There’s something incredibly comforting about a bubbling dish of Chicken Alfredo Bake fresh from the oven. This crowd-pleasing casserole combines the creamy indulgence of classic Alfredo sauce with tender chicken and pasta, all topped with a golden, cheesy crust that’s simply irresistible.
Whether you’re feeding a hungry family on a weeknight or looking for a dish that delivers impressive flavor without complicated techniques, this Chicken Alfredo Bake hits all the right notes. It transforms the beloved pasta dish into a hearty, satisfying meal that’s even better as leftovers the next day.
Why You’ll Love This
- Make-ahead friendly: Assemble earlier in the day and bake when you’re ready to eat
- One-dish meal that combines protein, pasta, and a creamy sauce
- Kid-approved comfort food that adults will equally enjoy
- Excellent for meal prep—portions beautifully for lunches
- Versatile recipe that welcomes customization with different vegetables or cheeses
Ingredients
- 4 boneless skinless chicken breasts, cubed into bite-sized pieces
- 1 tablespoon dried oregano
- 1 tablespoon dried basil
- 1 tablespoon onion powder
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 teaspoon black pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- ½ cup butter
- 3 cups milk
- 8 oz cream cheese (1 brick)
- 1 tablespoon garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning (or ¼ teaspoon each dried oregano, rosemary, basil, parsley)
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 2 cups Parmesan cheese, grated
- 1 lb penne pasta (or pasta of choice)
- 2 cups mozzarella cheese, shredded
- Parmesan cheese
- Fresh basil
- Fresh parsley
Instructions
- Cube the chicken into bite-sized pieces and add to a large bowl. Add the oregano, basil, onion powder, garlic powder, salt, and pepper. Mix until the chicken is evenly coated.
- In a large skillet or frying pan, melt the butter and olive oil on medium-high heat. Add the seasoned chicken and sauté until cooked through, about 6-8 minutes. Remove from the pan and set aside.
- While the chicken is cooking, bring a pot of salted water to a boil and cook the pasta al dente according to package directions. Drain once cooked.
- In the same pan, melt the butter, milk, and cream cheese over medium heat. Stir or whisk until evenly melted. Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Stir until smooth. Add the grated Parmesan cheese and bring to a light simmer. Cook for about 5-8 minutes or until it starts to thicken.
- Return the cooked chicken to the pan and add the cooked pasta. Stir gently to combine.
- Pour the mixture into a 9” x 13” baking dish. Sprinkle with shredded mozzarella cheese and bake at 350°F until cheese melts, about 5-10 minutes.
- Top with Parmesan cheese, fresh basil, and parsley as desired. Serve and enjoy!
Tips & Variations
- Add 2 cups of fresh spinach or 1 cup of steamed broccoli florets to incorporate vegetables into this dish.
- For a time-saving shortcut, use 3 cups of rotisserie chicken instead of cooking raw chicken.
- Make it spicy by adding ¼ teaspoon of red pepper flakes to the sauce.
- For a lighter version, substitute half-and-half for the heavy cream (though the sauce won’t be quite as rich).
- Prepare this dish up to 24 hours ahead and refrigerate before baking—just add an extra 10-15 minutes to the baking time.
- Try different pasta shapes like fusilli or farfalle—just make sure to cook them al dente as they’ll continue cooking in the oven.
Serving Suggestions
This hearty Chicken Alfredo Bake pairs beautifully with a simple green salad dressed with a light vinaigrette to balance the richness of the dish. For a complete meal, serve alongside some garlic bread or breadsticks for sopping up any extra sauce.
If you’re hosting a dinner party, consider starting with a light appetizer like bruschetta or a small cup of tomato soup to complement the creamy main course without overwhelming your guests before the star of the show arrives.
Notes
- The bake should be golden brown on top but still creamy inside when done.
- Leftovers will keep in the refrigerator for up to 3 days in an airtight container.
- This dish can be frozen after baking—portion into individual servings for easy reheating.
- If the top is browning too quickly during baking, cover loosely with aluminum foil.
FAQs
Can I use pre-made Alfredo sauce?
Yes! To save time, substitute 3 cups of store-bought Alfredo sauce for the homemade sauce ingredients. Just warm it slightly before mixing with the pasta and chicken.
How do I know when the casserole is done baking?
The top should be golden brown, the edges should be bubbling, and the center should be hot throughout. If you’re unsure, insert a knife into the center—it should come out hot to the touch.
Can I make this vegetarian?
Absolutely! Skip the chicken and add extra vegetables like mushrooms, bell peppers, and zucchini. Use vegetable broth instead of chicken broth.
Why is my sauce grainy?
This usually happens when the sauce is heated too quickly or the cheese is added while the sauce is too hot. To fix this, make sure to gradually warm your cream mixture and remove the pan from heat before adding cheese, stirring until smooth.
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