Chicken Alfredo Bake
Chicken Alfredo Bake is a cozy and delicious comfort food packed with creamy homemade Alfredo sauce, tender chicken, and perfectly cooked pasta. This easy chicken alfredo bake recipe is just the kind of hassle-free dinner that your busy family will ask for again and again!
If you’re looking for quick pasta bake recipes that taste like a hug on a plate, this chicken alfredo bake is a go-to. The freshly made Alfredo sauce, penne pasta, and savory chicken come together in a rich, creamy, and super satisfying way.
Alfredo sauce here is the star — a luscious white sauce made from butter, heavy cream, Parmesan cheese, and a hit of garlic. It whips up so fast you can get the pasta cooked while you make it, then it all goes right into the oven for an easy pasta bake everyone loves.
Penne is my pasta of choice for this dish, but honestly, any tubular pasta you have on hand will work perfectly—mix and match and make this your own.
This chicken alfredo bake is pure comfort food magic — creamy homemade Alfredo sauce, juicy chicken, and penne pasta baked beneath a cheesy mozzarella blanket. It’s simple but feels a little fancy, perfect to make any night of the week, whether it’s a busy weeknight dinner, a potluck, or a laid-back weekend meal.
I’ll walk you through everything you need to know: a quick and easy homemade Alfredo sauce recipe, ways to use rotisserie or leftover chicken, clear step-by-step instructions for assembling and baking, plus handy tips for saving time and how to make it ahead. The photos show you exactly what to expect, making it a breeze!
- Hands-on time is about 20 minutes; bake time around 15 minutes.
- Makes about 8 hearty servings (see the nutrition info below for details — roughly 556 calories per serving).
- Super flexible: swap out pastas, add veggies like broccoli or spinach, use rotisserie chicken, or make it gluten-free.
Keep scrolling for the complete recipe card with a full ingredient list, easy instructions, and tips to get creamy, cheesy, delicious results every time.
Comfort, Speed, and Big Flavor
This chicken alfredo bake delivers creamy comfort with no fuss. It’s an easy casserole that comes together quickly, combining a fresh Alfredo sauce with tender chicken and penne pasta. Whether you’re feeding little ones or a crowd, this dish hits the spot every time.
- Fast and easy: Alfredo sauce is whipped up in minutes, and putting the casserole together is a cinch.
- Pantry-friendly staples: common ingredients and you can use store-bought rotisserie or leftover chicken to save even more time.
- Prep ahead friendly: put it together a day before and pop it in the oven when ready. Leftovers keep well for up to 4 days.
- Customizable: swap pastas, toss in steamed broccoli, spinach, or tomatoes, double the sauce for extra indulgence, or use gluten-free ingredients.
- Freshly grated Parmesan and shredded mozzarella make a huge difference — they melt nicer and taste way better than pre-shredded cheese.
- Feeds a crowd: makes about 8 servings, perfect for families or potlucks.
Ingredients and Pantry Staples
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk or half and half
- ½ cup heavy cream
- ½ cup chicken stock low sodium
- 1 cup Parmesan cheese freshly grated
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 pound chicken breast cooked and diced (rotisserie chicken can be used)
- 16 ounces penne pasta cooked to al dente
- 8 ounces mozzarella cheese freshly shredded
- fresh parsley optional
Assemble, Bake, and Finish
- Preheat oven to 375°F and lightly butter or spray a 9×13-inch baking dish.
- Grate the Parmesan and shred the mozzarella.
- Cook the penne pasta until just al dente; drain and set aside.
- If using raw chicken, bake method: preheat oven to 425°F, pat breasts dry, drizzle with 1–2 tbsp oil, season with Italian seasoning, salt, pepper, garlic powder, and onion powder, bake 18–22 minutes until cooked through, let rest 5–10 minutes, then dice.
- If using raw chicken, skillet method: pound breasts to even thickness, season with Italian seasoning, salt, pepper, garlic powder, and onion powder, heat 2 tbsp oil in a large skillet over medium-high, cook 5–7 minutes per side until 165°F, let rest 5 minutes, then slice or dice.
- Melt 4 tablespoons butter in a saucepan over medium-low heat, add 1 tablespoon minced garlic and cook about 1 minute until fragrant.
- Whisk in 3 tablespoons all-purpose flour, then slowly whisk in 1½ cups whole milk (or half and half) and ½ cup heavy cream until smooth.
- Whisk in ½ cup chicken stock, 1 cup grated Parmesan, 1 teaspoon salt, and 1 teaspoon black pepper; increase heat to medium.
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Cook the sauce, whisking often, until the cheese is melted, the sauce thickens and just begins to bubble, then remove from heat.
- Put the cooked penne and diced chicken into the prepared baking dish, pour the Alfredo sauce over, and toss gently to coat everything evenly.
- Optionally stir in steamed broccoli or spinach before topping, if desired.
- Sprinkle the shredded mozzarella evenly over the top.
- Bake 15–20 minutes, or until bubbly and hot through.
- Top with freshly chopped parsley if using.
Pro Tips for Best Results
- Cook the pasta until just al dente to keep a great texture after baking.
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Pressed for time? Using store-bought Alfredo sauce is a handy shortcut that still tastes great.
Mix-Ins and Substitution Ideas
I often grab a rotisserie chicken to cut down on prep, but here are a couple other tasty ways to get your chicken ready:
Baked Chicken Breasts
- Preheat the oven to 425°F. Line a baking sheet with parchment paper and set aside.
- Prepare the chicken breasts by patting them dry and placing them on the sheet.
- Mix 1 teaspoon Italian seasoning, ½ teaspoon salt, ½ teaspoon freshly ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder in a small bowl.
- Drizzle 1 to 2 tablespoons olive oil over the chicken and sprinkle the seasoning mix evenly on both sides.
- Bake the chicken breasts for about 18-22 minutes or until cooked through. For a little extra crispiness, broil on high during the last few minutes. Let rest 5 to 10 minutes before cutting.
Skillet Chicken Breasts
- Heat 2 tablespoons of olive or vegetable oil in a large skillet over medium-high heat. Pound chicken breasts to an even thickness.
- In a small bowl, whisk together 1 teaspoon Italian seasoning, ½ teaspoon salt, freshly ground black pepper, ¼ teaspoon garlic powder, and ¼ teaspoon onion powder.
- Drizzle 1 to 2 tablespoons olive oil over the chicken and sprinkle the seasoning mix on both sides.
- Cook the chicken in the hot skillet for 5 to 7 minutes per side, or until it reaches an internal temperature of 165°F. Let rest at least 5 minutes before slicing.
Want to sneak some veggies in? Steamed broccoli tossed in at step 6 before baking is a tasty and simple way to add some green goodness!
Storing, Reheating, and Freezing
Store leftovers in an airtight container in the fridge for up to 4 days. When you’re ready to enjoy, reheat gently to keep the sauce creamy and smooth.
Answers to Common Questions
What’s the best way to reheat this chicken alfredo bake?
Reheat the bake in an oven-safe dish at 375°F for about 15 minutes until warmed through, stirring once or twice during reheating to keep the sauce nice and creamy. You can also use the microwave on 50% power in 45-second intervals, stirring in between to prevent the sauce from separating.
Can I make this chicken alfredo bake ahead of time?
Absolutely! Assemble the casserole but don’t bake it yet. Cover it tightly with foil or plastic wrap and keep it in the fridge for up to 1 day. Before baking, let it sit at room temperature while you heat the oven.
How do I keep the sauce from separating when reheating?
Slow and low is key when reheating Alfredo. Heat it gently and stir often to keep the sauce from breaking.
What other variations can I try with this bake?
Try leaving out the chicken for a vegetarian twist. Add sautéed spinach, diced tomatoes, or steamed broccoli for extra color and nutrients. You can also double the sauce if you like your pasta extra saucy.
A cozy and delicious comfort food featuring creamy homemade Alfredo sauce, tender chicken, and perfectly cooked penne pasta baked under a blanket of melted mozzarella cheese.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 8 hearty servings 1x
- Category: Main Course
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon minced garlic
- 3 tablespoons all-purpose flour
- 1 ½ cups whole milk or half and half
- ½ cup heavy cream
- ½ cup low sodium chicken stock
- 1 cup freshly grated Parmesan cheese
- 1 teaspoon fine sea salt
- 1 teaspoon ground black pepper
- 1 pound cooked and diced chicken breast (rotisserie chicken can be used)
- 16 ounces penne pasta cooked to al dente
- 8 ounces freshly shredded mozzarella cheese
- Fresh parsley (optional)
Instructions
- Preheat oven to 375°F and lightly butter or spray a 9×13-inch baking dish.
- Grate the Parmesan cheese and shred the mozzarella cheese.
- Cook the penne pasta until just al dente; drain and set aside.
- (If using raw chicken) For baked method: preheat oven to 425°F, pat chicken breasts dry, drizzle with 1–2 tbsp oil, season with Italian seasoning, salt, pepper, garlic powder, and onion powder; bake 18–22 minutes until cooked through. Let rest 5–10 minutes, then dice.
- (If using raw chicken) For skillet method: pound breasts to even thickness, season with Italian seasoning, salt, pepper, garlic powder, and onion powder. Heat 2 tbsp oil in a large skillet over medium-high, cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice or dice.
- Melt 4 tablespoons butter in a saucepan over medium-low heat, add 1 tablespoon minced garlic and cook about 1 minute until fragrant.
- Whisk in 3 tablespoons all-purpose flour, then slowly whisk in 1½ cups whole milk (or half and half) and ½ cup heavy cream until smooth.
- Whisk in ½ cup low sodium chicken stock, 1 cup grated Parmesan cheese, 1 teaspoon salt, and 1 teaspoon black pepper; increase heat to medium.
- Cook the sauce, whisking often, until the cheese melts, the sauce thickens, and just begins to bubble, then remove from heat.
- Combine the cooked penne pasta and diced chicken in the prepared baking dish, pour the Alfredo sauce over, and toss gently to coat evenly.
- Optionally stir in steamed broccoli or spinach before topping if desired.
- Sprinkle shredded mozzarella cheese evenly over the top.
- Bake for 15–20 minutes or until bubbly and heated through.
- Top with freshly chopped parsley if desired.
Notes
Cook pasta just until al dente to maintain texture after baking., Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in an oven at 375°F for about 15 minutes, stirring occasionally to maintain sauce creaminess., Chicken can be prepared ahead by baking or skillet methods or substituted with rotisserie or leftover chicken to save time., Using freshly grated Parmesan and shredded mozzarella improves melt quality and flavor., The recipe is flexible: you can swap pastas, add vegetables like broccoli, spinach, or tomatoes, or double the sauce for more indulgence., For reheating without separating sauce, heat slowly at low power, stirring often., The casserole can be assembled a day ahead and refrigerated before baking.
Nutrition
- Serving Size: 1 serving
- Calories: Approximately 556 calories per serving
- Fat: Moderate to high fat (from butter, cream, cheese)
- Carbohydrates: Moderate carbohydrates (from pasta and flour)
- Protein: High protein (due to chicken and cheese)
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