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Chicken Alfredo Bake is the bubbly, cheesy casserole that turns cooked chicken and a box of penne into the coziest weeknight dinner, and I pulled this out of the oven one freezing Tuesday when Maddie wanted the cheesy pasta and Lizzie asked for seconds before she even sat down. If you love our spaghetti and meatballs, this creamy baked pasta is your new comfort-food go-to.
A scratch alfredo sauce made extra creamy with cream cheese coats every bite, then it all bakes under a blanket of melty mozzarella.
Chicken Alfredo Bake Quick Look
- 🕒 Prep Time: 15 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 50 minutes
- 🍽️ Serving: 12 servings
- ⚡ Calories: 502kcal
- 🌶️ Flavor Profile: Rich, creamy garlic-parmesan alfredo with gooey mozzarella
- ✋ Difficulty: Easy, on par with our creamy sausage pasta
Quick Answer
Make a quick alfredo sauce by whisking butter, flour, and seasonings into a roux, then stir in milk, chicken stock, heavy cream, cream cheese, and parmesan. Toss the sauce with cooked penne and shredded chicken, layer it in a 9×13-inch dish with mozzarella, and bake at 375 degrees until bubbly, then broil until golden.
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Why This Recipe Works
Click to see the technique science
- Cream cheese makes the sauce ultra creamy. Melting cream cheese into the alfredo gives it a rich, velvety body that clings to every piece of penne.
- A roux keeps the sauce from breaking. Cooking butter and flour first thickens the sauce gently so it stays smooth and never curdles in the oven.
- Cooked chicken makes it weeknight-fast. Use rotisserie or any leftover shredded chicken and dinner comes together in one quick assembly.
- Two layers of mozzarella mean cheese in every bite. Cheese in the middle and on top means gooey strands all the way through, not just on the surface.
- The broiler gives you that golden top. A quick blast under the broiler turns the mozzarella bubbly and golden, like the best baked ziti.
- It feeds a crowd and reheats great. A full 9×13-inch pan serves 12 and the leftovers are just as creamy the next day.
Why You’ll Love This Recipe
- It is the ultimate creamy comfort-food casserole the whole family devours.
- A great way to use up leftover or rotisserie chicken.
- Make-ahead and freezer friendly for busy weeknights.
Key Ingredients
Here is what goes into this chicken alfredo bake. The creamy sauce comes together with simple staples.
- Penne: sturdy tubes that hold the creamy sauce; cook just to al dente since it bakes more in the oven.
- Cooked chicken: rotisserie or any leftover shredded chicken works and keeps this fast and easy.
- Cream cheese and heavy cream: the secret to an extra-rich, velvety alfredo that does not break.
- Parmesan and mozzarella: parmesan flavors the sauce while mozzarella gives that gooey, melty top.
- Butter, flour, and garlic powder: the base of the scratch alfredo sauce with savory, garlicky depth.
See recipe card for exact quantities.
Variations and Substitutions
This bake is easy to customize. Here are a few favorite swaps.
- Use rotisserie chicken: a store-bought rotisserie makes this a 30-minute dump-and-bake.
- Swap the pasta: rigatoni, ziti, rotini, or cavatappi all work in place of penne.
- Add veggies: stir in steamed broccoli, spinach, peas, or sun-dried tomatoes.
- Make it spicy: add a pinch of red pepper flakes or a swirl of Cajun seasoning.
- Lighten it: use half-and-half in place of heavy cream and reduced-fat cream cheese.
- Love creamy pasta? Try our creamy sausage pasta next.
How to Make Chicken Alfredo Bake
- Melt the butter, then whisk in the flour, garlic powder, pepper, and salt and cook for 1 minute.
- Whisk in the milk, then the chicken stock and heavy cream, until the sauce is smooth.
- Stir in the cubed, softened cream cheese until fully melted.
- Add the parmesan, stir to combine, and take the sauce off the heat.
- Stir in the cooked penne and shredded chicken until everything is coated.
- Spread half the pasta in a 9×13-inch dish and top with half the mozzarella.
- Add the remaining pasta, then top with the rest of the mozzarella.
- Bake at 375 degrees about 20 minutes, then broil until golden and bubbly. Garnish with parsley and serve.
Recipe Tips & Tricks
- Cook the penne just to al dente. It softens more in the oven, so slightly firm pasta keeps it from turning mushy.
- Soften and cube the cream cheese so it melts smoothly into the sauce without lumps.
- Whisk the milk in gradually to keep the sauce silky and lump-free.
- Watch the broiler closely. Mozzarella goes from golden to burnt fast, so do not walk away.
- Use freshly shredded mozzarella when you can; it melts creamier than pre-shredded.
- Let it rest 5 minutes after baking so the sauce sets enough to scoop clean portions.
Serving Ideas and Suggestions
Chicken alfredo bake is hearty enough to stand alone, but it loves a crisp green salad and garlic bread to round out the plate. The creamy pasta and a bright salad are a perfect match.
Serve it for a cozy family dinner, a potluck, or a make-ahead meal-train dish. A sprinkle of fresh parsley and extra parmesan on top makes it look as good as it tastes.
Leftovers keep in an airtight container in the fridge for up to 4 days. Reheat gently with a splash of milk to loosen the sauce, or freeze portions for up to 3 months.
Chicken Alfredo Bake FAQs
Yes, and it is my favorite shortcut. A store-bought rotisserie chicken gives you about 3 cups of shredded meat and makes this an easy dump-and-bake dinner. Any leftover cooked chicken, like grilled or baked, works just as well.
It reheats beautifully. Store leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave or the whole dish in the oven, adding a splash of milk to loosen the creamy sauce back up.
Absolutely. Assemble it through the layering step, cover, and refrigerate for up to a day. Add a few extra minutes to the bake time since it starts cold. You can also freeze the assembled, unbaked casserole for up to 3 months.
Penne is classic because its tubes catch the creamy sauce, but rigatoni, ziti, rotini, and cavatappi all work great. Cook whatever you use just to al dente so it does not overcook while the casserole bakes.
Yes. Freeze it baked or unbaked in a freezer-safe dish for up to 3 months. Thaw overnight in the fridge, then bake or reheat until hot throughout. Cream sauces can separate slightly when frozen, so stir in a splash of milk while reheating.
It is a great base for extras. Stir in steamed broccoli, spinach, peas, mushrooms, or sun-dried tomatoes. For more flavor, add a pinch of red pepper flakes, Italian seasoning, or a little Cajun seasoning to the sauce.
Hungry for more cozy pasta? Try our spaghetti and meatballs next.
Love creamy comfort food? Our slow cooker Ritz cracker chicken is a five-ingredient family favorite.
Chicken Alfredo Bake
Ingredients
For the sauce:
- 1/2 cup unsalted butter
- 1/4 cup all-purpose flour
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 teaspoon kosher salt
- 1 & 1/2 cups whole milk
- 1/2 cup unsalted chicken stock
- 1/2 cup heavy cream
- 8 ounces cream cheese softened and diced
- 1/2 cup grated parmesan cheese
For assembly:
- 16 ounces penne pasta cooked and well drained
- 3 cups cooked shredded chicken
- 3 cups shredded mozzarella cheese
- fresh chopped parsley garnish, optional
Instructions
- Preheat the oven to 375°F. Prepare a 9×13 baking dish by spraying it with cooking spray and set it aside.
- 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.1/2 cup unsalted butter, 1/4 cup all-purpose flour, 1 tablespoon garlic powder, 1 teaspoon black pepper, 1/2 teaspoon kosher salt
- Continuously whisk in the milk to avoid any lumps. Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.1 & 1/2 cups whole milk, 1/2 cup unsalted chicken stock, 1/2 cup heavy cream
- Add the cubed, softened cream cheese to the pot and stir it in until melted.8 ounces cream cheese
- Lastly, add the parmesan and stir to combine. Take off the heat.1/2 cup grated parmesan cheese
- Stir in the cooked penne pasta and shredded chicken until everything is coated in the cream sauce.16 ounces penne pasta, 3 cups cooked shredded chicken
- 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.3 cups shredded mozzarella cheese
- 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.fresh chopped parsley
Notes
- This makes a large batch, but you can easily double it to feed more or halve the recipe as needed. If halving the recipe, add it to a 9×9 baking dish, cook time may vary.
- Tons of custom options, see my tips above on that.
- Store-bought rotisserie chicken can be used in place of making chicken at home.
- Lots of customizable options above, including swapping out cheeses, pasta, and proteins.
- Add fresh herbs of your choice.
- This reheats and freezes well, see my tips above on how to store.
Nutrition
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I wish you would make a printable version of this recipe. It looks delicious!