Chicken Alfredo Bake

Chicken Alfredo Bake offers all the irresistible flavors of classic fettuccine Alfredo—rich, creamy, and cheesy—perfectly combined in an easy pasta bake. This satisfying dish features rotisserie chicken, tender noodles, and a luxurious homemade Alfredo sauce, all topped with gooey mozzarella cheese. It’s a fuss‑free, crowd‑pleasing casserole that’s built for busy nights, family dinners, or potlucks. Ready in about an hour, this recipe is both comforting and elegant, making it ideal for a simple yet impressive meal. Let’s dive into why this baked Alfredo will become your go‑to recipe!

Why You’ll Love This Chicken Alfredo Bake

• Ultimate comfort food: Rich, creamy, and full of cheesy goodness—just what you’re craving.
• Quick and easy: Uses rotisserie chicken to save prep time.
• Customizable: Add veggies or switch proteins to match your taste.
• Crowd-pleaser: Ideal for feeding a hungry family or sharing with friends.
• Make‑ahead friendly: Great for prepping in advance or freezing.

Ingredients

• 12 oz penne (or ziti, cellentani)
• 1 Tbsp unsalted butter
• 2 tsp minced garlic
• 2 Tbsp all-purpose flour
• 2½ cups half-and-half (or heavy cream)
• ½ cup grated Parmesan
• 4 oz cream cheese, softened
• 1 tsp kosher salt (plus extra to taste)
• ½ tsp ground black pepper (plus extra to taste)
• 2 cups rotisserie chicken, cubed
• 1–2 cups shredded mozzarella (plus extra for topping)
• Freshly chopped parsley, for garnish

Step-by-Step: How to Make Chicken Alfredo Bake

1. Cook the pasta: Boil penne according to package instructions until al dente. Drain and set aside.
2. Preheat the oven: Heat to 350 °F (175 °C). Lightly spray a 13×9″ baking dish.
3. Start the Alfredo sauce: In a medium saucepan over medium heat, melt the butter. Add garlic and flour; cook for 30 seconds, stirring constantly.
4. Create the creamy base: Whisk in half-and-half gradually. Simmer until sauce thickens to coat the back of a spoon.
5. Finish the sauce: Remove from heat. Stir in Parmesan, cream cheese, chicken, salt, and pepper until smooth and combined.
6. Assemble the bake: Place pasta in the prepared dish, pour the sauce over top, and stir until evenly coated. Sprinkle with 1–2 cups mozzarella.
7. Bake until bubbling and golden: Place uncovered in the oven for 20–25 minutes, or until the cheese is melted and bubbling.
8. Cool and serve: Let rest for a few minutes before serving. Garnish with fresh parsley if desired.

Helpful Tips

• Don’t overcook pasta—keep it al dente since it will continue cooking in the oven.
• Sauce consistency matters: If too thick, add a splash of milk or broth; if too thin, cook a little longer off heat.
• Even cheese distribution: Mix half the mozzarella into the sauce, sprinkle the rest on top for a golden finishing layer.
• Avoid drying out: Cover with foil during baking if the top browns too quickly.

Substitutions And Variations

• Veggie boost: Stir in steamed broccoli, cauliflower florets, or sautéed mushrooms.
• Protein swaps: Use cooked Italian sausage, ground turkey, or diced ham instead of chicken.
• Cheese twist: Mix in fontina, provolone, or asiago for deeper, richer flavor.
• Gluten-free/Low-carb: Swap pasta for GF noodles or cooked gnocchi; or use spiralized zucchini for a lighter option.

Storage Instructions

• Refrigerator: Allow casserole to cool completely. Store in a sealed container for up to 3 days.
• To reheat: Microwave individual servings or cover casserole and bake at 325 °F (160 °C) until warmed through (about 10–15 minutes).
• Freeze for later: Wrap tightly in foil and freeze for up to 3 months. Thaw overnight in the fridge before baking.

Nutritional Information

Per 1-cup serving (approximate):

• Calories: ~450–550 kcal
• Fat: ~28g
• Carbohydrates: ~35g
• Protein: ~25g
• Sodium: ~700mg
• Fiber: ~2g

(Nutritional content may vary depending on the specific brands and quantities used.)

Serving Suggestions

• Pair with a crisp green salad drizzled with vinaigrette.
• Serve with garlic bread or warm dinner rolls.
• Offer roasted vegetables on the side to balance the richness.
• Enjoy leftover bake topped with fresh parsley or a sprinkle of red pepper flakes.

Frequently Asked Questions About Chicken Alfredo Bake

Q: Can I make this ahead of time?
A: Absolutely! You can assemble the bake and refrigerate, covered in foil, up to 24 hours before baking. Bake straight from the fridge, adding a few extra minutes to the baking time.

Q: Can I freeze the baked dish?
A: While you can freeze the cooked casserole, freezing it unbaked gives the best texture.

Q: What’s the best cheese for topping?
A: Mozzarella melts beautifully, but you can use provolone, fontina, or even a sharp cheddar for a different flavor profile. A mix of cheeses often yields the tastiest results.

Q: How can I lighten the dish?
A: Use half-and-half instead of heavy cream, reduce cream cheese, or add vegetables to stretch the dish. A gluten-free or zucchini-based pasta swap also makes a lighter alternative.

Q: My sauce is lumpy. What did I do wrong?
A: Lumps often happen when dairy isn’t whisked in gradually. Whisk continuously over medium‑low heat, and be sure the cream cheese is softened before adding.

Tip: As mentioned, assemble in foil pans and bake after fully thawing in the fridge.

Chicken Alfredo Bake

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• Author: Lisa
• Total Time: 40 minutes
• Yield: 6 servings 1x

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Description

Creamy, cheesy, and loaded with tender chicken and pasta, this Chicken Alfredo Bake is the perfect comfort food casserole. Easy to make, freezer-friendly, and always a family favorite—perfect for busy nights!

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Ingredients

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• 12 oz penne, ziti, or cellentani pasta

• 1 Tbsp unsalted butter

• 2 tsp minced garlic

• 2 Tbsp all-purpose flour

• 2½ cups half-and-half or heavy cream

• ½ cup grated Parmesan cheese

• 4 oz cream cheese, softened

• 1 tsp kosher salt

• ½ tsp ground black pepper

• 2 cups rotisserie chicken, cut into bite-size pieces

• 1–2 cups shredded mozzarella cheese

• Fresh chopped parsley (optional, for garnish)

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Instructions

• Cook pasta according to package directions; drain and set aside.

• Preheat oven to 350°F and grease a 13×9” baking dish.

• Melt butter in a medium saucepan. Stir in garlic and flour; cook 30 seconds.

• Gradually whisk in half-and-half; bring to a simmer and cook until thickened.

• Remove from heat and stir in Parmesan, cream cheese, salt, pepper, and chicken.

• Combine pasta and sauce in the baking dish; mix well.

• Sprinkle with mozzarella cheese.

• Bake uncovered for 20–25 minutes, until cheese is melted and bubbly.

• Let cool slightly before serving; top with parsley if desired.

Notes

This dish is easy to customize—add broccoli, swap in sausage, or mix cheeses. Assemble ahead and refrigerate or freeze unbaked for easy prep. For best texture, freeze before baking and thaw in the fridge overnight.

• Prep Time: 15 minutes
• Cook Time: 25 minutes

Nutrition

• Serving Size: 1 cup
• Calories: 500
• Sugar: 2g
• Carbohydrates: 35g
• Protein: 25g

Conclusion

Thank you so much for trying this Chicken Alfredo Bake recipe! It’s a creamy, cheesy, and utterly comforting dish that’s simple enough for any weeknight, yet tasty enough to impress. I love how the homemade Alfredo sauce blankets tender chicken and pasta, creating a dish that’s rich in flavor but easy to make. I hope this bake brings joy and warmth to your table—happy cooking, and thanks for being part of our food-loving community! Enjoy every cheesy bite.