This Chicken Alfredo Bake is comfort food at its best tender penne pasta and shredded chicken tossed in a rich, creamy sauce, topped with cheese, and baked until bubbly and golden. It’s the kind of dish that disappears fast at a family dinner, and it’s easy enough to make on a regular weeknight.
Why I Love This Recipe
I could genuinely eat pasta every single day, and this bake is one of my all-time favorites. It uses simple, everyday ingredients but comes together into something that tastes far more special than the effort it takes. It’s also incredibly easy to customize — swap in whatever cheese, veggies, or mix-ins you have on hand, and it still turns out great every time.
Ingredients
- 12 oz penne pasta, uncooked (or another small shape like rigatoni, farfalle, rotini, shells, or ziti)
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup low-sodium chicken broth (vegetable broth works too)
- 2 cups half and half
- 1 tsp onion powder
- 1 tbsp Italian seasoning
- ½ tsp red pepper flakes
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- 1 cup grated Parmesan cheese
- 3 cups shredded mozzarella cheese, divided
- 2 cups cooked, shredded chicken (rotisserie works great)
- 1 tbsp fresh parsley, chopped, for garnish
How to Make Chicken Alfredo Bake
- Cook the pasta. Prepare according to package instructions, then drain and rinse with cold water to prevent sticking. Preheat the oven to 375°F and grease a 9×13-inch baking dish.
- Start the sauce. Melt the butter in a large skillet over medium heat. Sauté the garlic for about 30 seconds until fragrant, then whisk in the flour and cook for another minute to remove the raw flour taste.
- Build the sauce. Whisk in the broth and half and half, then bring to a simmer, stirring constantly until the sauce thickens.
- Season and add cheese. Stir in the onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Whisk in the Parmesan and 2 cups of the mozzarella, stirring until melted and smooth.
- Combine everything. In a large bowl, toss the pasta and chicken with the sauce until well coated.
- Assemble and bake. Transfer everything to the prepared baking dish and top with the remaining mozzarella. Bake uncovered for 20 minutes, until the cheese is bubbly and starts to brown.
- Garnish and serve. Top with fresh parsley before serving.
What Kind of Chicken Should I Use?
This is the perfect way to use up leftover cooked chicken sitting in your fridge. Rotisserie chicken is a great shortcut since the meat shreds easily and stays tender. You can also cook and shred chicken breasts, thighs, legs, or a whole chicken yourself — a simple seasoning of salt and pepper works well before shredding.
What Else Can I Add?
This recipe is easy to build on with extra veggies or proteins. A few good options to mix in:
- Peas
- Corn
- Carrots
- Mushrooms
- Broccoli
- Cauliflower
- Bacon
- Sausage
Storage
Fridge: Store leftovers in an airtight container, or cover the baking dish tightly with foil or plastic wrap. Keeps for 3–5 days.
Freezer (make-ahead): Assemble the casserole in the baking dish, wrap tightly in plastic wrap, then cover with a layer of foil. It will keep in the freezer for 3–6 months. Thaw in the fridge overnight before baking uncovered at 375°F for 25–30 minutes.
FAQs
Can I use a different pasta shape? Yes — any small, sturdy shape works well, like rigatoni, farfalle, rotini, shells, or ziti. Just cook it according to the package instructions before assembling.
Can I make this ahead of time? Definitely. Assemble the full casserole, cover tightly, and refrigerate for up to a day before baking, or freeze it for longer storage following the make-ahead instructions above.
Can I use a different protein? Yes — cooked shrimp, ground sausage, or even leftover turkey can be swapped in for the chicken.
How do I keep the sauce from getting grainy? Make sure the heat is on medium (not high) when adding the cheese, and stir until it’s fully melted and smooth before combining with the pasta. Cheese added over too-high heat can separate.
Can I lighten this recipe up? You can substitute whole milk for the half and half for a slightly lighter sauce, though it will be less rich and may not thicken quite as much.
Chicken Alfredo Bake
Ingredients
Equipment
Method
- Cook the pasta according to package instructions. Drain, rinse and set aside.
- Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute.
- Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
- Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese. Stir until the cheese has melted.
- Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
- Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
- Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.
- Garnish with parsley and serve.