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Creamy Chicken Alfredo Bake

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This creamy chicken Alfredo bake combines tender pasta, juicy chicken, and a rich Alfredo sauce, all topped with melted cheese and baked until golden. It’s a comforting, crowd-pleasing casserole perfect for family dinners or gatherings.

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)

Instructions

  1. Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
  2. Cook pasta in salted water until just al dente. Drain and set aside.
  3. Season chicken with salt and pepper. Heat olive oil in a skillet and cook chicken until golden and fully cooked. Cut into bite-sized pieces.
  4. In the same skillet, melt butter. Add garlic and sauté until fragrant, about 1 minute. Stir in heavy cream and simmer gently for 3–4 minutes. Whisk in Parmesan until smooth and creamy.
  5. Combine pasta, chicken, and Alfredo sauce in a large bowl. Transfer mixture to prepared baking dish.
  6. Top with mozzarella and an extra sprinkle of Parmesan.
  7. Bake uncovered for 20–25 minutes, until cheese is melted and golden brown.
  8. Garnish with fresh parsley before serving.

Notes

  • Add broccoli, spinach, or sun-dried tomatoes for extra flavor and nutrition.
  • Use half-and-half instead of heavy cream for a lighter version.
  • Substitute chicken with shrimp for a seafood twist.
  • Prepare ahead: assemble the casserole, refrigerate up to 24 hours, and bake when ready.
  • Freeze unbaked for up to 2 months and bake straight from frozen with an additional 15 minutes.

Nutrition

Find it online: https://cookedbymaya.com/creamy-chicken-alfredo-bake/