Why You’ll Love This Recipe
Chicken Alfredo Bake is a creamy, cheesy casserole that brings together tender chicken, rich Alfredo sauce, and pasta, all baked to golden perfection. This comforting dish is perfect for family dinners, potlucks, or meal prepping for the week. With its creamy sauce and gooey cheese, it’s a comforting dish that everyone will love.
ingredients
- 2 cups cooked chicken, shredded or cubed
- 8 oz penne or rotini pasta, cooked and drained
- 2 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1 cup shredded parmesan cheese
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- 1/2 cup breadcrumbs (optional, for topping)
directions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- In a large bowl, combine the cooked chicken, pasta, Alfredo sauce, mozzarella, and parmesan cheese. Add garlic powder, onion powder, salt, and pepper. Mix until well combined.
- Transfer the mixture into the prepared baking dish, spreading it evenly.
- If using, sprinkle the breadcrumbs over the top for a crunchy topping.
- Bake for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown.
- Garnish with fresh parsley before serving.
Servings and timing
- This recipe serves 6 people.
- Preparation time: 15 minutes
- Cooking time: 25 minutes
- Total time: 40 minutes
Variations
- Add vegetables like spinach, broccoli, or mushrooms for extra flavor and nutrition.
- Swap the chicken for cooked turkey or sausage for a different twist.
- Use a different type of pasta, such as rigatoni or fusilli, for a fun variation.
- For a lighter version, use a low-fat Alfredo sauce and reduced-fat cheese.
storage/reheating
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat in the microwave or bake in the oven at 350°F (175°C) until heated through.
- This dish can also be frozen for up to 2 months. To freeze, let it cool completely, then wrap tightly and freeze. Thaw overnight in the fridge before reheating.
FAQs
Can I make this recipe ahead of time?
Yes, you can assemble the casserole a day ahead of time, cover it, and store it in the refrigerator. When ready to bake, just pop it in the oven.
Can I use store-bought Alfredo sauce?
Yes, store-bought Alfredo sauce works perfectly for this recipe. However, homemade Alfredo sauce adds extra richness and flavor if you prefer.
Can I use rotisserie chicken?
Yes, rotisserie chicken is a great shortcut for this recipe and will add extra flavor.
Is this dish very cheesy?
Yes, this recipe has a lot of cheese, making it creamy and delicious. You can reduce the amount of cheese if you prefer a lighter version.
Conclusion
Chicken Alfredo Bake is a creamy, cheesy, and comforting casserole that’s sure to please the whole family. With its rich Alfredo sauce, tender chicken, and gooey cheese, it’s the ultimate comfort food. Whether for a weeknight dinner or a special occasion, this dish is easy to make and incredibly satisfying!
Print
Chicken Alfredo Bake
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Description
A creamy and comforting baked chicken Alfredo casserole with tender chicken, pasta, and a rich Alfredo sauce, all baked together with a cheesy topping.
Ingredients
- 2 cups cooked chicken, shredded or cubed
- 8 oz penne or rotini pasta
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1/2 cup breadcrumbs (optional, for topping)
- 1 tablespoon olive oil (optional, for breadcrumbs)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook the pasta according to package instructions, then drain and set aside.
- In a large skillet, melt butter over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
- Stir in the heavy cream and milk, bringing the mixture to a simmer. Cook for 3-4 minutes, stirring occasionally, until it thickens slightly.
- Reduce the heat and add the Parmesan cheese, mozzarella cheese, basil, oregano, salt, and pepper. Stir until the cheese melts and the sauce is smooth.
- Add the cooked chicken and pasta to the sauce, tossing to coat evenly.
- Transfer the mixture into the prepared baking dish and spread it out evenly.
- If using breadcrumbs, mix them with olive oil and sprinkle over the top of the casserole.
- Bake in the preheated oven for 20-25 minutes, until the top is golden and bubbly. If using breadcrumbs, they should be crispy and golden brown.
- Remove from the oven and let sit for 5 minutes before serving.
Notes
- This dish can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat in the oven before serving.
- If you prefer a lighter version, you can substitute the heavy cream with half-and-half or use reduced-fat cheese.
- For extra flavor, try adding sautéed mushrooms or spinach to the casserole.