Creamy Chicken Alfredo Bake
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.
Servings 6
Calories 560kcal
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
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.