Creamy, cheesy, and irresistibly satisfying, chicken Alfredo bake is the ultimate weeknight dinner the whole family will crave. It’s everything you love about Alfredo pasta—baked to golden, bubbling perfection.
Penne pasta, tender chicken, and a homemade Parmesan cream sauce come together for a baked pasta that’s both cozy and indulgent. Perfect for potlucks, gatherings, or a comforting night in.
What You’ll Need for This Chicken Alfredo Bake
- Penne pasta – Its sturdy shape holds onto the creamy sauce beautifully while staying firm after baking.
- Cooked chicken – Tender, bite-sized pieces add protein and make this dish filling and satisfying.
- Butter – The base of the Alfredo sauce, lending richness and a silky texture.
- Flour – Helps thicken the sauce to coat every bite of pasta and chicken.
- Garlic – Adds a warm, savory depth that balances the creamy elements.
- Whole milk – Contributes to the creamy consistency while keeping it from becoming too heavy.
- Heavy cream – Elevates the sauce’s richness and gives it that classic Alfredo indulgence.
- Parmesan cheese – Nutty, salty, and essential for true Alfredo flavor.
- Mozzarella cheese – Melts beautifully on top for a golden, stretchy cheese finish.
- Parsley – A fresh final touch that adds color and brightness.
Let’s Make It: Chicken Alfredo Bake, Step by Step
Start by cooking your pasta just until al dente—it’ll continue cooking in the oven. While the pasta drains, create a simple roux by melting butter and whisking in flour, followed by garlic for aroma.
Whisk in milk and cream, letting the sauce thicken gently before stirring in Parmesan and a bit of mozzarella. It should be velvety and flavorful, ready to cling to every bite.
Toss the pasta and chicken together in a large bowl, coat everything in that rich sauce, and pour the mix into a greased baking dish. Top it all off with a generous blanket of mozzarella.
Bake until bubbly and lightly browned on top. A sprinkle of chopped parsley right before serving adds just the right finishing touch.
Secrets for Success & Tasty Twists
Use freshly grated cheese for the smoothest sauce—pre-shredded often contains anti-caking agents that can affect the texture. If you’re short on time, rotisserie chicken is a flavorful shortcut.
Add steamed broccoli or spinach for a pop of green and extra nutrition. Want a little kick? A pinch of crushed red pepper flakes in the sauce works wonders.
You can also swap penne for fettuccine or rigatoni—just be sure it’s a sturdy pasta that can hold up to the baking process.
Keep It Fresh: Storing & Reheating Chicken Alfredo Bake
Let leftovers cool completely before covering tightly and storing in the fridge. It keeps well for up to 4 days.
To reheat, add a splash of milk or cream to prevent dryness and warm gently in the oven or microwave. For longer storage, freeze portions in airtight containers for up to 2 months—just thaw overnight before reheating.
Chicken Alfredo bake is even better the next day, making it a delicious, make-ahead winner.
Chicken Alfredo Bake
Ingredients
- 1 tablespoon chopped parsley
- 2 tablespoons all-purpose flour
- 2 cups shredded mozzarella cheese divided
- 1 teaspoon minced garlic
- 1 cup heavy cream
- 2 cups whole milk
- Salt and black pepper to taste
- 12 ounces penne pasta cooked in salted water as per package instructions
- Cooking spray
- 3 cups diced cooked chicken
- 3 tablespoons butter
- 3/4 cup grated Parmesan cheese
Instructions
- Set the oven to 375°F and grease a 3-quart baking dish with cooking spray.
- In a large skillet over medium heat, melt the butter and sauté the garlic for 30 seconds. Stir in the flour and cook for 1 minute to form a roux.
- Gradually whisk in the milk and heavy cream, cooking the mixture until it thickens slightly while stirring continuously.
- Incorporate the Parmesan and ½ cup of the mozzarella into the sauce. Season with salt and pepper to your preference and stir until the cheese is completely melted.
- Combine the cooked penne and chicken in a sizable mixing bowl. Pour the sauce over the pasta and stir thoroughly to ensure an even coating.
- Transfer the pasta blend to the prepared baking dish. Sprinkle the remaining mozzarella over the top.
- Bake without covering for 20 minutes, or until the cheese is golden and the edges are bubbling.
- Finish with a sprinkle of chopped parsley before serving.