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This creamy Chicken Alfredo Bake is pure comfort food! Tender shredded chicken is mixed with a made-from-scratch Alfredo sauce, then topped with mozzarella and Parmesan cheese and baked until hot and bubbly. It’s easy to make, satisfying, and perfect for a cozy family dinner.
For more baked pasta recipes, try Gnocchi Alfredo, Spinach Baked Ziti, or check out our entire collection of pasta recipes.
5 Keys To A Great Alfredo Bake
- Don’t overcook the pasta: Cook it just until al dente since it will continue cooking as it bakes in the sauce.
- Whisk the sauce gently and patiently: The sauce should be a little thin so it can soak into the pasta. Let it simmer until it starts to thicken slightly.
- Add cheese off the heat: Don’t add cheese to the Alfredo sauce while it’s still on the stove. The leftover heat will melt it smoothly and keep it from getting grainy.
- Use freshly shredded cheese: Pre-shredded cheese usually has added ingredients that keep it from melting as smoothly.
- Let it rest after baking: Let the casserole sit for 5 minutes after baking so the sauce can settle and thicken a bit before you serve it.
RECIPE WALK-THROUGH
How To Make A Chicken Alfredo Bake
See the recipe card below for full, detailed instructions
This is one of those casseroles that will go into your regular recipe rotation. It’s a delicious way to use up leftover chicken, and the homemade Alfredo sauce comes together fast. Bubbly, cheesy, and packed with flavor, it’s always a family hit.
Step 1: Prep and Cook Pasta
Preheat your oven to 375°F and lightly spray a 9×13-inch baking dish with nonstick spray. Cook pasta in generously salted water until just shy of al dente (about 1 minute less than package directions). Drain well.
- Pro Tip: Salting the pasta water generously seasons the pasta from the inside out.
Step 2: Combine Pasta and Chicken
Add the cooked pasta to the baking dish along with 3 cups of cooked, shredded chicken. Mix to combine and set aside.
- You can use rotisserie chicken, baked or grilled chicken breast, or even leftover grilled chicken for this recipe.
Step 3: Make the Alfredo Sauce
In a large 12-inch nonstick skillet, melt 4 tablespoons unsalted butter over medium heat. Add 5 cloves of chopped garlic and sauté for about 30 seconds until fragrant.
Slowly whisk in 4 cups of half-and-half, then season with 1 teaspoon of onion powder, 1 teaspoon of kosher salt, and ½ teaspoon of black pepper. Bring to a low boil, then reduce to a simmer.
Simmer for 12 to 15 minutes, whisking occasionally. When you see a light skin start to form and the sauce has thickened slightly, it’s ready.
- Too thin? The sauce should be a bit thin at first. It will thicken up as it bakes with the pasta. You can also simmer for an extra minute if needed.
- Too thick? If the sauce seems too thick after adding the cheese, stir in a splash of half-and-half to loosen it up.
Step 4: Finish the Sauce
Turn off the heat completely, then whisk in 1 cup of freshly grated Parmesan cheese. Stir until fully melted and smooth.
- Add the cheese after you turn off the heat. This keeps the sauce from separating or getting gritty.
Step 5: Assemble the Casserole
Pour the sauce evenly over the pasta and chicken in the baking dish. Stir everything together so the sauce is evenly distributed. Sprinkle with 1½ cups shredded mozzarella cheese and the remaining ½ cup Parmesan on top.
- For a richer casserole, add a few small pieces of butter on top before baking.
Step 6: Bake and Rest
Bake uncovered for about 25 minutes, or until bubbly and golden brown. Let the casserole rest for 5 minutes before serving.
- Letting the casserole rest for a few minutes helps the sauce thicken and makes it easier to serve.
Variations
- Protein swaps: Use grilled chicken, rotisserie chicken, cooked Italian sausage, or shrimp.
- Add vegetables: Stir in steamed broccoli, chopped fresh spinach, or roasted red peppers before baking.
- Make it spicy: Add a pinch of red pepper flakes to the sauce or top with a drizzle of hot honey.
- Different pasta: Penne, rigatoni, or ziti work well. Choose a shape with ridges or tubes to hold the creamy sauce.
- Store-bought shortcut: For a quicker version, skip the homemade sauce and use about 2 cups of your favorite jarred alfredo sauce. The from-scratch version is richer and more flavorful, but jarred sauce works in a pinch.
Serving Suggestions
Garlic Bread is perfect for soaking up all the creamy sauce.
A Caesar Salad is a classic side for pasta.
Serve with green beans, asparagus, or carrots for a colorful side dish.
Storage Tips
Storage, Freezing, Make Ahead
- Storage – Store leftovers in an airtight container in the fridge for up to 3-4 days.
- Reheating – Reheat individual portions in the microwave, adding a splash of milk to keep the sauce creamy. For larger portions, reheat in a 350°F oven, covered with foil, until warmed through.
- Freezing – This bake can be frozen before or after baking. Wrap tightly in plastic wrap and foil, then freeze for up to 2-3 months. Thaw overnight in the refrigerator before baking or reheating.
- Make Ahead – Assemble the bake completely (sauce poured over pasta and chicken, cheese on top) but don’t bake. Cover tightly and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15-20 minutes, then bake as directed (may need an extra 5-10 minutes since it’s cold).
Frequently Asked Questions
What kind of pasta works best for Chicken Alfredo Bake?
Curly or ridged pasta shapes like Cavatappi, Cellentani, penne, or rigatoni hold the creamy sauce best. Avoid long, thin pastas like spaghetti or linguine.
How do I keep the alfredo sauce from getting grainy?
Use freshly grated Parmesan (not pre-shredded), remove the sauce from heat before adding the cheese, and whisk until completely smooth.
Why did my sauce separate?
It likely overheated or had cheese added while still on the burner. Always add cheese off the heat and reheat gently.
Can I make this chicken alfredo bake ahead of time?
Absolutely. Assemble the dish, cover tightly, and refrigerate for up to 24 hours before baking. Let it sit out for 15-20 minutes before baking, and add a few extra minutes to the bake time.
More Pasta Recipes
- Chicken Broccoli Mac and Cheese
- Creamy Garlic Chicken Pasta
- Chicken Pasta Bake
- Crispy Chicken Carbonara
Chicken Alfredo Bake
Ingredients
- 1 pound Cavatappi or Cellentani pasta
- 3 cups Cooked and shredded chicken
- 4 tablespoon Butter unsalted
- 5 cloves Garlic chopped
- 4 cups Half and half
- 1 teaspoon Onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1½ cups Parmesan cheese freshly grated
- 1½ cups Mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F and spray a 9”x13” baking dish lightly with nonstick spray.
- Cook the pasta as directed, in generously salted water. Drain well and pour into the baking dish and top with the cooked chicken. Mix together and set aside.
- In a large 12 inch non stick skillet, melt the butter over medium heat then add the garlic and cook for about 30 seconds. Slowly add the half and half and seasonings. Bring to a low boil, reduce to simmer for 12-15 minutes, whisking occasionally. When you see a light skin start to form as it simmers and the sauce has reduced slightly, the sauce is ready.
- Remove from heat. Add in 1 cup of Parmesan cheese and continue to whisk until it melts completely. Taste the sauce and adjust seasoning if needed. Pour the sauce into the baking dish and mix well. Sprinkle the mozzarella and remaining Parmesan cheese over the top.
- Bake in the preheated oven for about 25 minutes until the sauce is starting to bubble and the cheese is melted and golden brown. Let sit for 5 minutes then garnish with fresh parsley and serve.
Notes
- Pasta: I like cavatappi or cellentani because they hold the sauce well. Penne or rigatoni are good substitutes. Cook just shy of al dente.
- Chicken: Use cooked, shredded chicken. Rotisserie chicken is a great time-saver.
- Cheese: Freshly grated Parmesan melts smoother than pre-shredded. Don’t skip this step for the creamiest sauce.
- Sauce thickness: Let the half-and-half simmer for the full 12-15 minutes. The sauce should coat the back of a spoon.
- Bake time: Bake uncovered at 375°F for about 25 minutes, until bubbly and golden on top.
- Store-bought shortcut: Substitute 2 cups jarred alfredo sauce for homemade if needed.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time.
- Storage: Refrigerate leftovers up to 3-4 days. Reheat with a splash of milk to keep it creamy.
- Freezer-friendly: Freeze assembled (unbaked) or baked for up to 2-3 months. Thaw overnight before reheating.
- Add-ins: Stir in broccoli, spinach, or roasted red peppers for extra veggies.
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
