Name: Chicken Alfredo BakeChicken Alfredo Bake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: Italian-American
Ingredients: 16 ounces penne pasta; 5 tablespoons salted butter; 4 ounces cream cheese; 1 tablespoon minced garlic; 1 tablespoon garlic powder; 1 tablespoon onion powder; 1 teaspoon black pepper; 1 tablespoon Italian seasoning; 1 tablespoon flour; 2 cups heavy whipping cream; 1 cup whole milk; 2 cups shredded mozzarella, divided; 1½ cups shredded Parmesan, divided; 2 cups cooked, shredded or chopped chicken breast

I’m excited to share this creamy and comforting Chicken Alfredo Bake—a rich homemade Alfredo sauce envelops tender penne pasta and shredded chicken, all topped with gooey mozzarella and Parmesan for a quick and satisfying casserole. Chicken Alfredo BakeChicken Alfredo Bake

Why I’ll Love This Recipe

I love how effortlessly indulgent yet simple this bake is. The homemade sauce thickens beautifully, the cheese melts to perfection, and it comes together in just 30 minutes—ideal for busy weeknights or feeding a crowd.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

16 ounces penne pasta
5 tablespoons salted butter
4 ounces cream cheese
1 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1 teaspoon black pepper
1 tablespoon Italian seasoning
1 tablespoon flour
2 cups heavy whipping cream
1 cup whole milk
2 cups shredded mozzarella, divided
1½ cups shredded Parmesan, divided
2 cups cooked, shredded or chopped chicken breast

directions

Preheat the oven to 350 °F.
Cook pasta until al dente, reserve a splash of pasta water, then drain.
Melt butter in a Dutch oven over medium heat, whisk in cream cheese until smooth.
Stir in minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning until well combined.
Add flour and whisk well, then gradually pour in heavy cream (1 cup at a time), followed by milk, until smooth.
Mix in 1 cup mozzarella and 1 cup Parmesan, stirring until melted. I like to let the cheese come to room temperature before adding for smoother melting.
Stir in chicken and pasta, adding reserved pasta water if needed to thin the sauce.
Transfer mixture to a greased 9×13 casserole dish, sprinkle with remaining mozzarella and Parmesan, then bake for 10–15 minutes to melt the cheese.
For a golden top, I like to broil for 1–2 minutes after baking.

Servings and timing

Servings: 8
Prep time: 5 minutes
Cook time: 25 minutes
Total time: 30 minutes

variations

I sometimes swap in ziti, shells, farfalle—or even stuffed pasta like tortellini—for a fun twist.
I like to fold in cooked veggies like broccoli, spinach, zucchini, mushrooms, or tomatoes.
I’ve replaced chicken with shrimp, or gone half-and-half for surf and turf vibes.
Using rotisserie chicken is a great shortcut I often use to simplify prep.
When I want a bit of heat, I add crushed red pepper flakes.
Short on time? I’ve also used jarred Alfredo sauce instead of making it from scratch.

storage/reheating

Fridge: I store leftovers in an airtight container for 3–5 days. The sauce may separate slightly, but it still tastes great.
Freezer: I freeze the unbaked casserole for up to 6 months. When ready, I thaw it overnight and bake at 350 °F for about 30 minutes.
To reheat:
- On the stove: I gently warm portions over medium-low heat, adding a splash of milk for creaminess.
- In the microwave: I heat on medium power in 1‑minute intervals, stirring and adding milk as needed.

FAQs

Can I make this dish ahead of time?

Absolutely—I’ve made the sauce and cooked pasta ahead, then assembled and baked at dinnertime. The sauce can separate a bit, but whisking it before baking brings it back together.

Can I substitute jarred Alfredo sauce?

Yes—I’ve used store-bought Alfredo sauce to skip steps 3–6. It works wonderfully when I’m short on time.

Can I add vegetables?

Definitely. I’ve added broccoli, spinach, mushrooms, and more for extra nutrition and flavor—just stir them in before baking.

What cheese works best?

I shred my own mozzarella and Parmesan since it melts creamier. Pre‑shredded cheese often contains anti‑clumping agents that affect texture.

Can I use gluten-free pasta?

Certainly—just swap in my favorite gluten-free penne, and if needed, replace the flour with a gluten-free blend.

Conclusion

I adore this Chicken Alfredo Bake for its creamy sauce, cheesy topping, and ease of prep—plus, it’s endlessly customizable. Whether meal‑prepping, feeding a crowd, or just craving comfort food, this recipe brings Italian flair without the fuss. Enjoy!