Name: Cheesy Chicken Alfredo Bake Recipe
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian-American
Ingredients: 12 ounces penne pasta (cooked in salted water according to package directions); 3 cups diced cooked chicken; 3 tablespoons butter; 2 tablespoons flour; 1 teaspoon minced garlic; 2 cups whole milk; 1 cup heavy cream; 3/4 cup grated parmesan cheese; 2 cups shredded mozzarella cheese (divided use); Salt and pepper to taste; Cooking spray; 1 tablespoon parsley (chopped)

If you’re craving a cozy, cheesy dinner that feels like a warm hug, you’re in for a treat with this Cheesy Chicken Alfredo Bake Recipe. It’s comfort food at its finest—creamy, cheesy, and packed with tender chicken and perfectly cooked pasta. Trust me, once you try this, it’ll become a staple in your dinner rotation. Keep reading, and I’ll walk you through everything you need to know to make this fan-freaking-tastic dish right in your own kitchen!

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Why You’ll Love This Recipe

Creamy, cheesy goodness: The sauce is silky smooth, loaded with parmesan and mozzarella that melt into utter perfection.
Hearty and satisfying: With tender cooked chicken and pasta, it’s a complete meal that fills you right up.
Simple ingredients, big flavor: The combos are everyday staples, but the way they come together here is pure magic.
Perfect for crowds or easy leftovers: Bake it once, enjoy it all week, or feed a family with ease.

A white casserole dish filled with baked pasta, showing two visible layers: the bottom layer has golden baked pasta pieces mixed with small chunks of light-colored chicken, and the top layer is a thick, creamy white cheese sauce with browned spots and a slightly bubbly texture. The cheese sauce covers the pasta fully, sprinkled with small green parsley flakes for color contrast. The dish sits on a white marbled surface with a green and white striped cloth partially visible in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The ingredients for this Cheesy Chicken Alfredo Bake Recipe are super approachable and mix together to create that classic creamy Alfredo flavor with an irresistible cheesy crust. Keep an eye out for good quality parmesan and fresh chicken to really make this pop!

Penne pasta: I find penne holds the sauce beautifully thanks to its tubular shape.
Cooked chicken: Leftover rotisserie chicken is my go-to for a quick prep.
Butter: Adds richness and helps build the roux for the sauce.
Flour: It thickens the sauce perfectly—don’t skip this step.
Minced garlic: Just a touch to infuse that classic Alfredo depth.
Whole milk and heavy cream: Combo makes the sauce luscious but not too heavy.
Parmesan cheese: Freshly grated is best for that nutty, sharp flavor.
Mozzarella cheese: Divided use means melty cheese inside and a golden crust on top.
Salt and pepper: To bring all the flavors together—season generously!
Cooking spray: Stops the pasta bake from sticking to your dish.
Chopped parsley: For a fresh, colorful finish that brightens the dish.

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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

I love how versatile this Cheesy Chicken Alfredo Bake Recipe is—it’s perfect to customize based on what you crave or what’s in your fridge. Don’t hesitate to make it your own!

Add veggies: I often throw in sautéed spinach or steamed broccoli to sneak in some greens—it adds a nice pop of color and texture.
Spicy kick: Sometimes I sprinkle red pepper flakes or stir in chopped jalapeños for a little heat that livens things up.
Swap the chicken: Use cooked shrimp or even crispy bacon for a fun twist.
Make it gluten-free: Simply swap penne for gluten-free pasta and use a gluten-free flour blend for the sauce.

How to Make Cheesy Chicken Alfredo Bake Recipe

Step 1: Prep Your Pasta and Chicken

Start by cooking the penne pasta according to the package directions in salted water. Don’t overcook it because it’ll continue baking in the oven. Meanwhile, if your chicken isn’t already cooked and diced, prep that now—you want bite-sized pieces evenly distributed throughout the dish. Preheat your oven to 375°F and grease your baking dish with cooking spray, so nothing sticks later on.

Step 2: Make the Creamy Alfredo Sauce

This step is where the magic happens. In a large pan, melt butter over medium heat, then add garlic and cook for just 30 seconds until fragrant (don’t let it burn!). Whisk in flour and cook for 1 minute to get rid of the raw taste—this forms the base of your sauce. Slowly pour in the milk and heavy cream, whisking constantly. Keep an eye on it until the sauce thickens—like a nice, creamy coating. Then stir in parmesan cheese and half of your mozzarella, plus salt and pepper. The sauce will get silky and cheesy, a texture I absolutely adore.

Step 3: Toss and Assemble

Combine your cooked pasta and diced chicken in a large bowl. Pour the Alfredo sauce over it and toss everything gently but thoroughly so every piece gets coated in that rich, cheesy sauce. Transfer the mixture to your prepared baking dish, spread it out evenly, then top off with the remaining shredded mozzarella for that golden, bubbly crust.

Step 4: Bake Until Perfection

Pop your dish into the preheated oven and bake uncovered for about 20 minutes. You’re looking for bubbly edges and a lightly browned cheese crust on top. Pull it out and sprinkle with fresh chopped parsley for that final touch of color and freshness. Let it sit for a few minutes before serving—it helps everything set and makes serving easier.

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Pro Tips for Making Cheesy Chicken Alfredo Bake Recipe

Don’t skip the roux step: Cooking the flour in butter before adding milk avoids grainy sauce and gives you that classic silky Alfredo texture.
Use freshly grated Parmesan: I learned the hard way that pre-grated stuff doesn’t melt as smoothly or have the same flavor punch.
Divide your mozzarella cheese: Mixing some in the sauce and reserving some for the topping guarantees cheesy flavor inside and a golden crust on top.
Don’t overcook the pasta: Slightly undercooked pasta will finish baking in the oven without turning mushy.

How to Serve Cheesy Chicken Alfredo Bake Recipe

This image shows a white baking dish filled with baked pasta covered in melted cheese. The pasta underneath is yellow and tube-shaped, mostly hidden but visible in some spots. On top, there is a thick layer of creamy white cheese that is golden brown in places from baking. A woman's hand is lifting a serving of the pasta with cheese stretching from the dish, showing the gooey texture. Small green herbs are sprinkled over the top of the cheese for color contrast. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle fresh chopped parsley right on top after baking—it adds a fresh green contrast and a little brightness to the creamy dish. Sometimes I add a light dusting of extra Parmesan or even a pinch of cracked black pepper at the table for a little extra zing.

Side Dishes

Since the bake is so rich and filling, I like pairing it with something light and crisp—like a simple mixed green salad with a lemon vinaigrette or roasted asparagus. Garlic bread also makes an amazing side if you’re feeling indulgent!

Creative Ways to Present

For holidays or dinner parties, I’ve served this bake in individual ramekins or mini cast iron skillets—that way everyone gets their own bubbly, golden personal portion, which feels extra special and makes cleanup easier too.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. The flavors actually deepen overnight. Just be sure to cool it completely before refrigerating to keep the sauce nice and creamy when reheated.

Freezing

I’ve frozen this bake a few times and it works surprisingly well. Freeze before baking in a tightly sealed container. When you’re ready to enjoy it, thaw overnight in the fridge and bake as directed (you might need to add a few extra minutes to heat through).

Reheating

To reheat, I cover leftovers with foil and warm at 350°F until heated through—usually about 15-20 minutes. This keeps the cheese from drying out and the pasta stays wonderfully creamy.

FAQs

Can I use a different type of pasta for this Cheesy Chicken Alfredo Bake Recipe?

Absolutely! While penne is great because it holds the sauce well, you can use other shapes like rigatoni, fusilli, or even rotini. Just be mindful of cooking times so your pasta doesn’t get mushy after baking.
Is it possible to make this recipe dairy-free or lower in fat?

Yes! You can swap whole milk and heavy cream for dairy-free alternatives like oat or almond milk mixed with a dairy-free creamer. Use a dairy-free cheese substitute to keep it creamy and cheesy. Just keep in mind the texture and flavor will vary.
Can I prepare the sauce ahead of time?

Definitely! The Alfredo sauce can be made a day before. Just reheat it gently on low heat while stirring before combining it with pasta and chicken to bake.
How can I get a crispy topping on my bake?

I recommend topping with shredded mozzarella and baking uncovered so the cheese crisps and browns nicely. For extra crispiness, you could sprinkle breadcrumbs mixed with melted butter on top before baking.

Final Thoughts

This Cheesy Chicken Alfredo Bake Recipe is one of those dishes I turn to when I want comfort without fuss. It’s creamy, cheesy, and hearty—perfect for busy weeknights or feeding guests who love classic flavors. I hope you enjoy making it as much as I do, and that it becomes a favorite in your home, just like in mine! Don’t forget to share your tweaks and favorite ways to serve—cooking is always better shared with friends.