Home Chicken Dinners Cheesy Chicken Alfredo Bake
Becky Hardin
4.49 from 49 votes
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This Chicken Alfredo Bake is pure comfort food! Penne pasta in a rich and creamy sauce is mixed with succulent chicken breast, then topped with cheese, then baked to perfection. It’s a hearty and delicious dish, perfect for feeding a hungry crowd.
Chicken casseroles are a classic comfort food and the creamier the better, in my opinion! This easy cheesy Chicken Alfredo Bake is super hearty main, packed with flavor, rich and creamy. It’s made with a handful of simple ingredients but delivers on deliciousness, perfect for hectic weeknights.
Why this is so good
- A divine garlic cream sauce.
- Easy to make with basic ingredients, but packed with flavor.
- Throw in your favorite veggies.
- A perfectly crispy, melty cheese topping
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Can I make this Chicken Alfredo Bake ahead of time?
Yes! This Chicken Alfredo Bake can be made in advance and refrigerated. Perfect for make ahead weeknight meals. It will be good up to three days in the refrigerator.
To reheat it simply cover the pasta in aluminum foil and bake it at 350 degrees F until the pasta reaches 165 degrees F. It will take about 30-40 minutes to reheat it in the oven.
Variations
This Chicken Alfredo Bake is really versatile and you can swap in various ingredients.
You can add vegetables like spinach, sun dried tomatoes, mushrooms, or fresh diced tomatoes.
For a different flavor, try using some pecorino romano or asiago cheese instead of the Parmesan.
Try using cheese ravioli or tortellini instead of penne for an extra dose of cheesy flavor.
Can I freeze this Alfredo Chicken Bake?
Yes indeed! To freeze this Chicken Alfredo Bake, prepare completely, then wrap tightly (I like to do plastic wrap then tin foil to prevent freezer burn, but you do you) and freeze flat on a shelf.
To bake, you can either place in the refrigerator overnight to thaw (this is going to give you the best results as the pasta won’t become as mushy since it doesn’t have to cook as long to reheat), then remove the plastic wrap and recover with foil to bake.
You can place the pan from the freezer into the oven while it is preheating, and add 20-30 minutes to the bake time (approximately — cook until heated). I always recommend baking with foil or covering of some sort to prevent drying out.
Top Tips
- Don’t overcook pasta.The pasta is going to continue cooking in the oven so it’s important to not overcook it initially.
- Thin sauce if needed. Alfredo Sauce can become too thick if its simmered at too high of heat or for too long. Simply stir in a little milk until it reaches desired consistency.
- Prevent pasta from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
Save time!
You can use rotisserie chicken. If you want to save more time, then grab some rotisseries chicken.
4.49 from 49 votes
Chicken Alfredo Casserole
This Chicken Alfredo Bake is pure comfort food! Penne pasta in a rich and creamy sauce is mixed with succulent chicken breast, then topped with cheese, then baked to perfection. It's a hearty and delicious dish, perfect for feeding a hungry crowd.
Prep: 5 minutes minutes
Cook: 45 minutes minutes
Total Time: 50 minutes minutes
Servings: 8 people
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Ingredients
- 12 ounces dry penne pasta cooked according to package instructions (¾ box)
- 1 teaspoon olive oil
- 3 boneless, skinless chicken breasts cubed
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons salted butter ⅜ stick
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups heavy cream room temperature
- 1 cup milk room temperature
- 1 cup freshly grated Parmesan cheese
- 2 cups freshly shredded mozzarella cheese divided
- 10 ounces frozen broccoli florets 1 bag
Equipment
9×13-inch Baking Dish
Instructions
Preheat the oven to 350°F. Spray a 9×13-inch baking dish with nonstick spray. Add the cooked pasta to a large mixing bowl.
12 ounces dry penne pasta
Heat the olive oil in a large nonstick skillet set over medium heat.
1 teaspoon olive oil
Add the cubed chicken. Season with salt and pepper to taste. Stir chicken until just cooked through and browned on both sides. Remove chicken from heat and place in the mixing bowl with the pasta.
3 boneless, skinless chicken breasts, Kosher salt and freshly ground black pepper
Return the skillet to medium heat, then add the butter and allow it to melt.
3 tablespoons salted butter
Add the garlic and cook until fragrant, about 30 seconds.
1 clove garlic
Use a whisk to stir in the flour, making sure to fully incorporate. Cook for 1 minute.
2 tablespoons all-purpose flour
Pour in the cream and milk, stirring to incorporate into the flour. Whisk constantly. Once bubbling, reduce heat to a simmer. Allow to just thicken, about 3-4 minutes.
2 cups heavy cream, 1 cup milk
Add all of the Parmesan cheese and 1 cup of the mozzarella cheese. Stir to combine. Add more salt and pepper to taste. Stir/whisk until cheese has melted.
1 cup freshly grated Parmesan cheese, 2 cups freshly shredded mozzarella cheese
Add the frozen broccoli to the mixing bowl with the chicken and cooked pasta.
10 ounces frozen broccoli florets
Pour the cheese sauce into the mixing bowl and use a wooden spoon to mix everything together.
Pour the pasta mixture into the prepared baking dish. Top with the remaining 1 cup mozzarella.
Bake for 25 minutes, or until cheese is melted and bubbly. Enjoy!
Notes
Storage:Store chicken Alfredo casserole in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Alfredo Casserole
Amount Per Serving
Calories 677Calories from Fat 360
% Daily Value*
Fat 40g62%
Saturated Fat 23g144%
Trans Fat 0.2g
Polyunsaturated Fat 2g
Monounsaturated Fat 10g
Cholesterol 172mg57%
Sodium 863mg38%
Potassium 686mg20%
Carbohydrates 41g14%
Fiber 2g8%
Sugar 5g6%
Protein 38g76%
Vitamin A 1600IU32%
Vitamin C 33mg40%
Calcium 361mg36%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Becky Hardin
Course:Main Course
Cuisine:American, Italian
Did You Make This?We love seeing what you’ve made! Tag us on social media at@easychickenrecipesfor a chance to be featured.
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Meet Becky Hardin
Becky Hardin founded Easy Chicken Recipes in 2018. She has been creating trusted, easy, and delicious recipes on the web since 2012. Becky is known for simple dinner ideas, delicious crockpot recipes, creative chicken meals, and so much more. We have built a team of recipe developers, testers, and writers that love to create trust chicken recipes for every family.
Reader Interactions
Leave a Review
Rose says
Great comfort food so appropriate for this time of spending dinners with familyReply
- Becky Hardin says
I’m glad I could help out with family time!! 🙂
Reply
- Becky Hardin says
I’m sorry, Lisa! I’ll work on improving that!
Reply
- Amber says
I am looking to make this but was wondering if u could use any pasta?
Reply
- Becky Hardin says
Penne is the easiest, but you can switch it up.
Reply
- Leanne says
I made this recipe for my daughter’s birthday this what she wanted for her dinner for her birthday and I’m telling you it is fantastic it is on point the sauce is fabulous I would require this recipe to anybody.Reply
- Laura simpson says
Can u use light cream or something lighter to.reduce calories?
Reply
- Stephanie says
I’ve made this many times and we love it!! I’m preparing it for a family to take over tomorrow. What instructions for cooking after being refrigerated overnight would you recommend?Reply
- Becky Hardin says
To reheat it simply cover the pasta in aluminum foil and bake it at 350 degrees F until the pasta reaches 165 degrees F. It will take about 30-40 minutes to reheat it in the oven!
Reply
- Allyson says
Can I make the night before and keep in the refrigerator ?
Reply
- Jen says
Hi. Is the measurement of the pasta pre cooking it so 12oz dry?
Reply
- Becky Hardin says
Dry!
Reply
- Barbara Stewart says
I tried this recipe and it was great. I used spinach, mushrooms and onions. It was so delicious and went so quick I had to make it again the following week. I like that the sauce is easy to make not like my other recipe which takes much more time, not to mention more butter (hate those added calories).Reply
- Becky Hardin says
Thanks for sharing, Barbara!
Reply
- Joy says
Easy to make and loved the rich sauce. I just wanted to have a stronger flavor. Could i have added a teaspoon cajun flavor? Ididnt want to over salt it just for flavor. Was the cheese supposed to be measured in a cup or in ounces on the side of the bag.Reply
- Becky Hardin says
Modify to your liking!
Reply
