Cheesy, creamy Chicken Alfredo Bake is a family favorite dish that’s irresistible! When you’re craving comfort food, look no further than this recipe. It’s a make-ahead one-dish wonder that’s great for potlucks, covered dish suppers, a weeknight meal or when you’re feeding a crowd.
This recipe is what good pasta bakes are all about! It’s loaded with tender pasta, sauce, and ooey-gooey cheese in every single bite. Chicken Alfredo Bake now joins Out Of This World Baked Spaghetti, Pizza Pasta Bake and Taco Spaghetti Bake in the best of the best pasta club.
This dish is special enough to serve when you’re having folks over yet simple enough to whip up when you want to gather your family around the supper table after a busy day. This is a comfort food masterpiece that will get rave reviews every time you serve it.
What Goes Into Making Chicken Alfredo Bake?
- Penne Pasta
- Cooked Chicken
- Butter
- Flour
- Garlic
- Nutmeg
- Milk
- Heavy Cream
- Parmesan Cheese
- Mozzarella Cheese
Can I Make This Recipe Ahead Of Time?
Yes, you sure can! I often make it the night before I want to serve. Just make the whole recipe, cover the dish with foil and refrigerate. When you want to serve, reheat the dish at 350 degrees for about 45 minutes.
Chicken Alfredo Change Ups
- Replace the chicken with cooked shrimp.
- Add in some veggies like, mushrooms, broccoli, tomatoes or spinach.
- Change up the cheese by adding in smoked gouda or grated romano.
- Want to make a little bit meatier? Add-in chopped cooked bacon or ham.
This dish is definitely the star of any meal. Serve it with a fresh salad and some garlic rolls to make a memorable time with family and friends.
Equipment
Ingredients
- 1 pound cooked pasta - 1 box cooked according to package directions
- 3 cups cooked chicken - chopped
- 3 tablespoons butter
- 2 tablespoons flour
- 2 tablespoons garlic - minced
- 1/4 teaspoon nutmeg
- 1/4 teaspoon pepper
- 1 cup whole milk
- 1 1/2 cup heavy cream
- 1 cup Parmesan cheese - grated
- 2 cups mozzarella cheese - grated
Instructions
- Heat oven to 350 degrees. Lightly coat a 3-4 quart baking dish with cooking spray. Set aside.
- Place cooked pasta and chicken in a large bowl. Set aside.
- Melt butter in a large skillet over medium heat. Add garlic and cook for 15 seconds. Whisk in flour and cook for 1 minute. Add in milk, cream, nutmeg, and pepper.
- Add Parmesan cheese and half of the mozzarella. Stir until cheese has melted and sauce is thickened. Taste and adjust seasoning with salt and pepper. Pour sauce over pasta and chicken. Mix well. Pour all ingredients into the prepared baking dish. Top with remaining cheese. Bake for 20 minutes until cheese is golden on top.
- Remove from the oven and let rest for 5 minutes. Serve.
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Amanda
Amazing dinner Sonya! Yum yum yum. Didn’t change a thing.
Thanks a million, this one is a keeper?
Rebecca
Hi! I have two questions: Did you add parsley on top (per picture)? And, do you recommend allowing it to cool before refrigerating?
It smells amazing! I added baby spinach once the sauce had thickened. I can’t wait to have this tomorrow. I am also doing the side salad and garlic rolls. Yum!!!
Donya
Hey there Rebecca!
Let me just start off by saying, thank you so much for your fantastic rating and your interest in this recipe! These are great questions! I do normally put the parsley just on top of the dish as a garnish. And I’d say yes, I would recommend you let the dish cool down before refrigerating, just enough so that you can pick it up without potholders. It sounds like you’ve prepared quite the meal, I really hope you enjoy this recipe! Thanks for your support!
~Donya
Rebecca
Definitely a 5 star recipe! Thank you for always answering recipe questions so quickly! Have a great week.
Donya
Hey there Rebecca!
Thank you so very much for both your kind words and your phenomenal rating! I’m thrilled you enjoyed this Alfredo Bake, I swear I’ll eat just about anything made with Alfredo, it’s definitely a favorite. And of course, I love answering y’all’s comments! I usually answer my comments everyday sometime between 1:00pm and 5:30pm; I might not always answer right away, but I will always answer the same day. I really love seeing what recipes people are making and answering any questions, y’all truly warm my heart! Thank you so much for your support, I hope you have a great week too!
~Donya
Elaine
I am assuming the longer reheating time is because the already cooked casserole has been chilled. Do you reheat it covered or uncovered?
Donya
Good Morning!
Yes! The longer reheating time is because it has been completely chilled. I reheat mine covered up with tinfoil for about 30-40 minutes, and then I like to sprinkle some extra cheese on top and let that melt uncovered in the oven for 5-15 minutes. I hope this helps, enjoy!
~Donya
Trish
This recipe looks amazing! Can it be made without chicken (meatless)? If so, does there need to be any alteration to the sauce?
Thanks!
Donya
Hey there Trish!
Thank you so much for your interest in this recipe, this is one of my favorites to make during the week when I am short on time. You can absolutely make this recipe vegetarian, you don’t need to change the sauce recipe or directions at all, apart from leaving out the chicken. Make the sauce as directed, cook the pasta based on the directions on the back of the box, and then bake and enjoy! I really hope you like this recipe, let me know what you think if you end up trying it. Thank you so much for your support!
~Donya
Trish
Thanks, Donya for your quick reply! I will definitely let you know how we like it….sounds delicious and LOVE that it can be made ahead without separating!
– Trish
Donya
Hey there!
No problem, I always try to respond to comments within at least 24 hours. I am excited to see how you like it, I also LOVE that you can prepare it ahead of time, it takes a lot of pressure off during the week. Thanks again for your interest in the recipe, please let me know how it goes!
~Donya