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A spoon serving up a portion of chicken Alfredo bake.
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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!
Course Main
Cuisine Italian
Keyword chicken alfredo bake, chicken alfredo pasta
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6
Calories 644kcal
Author Sara Welch

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.

Nutrition

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