Chicken Alfredo bake is a creamy, cheesy pasta casserole made for family dinners. Cooked chicken and penne get tossed in homemade Alfredo sauce, topped with mozzarella, and baked until hot and bubbly.

Whole chicken alfredo bake casserole in a baking dish with penne pasta, creamy sauce, melted cheese, and parsley.

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Jamielyn Nye

My Family Loves this Baked Chicken Alfredo Pasta

Chicken Alfredo bake is creamy, cheesy, and extra comforting, turning classic chicken Alfredo into a heartier oven-baked casserole. If your family loves chicken Alfredo lasagna or fettuccine with Alfredo sauce, they’ll love this saucy pasta bake.

And if you’re a fan of my creamy chicken pasta or penne pasta recipe add this one to your rotation. It’s an easy dinner that feels rich and satisfying, and it’s always a hit with both kids and adults.

XO - Jamielyn

Ingredient Notes

Ingredients for chicken alfredo bake including penne pasta, cooked chicken, mozzarella, cream, Parmesan, garlic, flour, butter, and parsley.

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

For me, the Alfredo sauce is what makes this casserole! I always cook the garlic and flour in the butter for about 30 seconds first so the sauce tastes smooth, not floury. Then I whisk in the cream slowly and let it simmer until it thickens up.

Once it’s off the heat, I stir in the Parmesan and cream cheese for that extra creamy finish, then fold in the chicken.

Creamy Alfredo sauce ingredients in a pot with chicken, Parmesan, cream cheese, and black pepper before stirring.

I always keep the pasta al dente here because it softens more as it bakes. Transfer the noodles to the baking dish, pour the sauce over the top, and stir until every piece is coated. Finish with a generous layer of mozzarella so the top bakes up melty and golden.

Unbaked chicken alfredo casserole topped with shredded mozzarella in a white baking dish.

Bake at 350°F for 20 to 25 minutes, until the cheese is bubbling and the top looks lightly browned. I like to pull it as soon as it hits that point so the casserole stays creamy.

Baked chicken alfredo pasta casserole in a white baking dish with a bubbly, melted cheese topping

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!

Close-up of cheesy chicken alfredo bake with melty mozzarella and parsley on top.

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 the baked chicken 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, make a shrimp pasta Alfredo bake.
  • Serving. For a cozy meal , add a simple green salad, easy garlic bread, or steamed vegetables.
Plated serving of chicken alfredo bake with penne pasta, creamy Alfredo sauce, and parsley garnish.

More favorite baked pasta dishes include: baked ziti with meatballs, easy baked mostaccioli and baked tortellini.

More Pasta Recipes

Whole chicken alfredo bake casserole in a baking dish with penne pasta, creamy sauce, melted cheese, and parsley.

Chicken Alfredo Bake

5 from 7 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.