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Chicken Alfredo Bake

Italian-American · Dinner · Easy

Chicken Alfredo Bake

Total
50 min
Prep
15 min
Serves
6
Calories
690
Jump to recipe

Penne and chicken bake under a golden mozzarella lid with enough garlic cream sauce to stay silky. The pasta catches melted Parmesan in every ridge.

Undercooking the pasta slightly gives Chicken Alfredo Bake room to finish in its sauce without becoming soft. A brief covered bake warms the center while the final uncovered stretch browns the cheese and leaves the edges bubbling.

Use freshly grated Parmesan for a smoother sauce and cut the cooked chicken into small pieces so it spreads evenly. The mixture should look generously sauced before baking because the pasta will absorb more liquid in the oven.

CreamyCheesyRichTrendingBakingComfort FoodNut-freeEgg-freeHigh-protein

Method

  1. Heat the oven to 375°F (190°C). Bring a large pot of water to a boil. Cook the penne for , or less than the package time, until firm in the center. Drain.

  2. While the pasta cooks, melt the butter in a saucepan over medium-low heat. Stir in the garlic for until fragrant. Add the heavy cream and milk and simmer gently for , stirring.

  3. Take the sauce off the heat and stir in the Parmesan, salt and black pepper until smooth. Fold in the penne and cooked chicken.

  4. Transfer to a 9-by-13-inch baking dish and scatter with mozzarella. Cover with foil and bake for .

  5. Uncover and bake for more, until bubbling at the edges, lightly golden on top and 165°F in the center. Rest for and finish with parsley.

Forkue tips

  • A rotisserie chicken is useful here; remove the skin and measure the diced meat loosely rather than packing it into the cup.

Storing and reheating

Refrigerate for 3 days or freeze portions for 2 months. Reheat covered at 350°F with a splash of milk until the center reaches 165°F, then uncover briefly.

Kitchen gear

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Nutrition per serving, estimated

690Calories
39gProtein
48gCarbs
38gFat

Image: AI-generated picture of the finished dish, made by Forkue. Yours will look like home cooking.

Chicken Alfredo Bake: FAQ

Can I assemble it ahead?

Yes. Cool the components, assemble and refrigerate for up to 1 day. A cold casserole needs a longer covered bake; check that the center reaches 165°F before uncovering.

Why did the sauce turn oily?

High heat or pregrated cheese can make the sauce separate. Simmer the cream gently and stir freshly grated Parmesan in after removing the pan from the burner.

How do I store and reheat Chicken Alfredo Bake?

Refrigerate for 3 days or freeze portions for 2 months. Reheat covered at 350°F with a splash of milk until the center reaches 165°F, then uncover briefly.

How long does Chicken Alfredo Bake take?

About 50 min in total: 15 min prep and 35 min cooking.

What do I need to make Chicken Alfredo Bake?

The key ingredients are penne, cooked chicken, butter, garlic, heavy cream and milk, plus pantry basics.

Any tips for Chicken Alfredo Bake?

A rotisserie chicken is useful here; remove the skin and measure the diced meat loosely rather than packing it into the cup.

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