Go Back
Chicken Alfredo Bake

Chicken Alfredo Bake

This Chicken Alfredo Bake combines tender chicken, creamy Alfredo sauce, and perfectly cooked pasta into one bubbly, golden-topped casserole. It's comforting, crowd-pleasing, and deceptively simple, making it perfect for busy weeknights or when you need to feed a crowd without the stress.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings servings
Course: Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 1 pound penne or rigatoni pasta
  • 3 cups cooked chicken, diced
  • 2 cups heavy cream
  • 4 tablespoons unsalted butter
  • 4 cloves garlic, minced
  • 2 cups Parmesan cheese, divided
  • 1½ cups mozzarella cheese, shredded
  • Salt and pepper to taste
  • 1 teaspoon Italian seasoning (optional)

Method
 

  1. Preheat your oven to 375°F.
  2. Bring a large pot of salted water to a rolling boil and cook the pasta for exactly two minutes less than the package directions suggest. Drain the pasta but do not rinse it, reserving one cup of pasta water.
  3. Melt the butter in a large skillet over medium heat. Add the minced garlic and cook for about one minute until fragrant. Pour in the heavy cream and bring it to a gentle simmer. Reduce the heat to low and gradually whisk in one and a half cups of Parmesan cheese until melted. Season with salt, pepper, and Italian seasoning.
  4. In a large bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Mix thoroughly and transfer to a 9x13-inch baking dish sprayed with cooking spray.
  5. Top with remaining Parmesan cheese and all the mozzarella. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for an additional 15 to 20 minutes until bubbly and golden brown.
  6. Let rest for five minutes before serving.

Notes

Ingredient quality matters; use freshly grated cheese for better texture. You can assemble the dish up to 24 hours in advance or freeze it for later use.