Easy Chicken Alfredo Bake – Creamy, Cheesy, and Weeknight-Friendly

If you’re in the mood for comfort food that doesn’t take all day, this Easy Chicken Alfredo Bake fits the bill. It’s rich, creamy, and loaded with tender chicken, perfectly cooked pasta, and a golden, bubbly cheese crust. Everything comes together in one casserole dish, making it a crowd-pleaser for family dinners or casual get-togethers.

You’ll get all the cozy Alfredo flavor without babysitting a sauce on the stove. It’s simple to make, easy to customize, and even better the next day.

What Makes This Recipe So Good

• Simple ingredients, big flavor: Pantry pasta, rotisserie chicken, and a quick sauce are all you need.
• One-pan convenience: Mix, bake, and serve from the same dish. Less cleanup, more time to enjoy dinner.
• Ultra-creamy texture: The Alfredo sauce clings to every bite, and the cheese on top turns golden and irresistible.
• Family-friendly: Mild flavors that kids love, with easy add-ins for grown-up taste buds.
• Great for leftovers: Reheats beautifully and holds up well for lunches.

Ingredients

• 12 ounces short pasta (penne, ziti, or rigatoni)
• 2 cups cooked chicken, shredded or diced (rotisserie works great)
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups half-and-half (or 1 cup heavy cream + 1 cup milk)
• 1 cup low-sodium chicken broth
• 1 cup grated Parmesan cheese, plus extra for topping
• 1 1/2 cups shredded mozzarella (or Italian blend)
• 1/2 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 teaspoon Italian seasoning or dried parsley
• 2 tablespoons chopped fresh parsley or basil (for garnish)
• Olive oil spray or a little butter for greasing the baking dish

Step-by-Step Instructions

1. Preheat and prep: Heat the oven to 375°F (190°C).

   Lightly grease a 9×13-inch baking dish.

2. Cook the pasta: Boil in well-salted water until just shy of al dente (about 1–2 minutes less than the package). Drain and set aside. A little firmness keeps it from getting mushy.
3. Make the sauce base: In a large skillet over medium heat, melt the butter.

   Add the garlic and cook 30–45 seconds until fragrant.

4. Thicken it: Whisk in the flour and cook 1 minute. Slowly pour in the half-and-half and broth, whisking to smooth out any lumps.
5. Season and cheese: Stir in salt, pepper, red pepper flakes (if using), and Italian seasoning. Simmer 3–4 minutes until slightly thickened.

   Remove from heat and whisk in the Parmesan until melted and smooth.

6. Combine: In a large bowl, toss the cooked pasta, chicken, and half the mozzarella with the warm sauce until evenly coated.
7. Assemble: Pour the mixture into the baking dish. Sprinkle the remaining mozzarella and a little extra Parmesan on top.
8. Bake: Bake uncovered for 18–22 minutes, until the top is melted and lightly golden at the edges. For extra color, broil 1–2 minutes, watching closely.
9. Rest and serve: Let it sit 5 minutes to set.

   Sprinkle with fresh parsley or basil and serve warm.

Keeping It Fresh

• Storage: Cool completely, then cover and refrigerate for up to 4 days.
• Reheat: Warm individual portions in the microwave with a splash of milk or broth to loosen the sauce. For the whole pan, cover with foil and bake at 325°F until heated through.
• Freezing: Freeze before baking for up to 2 months. Thaw overnight in the fridge, then bake as directed.

  If baking from frozen, cover with foil and add 15–20 minutes.

• Make-ahead: Assemble up to 24 hours in advance and refrigerate. Add 5–10 minutes to the bake time if going in cold.

Why This is Good for You

• Balanced comfort: You get protein from chicken, carbs for energy from pasta, and calcium from cheese and dairy.
• Customizable nutrients: Add broccoli, spinach, peas, or mushrooms for fiber and vitamins without changing the core flavor.
• Smart swaps: Use whole-wheat or high-protein pasta to boost nutrition while keeping it satisfying.
• Portion-friendly: A hearty dish like this encourages mindful servings and pairs well with a crisp salad.

Common Mistakes to Avoid

• Overcooking the pasta: It will continue to cook in the oven. Keep it slightly underdone before baking.
• Grainy sauce: Add Parmesan off the heat and whisk until smooth.

  High heat can cause the cheese to separate.

• Dry casserole: If the mixture looks stiff before baking, stir in a splash of milk or broth. The pasta absorbs sauce as it bakes.
• Too much salt: Parmesan and broth are salty. Taste the sauce before adding more salt.
• Skipping the rest: Five minutes out of the oven helps the sauce settle so slices hold together.

Recipe Variations

• Veggie-loaded: Stir in steamed broccoli florets, sautéed mushrooms, or a few handfuls of baby spinach.
• Lemon-garlic: Add 1 teaspoon lemon zest and 1–2 tablespoons lemon juice to the sauce for brightness.
• Bacon and chicken: Fold in crisp bacon or pancetta for smoky depth.
• Spicy Alfredo: Use pepper jack instead of mozzarella and increase red pepper flakes.
• Pesto swirl: Dollop 2–3 tablespoons basil pesto into the sauce before baking for herbal flavor.
• Gluten-free: Use gluten-free pasta and a 1:1 gluten-free flour for the roux.
• Lighter option: Use all milk and reduce cheese by 25%.

  It’s still creamy with a softer finish.

FAQ

Can I use jarred Alfredo sauce?

Yes. Use about 2 1/2 to 3 cups. Warm it with a splash of broth or milk so it coats the pasta easily, then proceed with the recipe.

What kind of chicken works best?

Rotisserie chicken is ideal for convenience and flavor.

Leftover grilled or baked chicken also works—just avoid anything overly seasoned that might clash with the sauce.

Can I make this ahead of time?

Absolutely. Assemble, cover, and refrigerate up to 24 hours. Bake straight from the fridge, adding 5–10 minutes, until hot and bubbly.

How do I keep the sauce from drying out?

Undercook the pasta slightly, and add an extra splash of milk or broth if the mixture looks thick before baking.

Cover loosely with foil if your oven runs hot.

What cheese melts best on top?

Low-moisture mozzarella gives a stretchy, golden top. A mix of mozzarella and Parmesan adds both melt and flavor. Avoid fresh mozzarella unless you blot it—too much moisture can make the bake watery.

Can I add vegetables without pre-cooking?

Some, yes.

Baby spinach wilts in the heat, and frozen peas thaw quickly. Heartier veggies like broccoli or mushrooms benefit from a quick steam or sauté first.

What pasta shape should I use?

Short, ridged shapes like penne, ziti, or rigatoni hold the sauce well. Avoid very small shapes, which can overcook and turn soft.

Is there a way to add more protein?

Yes.

Add extra chicken, or stir in cooked Italian sausage. You can also use high-protein pasta for a boost without changing the flavor.

Wrapping Up

This Easy Chicken Alfredo Bake delivers creamy comfort with minimal effort and maximum payoff. With a simple sauce, tender chicken, and a golden cheesy top, it’s a guaranteed hit on busy weeknights.

Make it as-is, or customize with veggies, spice, or a squeeze of lemon. Keep a rotisserie chicken on hand and you’re halfway to dinner. Serve it with a side salad or garlic bread and enjoy a warm, satisfying meal any night of the week.