Chicken Alfredo bake is the perfect addition to your weeknight dinner rotation. With cooked chicken, Alfredo sauce and penne pasta, it’s creamy, cheesy and comforting!

Chicken alfredo bake in a white baking dish.

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Easy Baked Chicken Alfredo

Chicken Alfredo bake is creamy and cheesy, transforming the classic chicken Alfredo into a heartier, oven-baked casserole. If you love chicken Alfredo lasagna or fettuccine with Alfredo sauce then you’re going to swoon over this saucy pasta bake!

If you love my creamy chicken pasta or penne pasta recipe, add this recipe to your rotation. It’s an easy pasta recipe that is a guaranteed hit with both kids and adults!

Why I Love This Recipe

  • Effortless: Chicken Alfredo pasta bake is a family-friendly casserole that is rich, creamy and made with a straightforward process; it’s stress-free dinner option!
  • Versatile: Baked chicken alfredo is incredibly adaptable whether you stick to the classic recipe or add your own twist.

Ingredient Notes

Chicken alfredo bake ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Penne noodles: The penne pasta shape soaks up the delicious Alfredo sauce. You can also substitute with ziti or cellentani for variety.
  • For the Alfredo sauce: Butter, minced garlic, all-purpose flour, half and half (or heavy cream), Parmesan cheese, and full-fat brick style softened cream cheese.
  • Rotisserie chicken: You’ll need about 2 cups of chopped cooked chicken. Whether it’s rotisserie or leftover cooked chicken breasts.
  • Mozzarella cheese: I prefer to shred my own mozzarella, but you can use store-bought shredded cheese in a pinch.
  • Chopped parsley: Fresh parsley adds a pop of color and fresh taste.

How to Make Chicken Alfredo Bake

Melt butter in a large saucepan over medium heat. Stir in garlic and flour and cook for 30 seconds to get rid of the raw flour taste. Gradually whisk cream into the roux and simmer until thickened. Remove from heat, stir in the Parmesan, cream cheese, chicken, salt, and pepper.

Making alfredo sauce for a chicken alfredo bake.

Transfer the cooked al dente noodles to the baking dish and pour the sauce overtop. Stir to combine and sprinkle the top with mozzarella.

Chicken alfredo bake assembled and topped with mozzarella.

Place the dish in the oven to bake in a preheated 350°F oven for 20-25 minutes until the cheese is bubbling and the top of the chicken alfredo casserole is nice and golden.

Chicken alfredo bake baked ina. white baking dish.

It’s piping hot just out of the oven, so let it sit and rest to cool for a bit. Serve topped with fresh parsley if desired and enjoy!

Chicken alfredo bake.

Tips and Variations

  • For a smoother Alfredo sauce, ensure your cream cheese is softened and whisk the sauce continuously to avoid lumps. If it seems to thick, thin with a splash of milk.
  • Incorporate veggies into this classic baked fettuccine alfredo like spinach, mushrooms or roasted broccoli.
  • Meat variations: Swap the chicken for Italian sausage, ground chicken, or turkey for a different flavor profile. Add chopped cooked bacon.
  • Seafood options: Instead of chicken, add some cooked shrimp for a seafood twist.
  • Cheese alternatives: Experiment with different types of cheese like Gouda or Fontina for a unique taste in this baked chicken alfredo recipe.
  • Serving baked chicken Alfredo. For a cozy meal, add a simple green salad, easy garlic bread, or steamed vegetables for a complete meal.

Make Ahead, Storing and Freezing

  • Make ahead: This chicken alfredo pasta bake can be made ahead, refrigerated overnight, and then baked when ready.
  • Storage: Leftovers store well in the fridge for up to 3 days and can be wrapped tightly and frozen for up to 3 months. Thaw and reheat in the oven or in microwave.
  • Freezing: This casserole makes a great freezer meal. Assemble casserole and place into two 8×8 pans. Wrap unbaked casserole in foil then store in the freezer up to 3 months. Thaw overnight in fridge before baking.
Chicken alfredo bake on a white plate.

More favorite pasta dishes include tortellini Alfredo, chicken florentine, easy baked spaghetti and baked ziti with meatballs.

More Pasta Recipes

Chicken Alfredo Bake

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 20 minutes
Cook Time: 35 minutes
Cool Time: 15 minutes
Total Time: 1 hour 10 minutes
Servings: 9
Chicken Alfredo bake is the perfect addition to your weeknight dinner rotation. With cooked chicken, Alfredo sauce and penne pasta, it's creamy and comforting!
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Video

Ingredients 

  • 12 ounces penne noodles , may use ziti or cellentani
  • 1 Tablespoon unsalted butter
  • 2 teaspoons minced garlic
  • 2 Tablespoons all-purpose flour
  • 2 ½ cups half and half , or heavy cream
  • ½ cup grated parmesan cheese
  • 4 ounces cream cheese , softened
  • 1 teaspoon Kosher salt , plus more to taste
  • ½ teaspoon ground black pepper , plus more to taste
  • 2 cups rotisserie chicken  , cut into bite-sized pieces
  • 1-2 cups shredded mozzarella cheese , plus more for topping
  • freshly chopped parsley

Instructions

  • Prep. Cook 12 ounces of noodles according to package directions.
  • Preheat oven. Preheat oven to 350°F. Spray a 13×9-inch baking dish with nonstick cooking spray.
  • Make alfredo sauce. In a large saucepan over medium heat, melt 1 Tablespoon butter. Stir in 2 teaspoons garlic and 2 Tablespoons flour and cook 30 seconds. Gradually whisk 2 1/2 cups half and half into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in 1/2 cup parmesan, 4 ounces cream cheese, 2 cups chicken, 1 teaspoon salt, and 1/2 teaspoon pepper.
  • Assemble. Place the cooked noodles into the baking dish. Pour the sauce over top and stir to combine. Sprinkle with 1-2 cups mozzarella cheese.
  • Bake. Bake 20-25 minutes, or until the cheese is bubbling.
  •  Cool and serve. Let cool slightly before serving. Serve topping with fresh parsley if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Variations:
  • Mix things up with some veggies like broccoli, cauliflower.
  • Swap the chicken for Italian sausage or ground chicken or turkey.
Storage: Store in an airtight container in the fridge up to 3 days.
Freeze: This casserole can be frozen unbaked. Sometimes I’ll divide this dish into two 8×8 pans. Wrap it in foil. Store in the freezer up to 3 months. Place in the fridge to thaw overnight before cooking. 

Nutrition

Calories: 448kcal, Carbohydrates: 34g, Protein: 27g, Fat: 23g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.1g, Cholesterol: 105mg, Sodium: 699mg, Potassium: 216mg, Fiber: 1g, Sugar: 4g, Vitamin A: 579IU, Vitamin C: 1mg, Calcium: 207mg, Iron: 1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.