Can I use different pasta shapes for this recipe?

Absolutely! While penne works wonderfully because of how it holds the sauce, any medium-sized pasta shape will work well. Rigatoni, fusilli, or farfalle are all excellent alternatives. Just cook them to al dente before adding to the casserole.

Is there a way to make this recipe lighter?

You can make a lighter version by substituting whole milk for the half and half, reducing the cheese by about a third, and adding extra vegetables like broccoli or spinach. The sauce won't be quite as rich, but it will still be delicious and satisfying.

Can I add vegetables to this dish?

Yes! Steamed broccoli, sautéed mushrooms, peas, or wilted spinach all work beautifully in this recipe. Add them when you combine the pasta and sauce before baking. Just remember that water-heavy vegetables like spinach or zucchini should be cooked and drained well first to avoid making the sauce watery.

What if I don't have rotisserie chicken on hand?

You can easily use any cooked chicken. Quick options include sautéing chicken breasts cut into small pieces until cooked through, or poaching chicken breasts in water or broth for about 15 minutes until done, then shredding. Even canned chicken will work in a pinch, though the flavor won't be as rich.

Chicken Alfredo Bake Recipe

Name: Chicken Alfredo Bake Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta, uncooked; 4 tablespoons butter, unsalted; 6 cloves garlic, minced; 2 tablespoons all-purpose flour; 1 cup chicken broth, low sodium; 2 cups half and half; 1 teaspoon onion powder; 1 tablespoon Italian seasoning; 1/2 teaspoon red pepper flakes; 1/2 teaspoon salt (or to taste); 1/4 teaspoon pepper (or to taste); 1 cup Parmesan cheese, grated; 2 cups cooked chicken, shredded (such as Rotisserie); 3 cups mozzarella cheese, shredded; 1 tablespoon fresh parsley, chopped

This mouthwatering Chicken Alfredo Bake transforms the classic pasta dish into a bubbling, cheesy casserole that’s guaranteed to please everyone at your table. With tender penne pasta, juicy shredded chicken, and a rich, homemade Alfredo sauce all baked to golden perfection, this dish delivers restaurant-quality flavor in just 40 minutes. It’s the ultimate comfort food that’s simple enough for a weeknight but impressive enough for company!

Why You’ll Love This Recipe

Pure Comfort Food: There’s something magical about the combination of pasta, creamy sauce, and melted cheese that makes this dish irresistibly cozy.
Make-Ahead Marvel: This casserole can be prepped ahead and popped in the oven when you need it, making dinner planning much easier.
Crowd-Pleaser: I’ve never met anyone who doesn’t love this dish! The familiar flavors appeal to both kids and adults.
Homemade Sauce: Skip the jarred stuff! Making Alfredo sauce from scratch gives you much better flavor and takes just minutes.
Versatile: You can easily customize this dish with different proteins or vegetables to make it your own.

Ingredients You’ll Need

Penne pasta: Creates the hearty base for our casserole. Its tubular shape captures the creamy sauce perfectly. Any medium pasta shape works well here.
Butter: Forms the rich base for our homemade Alfredo sauce. Unsalted lets you control the seasoning.
Garlic: Adds essential aromatic flavor that makes this dish shine. Fresh is definitely better than powdered here.
All-purpose flour: Works as a thickening agent for our sauce, creating that perfect creamy consistency.
Chicken broth: Adds depth of flavor to the sauce while keeping it from being too heavy.
Half and half: Provides richness without being as heavy as pure cream. You can substitute with equal parts whole milk and heavy cream in a pinch.
Onion powder: Gives a subtle onion flavor without the texture of actual onions.
Italian seasoning: A convenient blend of herbs that adds wonderful Mediterranean flavor.
Red pepper flakes: Provides a gentle heat that balances the richness. Adjust according to your spice tolerance.
Salt and pepper: Essential for bringing all the flavors together.
Parmesan cheese: Contributes that classic, nutty flavor that defines Alfredo sauce.
Mozzarella cheese: Creates that irresistible stretchy, melty top layer that makes this bake so appealing.
Cooked chicken: Rotisserie chicken is a fantastic time-saver with great flavor. You can also use leftover chicken from another meal.
Fresh parsley: Adds a pop of color and freshness to balance the rich dish.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try using grilled shrimp instead of chicken for a seafood twist. Or make it meatless by replacing the chicken with sautéed mushrooms for a vegetarian version.

Veggie Additions

Mix in steamed broccoli florets, sautéed mushrooms, or fresh spinach for added nutrition and flavor variety.

Pasta Options

While penne works beautifully, feel free to substitute with fettuccine, rigatoni, or bowties depending on what you have on hand.

Cheese Variations

Try adding some crumbled goat cheese or smoked gouda along with the mozzarella for a more complex flavor profile.

Spice It Up

Add a dash of cajun seasoning or smoked paprika to the sauce for a different flavor dimension.

How to Make Chicken Alfredo Bake

Step 1: Prepare the Pasta

Cook the penne according to package directions until it’s just al dente. Remember that the pasta will continue cooking in the oven, so slightly undercooking it now prevents mushiness later. Drain well and set aside.

Step 2: Preheat and Prep

Preheat your oven to 375°F and grease a 9×13-inch baking dish. This prevents sticking and makes cleanup easier.

Step 3: Make the Alfredo Sauce

In a large skillet over medium heat, melt the butter until it’s bubbling slightly. Add the minced garlic and cook for just 30 seconds until it becomes fragrant. Be careful not to burn it! Sprinkle in the flour and whisk continuously for about a minute to cook off the raw flour taste.

Step 4: Create the Creamy Base

Gradually pour in the chicken broth and half and half while whisking constantly. This prevents lumps from forming. Bring the mixture to a gentle simmer, continuing to whisk until the sauce thickens enough to coat the back of a spoon.

Step 5: Season and Add Cheese

Stir in the onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Then add the Parmesan cheese and 2 cups of mozzarella, stirring until completely melted and incorporated into a smooth, velvety sauce.

Step 6: Combine Pasta and Sauce

In a large bowl, combine the cooked pasta and shredded chicken. Pour the hot Alfredo sauce over the top and toss everything thoroughly until every piece of pasta and chicken is coated in the creamy sauce.

Step 7: Layer in Baking Dish

Transfer this mixture to your prepared baking dish and spread it evenly. Sprinkle the remaining cup of mozzarella cheese over the top.

Step 8: Bake to Perfection

Bake uncovered for 20 minutes until you see the cheese bubbling and beginning to turn golden brown in spots. This creates that irresistible cheesy crust.

Step 9: Finish and Serve

Remove from the oven, sprinkle with fresh chopped parsley for a pop of color and freshness, and serve hot.

Pro Tips for Making the Recipe

Al Dente Pasta: Always slightly undercook your pasta since it will continue to cook in the oven.
Room Temperature Ingredients: Let your half and half come to room temperature before adding it to the hot mixture to prevent curdling.
Continuous Whisking: When making the sauce, constant whisking prevents lumps and helps create a smooth, velvety texture.
Shred Your Own Cheese: Pre-shredded cheese contains anti-caking agents that can make your sauce grainy. For the smoothest result, grate your own.
Let It Rest: Allow the casserole to rest for 5 minutes after baking so the sauce can set slightly, making it easier to serve.

How to Serve

Main Course Pairings

Serve this rich pasta bake with a simple side salad dressed with lemon vinaigrette to cut through the creaminess. Garlic bread makes an excellent accompaniment to soak up any extra sauce.

Wine Suggestions

This creamy dish pairs beautifully with a crisp Chardonnay or a light Pinot Grigio that can balance the richness of the sauce.

Garnish Ideas

Beyond parsley, consider topping individual servings with a sprinkle of red pepper flakes, additional grated Parmesan, or even a light drizzle of good olive oil.

Make Ahead and Storage

Storing Leftovers

Transfer any leftovers to an airtight container, or simply cover your baking dish tightly with foil or plastic wrap. Refrigerate for 3-5 days. The flavors often deepen overnight, making next-day leftovers especially delicious!

Freezing Instructions

Prepare the entire dish but don’t bake it. Cover well with plastic wrap and then a layer of foil to prevent freezer burn. Freeze for up to 3-6 months. Label with the date and baking instructions for convenience.

Reheating

For refrigerated leftovers, reheat individual portions in the microwave for 2-3 minutes, stirring halfway through. For a whole casserole, cover with foil and bake at 350°F for about 20 minutes until heated through. If reheating from frozen, thaw overnight in the refrigerator first, then bake uncovered at 375°F for 25-30 minutes until hot and bubbly.

FAQs

Can I use different pasta shapes for this recipe?

Absolutely! While penne works wonderfully because of how it holds the sauce, any medium-sized pasta shape will work well. Rigatoni, fusilli, or farfalle are all excellent alternatives. Just cook them to al dente before adding to the casserole.
Is there a way to make this recipe lighter?

You can make a lighter version by substituting whole milk for the half and half, reducing the cheese by about a third, and adding extra vegetables like broccoli or spinach. The sauce won’t be quite as rich, but it will still be delicious and satisfying.
Can I add vegetables to this dish?

Yes! Steamed broccoli, sautéed mushrooms, peas, or wilted spinach all work beautifully in this recipe. Add them when you combine the pasta and sauce before baking. Just remember that water-heavy vegetables like spinach or zucchini should be cooked and drained well first to avoid making the sauce watery.
What if I don’t have rotisserie chicken on hand?

You can easily use any cooked chicken. Quick options include sautéing chicken breasts cut into small pieces until cooked through, or poaching chicken breasts in water or broth for about 15 minutes until done, then shredding. Even canned chicken will work in a pinch, though the flavor won’t be as rich.

Final Thoughts

This Chicken Alfredo Bake brings together everything wonderful about comfort food – it’s creamy, cheesy, satisfying, and surprisingly simple to make. Whether you’re cooking for a family dinner, meal prepping for the week ahead, or looking for something to impress guests, this dish delivers every time. The homemade Alfredo sauce really makes a difference, and once you’ve tried it, you’ll never go back to store-bought! Give it a try tonight and watch how quickly it becomes a regular request in your home.