If you’re craving a comforting meal that feels like a warm hug, this Chicken Alfredo Bake Recipe is exactly what you need. Combining tender chicken, perfectly cooked pasta, and a luxuriously creamy homemade Alfredo sauce, all baked to golden, bubbly perfection, this dish has everything to satisfy those cheesy, savory cravings. It’s a one-pan wonder that brings rich flavors and cozy vibes to your dinner table, leaving everyone asking for seconds and the recipe!
Ingredients You’ll Need
This Chicken Alfredo Bake Recipe keeps things delightfully simple with essential ingredients that work together to create layers of flavor and texture. Each component plays a crucial part in building that creamy, cheesy, and perfectly balanced dish that feels indulgent but is easy to make.
- 2 cups cooked chicken breast, cubed or shredded: Adds hearty protein and tender bite that complements the creamy sauce.
- 12 oz penne or pasta of choice: Holds sauce beautifully and provides the perfect chewy base for the bake.
- 3 tablespoons butter: Creates a luscious base for the Alfredo sauce, adding richness and depth.
- 3 cloves garlic, minced: Infuses the sauce with savory, aromatic warmth for that irresistible flavor punch.
- 3 tablespoons all-purpose flour: Thickens the sauce into that velvety consistency we all love.
- 2 cups milk: Brings creaminess without overpowering; the foundation for smooth sauce texture.
- 1 cup heavy cream: Pumps up the richness and gives the Alfredo sauce its signature silky, luxurious quality.
- 1 1/2 cups grated Parmesan cheese: Imparts sharp, salty notes and melts perfectly into the sauce.
- Salt and pepper, to taste: Essential seasonings that bring out the full flavors beautifully.
- 1 cup shredded mozzarella cheese: Melts into gooey, golden goodness on top, creating that irresistible crust.
- Fresh parsley, chopped (for garnish): Adds a burst of fresh color and a hint of herbal brightness to finish the dish.
How to Make Chicken Alfredo Bake Recipe
Step 1: Prepare the Pasta
Start by preheating your oven to 375°F (190°C). Boil a pot of salted water and cook your pasta until al dente—this means firm to the bite, so it doesn’t turn mushy when baked. Drain the pasta well and set it aside, ready to soak up the creamy sauce in the next steps.
Step 2: Make the Roux
In a large skillet, melt the butter over medium heat. Add in the minced garlic and cook it for about one minute until you can smell that delicious aroma filling your kitchen. Sprinkle the flour evenly over the garlic and butter, stirring constantly to form a smooth paste known as a roux, which will thicken your sauce beautifully.
Step 3: Create the Alfredo Sauce
Gradually whisk in the milk and heavy cream, making sure to stir continuously so no lumps form. Let the mixture simmer gently, allowing it to thicken into that velvety sauce we all crave. This usually takes about five minutes—patience here truly pays off in flavor and texture.
Step 4: Add the Cheese and Season
Once your sauce has thickened, stir in the grated Parmesan cheese until it’s completely melted and silky. Season with salt and pepper to taste, adjusting as needed to balance the creamy richness with a little savory kick.
Step 5: Combine Pasta, Chicken, and Sauce
In a big mixing bowl, toss your cooked pasta, tender chicken pieces, and the luscious Alfredo sauce together. Make sure every bit of pasta and chicken is lovingly coated in that creamy, cheesy goodness for a harmonious flavor experience in every bite.
Step 6: Assemble the Bake
Grease a baking dish to prevent sticking and pour the pasta mixture evenly inside. Generously sprinkle shredded mozzarella over the top, which will melt into a golden, gooey crust during baking—one of the best parts of the Chicken Alfredo Bake Recipe.
Step 7: Bake to Perfection
Bake for 20 to 25 minutes until the mozzarella is bubbly and lightly golden, signaling that the dish is ready to come out of the oven. The whole kitchen will smell incredible, so get your plates ready.
Step 8: Garnish and Serve
Remove your beautiful bake from the oven and sprinkle freshly chopped parsley over the top. This final touch adds a pop of color and fresh herbal brightness that perfectly balances the richness of the dish.
How to Serve Chicken Alfredo Bake Recipe
Garnishes
Adding fresh parsley is always a winner, but you can also sprinkle some extra grated Parmesan right before serving or even add a sprinkle of crushed red pepper flakes if you want a subtle spicy kick. These little touches elevate the presentation and flavor.
Side Dishes
This creamy Chicken Alfredo Bake pairs beautifully with crisp green salads, roasted vegetables like asparagus or broccoli, or even garlic bread to soak up any leftover sauce. These lighter sides balance the richness and bring variety to the plate.
Creative Ways to Present
Serve this bake straight from a rustic ceramic dish for a cozy family-style vibe or portion it into individual ramekins for a charming, personalized touch. You could also scatter toasted pine nuts or crispy fried shallots on top for an unexpected crunch and texture twist.
Make Ahead and Storage
Storing Leftovers
This Chicken Alfredo Bake Recipe keeps beautifully in the fridge for up to three days. Store leftovers in an airtight container to maintain moisture and prevent the cheese from drying out.
Freezing
You can freeze the bake before or after cooking. For raw baking dishes, cover tightly with foil and freeze for up to two months. When ready, thaw overnight in the fridge and bake as usual. If already baked, cool completely before freezing in a suitable container, then reheat thoroughly when needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until warmed through, usually 15-20 minutes. Alternatively, microwave individual portions, covering them to retain moisture and stirring halfway for even heating. Adding a splash of milk before reheating can help restore creaminess.
FAQs
Can I use a different type of pasta for this recipe?
Absolutely! While penne is a great choice for holding sauce, feel free to substitute with rigatoni, fusilli, or even rotini. Just be sure to cook it al dente to avoid mushiness after baking.
Is it possible to make this recipe dairy-free or lighter?
Yes, you can substitute regular milk and cream with plant-based alternatives like almond or oat milk, and use vegan cheeses. For a lighter version, swap heavy cream with more milk and reduce the amount of cheese, though the sauce will be less rich.
Can I prepare this dish ahead of time for a party?
Definitely! You can assemble the dish a day ahead, keep it covered in the fridge, and bake it right before serving. This makes it an excellent choice for easy entertaining with minimal last-minute prep.
What can I add to make this Chicken Alfredo Bake Recipe more flavorful?
Try adding sautéed mushrooms, sun-dried tomatoes, or spinach to the mix for extra layers of flavor and color. Fresh herbs like basil or thyme also complement the creamy sauce beautifully.
How do I know when the bake is done?
Look for bubbly cheese on top that is lightly browned and a sauce that’s hot and simmering around the edges. The bake should be heated through, and the pasta tender but not mushy.
Final Thoughts
If comfort food had a star player, this Chicken Alfredo Bake Recipe would be it. Its creamy sauce, tender chicken, and golden cheesy topping create a dish that feels both fancy and familiar. I can’t wait for you to make it, share it with loved ones, and enjoy every delicious bite together!
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Chicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Bake is a creamy, comforting pasta dish featuring tender cooked chicken, a rich homemade Alfredo sauce, and melty mozzarella cheese baked to golden perfection. Ideal for a family meal, it combines the classic flavors of Alfredo pasta with the ease of a one-dish bake.
Ingredients
Protein and Pasta
- 2 cups cooked chicken breast, cubed or shredded
- 12 oz penne or pasta of choice
Alfredo Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper, to taste
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Boil salted water and cook the pasta until al dente. Drain and set aside to cool slightly.
- Make Roux with Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the garlic and stir to form a paste, cooking for another 1-2 minutes to eliminate the raw flour taste.
- Create Alfredo Sauce: Gradually whisk in the milk and heavy cream, stirring continuously to ensure a smooth sauce without lumps. Simmer the mixture for about 5 minutes until it thickens to a creamy consistency.
- Add Parmesan and Season: Stir in the grated Parmesan cheese until the sauce is smooth and cheese is melted. Season with salt and pepper according to your taste preferences.
- Combine Pasta, Chicken, and Sauce: In a large mixing bowl, gently combine the cooked pasta, cubed chicken, and Alfredo sauce. Stir well to coat all ingredients thoroughly with the creamy sauce.
- Prepare for Baking: Transfer the pasta mixture to a greased baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a melty, golden crust.
- Bake the Dish: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is bubbly and lightly golden brown on top.
- Garnish and Serve: Remove the dish from the oven. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy your creamy Chicken Alfredo Bake.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- Ensure the sauce is thick enough to coat the pasta well but not too thick before baking.
- If you prefer, substitute penne with rigatoni, fusilli, or any sturdy pasta shape that holds sauce well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- For a lighter version, substitute heavy cream with additional milk or half-and-half, but the sauce may be less rich.
