If you’re craving something warm, comforting, and incredibly cheesy, my Cheese Chicken Alfredo Bake Recipe is exactly what you need. This dish combines perfectly cooked pasta, tender chicken, and a rich, creamy homemade Alfredo sauce all baked to bubbly golden perfection under a blanket of mozzarella. It’s a guaranteed crowd-pleaser that feels like a big, cozy hug on a plate, perfect for family dinners or feeding friends with minimal fuss but maximum flavor.
Ingredients You’ll Need
Getting started on this Cheese Chicken Alfredo Bake Recipe is easy because all the ingredients are straightforward pantry and fridge staples. Each one plays a key role in layering flavor, giving texture, or creating that irresistibly creamy sauce you’ll want to dive into.
- 12 oz penne or rotini pasta: These shapes hold onto sauce beautifully so every bite is saucy and satisfying.
- 2 cups cooked chicken (shredded or cubed): Adds hearty protein that soaks up the Alfredo goodness.
- 2 tablespoons butter: The perfect start to a rich, flavorful sauce base.
- 3 cloves garlic (minced): Infuses the sauce with aromatic depth and a gentle bite.
- 2 tablespoons all-purpose flour: Helps thicken the sauce for that silky texture.
- 2 cups milk: Adds creaminess without overpowering richness.
- 1 cup heavy cream: Elevates the sauce to luscious, dreamy levels.
- 1½ cups grated Parmesan cheese: Brings nutty, salty flavor that melts perfectly.
- 1½ cups shredded mozzarella cheese (divided): Adds that melty, gooey, golden crust that everyone loves.
- ½ teaspoon salt: Enhances all the natural flavors without taking over.
- ¼ teaspoon black pepper: Adds a mild warmth to balance the creaminess.
- ¼ teaspoon Italian seasoning: A subtle herby note that ties everything together.
- Optional: chopped parsley for garnish: Adds a fresh pop of color and brightness.
How to Make Cheese Chicken Alfredo Bake Recipe
Step 1: Cook the Pasta
Start by cooking your pasta until just al dente following the package instructions. This ensures the pasta stays firm and absorbs every bit of creamy sauce without turning mushy when baked. Drain it well and set it aside.
Step 2: Prepare the Alfredo Sauce
In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant — about one minute. Then whisk in the flour and cook it for another one to two minutes to get rid of that raw flour taste. Gradually add the milk and heavy cream while stirring constantly. Keep stirring for about 4–5 minutes until the sauce thickens beautifully. This homemade base is what sets this Cheese Chicken Alfredo Bake Recipe apart from any store-bought version.
Step 3: Add Cheese and Seasonings
Once your sauce has thickened, stir in the Parmesan cheese along with salt, black pepper, and Italian seasoning. The cheese will melt into the sauce, creating a rich, velvety texture packed with flavor. This is where the magic of your bake’s creamy heart happens!
Step 4: Combine Pasta, Chicken, and Sauce
Mix in the cooked chicken and pasta right into the Alfredo sauce, making sure every piece gets coated in that irresistible creaminess. Every forkful should be bursting with cheesy, tender bites of chicken and pasta.
Step 5: Assemble and Bake
Grease a 9×13-inch baking dish and pour in the pasta mixture. Spread it evenly then sprinkle the shredded mozzarella cheese across the top. Pop it into a preheated 375°F (190°C) oven and bake for 20 to 25 minutes, until the cheese is bubbling and golden brown. This final step adds that picture-perfect crust that makes the dish irresistible.
Step 6: Rest and Garnish
Let the bake cool for a few minutes before serving so it sets nicely and is easier to scoop. Sprinkle with fresh parsley if you like for a pop of color and light freshness to balance the richness.
How to Serve Cheese Chicken Alfredo Bake Recipe
Garnishes
A scattering of freshly chopped parsley brightens the whole dish, adding a lovely green hint and a fresh herbal note. You can also try a light sprinkle of crushed red pepper flakes for a touch of heat or a squeeze of fresh lemon juice on the side to cut through the richness if you’re feeling adventurous.
Side Dishes
This bake pairs wonderfully with crisp green salads like arugula or mixed baby greens tossed in a simple vinaigrette to contrast the creamy caverns of flavor. Roasted vegetables, such as asparagus or broccoli, add texture and vibrant color to your plate, rounding out the meal effortlessly.
Creative Ways to Present
For a family-style dinner, serve this bake straight from the casserole dish so everyone can dive in and enjoy the warm, cheesy delight together. Alternatively, you can portion it into individual ramekins before baking for a fancy, personalized touch that’s perfect for impressing guests.
Make Ahead and Storage
Storing Leftovers
Once cooled, cover leftovers tightly and store in the refrigerator for up to three days. The flavors tend to deepen even more after resting overnight, making it a fantastic next-day meal.
Freezing
If you want to prep ahead, this Cheese Chicken Alfredo Bake Recipe freezes beautifully. Just assemble but don’t bake, cover tightly with foil and freeze for up to three months. When ready, bake it straight from frozen, adding extra baking time as needed.
Reheating
Reheat leftovers in the oven at 350°F (175°C) until heated through to keep that crispy top intact. Alternatively, microwave portions on medium power, covering loosely to keep moisture in but expect a softer texture.
FAQs
Can I use a different type of pasta for this bake?
Absolutely! While penne or rotini work best to hold the sauce, you can substitute with rigatoni, fusilli, or even macaroni. Just be sure to cook it al dente so it doesn’t become mushy in the oven.
Is it possible to make this dish vegetarian?
Yes! Simply leave out the chicken and add extra vegetables like mushrooms, spinach, or broccoli. You can even toss in some plant-based protein if you prefer.
Can I use store-bought Alfredo sauce?
Definitely. For a quicker twist on this Cheese Chicken Alfredo Bake Recipe, swap the homemade sauce with about 2½ cups of your favorite jarred Alfredo. Just mix with the chicken and pasta before baking.
How do I ensure the cheese topping melts perfectly?
Using shredded mozzarella and baking it uncovered at the proper temperature creates a bubbly, golden crust. For extra browning, you can broil for the last 1–2 minutes—just keep a close eye to avoid burning.
What can I add to make the dish more colorful?
Adding veggies like steamed broccoli, sun-dried tomatoes, or sautéed mushrooms not only enhances flavor but also adds beautiful color bursts, making this dish as pretty as it is delicious.
Final Thoughts
There’s something truly special about this Cheese Chicken Alfredo Bake Recipe that always brings people to the table with smiles. It’s creamy, cheesy, and loaded with flavor while being surprisingly simple to make. Whether it’s a weeknight dinner or weekend treat, I promise once you try it, this cozy bake will become one of your go-to comfort food favorites too. Give it a whirl and let the magic of homemade Alfredo and tender chicken brighten up your dinner routine!
Print
Cheese Chicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: American
Description
A creamy and cheesy Chicken Alfredo Bake featuring tender cooked chicken, al dente pasta, and a rich homemade Alfredo sauce, baked to golden perfection. This comforting American main course is perfect for family dinners and easy to customize with veggies.
Ingredients
Pasta and Protein
- 12 oz penne or rotini pasta
- 2 cups cooked chicken (shredded or cubed)
Sauce
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Topping
- 1½ cups shredded mozzarella cheese (divided)
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Cook Pasta: Boil the penne or rotini pasta according to the package instructions until it reaches al dente texture. Drain well and set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 4–5 minutes.
- Add Cheese and Seasoning: Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning until the cheese is fully melted and the sauce is smooth.
- Combine Chicken and Pasta: Add cooked chicken and drained pasta into the Alfredo sauce. Stir everything together until well combined.
- Prepare for Baking: Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly and top with shredded mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
- Serve: Remove from oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm and enjoy.
Notes
- For extra flavor and nutrition, add steamed broccoli, sautéed mushrooms, or sun-dried tomatoes to the pasta mixture before baking.
- You can substitute the homemade Alfredo sauce with about 2½ cups of store-bought prepared Alfredo sauce to save time.
- Use freshly grated Parmesan for the best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
