Creamy Chicken Alfredo Bake
A rich and cheesy baked pasta casserole featuring tender chicken and a homemade creamy Alfredo sauce, perfect for cozy weeknight dinners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Main Course
- Cuisine: Italian-American
Ingredients
Scale
- 2 cups cooked chicken, shredded or chopped (rotisserie chicken recommended)
- 8 ounces penne or rigatoni pasta
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups whole milk (or 2% milk for lighter option)
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Salt and pepper to taste
- 1 teaspoon Italian seasoning
- Optional: pinch of red pepper flakes
Instructions
- Preheat oven to 375°F (190°C).
- Cook pasta in a large pot of salted boiling water until al dente, about 10-12 minutes. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle flour over butter and garlic, whisk constantly for about 2 minutes to cook out raw flour taste.
- Slowly whisk in milk and heavy cream. Continue whisking until sauce thickens and coats the back of a spoon, about 5-7 minutes. Add more milk if too thick.
- Remove sauce from heat and stir in Parmesan cheese. Season with Italian seasoning, salt, pepper, and optional red pepper flakes. Adjust seasoning to taste.
- Combine cooked pasta and chicken with Alfredo sauce in a large bowl or skillet, tossing until evenly coated.
- Transfer mixture to a 9×13 inch casserole dish and smooth the top.
- Sprinkle shredded mozzarella evenly over the top.
- Bake for 20-25 minutes until the top is golden and bubbly.
- Let rest for 5 minutes before serving.
Notes
If sauce is too thick before baking, stir in a little more milk. Let the bake rest 5 minutes after baking to set and make serving easier. Use freshly grated Parmesan for best flavor and melt. For gluten-free, use gluten-free pasta and flour. For dairy-free, substitute milk, cream, and cheese with plant-based alternatives.
Nutrition
- Serving Size: About 1/6 of the cas
- Calories: 575
- Sugar: 5
- Sodium: 600
- Fat: 28
- Saturated Fat: 16
- Carbohydrates: 40
- Fiber: 2
- Protein: 38
Keywords: chicken alfredo bake, creamy chicken pasta, baked alfredo, comfort food, easy weeknight dinner