This Chicken Alfredo Bake is creamy, cheesy, and oven-cozy—but still weeknight-easy.
🧀🍗 Chicken Alfredo Bake
Ingredients (serves 4–6)
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12 oz pasta (penne, rotini, or fettuccine broken in half)
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2 cups cooked chicken, diced or shredded (rotisserie = clutch)
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2 cups Alfredo sauce (homemade or good jarred)
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1½ cups shredded mozzarella
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½ cup grated Parmesan
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2 tbsp butter
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2 cloves garlic, minced
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½ tsp black pepper
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Optional adds: broccoli, spinach, mushrooms, peas
Instructions
1. Cook pasta
Boil pasta in well-salted water until just al dente. Drain.
2. Build the sauce (quick boost)
Melt butter in a pan, sauté garlic 30 seconds.
Stir in Alfredo sauce + black pepper. Warm gently.
3. Combine
In a large bowl, mix pasta, chicken, sauce, and half the cheeses.
Fold in any veggies if using.
4. Bake
Transfer to a greased baking dish.
Top with remaining mozzarella and Parmesan.
Bake at 375°F (190°C) for 25–30 minutes, until bubbly and golden.
5. Rest & serve
Let sit 5 minutes. Finish with parsley or extra Parm.
🔥 Pro Tips
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Undercook pasta slightly—it finishes in the oven
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Add a splash of pasta water if it looks thick
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For crispy top: broil 1–2 minutes at the end
Variations
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Garlic chicken Alfredo bake: add Italian seasoning
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Buffalo Alfredo: swirl in hot sauce
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Extra rich: add cream cheese (2–3 tbsp)
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Low-carb: swap pasta for roasted cauliflower
Want a one-pan version, freezer-friendly instructions, or a lighter weeknight spin?