Creamy Chicken Alfredo Bake Casserole

 Our Chicken Alfredo Bake is an absolute must-make and total crowd-pleasing recipe. Easy, creamy, filling, hearty, and absolutely delicious.

I’m a sucker for pasta. I’ll take it in any form, really, but there is something extra special about a baked pasta dish, and this Chicken Alfredo Bake hits on so many notes.

Penne pasta is mixed with shredded cooked chicken in a creamy cream cheese-based sauce, then layered in a casserole dish and topped with mozzarella cheese. Pure cheesy bliss!

I cannot tell you how many times I have made this baked pasta dish because it has been on our menu rotation since forever. There is something so warm and comforting about it that it keeps getting requested on repeat.

It really is a true crowd-pleasing recipe, and the toddler, my biggest critic, even devours it, so you know if you have her stamp of approval… it’s good!

Seriously, my entire family loves this chicken alfredo bake recipe. We’re talking siblings, aunts, uncles, everyone!

I also love that it is one of those creamy alfredo recipes you can actually reheat, which is nice because we always have leftovers. This makes a large casserole-sized dish, and it’s just the three of us, so as a result, we normally get at least 2 meals out of it.

Chicken Alfredo Bake just HAS to go on your meal rotation for next week. Quick, go to the end of this post to the recipe card, print it out, then come back here and read all the tips below!

1. Ready in about 50 minutes, but it tastes like it cooked all day!
2. Total crowd-pleasing recipe with all the ooey gooey-ness.
3. This comfort food classic uses staple recipe ingredients you probably already have at home.

• Unsalted butter
• All-purpose flour
• Garlic powder
• Black pepper
• Kosher salt
• Whole milk
• Unsalted chicken stock
• Heavy cream
• Cream cheese
• Grated parmesan cheese
• Penne pasta
• Cooked shredded chicken
• Mozzarella cheese
• Fresh chopped parsley 

1. Preheat the oven to 375 degrees F. Prepare a 9×13 baking dish by spraying it with cooking spray and set it aside.
2. Make the sauce in a dutch oven or large pot by first melting the butter over medium heat. Once the butter is melted, whisk in the all-purpose flour, garlic powder, black pepper, and salt. Once it is whisked to together, continue to cook for 1 minute, stirring occasionally.
3. Continuously whisk in the milk to avoid any lumps. Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.
4. Add the cubed, softened cream cheese to the pot and stir it in until melted.
5. Lastly, add the parmesan and stir to combine. Take off the heat.
6. Stir in the cooked penne pasta and shredded chicken until everything is coated in the cream sauce.
7. Add half the pasta mixture to the prepared 9×13 baking dish. Top with half of the mozzarella cheese. Add the remaining pasta mixture, followed by the remaining shredded mozzarella cheese.
8. Place the dish in the oven and bake uncovered for 20 minutes until bubbly. Turn the broiler on high and broil until golden brown, keep an eye on it the whole time, so it doesn’t burn. Serve immediately with chopped parsley garnish if desired.

Get my favorite casserole dish here!

CAN I USE ROTISSERIE CHICKEN?

Yes!! Absolutely, yes, yes.

In almost any recipe where I have to use “cooked chicken,” you better believe this Mama is buying a rotisserie chicken and shredding it up.

Not only is it easy, but the flavor of the rotisserie chicken adds a lot to the dish! 

But, this is also a great recipe to use up leftover baked chicken, etc., that you may have on hand already.

OR, just bake a few chicken breasts or thighs until cooked through, then shred them up, and you are ready to make this recipe. So easy… so many options!

DOES THIS REHEAT WELL?

You might be surprised but this is one alfredo dish that does reheat beautifully.

Which also makes it great for make-ahead freezer meals or bulk meal prep/planning.

Normally when you have an alfredo sauce, it tends to separate when reheated.

It does that because there is so much fat in the sauce, and it breaks and separates from the solids.

What we are doing here is adding cream cheese which is an emulsifier to the sauce, making it break-proof. 

WHAT ARE SOME CUSTOMIZABLE INGREDIENTS?

LOTS, here are all the options I recommend:

In place of the shredded (rotisserie) chicken, you can use:

• Cooked and crumbled Italian sausage
• Cooked diced-up meatballs
• Cooked and crumbled ground pork
• Cooked and crumbled ground turkey
• Cooked and crumbled ground chicken
• Grilled, baked, or boiled chicken breast or thighs, boneless skinless is best
• Grilled pork chops, then chop them up before adding
• Italian sausage links, cook all the way through, then slice and add to the pasta mixture

For the shredded mozzarella, you can use:

• Shredded provolone
• Shredded gruyere
• Shredded white cheddar
• Shredded swiss

If you don’t have penne pasta, you can use:

• Macaroni 
• Cavatappi 
• Rigatoni
• Mustacholi
• Fusilli
• Mafalda
• Farfalle

Basically, any short pasta will work perfectly!

ANY OTHER ADDITIONS?

This chicken alfredo pasta bake can take all kinds of changes.

There is a reason my whole family loves this on busy weeknights!

• Broccoli: Add steamed broccoli florets for a classic chicken broccoli Alfredo twist.
• Bacon: Crumbled cooked bacon on top adds a smoky flavor and a nice crunch.
• Red pepper flakes: Sprinkle on some red pepper flakes for a bit of heat in your creamy Alfredo sauce.
• Mushrooms: Sautéed mushrooms mixed into the bake add a rich, earthy flavor.
• Spinach: Fresh spinach can be stirred into the pasta before baking for a healthy addition.
• Sour cream: A dollop of sour cream mixed into the sauce for extra creaminess.
• Sun-dried tomatoes: Chopped sun-dried tomatoes bring a tangy, sweet flavor to the dish.
• Italian seasoning: Add a teaspoon of Italian seasoning to the sauce for a boost of herbs.
• Parmesan crust: Sprinkle extra Parmesan on top before broiling for a golden, cheesy crust.
• Garlic bread crumbs: Top with seasoned bread crumbs for an extra layer of texture.

ANY SUBSTITUTIONS?

It’s a family favorite!

Chicken, tender pasta and other simple ingredients mean you can easily swap things out.

• Penne pasta: Substitute with elbow macaroni or fettuccine for a different pasta texture.
• Mozzarella cheese: Swap out for provolone or gouda for a different flavor profile.
• Chicken broth: Use low-sodium chicken broth instead of unsalted chicken stock for a lighter option.
• Heavy cream: Substitute with heavy whipping cream or sour cream for a richer sauce.
• Chicken: Use boneless skinless chicken breasts or leftover rotisserie chicken to save on prep time.
• Parmesan cheese: Try using Asiago or Romano cheese for a different cheesy flavor.

Store leftovers in the fridge in an airtight container for up to 5 days.

As the pasta bake sits, the pasta tends to soak up the delicious sauce, so when reheating, I suggest adding a splash of chicken stock or milk to loosen it up.

To reheat, you can cover with foil and bake until warmed through, in a skillet, or even in the microwave.

Freeze for up to 3 months. Place leftovers in the freezer in a freezer-safe container.

To thaw, place the dish in the fridge overnight and then reheat before serving.

Are you ready to have a new hearty dish on the table in under 60 minutes?

Give this Chicken Alfredo Bake a try tonight!

If you’ve tried these CHICKEN ALFREDO BAKE, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!