Name: Chicken Alfredo Bake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked chicken breast, shredded or cubed; 12 oz penne or rigatoni pasta, cooked and drained; 3 tablespoons butter; 3 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup heavy cream; 1 cup whole milk; 1 cup grated Parmesan cheese; 2 cups shredded mozzarella cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1 teaspoon Italian seasoning; Fresh parsley, chopped (optional, for garnish)

Jump to Recipe·Leave a Review

This chicken Alfredo bake is a rich, creamy, and satisfying dinner that combines tender pasta, juicy chicken, and a velvety Alfredo sauce all baked to golden, cheesy perfection. It’s everything I want in a comforting weeknight meal, and it’s simple enough to throw together without any fuss.

Why You’ll Love This Recipe

I love how this dish turns classic chicken Alfredo into a one-pan baked meal that’s great for feeding a family or bringing to a potluck. The creamy Alfredo sauce coats every bite of pasta and chicken, and the cheesy topping gets beautifully golden in the oven. It’s also a great way to use up leftover chicken or even rotisserie chicken. I can prep it ahead of time and bake it when I’m ready, which makes my evenings so much easier. Chicken Alfredo Bake

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Cooked chicken breast, shredded or cubed
Penne or rigatoni pasta, cooked and drained
Butter
Garlic, minced
All-purpose flour
Heavy cream
Whole milk
Parmesan cheese, grated
Mozzarella cheese, shredded
Salt and black pepper
Italian seasoning
Fresh parsley (optional, for garnish)

Directions

I begin by cooking the pasta until just al dente and setting it aside.
In a large saucepan, I melt the butter and sauté the garlic until fragrant.
I whisk in the flour to make a roux, then slowly pour in the cream and milk, stirring constantly until thickened.
I add Parmesan cheese, salt, pepper, and Italian seasoning to the sauce and stir until smooth and creamy.
In a large bowl, I mix the cooked chicken, pasta, and Alfredo sauce until everything is well coated.
I pour the mixture into a greased baking dish and top it with shredded mozzarella.
I bake it until the top is bubbly and golden, then garnish with chopped parsley before serving.

Servings and timing

This recipe serves about 6 people and takes around 15 minutes to prep and 25–30 minutes to bake. From start to finish, it’s ready in under an hour.

Variations

Sometimes I like to mix in steamed broccoli or sautéed spinach for a veggie boost. I’ve also made it with leftover turkey instead of chicken, which works perfectly. If I want a little kick, I sprinkle in some red pepper flakes or add a touch of cayenne to the sauce. Swapping in gluten-free pasta and flour also makes this recipe easy to adapt for dietary needs.

Storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I microwave portions with a splash of milk to loosen the sauce or reheat the whole dish in the oven at 350°F until warmed through. I keep it covered with foil to prevent the top from drying out. Chicken Alfredo Bake

FAQs

Can I use store-bought Alfredo sauce?

Yes, when I’m short on time, I’ve used a good-quality jarred Alfredo sauce. It still turns out delicious, though I prefer making it from scratch for the freshest flavor.

What’s the best pasta for this bake?

I like using short pasta like penne, rigatoni, or ziti because they hold the sauce well and bake evenly. Any sturdy pasta shape will work.

Can I make this dish ahead of time?

Definitely. I often assemble it ahead, cover it, and store it in the fridge for up to 24 hours before baking. I just add a few extra minutes to the baking time if it’s cold from the fridge.

How do I keep the sauce from getting dry when baking?

I make sure the Alfredo sauce is nice and creamy before mixing it with the pasta, and I cover the dish with foil for the first 15–20 minutes of baking to keep the moisture in. Then I uncover it to let the cheese on top get golden.

Can I freeze chicken Alfredo bake?

Yes, I’ve frozen it both before and after baking. I wrap it tightly in foil and store it for up to 2 months. I thaw it overnight in the fridge and bake until hot and bubbly.

Conclusion

This chicken Alfredo bake is one of those creamy, comforting meals I always go back to when I want something hearty and satisfying. It’s packed with flavor, easy to customize, and perfect for busy weeknights or casual dinners with friends and family. I love how it brings together everything I enjoy about Alfredo in one bubbling, cheesy dish.