Name: Creamy Chicken Alfredo Bake
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: Italian-American
Ingredients: 12 oz pasta (penne, rigatoni, or ziti); 1.5 lbs boneless, skinless chicken breasts or thighs; 2 tbsp olive oil; 3 tbsp butter; 3 garlic cloves, minced; 2 cups heavy cream; 1 1/2 cups freshly grated Parmesan cheese; 2 cups shredded mozzarella cheese; Salt and black pepper, to taste; 2 tbsp fresh parsley, chopped (for garnish)

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Creamy chicken alfredo bake is rich, cheesy, and comforting, combining tender pasta, juicy chicken, and a luscious Alfredo sauce baked to golden perfection. I love how it transforms a classic pasta dish into a cozy casserole that’s perfect for family dinners or entertaining.

Why You’ll Love This Recipe

I enjoy this recipe because it’s hearty and indulgent while still being easy to put together. I like how the Alfredo sauce coats every piece of pasta, and the baked cheesy topping adds a satisfying crunch. I also appreciate that it can be prepped ahead of time and baked just before serving, making it a great option for busy evenings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

pasta (penne, rigatoni, or ziti)
chicken breasts or thighs (boneless, skinless)
butter
garlic
heavy cream
Parmesan cheese (freshly grated)
mozzarella cheese
olive oil
salt and black pepper
parsley (for garnish)

Directions

I preheat my oven to 375°F (190°C) and lightly grease a baking dish.
I cook the pasta in salted water until just al dente, then drain and set aside.
I season chicken with salt and pepper, then cook it in olive oil until golden and fully cooked. I cut it into bite-sized pieces.
To make the Alfredo sauce, I melt butter in a skillet, sauté garlic, then stir in heavy cream. I simmer gently before whisking in Parmesan until smooth.
I combine the pasta, chicken, and Alfredo sauce in a large bowl, then transfer the mixture to the baking dish.
I top it with mozzarella and an extra sprinkle of Parmesan.
I bake uncovered for 20–25 minutes, or until the cheese is melted and golden brown.
I garnish with chopped parsley before serving.

Servings and timing

This recipe serves about 6 people. It takes around 20 minutes to prepare and 25 minutes to bake, so in under 45 minutes, I have a hearty baked pasta dish ready.

Variations

Sometimes I add steamed broccoli or spinach to the pasta for extra vegetables. I also like to mix in sun-dried tomatoes for more flavor. If I want a lighter version, I use half-and-half instead of heavy cream.

storage/reheating

I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I cover the dish with foil and warm it in the oven at 350°F (175°C) for 15–20 minutes, or I reheat individual portions in the microwave. I can also freeze the unbaked casserole for up to 2 months and bake it directly from frozen, adding about 15 minutes to the cooking time.

FAQs

Can I use store-bought Alfredo sauce?

Yes, I sometimes use a jar of Alfredo sauce when I want to save time, though homemade gives the dish a fresher flavor.

What type of pasta works best?

I prefer short pasta shapes like penne or rigatoni because they hold the sauce well, but any sturdy pasta works.

Can I make this ahead of time?

Yes, I assemble the bake, cover it, and refrigerate for up to 24 hours before baking. I just add a few extra minutes to the baking time.

How do I keep the sauce creamy after baking?

I make sure not to overbake, and I keep the sauce slightly looser before baking since it thickens in the oven.

Can I make this dish without chicken?

Yes, I leave out the chicken for a vegetarian version or substitute it with shrimp for a seafood twist.

Conclusion

I find creamy chicken Alfredo bake to be one of the most comforting pasta dishes I can make. With its cheesy topping, creamy sauce, and tender chicken, it’s a guaranteed crowd-pleaser. Whether I prepare it for a weeknight dinner or a special gathering, it always feels like a warm, satisfying meal.