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

Chicken Alfredo Bake shown in a white casserole dish. A spoon is lifting up a portion with mozzarella cheese pull, navy striped linen in the background.

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!

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!

Some of our other favorite casserole recipes we have on our site include: Frito Chili Pie Casserole, Mexican Rice Casserole, and Crack Chicken Noodle Casserole.

A portion of Chicken Alfredo Bake taken out of a white casserole dish to show the ooey gooey interior. Navy striped linen on the side.

WHY THIS RECIPE WORKS:

  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. It uses staple recipe ingredients you probably already have at home.

INGREDIENTS NEEDED (FULL RECIPE BELOW):

  • 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 

Overhead photo showing the ingredients needed to make Chicken Alfredo Bake on grey marble countertop

HOW TO MAKE CHICKEN ALFREDO BAKE:

  1. Preheat the oven to 375°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!

Collage of overhead photos showing how to make Chicken Alfredo Bake on grey marble countertop.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!

Close up, overhead shot, showing a portion of Chicken Alfredo Bake on a white plate with navy striped linen

HOW TO STORE:

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 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.

TIPS AND TRICKS:

  • 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.

A silver patterned fork in hand grabbing some of Chicken Alfredo Bake on a plate with glass of water, bowl of salad, and navy striped linen in the background.

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 like this recipe, you might also like:

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!   

This Silly Girls Kitchen Logo
5 from 19 votes

Chicken Alfredo Bake

Author Dana at ThisSillyGirlsKitchen.com
Prep: 15 minutes
Cook: 35 minutes
Our Chicken Alfredo Bake is an absolute must-make and total crowd-pleasing recipe. Easy, creamy, filling, hearty, and absolutely delicious.
Servings 12 servings

Ingredients
  

For the sauce:

For assembly:

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.
  • Continuously whisk in the milk to avoid any lumps. Continue with the chicken stock, followed by the heavy cream. The mixture should be smooth.
  • Add the cubed, softened cream cheese to the pot and stir it in until melted.
  • Lastly, add the parmesan and stir to combine. Take off the heat.
  • Stir in the cooked penne pasta and shredded chicken until everything is coated in the cream sauce.
  • 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.
  • 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.

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 9x9 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

Calories: 502kcal | Carbohydrates: 35g | Protein: 24g | Fat: 29g | Saturated Fat: 17g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 107mg | Sodium: 463mg | Potassium: 299mg | Fiber: 1g | Sugar: 4g | Vitamin A: 926IU | Vitamin C: 0.1mg | Calcium: 257mg | Iron: 1mg
Nutrition Disclaimer
Course Main Course
Cuisine American

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5 from 19 votes (19 ratings without comment)

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