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!

Chicken Alfredo Bake | Baked Pasta #chicken #pasta #cheese #comfortfood #dinner #dinneratthezoo Chicken Alfredo Bake | Baked Pasta #chicken #pasta #cheese #comfortfood #dinner #dinneratthezoo

A spoon serving up a portion of chicken Alfredo bake.

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!

Chicken, pasta and creamy sauce in a bowl.

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.

Penne tossed with Alfredo sauce in a baking dish.

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.

Creamy pasta in a baking dish topped with shredded cheese.

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.

Chicken Alfredo bake with penne pasta in a creamy sauce, topped with melted cheese.

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

5 from 274 votes

Chicken Alfredo Bake

AuthorSara Welch
A spoon serving up a portion of chicken Alfredo bake.
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!
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Course Main
Cuisine Italian
Serves 6


  • 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


  • 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.


Calories: 644kcal | Carbohydrates: 51g | Protein: 35g | Fat: 34g | Saturated Fat: 24g | Cholesterol: 160mg | Sodium: 569mg | Potassium: 414mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1385IU | Vitamin C: 2.1mg | Calcium: 465mg | Iron: 1.7mg

Hello! I’m Sara!

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5 from 274 votes (196 ratings without comment)

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Recipe Rating


  1. If I mix it all together in the morning and refrigerate it, how long would it cook for that evening?

  2. Is the chicken you use in this already cubed and what would I find it in? A bag or ? My brain is not working, might seem like a silly question. But TIA 🙂 I’m making this tonight and I’m only stuck on what chicken to use

    1. You can buy a whole rotisserie chicken, and cut it up. Also stores like Costco carry pre-cooked chunks of chicken breast in the refrigerated foods area, and also Trader Joe’s has it too.

  3. 5 stars
    saved this for later, based on the reviews and comments, it looks like it’s the best! thank you!

  4. Great recipe. I make this at least once a month. It’s easy and delicious. I just made it f it for my in laws and shared the recipe with them on my recent vacation. Thank you for posting this recipe.

  5. 5 stars
    Literally obsessed with this recipe!!! Have been making it for months on end and is a go to meal for my family! Would 10/10 recommend! Super easy and yum!

  6. Can I add vegetables like broccoli and peppers? I was thinking frozen drained and thawed before adding to the mix.

  7. 5 stars
    I made this tonight and it was a big hit! I changed it just a little because I made a larger batch.
    Thank you!

  8. I’m making this for a large crowd this week. I made a test batch tonight and it came out a bit dry. Not sure what I did wrong except maybe I undercooked the noodles a bit bc i don’t like mushy noodles. i lef them al dente since i knew i was putting them in the oven. i need to make it in stages and cook it when i get to the event. i think ill do another test batch, but would appreciate any thoughts on keeping it more moist. the flavor was good, just a bit dry.

    1. When you say you need to make it in stages, did you toss the pasta with the sauce and then let it sit or chill before you baked it? The pasta will absorb the sauce as it sits, so that might be your issue.

      1. On the test batch, I didn’t let it sit. But on my large cook, I plan to refrigerate them. No other way to have 35 batches ready at the same time. The notes above do say it will refrigerate and be good for up to 3 days. I’m just refrigerating for a few hours. I did another test run today and I think I figured it out. I buy thirsty noodles. The package says they’re made to soak up sauce. I’m going either butter or oil the noodles ahead of time, so they don’t soak up all the sauce.

      2. That sounds like it will work, and yes if the noodles are made to soak up the sauce that would be the problem!

      3. Hi.. I make this for VFW dinners and I do make ahead and found if I add another 1/2 of the Alfredo mixture it is excellent

    1. I don’t recommend freezing it because it contains a lot of dairy which can separate when frozen and thawed.

      1. I’m making this in a couple days and I got the grated parmesan that is on the store shelf. Is that ok or was I supposed to get the refrigerated kind?

      2. You would omit the butter, garlic, flour, milk, cream, parmesan and 1/2 cup of the mozzarella.