brings the sauce back to life.
Serving a Crowd
This recipe feeds about eight people, and it doubles easily for parties. Bake it in two 9×13 inch dishes or one large roasting pan and add 5 to 10 minutes to the baking time. It travels well for potlucks when covered tightly with foil and wrapped in a towel.
Kid Friendly Tips
Chicken Alfredo bake is a favorite with children because it is mild, cheesy and creamy. For picky eaters, chop the broccoli into very small pieces so it blends into the sauce, or leave it out and serve vegetables on the side. Use fun pasta shapes like shells or rotini, and add an extra layer of mozzarella on top for that irresistible cheese pull. Leftovers pack well in an insulated lunch container for school.
Common Mistakes to Avoid
- Fully cooking the pasta first. It turns mushy in the oven.
- Adding cold dairy too quickly. Whisk slowly to prevent lumps.
- Boiling the sauce after adding cheese. It can become grainy or oily.
- Using too little sauce. The bake will be dry.
Variations
- Spinach and mushroom: add sauteed mushrooms and fresh spinach.
- Bacon: stir in crumbled crispy bacon.
- Cajun Alfredo bake: season the sauce with Cajun spices.
- Shrimp: swap the chicken for cooked shrimp.
- Tortellini: use cheese tortellini instead of penne.
- Sun dried tomato: add chopped sun dried tomatoes and basil.
What to Serve With Chicken Alfredo Bake
Serve this bake with garlic bread, a crisp Caesar salad, roasted green beans, steamed broccoli or roasted asparagus. A simple arugula salad with lemon vinaigrette balances the creamy pasta. For a potluck spread, pair it with my creamy chicken pot pie casserole.
Storage, Make Ahead and Freezing
- Make ahead: assemble the bake, cover and refrigerate for up to 24 hours. Add 10 minutes to the baking time.
- Refrigerator: store leftovers in airtight containers for up to 4 days.
- Reheating: reheat covered at 350°F for 15 to 20 minutes, adding a splash of milk, or microwave individual portions.
- Freezer: freeze unbaked or baked for up to 3 months. Thaw overnight in the fridge before baking or reheating.
Frequently Asked Questions
Can I use jarred Alfredo sauce?
Yes. Use two 15 ounce jars, though homemade tastes fresher.
Can I make it ahead?
Yes. Assemble and refrigerate for up to 24 hours before baking.
What pasta works best?
Penne, rigatoni, ziti or rotini.
Can I freeze chicken Alfredo bake?
Yes, for up to 3 months.
How do I keep it creamy?
Make plenty of sauce and undercook the pasta slightly.
Can I use raw chicken?
Cook the chicken first so it is safe and evenly done.
Final Thoughts
This easy chicken Alfredo bake is creamy, cheesy and pure comfort in a dish. With tender chicken, pasta and a homemade garlic Parmesan sauce under a golden layer of mozzarella, it is a family dinner everyone will love.
Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 610 kcal |
| Protein | 36 g |
| Carbohydrates | 50 g |
| Fat | 29 g |
| Saturated Fat | 17 g |
| Fiber | 3 g |
| Sugar | 5 g |
| Sodium | 720 mg |
Nutrition values are estimates calculated from standard ingredient data and will vary with the brands and exact amounts you use.
Easy Chicken Alfredo Bake
Ingredients
Method
- Preheat the oven to 375°F. Cook the pasta 2 minutes less than package directions, adding the broccoli for the last 2 minutes. Drain.
- Melt the butter, cook the garlic 1 minute, whisk in the flour 1 minute, then slowly whisk in the milk, cream and broth. Simmer 4 to 5 minutes until thick.
- Stir in the Parmesan and seasonings over low heat.
- Toss the pasta, broccoli and chicken with the sauce and spread in a greased 9×13 dish.
- Top with mozzarella and Parmesan and bake 20 to 25 minutes until bubbly and golden. Rest 5 minutes and serve.
