This creamy Chicken Alfredo Bake is a comforting, family-friendly meal that combines tender pasta, juicy chicken, and a luscious cheese sauce.
Packed with protein from chicken and dairy, it’s both satisfying and nutrient-rich.
Quick to prepare and perfect for weeknight dinners or meal prep, this dish delivers rich flavors, wholesome ingredients, and a golden, cheesy finish everyone will love.
Chicken Alfredo Bake
Equipment
- 3-quart baking dish
- Large saucepan or skillet
- Whisk
- Large Mixing Bowl
- Measuring Cups and Spoons
- Cooking Spray
Ingredients
- 12 ounces penne pasta cooked in salted water
- 3 cups cooked chicken diced
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese divided
- Salt and pepper to taste
- Cooking spray for baking dish
- 1 tablespoon fresh parsley chopped
Instructions
- Preheat and Prepare the Baking Dish: Start by preheating your oven to 375°F (190°C). While the oven is warming, take a 3-quart baking dish and coat it lightly with cooking spray. This ensures your cheesy pasta won’t stick and makes cleanup much easier. Set the dish aside while you prepare the sauce and pasta.
- Cook the Pasta Perfectly: Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook according to the package instructions until it reaches al dente texture—firm but tender. Stir occasionally to prevent sticking. Once cooked, drain the pasta and set it aside in a large bowl. You can drizzle a tiny amount of olive oil to keep the pasta from clumping if desired.
- Melt Butter for the Sauce: In a large saucepan or skillet over medium heat, melt 3 tablespoons of unsalted butter. Allow it to foam slightly but do not let it brown. The butter will form the base of the creamy Alfredo sauce, so it’s important to heat it gently for a smooth consistency.
- Sauté Garlic for Aroma: Add 1 teaspoon of minced garlic to the melted butter and sauté for about 30 seconds. Stir constantly to prevent burning. The garlic should release a fragrant aroma, which will infuse the sauce with a rich, savory flavor.
- Make a Smooth Roux: Sprinkle 2 tablespoons of all-purpose flour over the garlic and butter mixture. Whisk continuously for about 1 minute until the flour is fully incorporated and lightly cooked. This step creates a roux, which will thicken the sauce evenly and prevent lumps from forming later.
- Incorporate Milk and Cream: Slowly pour in 2 cups of whole milk and 1 cup of heavy cream while whisking constantly. This ensures a smooth, lump-free sauce. Continue to simmer over medium heat, stirring frequently, until the mixture begins to thicken slightly. The sauce should coat the back of a spoon but remain pourable.
- Add Cheeses for Creaminess: Reduce the heat to low and stir in 3/4 cup grated Parmesan cheese and 1/2 cup shredded mozzarella. Continue stirring until the cheeses are completely melted and the sauce becomes luxuriously creamy. Season generously with salt and freshly ground black pepper to taste.
- Combine Pasta and Chicken: Add the cooked penne pasta and 3 cups of diced cooked chicken into a large mixing bowl. Pour the prepared cheese sauce over the pasta and chicken. Use a spatula or large spoon to toss everything together thoroughly, ensuring each piece is coated evenly with the creamy sauce.
- Assemble the Casserole: Transfer the pasta and chicken mixture into the prepared 3-quart baking dish. Spread it evenly with the back of a spoon to ensure uniform baking. Sprinkle the remaining 1 1/2 cups of shredded mozzarella cheese over the top, creating a generous layer that will melt and turn golden during baking.
- Bake to Perfection: Place the dish in the preheated oven and bake uncovered for 20 minutes. The cheese should melt completely and the edges should begin to bubble. For a golden-brown topping, you can switch the oven to broil for the last 1–2 minutes, keeping a close eye to avoid burning.
- Garnish and Serve: Remove the casserole from the oven and let it sit for 2–3 minutes to settle. Sprinkle 1 tablespoon of freshly chopped parsley over the top for color and a fresh, herby note. Serve hot, straight from the baking dish, and enjoy a creamy, comforting, protein-packed dinner that’s perfect for family meals or meal prep.
Notes
- Always cook pasta slightly less than package directions suggest to prevent overcooking during baking.
- Use freshly grated Parmesan cheese for a richer flavor and smoother sauce.
- For extra creaminess, ensure the milk and cream are at room temperature before adding to the roux.
- Shredded rotisserie chicken works well for convenience, but freshly cooked chicken adds the best flavor and texture.
- Don’t skip the parsley garnish—it adds a fresh color contrast and subtle herbal flavor.
Chef’s Secrets for Perfect Bake
The key to an irresistibly creamy Chicken Alfredo Bake lies in layering flavors and proper technique.
Start by sautéing garlic gently in butter; this releases its aroma without bitterness.
Whisking the flour into melted butter creates a smooth roux, which is essential for a lump-free sauce.
Use a combination of whole milk and heavy cream for richness while keeping the sauce silky.
Incorporating half the mozzarella into the sauce allows the cheese to meld evenly, and topping with the remaining cheese creates a golden, bubbly finish.
For extra flavor, consider lightly seasoning the chicken with salt, pepper, and a pinch of Italian herbs before mixing with pasta.
Serving Suggestions for Best Enjoyment
Serve this Chicken Alfredo Bake piping hot for maximum indulgence.
Pair it with a crisp green salad or roasted vegetables to balance the richness of the dish.
Garlic bread or a warm, crusty baguette complements the creamy sauce beautifully.
For a lighter option, serve alongside steamed broccoli or green beans.
This dish is also ideal for meal prep—portion into containers for easy lunches or family dinners throughout the week.
A sprinkle of fresh herbs like parsley or basil just before serving enhances both aroma and presentation.
Storage Tips to Maintain Freshness
Allow leftovers to cool completely before storing to preserve texture and flavor.
Transfer the bake to an airtight container and refrigerate for up to 3–4 days.
To reheat, cover with foil and warm in a preheated oven at 350°F (175°C) until bubbly, or microwave individual portions with a small splash of milk to restore creaminess.
For longer storage, this bake can be frozen for up to 2 months.
Thaw overnight in the refrigerator before reheating.
Avoid freezing the pasta with sauce for too long, as it may slightly alter the texture.
Frequently Asked Questions
1. Can I use a different type of pasta?
Yes! While penne is ideal for holding the creamy sauce, you can substitute with rigatoni, rotini, or fusilli. Avoid very thin pasta like spaghetti, as it may become mushy during baking.
2. Is it possible to make this recipe lower in fat?
Absolutely. Swap heavy cream for half-and-half or reduce the butter slightly. Use part-skim mozzarella instead of full-fat for a lighter version while keeping plenty of flavor.
3. Can I prepare this dish ahead of time?
Yes. Assemble the pasta, sauce, and cheese in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add an extra 5–10 minutes to the baking time if starting from cold.
4. How do I prevent the sauce from being too thick or too thin?
Whisk the milk and cream gradually into the roux to avoid lumps. If the sauce becomes too thick, add a splash of milk while stirring. If too thin, simmer a few extra minutes to reduce it before combining with pasta.
5. Can I add vegetables or other proteins?
Yes! Sautéed mushrooms, spinach, peas, or bell peppers blend well into this bake. You can also mix in cooked bacon, sausage, or shrimp for additional protein and flavor without compromising the creamy texture.
