Our Chicken Alfredo Bake is a comfort food classic! It’s a creamy and cheesy dish made with tender chicken, penne pasta, and our homemade Alfredo sauce. Topped with melted mozzarella cheese, it’s a family favorite.

Spoon holding up a scoop of chicken alfredo pasta.

Baked pasta is a dish that brings together all your favorite flavors in one hearty meal. Our chicken alfredo bake is a hearty baked dinner that combines leftover rotisserie chicken with perfectly cooked penne pasta.

Then we add homemade alfredo sauce made with cream, garlic, and parmesan cheese to make it creamy and rich. And don’t forget the melted mozzarella on top. Your family will come back for seconds every time!

If you love a good pasta dish, our chicken alfredo bake is sure to be a hit. Don’t forget to try some of our other recipes like this garlic asparagus pasta, ravioli lasagna, Tuscan chicken pasta or broccoli cheese pasta bake.

How to Make Chicken Alfredo Bake:

Be sure to check out the full recipe and ingredient list below

Preheat the oven to 375°F, and spray a 9×13-inch baking dish with cooking spray. Set aside.
Melt the butter in a skillet over low-medium heat. Add the garlic and cook for 30 seconds.
Whisk in the flour and cook for 2-3 minutes to remove the raw flour taste. Continue to whisk, and slowly pour in splashes of heavy cream and milk until the mixture is smooth and lump-free.

Increase the heat to medium until the mixture steams and thickens slightly. Do not let it boil!
Add in the salt, pepper, and a pinch of nutmeg if using.
Add the parmesan cheese a little at a time, whisking until melted before adding more.
Place the chicken and pasta in a large bowl. Pour in the cheese sauce and gently stir to coat.
Transfer the mixture to the prepared baking dish, and top with mozzarella cheese.
Bake, uncovered, for 10-15 minutes until the cheese begins to brown and melt.
Top with freshly chopped parsley and serve warm.

Pasta noodles, chicken and sauce in a baking dish.

Mozzarella cheese sprinkle over pasta bake.

How to Store Leftovers

Refrigerator: Store leftover pasta bake in an airtight container in the fridge for 3-4 days.

Freezer: We don’t recommend freezing this dish. Since we’ve used a homemade sauce made with cream, the texture can become grainy and unappealing once it’s thawed and reheated.

Reheating: Reheat leftovers on the stove top over low heat or in the microwave on half power until warmed through.

Chicken Alfredo Bake Tips

Tips

Watch the alfredo sauce carefully! Keep the sauce warm without boiling. Boiling or rapid simmering can cause separation, resulting in an unpleasant taste and texture.
The type of cheese matters! Use freshly grated parmesan instead of pre-packaged. It melts better in the sauce and doesn’t thicken it due to anti-caking agents.
Brown it! Broil the pasta bake for 2-3 minutes until the cheese is golden brown.
Make it extra saucy! Reduce the pasta to 8-12 ounces and the chicken to 8 ounces for a creamier, saucier dish.

Side view of cheesy chicken pasta bake in a pan.

Frequently Asked Questions

Short pasta noodles work best for this dish. Shapes like ziti, rigatoni, or bow ties work well.

If your sauce is too thick, you can add a little bit of milk. Just pour it in slowly and keep stirring until it’s your preferred consistency.

Absolutely! Try tossing in broccoli, spinach, or bell peppers for extra color and crunch. Just make sure to cook them a little first so they’re not too crispy in the chicken alfredo bake.

Certainly, you can! Chicken breasts or thighs are excellent substitutes for rotisserie chicken. If you opt for these, ensure you cook them thoroughly before adding to your pasta bake.

Season and cook the chicken to your preference, then dice or shred it before incorporating it into the dish. You’ll need about 4 cups of cooked chicken in place of the rotisserie chicken.

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Cheesy chicken alfredo bake being scooped from a pan.

Chicken Alfredo Bake Recipe

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Author: Kimberly

Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: Servings

Ingredients

¼ cup unsalted butter
1 tablespoon minced garlic
⅓ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
Pinch nutmeg, optional
Salt and pepper, to taste
2 cups parmesan cheese
16 ounces penne pasta, cooked
4 cups cooked chicken, or leftover rotisserie chicken
1 ½ cups mozzarella cheese

Instructions

Preheat the oven to 375°F, and spray a 9×13-inch baking dish with cooking spray. Set aside.
Melt the butter in a medium skillet over low-medium heat. Add the garlic, and cook for an additional 30 seconds.
¼ cup unsalted butter
1 tablespoon minced garlic
Whisk in the flour and cook for 2-3 minutes to remove all the raw flour taste. While whisking, slowly pour in splashes of heavy cream and milk until the mixture is smooth and free of lumps.
⅓ cup all-purpose flour
2 cups heavy cream
2 cups whole milk
Increase the heat slightly to medium, and heat until it begins to steam and thicken slightly. Don’t let it boil!
Add in a pinch of nutmeg if using, salt, and pepper.
Pinch nutmeg
Salt and pepper
Drop in bits of parmesan cheese, whisking between each addition. Make sure all the cheese melts before adding more cheese.
2 cups parmesan cheese
Place the cooked pasta and chicken into a large bowl. Then pour the cheese sauce into the bowl, and stir gently to coat.
16 ounces penne pasta
4 cups cooked chicken
Transfer the mixture to the prepared baking dish, and top with mozzarella cheese.
1 ½ cups mozzarella cheese
Bake, uncovered, for 10-15 minutes until the cheese begins to brown and melt. Serve warm.
Scroll up and see the post for tips, storage information and FAQs.

Notes

*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 cup of pasta bake. Actual calories will vary.

Nutrition

Chicken Alfredo Bake