About This Recipe
So, let me tell you, this Chicken Alfredo Bake Recipe has saved our dinner more times than I can remember. There's something about creamy, cheesy, rich, and delicious Alfredo sauce that is baked with juicy chicken and melting cheese into a bubbling, golden casserole that somehow makes everyone forget they were even ""not that hungry."" Even Sultan, who tends to be picky about all pasta dishes, will go back for seconds.
I still vividly recall the first time I made this - it was a rainy weeknight, and I wanted something comfy and warm without spending hours in the kitchen. So, I grabbed leftover rotisserie chicken, cooked pasta, and homemade Alfredo sauce and tossed these things in a baking dish - and the magic happened. This dish instantly entered our weekly dinner rotation.
I still vividly recall the first time I made this - it was a rainy weeknight, and I wanted something comfy and warm without spending hours in the kitchen. So, I grabbed leftover rotisserie chicken, cooked pasta, and homemade Alfredo sauce and tossed these things in a baking dish - and the magic happened. This dish instantly entered our weekly dinner rotation.
Essentials for Chicken Alfredo Bake
To make this creamy and comforting Chicken Alfredo Bake Recipe, you’ll need a 9x13” baking dish, mixing bowl, and a saucepan for the homemade sauce. I’ve linked a few must-have tools—reliable, budget-friendly, and perfect for cheesy bakes. Don’t forget the foil to keep that golden top just right!
Ingredients
3 cups cooked chicken, shredded or diced
12 oz pasta (penne or rigatoni), cooked al dente
2 cups shredded mozzarella cheese
½ cup grated parmesan cheese
1 tablespoon olive oil
Salt and pepper to taste
4 tablespoons butter
4 cloves garlic, minced
2 tablespoons all-purpose flour
2 cups heavy cream
¾ cup grated parmesan
? teaspoon ground nutmeg
Salt and pepper, to taste
Instructions
Step 1
In a saucepan, melt butter over medium heat. Add minced garlic and sauté for 1 minute. Stir in flour and cook for 1 more minute. Gradually whisk in cream and bring to a simmer. Add parmesan, nutmeg, salt, and pepper. Stir until thick and smooth.
Step 2
Preheat oven to 375°F (190°C). In a large bowl, combine cooked pasta, chicken, and Alfredo sauce. Mix gently to coat everything.
Step 3
Grease a 9x13" baking dish with olive oil. Pour the mixture into the dish. Top with shredded mozzarella and extra parmesan.
Step 4
Cover loosely with foil and bake for 20 minutes. Remove foil and bake another 5 minutes until the top is golden and bubbly.
Step 5
Let it rest 5 minutes before serving so the sauce sets slightly. Enjoy warm with garlic bread or a green salad!
Nutrition Information
Calories
540
Saturated Fat
10g
Carbs
34g
Sugars
3g
Protein
36g
Sodium
640mg
Fiber
2g
Secret Tips
Here’s what I’ve learned from making this a hundred times:
Use slightly undercooked pasta — it finishes cooking in the oven and absorbs all that Alfredo goodness.
Add a splash of reserved pasta water to loosen up the sauce if it gets too thick before mixing.
Fresh garlic and nutmeg in the Alfredo sauce? Trust me, it makes all the difference.
Use slightly undercooked pasta — it finishes cooking in the oven and absorbs all that Alfredo goodness.
Add a splash of reserved pasta water to loosen up the sauce if it gets too thick before mixing.
Fresh garlic and nutmeg in the Alfredo sauce? Trust me, it makes all the difference.
Related Recipes
Reviews
No reviews yet. Be the first to review this recipe!