Introduction

This Chicken Alfredo Bake is a comforting and creamy casserole that’s perfect for a family dinner. Combining tender chicken, al dente pasta, and a rich homemade Alfredo sauce, it’s easy to prepare and sure to satisfy everyone at the table.

Creamy Chicken Alfredo Bake Recipe - Recipe Image

Ingredients

1 pound cooked chopped chicken (about 3 breasts)
5 cups bow-tie pasta or penne (about 12 ounces, cooked al dente)
1 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese
¼ cup butter
1 teaspoon minced garlic
3 tablespoons all-purpose flour
1 ½ cups milk (1-2%)
1 ½ cups half and half
½ teaspoon salt
½ teaspoon Italian seasoning
⅛ teaspoon black pepper
¼ cup shredded Parmesan cheese (for topping)

Instructions

Step 1: Preheat your oven to 375°F (190°C). In a 9×13-inch baking dish or two 8×8-inch dishes, combine the cooked chopped chicken and cooked pasta. Set aside the cheese for topping.
Step 2: To make the Alfredo sauce, melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
Step 3: Stir in the flour, cooking for 1 to 2 minutes until it’s absorbed and forms a paste. Gradually whisk in the milk and half and half until the mixture is smooth and combined.
Step 4: Add salt, Italian seasoning, black pepper, and the Parmesan cheese. Cook over medium-low heat, whisking frequently, until the sauce thickens and becomes smooth.
Step 5: Pour the Alfredo sauce evenly over the chicken and pasta in the baking dish. Sprinkle the mozzarella and remaining Parmesan cheese on top.
Step 6: Cover with foil and bake for 20 to 30 minutes until the casserole is hot and bubbly. If desired, remove the foil and broil for a few minutes to brown the cheese.
Step 7: Remove from oven and let it cool slightly before serving. Enjoy your creamy Chicken Alfredo Bake!

Tips & Variations

For added veggies, stir in sautéed mushrooms, spinach, or broccoli before baking.
Use leftover rotisserie chicken for a quick and flavorful option.
Substitute half and half with heavy cream for an even richer sauce.
Use gluten-free flour and pasta to make this recipe gluten-free.

Storage

Store leftover Chicken Alfredo Bake in an airtight container in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the entire dish covered in a 350°F oven until heated through. Avoid reheating multiple times to maintain sauce quality.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use uncooked pasta in this recipe?

This recipe requires cooked pasta to ensure even baking and a creamy texture. Using uncooked pasta may result in uneven cooking and a dry casserole.

Can I freeze Chicken Alfredo Bake?

Yes, you can freeze the casserole before baking. Cover it tightly with foil and freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.

Creamy Chicken Alfredo Bake Recipe

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★★★★★

4.8 from 137 reviews

This Chicken Alfredo Bake is a comforting and creamy casserole combining tender cooked chicken, al dente bow-tie pasta, and a rich homemade Alfredo sauce topped with mozzarella and Parmesan cheeses. Baked to bubbly perfection and optionally broiled for a golden cheese crust, it’s a perfect hearty meal for family dinners or make-ahead meals.

Author: Isabella
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Casserole
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Chicken and Pasta

1 pound cooked chopped chicken (about 3 breasts)
5 cups bow-tie pasta (or penne, about 12 ounces, cooked al dente)

Alfredo Sauce

¼ cup butter
1 teaspoon garlic (minced)
3 tablespoons all-purpose flour
1 ½ cups milk (1-2%)
1 ½ cups half and half
½ teaspoon salt
½ teaspoon Italian seasoning
⅛ teaspoon black pepper
¼ cup shredded Parmesan cheese

Topping

1 cup shredded mozzarella cheese
2 tablespoons shredded Parmesan cheese

Instructions

Prepare the baking dish: In a 9×13-inch baking dish or two 8×8-inch dishes, combine the cooked chopped chicken and cooked bow-tie pasta. Set aside the shredded cheeses for topping.
Make the Alfredo sauce base: In a large skillet over medium heat, melt the butter evenly. Add the minced garlic and cook for 1 minute to release its aroma but not burn.
Thicken the sauce: Stir in the all-purpose flour and cook for 1 to 2 minutes until the flour is absorbed and the mixture forms a roux, which will help thicken the sauce.
Add the dairy: Gradually whisk in the milk and half and half until the mixture is smooth and fully combined, ensuring no lumps remain.
Season and enrich: Stir in salt, Italian seasoning, black pepper, and Parmesan cheese. Continue to cook over medium-low heat, whisking frequently until the sauce thickens and is smooth, about 5 to 7 minutes.
Combine sauce with chicken and pasta: Pour the Alfredo sauce evenly over the chicken and pasta in the baking dish, mixing gently if needed to distribute the sauce.
Add cheese topping: Sprinkle shredded mozzarella and Parmesan cheese evenly over the top of the casserole.
Bake the casserole: Cover the dish with foil and bake in a preheated oven at 375°F (190°C) for 20 to 30 minutes until heated through and bubbling.
Broil for golden top (optional): Remove the foil and broil for 2 to 3 minutes if desired, to brown the cheese crust. Watch carefully to avoid burning.
Serve: Remove from oven and let sit for a few minutes before serving hot and cheesy Alfredo bake.