Baked Chicken Alfredo hits every cozy note with tender chicken, a rich, garlicky Parmesan cream sauce, and a bubbly, golden mozzarella lid. It fits weeknights and casual gatherings, and you can get it on the table in about 55 minutes. I tested this after a long soccer practice and watched plates come back clean.
Why You Should Try This Baked Chicken Alfredo
Baked Chicken Alfredo packs creamy comfort, balanced garlic, and a melty cheese crust that wins over picky eaters and pasta fans alike. You get make-ahead flexibility, easy pantry swaps, and a casserole that slices neatly but still tastes saucy. Leftovers taste just as good, which feels like a small miracle.
Creamy, cheesy comfort that tastes like a hug in casserole form, and it reheats like a champ ★★★★★
Ingredients You’ll Need
- Pasta: 12 ounces penne or rigatoni (short pasta holds sauce well; Barilla or De Cecco both hold up)
- Chicken: 3 cups cooked chicken breast, diced or shredded (rotisserie chicken saves time; leftover grilled chicken works too)
- Butter: 4 tablespoons unsalted
- Garlic: 4 cloves, minced (jarred garlic works in a pinch)
- Flour: 2 tablespoons all-purpose for a stable baked sauce (swap 2 teaspoons cornstarch for gluten-free)
- Liquids: 2 cups heavy cream plus 1 cup low-sodium chicken broth (half-and-half works, but simmer a touch longer)
- Cheeses: 1.5 cups finely grated Parmesan for the sauce, 1.5 cups shredded low-moisture mozzarella for topping (grate from a block for smoother melt; domestic Parmesan like Sartori tastes great)
- Seasoning: 1.5 teaspoons kosher salt, 1 teaspoon Italian seasoning, 1 teaspoon black pepper, pinch of red pepper flakes, tiny pinch of nutmeg optional
- Fresh parsley: 2 tablespoons chopped, for garnish
- Olive oil: 1 tablespoon for the chicken
- Pasta water: reserve 1/2 cup
Equipment:
- 9×13 baking dish
- Large pot for pasta
- Large skillet or saucepan
- Whisk, wooden spoon, tongs
- Knife and cutting board
- Colander
- Foil for covering
How to Make Baked Chicken Alfredo
Prep the Chicken
- Season 1.5 pounds raw chicken breast with 1 teaspoon salt, 1/2 teaspoon pepper, and 1/2 teaspoon Italian seasoning.
- Heat 1 tablespoon olive oil in a skillet over medium-high. Sear the chicken 4 to 6 minutes per side until the center hits 165 F, then dice or shred.
- Use rotisserie chicken if you want to skip the stovetop step.
Boil the Pasta
- Bring a large pot of salted water to a rolling boil.
- Cook pasta 2 minutes shy of al dente per package time. Reserve 1/2 cup pasta water, then drain.
Make the Alfredo Sauce
- Melt 4 tablespoons butter in a large saucepan over medium heat. Add garlic and cook 30 to 45 seconds until fragrant.
- Whisk in flour and cook 60 seconds to form a blond roux.
- Slowly whisk in heavy cream and chicken broth. Simmer 3 to 5 minutes until the sauce lightly coats a spoon.
- Lower the heat. Stir in Parmesan by small handfuls until smooth. Season with remaining salt, pepper, Italian seasoning, red pepper flakes, and a pinch of nutmeg.
Assemble
- Combine pasta, chicken, and sauce in a big bowl. Loosen with a splash of pasta water if the mixture looks tight.
- Taste and adjust salt and pepper. The pasta should look generously sauced.
Bake
- Spread the mixture in a greased 9×13 dish. Top with mozzarella and a little extra Parmesan.
- Bake at 375 F for 18 to 22 minutes until the edges bubble and the top shows golden spots.
- Broil 1 to 2 minutes if you want deeper color. Rest 5 to 10 minutes so the sauce sets, then garnish with parsley.
Tips & Tricks
- Undercook the pasta by 2 minutes so it finishes perfectly in the oven.
- Grate Parmesan fresh and add it off the boil to avoid grainy sauce.
- Use rotisserie chicken and pre-shredded mozzarella on busy nights.
- Keep the sauce slightly looser than you think; the pasta drinks it up while baking.
- Stir in steamed broccoli or peas for a veggie boost.
- Want extra richness without flour? Add 2 ounces cream cheese to the warm sauce and whisk smooth.
- Salt the pasta water until it tastes like the sea for better flavor.
- If the top browns too fast, tent the dish with foil.
What to Serve with Baked Chicken Alfredo
I like a crisp side salad with lemony vinaigrette to balance the creamy Alfredo sauce. Garlic bread or warm focaccia makes every last bit of sauce disappear. Roasted broccoli or green beans add color and crunch, and a light Pinot Grigio or sparkling water with lemon keeps things bright.
Make-Ahead and Storage
- Make-ahead: Assemble the casserole, cover tightly, and refrigerate up to 24 hours. Add a splash of milk or cream around the edges before baking, since pasta absorbs sauce. Bake cold at 375 F and add 10 to 15 minutes.
- Fridge: Store leftovers in airtight containers for 3 to 4 days.
- Freezer: Wrap the unbaked or baked casserole tightly and freeze up to 3 months.
- Reheat: Warm portions in the microwave with a spoonful of milk, stirring halfway. For a pan, cover and heat at 325 F until the center steams and the cheese melts.
Baked Chicken Alfredo
Baked Chicken Alfredo is a creamy, cheesy pasta bake with tender chicken and rich Alfredo sauce, perfect for a comforting family dinner.
Ingredients
Instructions
- Preheat the oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
- Cook the pasta in a large pot of salted boiling water until just al dente, 1–2 minutes less than package directions. Drain and set aside.
- While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add the chicken, season with salt, pepper, and Italian seasoning, and cook until browned and cooked through, about 6–8 minutes. Remove from heat and set aside.
- In a large saucepan, melt the butter over medium heat. Add the minced garlic and cook, stirring, for 1 minute until fragrant.
- Whisk in the flour and cook for 1–2 minutes, stirring constantly, to form a light roux.
- Slowly whisk in the milk and heavy cream, stirring until smooth. Bring to a gentle simmer and cook for 3–5 minutes, stirring frequently, until slightly thickened.
- Remove the sauce from heat and stir in 1 cup of the Parmesan cheese and all of the mozzarella until melted and smooth. Add nutmeg if using, and adjust seasoning with additional salt and pepper to taste.
- In a large mixing bowl, combine the cooked pasta, cooked chicken, and Alfredo sauce. Toss until everything is evenly coated, then transfer the mixture to the prepared baking dish.
- Sprinkle the remaining 1/2 cup Parmesan cheese evenly over the top.
- Bake for 20–25 minutes, or until the top is golden and the sauce is bubbling around the edges.
- Let the baked chicken Alfredo rest for 5–10 minutes before serving. Garnish with chopped fresh parsley if desired and serve warm.
Notes
Nutrition Information
Approximate per serving (1/6 of recipe): 720 calories; fat 38 g; saturated fat 20 g; carbohydrates 53 g; fiber 2 g; sugars 7 g; protein 43 g; sodium 830 mg. Values are estimates and will vary based on brands, exact ingredients, and portion sizes.
Approximate per serving (1/6 of recipe): 720 calories; fat 38 g; saturated fat 20 g; carbohydrates 53 g; fiber 2 g; sugars 7 g; protein 43 g; sodium 830 mg. Values are estimates and will vary based on brands, exact ingredients, and portion sizes.