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Chicken Alfredo Bake

Cheesy chicken Alfredo bake being lifted from a casserole dish, with gooey melted cheese and creamy pasta visible.

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This Chicken Alfredo Bake is the ultimate comfort food—creamy, cheesy, and packed with tender chicken and pasta, all baked to golden perfection for an easy weeknight dinner.

Ingredients

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  • 16 oz penne pasta (cooked according to package instructions)
  • 3 cups cooked chicken (shredded or chopped)
  • 6 tbsp unsalted butter
  • 4 garlic cloves (minced)
  • 4 cups half and half
  • 1 tsp garlic parsley salt
  • 2 cups Parmesan cheese (grated)
  • 1 cup mozzarella cheese (shredded)

Instructions

  1. Preheat oven to 375°F and grease a 9×13 inch baking dish.
  2. Cook pasta until al dente, drain and set aside.
  3. In a skillet, melt butter over medium-high heat. Add minced garlic and cook until fragrant.
  4. Slowly pour in the half and half and add garlic parsley salt. Simmer while whisking.
  5. Whisk in the Parmesan cheese until completely melted and sauce thickens.
  6. In the baking dish, combine cooked pasta and chicken. Pour the Alfredo sauce over and mix thoroughly.
  7. Top with mozzarella cheese.
  8. Bake uncovered for 20 minutes or until the cheese is melted and golden brown.
  9. Garnish with fresh parsley or basil and serve hot.

Notes

  • Use freshly grated cheese for the best melt and flavor.
  • Reserve pasta water to thin the sauce if needed.
  • Rotisserie chicken is a great time-saver.
  • Add vegetables like mushrooms, spinach, or broccoli for variety.
  • Can be prepped ahead and stored in the fridge for up to 4 days before baking.

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