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!
Ingredients
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)
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