Here’s a rich, creamy, crowd-pleasing Chicken Alfredo Bake — perfect for weeknights or potlucks.
Chicken Alfredo Bake
Ingredients
Pasta & Chicken
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12 oz penne or rotini pasta
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2 cups cooked chicken, shredded or cubed (rotisserie works great)
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2 tbsp butter
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3 cloves garlic, minced
Alfredo Sauce (from scratch)
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3 tbsp butter
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3 tbsp all-purpose flour
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2 cups whole milk
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1 cup heavy cream
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1½ cups freshly grated Parmesan cheese
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1 cup shredded mozzarella
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½ tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp Italian seasoning
Topping
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1 cup shredded mozzarella
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¼ cup Parmesan
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1 tbsp chopped parsley (optional)
Instructions
1️⃣ Cook Pasta
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Boil pasta in salted water until al dente (1–2 minutes less than package directions).
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Drain and set aside.
2️⃣ Make Alfredo Sauce
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Melt butter in a saucepan over medium heat.
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Add garlic; cook 30 seconds.
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Stir in flour; cook 1 minute (forms a roux).
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Slowly whisk in milk and cream.
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Simmer 3–5 minutes until thickened.
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Stir in Parmesan, mozzarella, salt, pepper, and Italian seasoning.
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Cook until smooth and creamy.
3️⃣ Assemble
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Preheat oven to 375°F (190°C).
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Combine pasta, chicken, and sauce in a large bowl.
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Pour into a greased 9×13 baking dish.
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Top with mozzarella and Parmesan.
4️⃣ Bake
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Bake 20–25 minutes, until bubbly and golden.
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Broil 2–3 minutes for a golden top (optional).
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Garnish with parsley.
Optional Add-Ins
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Steamed broccoli
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Spinach
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Sautéed mushrooms
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Crispy bacon
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Red pepper flakes
Make Ahead
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Assemble, cover, refrigerate up to 24 hours.
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Add 5–10 minutes to bake time.
Freezer Instructions
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Freeze unbaked up to 2 months.
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Thaw overnight before baking.
If you’d like, I can also give you:
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A shortcut version using jarred Alfredo
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A lighter version
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A Cajun Chicken Alfredo Bake
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Or a garlic-Parmesan extra cheesy version 😊