There is something so comforting about a bubbling dish of creamy Chicken Alfredo Bake fresh out of the oven. The combination of tender pasta, juicy chicken, and velvety Alfredo sauce all blanketed in melted cheese makes this recipe one that everyone at the table will love. It is hearty enough for family dinners yet easy enough for a weeknight meal when you want something special without spending hours in the kitchen.
This dish first came into my kitchen on a chilly evening when I was craving something cozy but also wanted a recipe that could feed my whole family without extra fuss. Alfredo pasta has always been a favorite, but baking it with extra cheese and golden edges took it to a new level. Ever since that night, Chicken Alfredo Bake has become one of my most requested recipes. It feels like a restaurant meal yet is made with everyday pantry ingredients.
Why You’ll Love This
It is creamy, cheesy, and comforting. Every bite of this dish brings together creamy Alfredo sauce, pasta, tender chicken, and gooey melted cheese. It is the ultimate comfort food that warms you up and feels like a hug on a plate. The golden cheesy topping makes it extra indulgent, and it never fails to impress both kids and adults.
It is perfect for busy nights. Even though it tastes like something from a fancy Italian restaurant, this recipe comes together in less than an hour. With cooked chicken and store-bought Alfredo sauce, you can easily prepare it on a weeknight. It is also an excellent make-ahead dish that you can assemble earlier in the day and pop into the oven when dinner time arrives.
It is a crowd pleaser. This recipe makes generous portions, so it is wonderful for family dinners, potlucks, or gatherings with friends. Everyone loves the familiar flavors of creamy pasta and chicken, and you will likely come home with an empty baking dish every time you serve it.
It is customizable. You can add vegetables like broccoli or spinach for a healthier twist, or swap the pasta shape for whatever you have on hand. It is also easy to make gluten free by using gluten free pasta and sauce. The recipe is versatile enough to fit your preferences and pantry staples.
Recipe Details
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Cuisine Type(s): Italian American comfort food
Servings: 6
Estimated Cost: Moderate
Equipment Needed:
- Large pot for cooking pasta
- Strainer for draining pasta
- Large mixing bowl
- 9×13 inch baking dish
- Wooden spoon or spatula
- Measuring cups and spoons
- Aluminum foil (optional, for covering while baking)
- Cheese grater (for fresh Parmesan or mozzarella, optional but recommended)
Ingredients
- 12 ounces penne pasta (or rigatoni, ziti, or rotini)
- 3 cups cooked chicken, shredded or cubed (rotisserie chicken works beautifully)
- 3 cups Alfredo sauce (homemade or store bought)
- 1 cup ricotta cheese (for extra creaminess, optional)
- 2 cups shredded mozzarella cheese, divided
- 1 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt (adjust depending on the saltiness of your Alfredo sauce)
- 2 tablespoons fresh parsley, chopped, for garnish
- Optional add-ins: 2 cups steamed broccoli, sautéed spinach, or mushrooms for added nutrition and flavor
Ingredient Notes:
If you do not have ricotta, you can substitute cottage cheese or leave it out for a lighter dish. Store bought Alfredo sauce is convenient, but homemade makes the dish taste extra special. Freshly grated cheese melts better than pre-shredded and gives the best gooey texture.
Step-by-Step Instructions
Step 1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until it is just al dente. You want it slightly undercooked since it will continue to cook in the oven. Drain well and set aside.
Step 2. Prepare the chicken mixture. In a large mixing bowl, combine the cooked chicken with Alfredo sauce, ricotta cheese if using, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated and creamy.
Step 3. Combine with pasta. Add the drained pasta into the chicken mixture and gently fold it together until the pasta is fully coated with sauce. Take your time to make sure every piece of pasta is well covered so the bake turns out creamy in every bite.
Step 4. Transfer to the baking dish. Grease a 9×13 inch baking dish and spread the pasta mixture evenly inside. Smooth out the top with a spatula so it bakes evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.
Step 5. Bake until golden. Place the dish in a preheated oven at 375°F and bake uncovered for about 25 to 30 minutes, or until the cheese is melted, bubbling, and golden brown around the edges. If the top browns too quickly, cover loosely with foil during baking.
Step 6. Garnish and serve. Remove from the oven and let it rest for a few minutes before serving. Sprinkle with fresh parsley for color and freshness. Serve warm with garlic bread and a simple salad for a complete meal.
Nutrition Facts
Approximate per serving (based on 6 servings):
Calories: 560
Protein: 32 g
Carbohydrates: 44 g
Fiber: 2 g
Fat: 28 g
Sodium: 980 mg
Vitamin A: 15 percent DV
Calcium: 35 percent DV
Iron: 12 percent DV
Tips for Success
Use freshly cooked chicken if possible, but rotisserie chicken makes this recipe faster and still delicious.
Do not overcook the pasta during boiling since it will continue cooking in the oven and can turn mushy.
Always shred your cheese from a block instead of using pre-shredded, which contains anti-caking agents that prevent smooth melting.
Let the bake rest for 5 minutes after removing it from the oven. This allows the sauce to thicken slightly and makes serving easier.
Common Questions
Can I make this dish ahead of time?
Yes. You can assemble the bake up to a day in advance, cover it tightly, and refrigerate it. When ready to serve, bake it straight from the fridge with an extra 10 minutes added to the cooking time.
Can I freeze Chicken Alfredo Bake?
Absolutely. Assemble the dish but do not bake it, then wrap tightly with foil and freeze for up to 2 months. Bake from frozen at 350°F for about 50 to 60 minutes, covering with foil if needed.
What pasta works best for this recipe?
Short pasta shapes like penne, ziti, or rotini are perfect because they hold the sauce well. Long pasta like spaghetti or fettuccine tends to clump together in a bake.
Can I make this healthier?
Yes. Use whole wheat pasta, light Alfredo sauce, and add vegetables like broccoli or spinach to increase fiber and nutrients. You can also use part-skim cheese to reduce fat.
Variations and Substitutions
For a spicy kick, add red pepper flakes or diced jalapeños to the sauce.
Swap the chicken for cooked shrimp or even turkey for a different protein option.
Add vegetables like mushrooms, peas, or roasted bell peppers for extra flavor and nutrition.
Use a mix of cheeses like provolone or fontina along with mozzarella for a richer flavor.
Serving and Pairing Suggestions
Chicken Alfredo Bake pairs beautifully with a crisp green salad dressed in a light vinaigrette. Garlic bread or breadsticks are the perfect side to soak up extra sauce. For beverages, a chilled glass of white wine such as Chardonnay or a refreshing sparkling water with lemon works well. For a family friendly option, pair with iced tea or lemonade.
Creamy Chicken Alfredo Bake
Ingredients
- 12 ounces penne pasta or rigatoni, ziti, or rotini
- 3 cups cooked chicken shredded or cubed (rotisserie chicken works beautifully)
- 3 cups Alfredo sauce homemade or store bought
- 1 cup ricotta cheese for extra creaminess, optional
- 2 cups shredded mozzarella cheese divided
- 1 cup grated Parmesan cheese divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt adjust depending on the saltiness of your Alfredo sauce
- 2 tablespoons fresh parsley chopped, for garnish
- Optional add-ins: 2 cups steamed broccoli sautéed spinach, or mushrooms for added nutrition and flavor
Instructions
- Step 1. Cook the pasta. Bring a large pot of salted water to a boil and cook the pasta until it is just al dente. You want it slightly undercooked since it will continue to cook in the oven. Drain well and set aside.
- Step 2. Prepare the chicken mixture. In a large mixing bowl, combine the cooked chicken with Alfredo sauce, ricotta cheese if using, half of the mozzarella, half of the Parmesan, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated and creamy.
- Step 3. Combine with pasta. Add the drained pasta into the chicken mixture and gently fold it together until the pasta is fully coated with sauce. Take your time to make sure every piece of pasta is well covered so the bake turns out creamy in every bite.
- Step 4. Transfer to the baking dish. Grease a 9×13 inch baking dish and spread the pasta mixture evenly inside. Smooth out the top with a spatula so it bakes evenly. Sprinkle the remaining mozzarella and Parmesan cheese on top.
- Step 5. Bake until golden. Place the dish in a preheated oven at 375°F and bake uncovered for about 25 to 30 minutes, or until the cheese is melted, bubbling, and golden brown around the edges. If the top browns too quickly, cover loosely with foil during baking.
- Step 6. Garnish and serve. Remove from the oven and let it rest for a few minutes before serving. Sprinkle with fresh parsley for color and freshness. Serve warm with garlic bread and a simple salad for a complete meal.
Notes
There is nothing quite like a warm, cheesy casserole to bring everyone to the table. Chicken Alfredo Bake is the kind of recipe that feels both cozy and special, perfect for weeknights, potlucks, or family gatherings. I hope you try it soon and that it becomes a favorite in your kitchen just like it has in mine. Thank you for being here and cooking along with me.
