This chicken Alfredo bake is penne pasta tossed with cooked chicken and a creamy sauce, then topped with cheese and baked to perfection. A comfort food classic that’s perfect for feeding a crowd!
My family enjoys a good hearty pasta dish such as chicken parmesan pasta, seafood pasta, and this ultra creamy and decadent chicken alfredo. No one can resist all that gooey melted cheese!
Fettuccine Alfredo is a a classic dish for good reason – everyone adores that combination of tender noodles in a creamy sauce! This chicken Alfredo bake is a hearty dinner option that is sure to impress your family and friends.
How do you make chicken alfredo bake?
This recipe starts with a homemade cream sauce, which can be made in minutes with a little butter, flour, milk, parmesan and mozzarella cheeses, and heavy cream. I typically make my sauce while I’m waiting for the pasta to cook. After the pasta and sauce are ready, they’re tossed together with cooked cubed chicken, then everything goes into a baking dish. The finishing touch is a generous amount of shredded cheese. Bake your pasta dish until the cheese is melted and browned, then add a sprinkling of parsley and enjoy!
Tips for chicken alfredo bake
- You can use any kind of cooked chicken. This recipe works great with roasted chicken, shredded chicken made in the slow cooker, or even with a store bought rotisserie chicken.
- Feel free to use your favorite short pasta such as rigatoni, fusilli or farfalle.
- This recipe works best with freshly grated cheese. Pre-shredded cheese is often coated with anti-caking agents and will not melt as smoothly as if you grate the cheese yourself.
- The Alfredo sauce can be made up to 2 days in advance. If you’re short on time, you can also use a high quality refrigerated Alfredo pasta sauce from the grocery store.
Chicken alfredo variations
This chicken Alfredo bake is a real crowd pleaser as-is, but you can also add other flavors to suit your taste.
- Shrimp: Try adding 3/4 cup cooked shrimp, or you can replace all of the chicken with shrimp for a seafood version of this dish.
- Vegetables: You can add vegetables like spinach, sun dried tomatoes, mushrooms, or fresh diced tomatoes.
- Cheese: For a different flavor, try using some pecorino romano or asiago cheese instead of the parmesan.
- Meat: The salty and savory flavors of bacon and prosciutto are excellent in this Alfredo bake.
- Herbs: You can use other herbs instead of parsley such as chives, thyme or fresh basil.
- Stuffed Pasta: Try using cheese ravioli or tortellini instead of penne for an extra dose of cheesy flavor.
Can you make baked pasta in advance?
This pasta bake can be made in advance and refrigerated. It will be good up to three days in the refrigerator. To reheat it simply cover the pasta in aluminum foil and bake it at 350 degrees F until the pasta reaches 165 degrees F. It will take about 45 minutes to reheat it in the oven.
This chicken Alfredo bake takes a classic dish and turns it into a cheesy masterpiece that is sure to delight. There is nothing like delicious, creamy Alfredo covered in bubbly cheese straight out of the oven!
More great pasta recipes
Chicken Alfredo Bake
Ingredients
- 12 ounces penne pasta cooked in salted water according to package directions
- 3 cups diced cooked chicken
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese divided use
- salt and pepper to taste
- cooking spray
- 1 tablespoon parsley chopped
Instructions
- Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray.
- Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
- Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
- Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.
- Stir until cheese has melted.
- Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.
- Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.
- Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
- Sprinkle parsley over the top, then serve.
Marie says
Hello, is the nutrition facts listed for the whole dish or per serving? Thank you!
Sara says
It’s per serving!
Kiera says
If I want to add broccoli that is microwaveable should I cook it before it put it in the oven or add it in frozen?
Sara says
If the broccoli is pre-cooked you can add it before it goes in the oven, if the broccoli is raw it should be cooked first.
DL Dodson says
So using freshly grated mozzarella did not make it too watery?
Misty Salter says
What’s the serving size for these nutrition facts?
Sara says
It’s 1 1/2 cups!
Brianna Sullivan says
Hello there!! Making this this weekend! One question, can I use gluten free penne pasta? Im assuming the instructions on how to cook the pasta will come on the box like any other pasta.
Sara says
Yes that should be fine!
Karoline Brock says
This was a very good recipe! I was a little short on the whole milk and made up the difference with 1%. I did use the whipping cream as in the recipe. I also added some fresh broccoli pieces to the pasta boiling water for the last 2 min of boiling. So so yummy! Great way to use Rotisserie chicken! My family loved this! Thanks you for the recipe !
Kuiana Amos says
Yes this is my absolute favorite meal this is like my second time making this cause its delicious 😋
Leslie says
Can you freeze to bake later? Suggestions
Sara says
That should work just fine, assemble the dish and freeze then bake from frozen, you’ll need to add more bake time.
Blanca says
The Best Chicken Alfredo easy to follow, and most of all MY FAMILY LOVED IT, I didn’t add anything I just followed the recipe step by step, Thank you so much 😊
Note: I used fresh chicken breast yummy!!!!!
Jaimie M says
About how many do you think this would feed? I have a progressive dinner party I’m hosting for 10 adults.
Sara says
It feeds 6!
Lorena says
Everyone loved this. I added some fresh spinach and a little marinated artichoke and sun-dried tomatoes sauteed in the garlic. Don’t worry if it’s soupy going in, the al dente pasta really does soak up the liquid. I served with a caprese salad over butter lettuce on the side, I think the freshness of the caprese salad helped cut the richness of the pasta. Great recipe.
Linda S Bange says
I was looking for an easy version of chicken alfredo to fix for our Christmas dinner. I made this exactly like the recipe except I used 1 1/2 cup of heavy cream and 1 1/2 cup of 2% milk. I served broccoli on the side. Delicious!
Susan says
When you say this recipe can be made ahead up to two days before, does that mean you can put it together and refrigerate before baking or just that you can bake ahead and then reheat?
Thanks so much! Looks delish!
Sara says
I would refrigerate and then bake later!
S Lee says
I don’t often comment on recipes but this exceeded my expectations! After looking at several Chicken Alfredo type recipes, I chose this one as I had the ingredients on hand (except 2% milk instead of whole) and it seemed easy. It turned out creamy and delicious -even with the 2% milk. I added the broccoli as one comment suggested which with a salad made a great meal. Thank you!
Darlene says
Made this and lasagna for Christmas dinner! My comment to all was we will never go to Olive Garden again!!!- It was really easy to make and delicious
Kelley says
This recipe was absolutely delicious. It was easy to follow and came out better than I expected. I added fresh steamed broccoli and the family loved it. Will make it again, thank you for an amazing dish