I’ve discovered a comforting, mouthwatering Chicken Alfredo Bake made with homemade Alfredo sauce, tender chicken, and pasta—an easy, cozy dish perfect for weeknight dinners.
Why You’ll Love This Recipe
I love how quickly this recipe comes together and how satisfying it feels—I can pull it together last-minute using ingredients I usually have on hand. The rich, creamy homemade Alfredo sauce paired with tender chicken and pasta makes it a family-friendly favorite that warms everyone up.
Ingredients
(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)
unsalted butter
minced garlic
all-purpose flour
whole milk or half and half
heavy cream
chicken stock (low sodium)
Parmesan cheese, freshly grated
fine sea salt
ground black pepper
chicken breast, cooked and diced (rotisserie chicken works great)
penne pasta, cooked to al dente
mozzarella cheese, freshly shredded
Garnish
fresh parsley (optional)
Directions
I preheat my oven to 375°F and grease a 9×13-inch baking dish. Then:
I melt the butter in a saucepan over medium-low heat, add minced garlic, and cook for 1 minute.
I whisk in the flour, then slowly pour in the whole milk (or half and half) and heavy cream until smooth.
I stir in the chicken stock, Parmesan, salt, and pepper, then turn the heat to medium and cook until the sauce thickens, bubbles lightly, and the cheese melts.
I combine the cooked penne and diced chicken in the prepared dish, pour the creamy sauce over, and toss to coat.
I top it with shredded mozzarella and bake for 15 to 20 minutes, until bubbly and hot.
I finish it with fresh chopped parsley, if desired, and serve immediately.
Servings and timing
Serves 8. Total time is about 40 minutes (approximately 20 minutes prep + 15–20 minutes bake).
Variations
I sometimes skip the chicken to make it vegetarian or add veggies like sautéed spinach, diced tomatoes, or steamed broccoli for extra flavor and nutrition. If I want it extra creamy, I double the sauce ingredients. Adding steamed broccoli before baking makes a lovely Broccoli Chicken Alfredo Bake.
Storage/reheating
I store leftovers in an airtight container in the fridge for up to 4 days. To reheat, I bake it at 375°F for about 15 minutes, stirring once or twice to maintain texture. In the microwave, I reheat at 50% power in 45-second intervals, stirring between each, to help the sauce stay creamy and avoid separation.
FAQs
What’s the best way I can reheat this Chicken Alfredo Bake?
I heat it in the oven at 375°F for about 15 minutes, stirring occasionally. If I'm using the microwave, I go for 50% power in 45-second bursts, stirring in between, to keep the sauce smooth.
Can I make this dish ahead of time?
Yes—I assemble everything, keep it covered in the fridge for up to 1 day, and then let it come to room temperature while the oven preheats before baking.
How can I prevent the Alfredo sauce from separating when reheating?
I find reheating at a lower temperature and stirring frequently helps maintain the sauce’s creamy consistency—especially by using gentle heat and stirring often.
What are some variations I can try with this dish?
I might omit the chicken for vegetarian options, toss in veggies like spinach or broccoli, or double the sauce if I prefer it extra saucy.
How long will leftovers stay good?
I keep them in an airtight container in the fridge for up to 4 days.
Conclusion
I absolutely love this Chicken Alfredo Bake for its creamy richness, ease, and crowd-pleasing appeal. It’s one of my go-to meals when I want something comforting and simple. I hope I’ll inspire others to try this for dinner—it’s ready in just about 40 minutes and stays great for several days!
A rich and creamy Chicken Alfredo Bake made with homemade Alfredo sauce, tender chicken, penne pasta, and melted mozzarella cheese. Perfect for a comforting and satisfying weeknight dinner.
Ingredients
4 tbsp unsalted butter
4 cloves garlic, minced
¼ cup all-purpose flour
2 cups whole milk or half and half
1 cup heavy cream
1 cup low sodium chicken stock
1 cup Parmesan cheese, freshly grated
1 tsp fine sea salt
½ tsp ground black pepper
3 cups cooked chicken breast, diced (rotisserie chicken works great)
12 oz penne pasta, cooked to al dente
2 cups mozzarella cheese, freshly shredded
Fresh parsley, chopped (optional, for garnish)
Instructions
Preheat oven to 375°F and grease a 9×13-inch baking dish.
In a saucepan, melt butter over medium-low heat. Add garlic and cook for 1 minute.
Whisk in flour, then slowly add milk and heavy cream, whisking until smooth.
Add chicken stock, Parmesan, salt, and pepper. Increase heat to medium and cook until sauce thickens and cheese melts.
Combine cooked penne and diced chicken in the baking dish. Pour sauce over and toss to coat evenly.
Top with shredded mozzarella and bake for 15–20 minutes until bubbly and hot.
Garnish with fresh parsley if desired and serve immediately.
Notes
Can be assembled ahead and refrigerated for up to 1 day before baking.
Add veggies like steamed broccoli or spinach for variation.
Double the sauce ingredients for an extra creamy dish.
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