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Creamy Chicken Alfredo Bake makes the best weeknight meal! Tender pasta, juicy chicken, and a made from scratch sauce baked with bubbly mozzarella for a dish that my entire family loves.

If you love a rich and hearty pasta recipe, this is the one to make. It is the ultimate comfort food that bakes in about 30 minutes. The tender pasta, juicy chicken and the cheesy, creamy sauce makes for the best meal idea.
My kids favorite pasta dish is this Easy Crockpot Chicken Alfredo Recipe, Crockpot Tuscan Chicken or Easy Creamy Chicken Alfredo Recipe so I knew they would love this Chicken Alfredo Bake. Serve this pasta dish with your favorite side dishes for a complete meal idea that taste amazing.
What's in this post: Chicken Alfredo Bake
Why You’ll Love Chicken Alfredo Bake
All the cozy and comfort flavors of a classic Fettuccine Alfredo, but in a melty, family-size casserole dish that’s make-ahead friendly and perfect for weeknights.
You get juicy chicken, perfectly coated pasta, and a golden, cheesy top for a meal that guarantees a clean plate!
Ingredients

- Penne Pasta – Any short pasta works great
- Diced Cooked Chicken – We love to make Oven Baked Skinless Chicken Breasts Recipe
- Butter – We used unsalted butter
- All Purpose Flour – This helps to thicken the alfredo sauce
- Minced Garlic – Learn How to Mince Garlic Cloves. You can substitute with garlic powder
- Whole Milk – This makes a rich sauce but you can lightened it up by using 2% milk
- Heavy Cream – Makes the sauce rich and creamy
- Grated Parmesan Cheese and Shredded Mozzarella Cheese – Use freshly shredded cheese
- Simple Spices – Salt and black pepper. You can also add in 1 tsp of onion powder, italian seasoning or fresh herbs such as basil
- Chopped Fresh Parsley – We like to garnish with parsley when serving
Scroll to the recipe card for the full recipe details.
How to Make Chicken Alfredo Bake
Step 1 – Boil the Penne Pasta based on the package instructions to al dente in a large pot.

Step 2 – Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non-stick cooking spray.

Step 3 – Melt the butter in a large skillet over medium high heat. Add in the garlic and cook until you can smell the garlic (approximately 1-2 minutes).

Step 4 – Whisk in the flour and cook for 1 minute while whisking.

Step 5 – Whisk in the milk and heavy cream and bring the mixture to a low simmer (whisking occasionally) until the sauce thickens.

Step 6 – Add in the parmesan cheese, ½ cup of the shredded mozzarella cheese, salt and pepper. Whisk until the cheese is melted and combined. Remove from heat.

Step 7 – Add the pasta and chicken to a large mixing bowl. Pour the sauce on top and gently toss to evenly cost the pasta and chicken with the sauce.

Step 8 – Pour the pasta mixture into the prepared baking pan.

Step 9 – Sprinkle with the remaining shredded mozzarella cheese.
Step 10 – Bake for 15-20 minutes until the pasta is bubbly and the cheese starts to brown on top.
Step 11 – Remove from the oven. Top with the chopped parsley (if using). Serve warm and enjoy!


Chicken Alfredo Bake
Ingredients
- 16 ounces Penne Pasta
- 3 cups Diced Cooked Chicken
- 2 Tablespoons Butter
- 2 Tablespoons All Purpose Flour
- 1 teaspoon minced Garlic
- 2 cups Whole Milk
- 1 ½ cups Heavy Cream
- ½ cup Grated Parmesan Cheese
- 1 ½ cups Shredded Mozzarella Cheese divided
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- Chopped Parsley optional for serving
Instructions
- Cook the Penne Pasta based on the package instructions to al dente.
- Preheat the oven to 350 degrees F and spray a 9X13 baking dish with a non-stick cooking spray.
- Melt the butter in a large skillet over medium high heat. Add in the garlic and cook until you can smell the garlic (approximately 1-2 minutes).
- Whisk in the flour and cook for 1 minute while whisking.
- Whisk in the milk and heavy cream and bring the mixture to a low simmer (whisking occasionally) until the sauce thickens.
- Add in the parmesan cheese, ½ cup of the shredded mozzarella cheese, salt and pepper. Whisk until the cheese is melted and combined. Remove from heat.
- Add the pasta and chicken to a large mixing bowl. Pour the sauce on top and gently toss to evenly cost the pasta and chicken with the sauce.
- Pour the pasta mixture into the prepared baking pan and top with the remaining shredded mozzarella cheese.
- Bake for 15-20 minutes until the pasta is bubbly and the cheese starts to brown on top.
- Remove from the oven. Top with the chopped parsley (if using). Serve warm and enjoy!
Recipe Video
Recipe Notes
Nutrition Facts
Recipe Tips
- Shredded Cheese – This recipe works best with freshly grated cheese so that it melts smoothly and is creamy.
- Chicken – You can use any type of chicken for this recipe. Leftover chicken, shredded chicken or rotisserie chicken all works great for this recipe.
- Sauce Consistency – If you sauce is to thick, whisk in a splash of warm milk. If it is to thin let it stand 5 minutes and pasta absorbs the sauce to make it thicker.
Variations Ideas
- Bacon & Broccoli – Stir in ½ cup crisp bacon and steamed broccoli. We have even used bacon bits as an easy addition.
- Cajun Flavor – Add 1 tsp of Cajun seasoning to the sauce then add shredded pepper jack cheese on top.
- Jar Alfredo – Skip a few ingredients and use 2 15 oz jars of alfredo sauce and warm in a saucepan with ½ cup of broth then combine with the other ingredients.
- Veggie – Feel free to add in vegetables to give it a veggie boost. We recommend of adding peas, spinach, or sautéed mushrooms.

What to Serve with Chicken Alfredo Bake?
Serve this chicken alfredo pasta bake with Steam Broccoli in Microwave, Easy Caesar Salad Recipe, Steamed Asparagus Recipe or Roasted Zucchini.
Make sure to also add a side of Olive Garden Breadsticks Recipe, Garlic Bread Cheese Sticks or Homemade Garlic Bread to make sure to get every last drop of the alfredo sauce.
Frequently Asked Questions
Yes, it can be prepared and placed in the baking dish ahead of time. Make sure to cover and store in the fridge until ready to bake. We recommend baking it within about 2 days of preparing.
In this recipe, we used penne pasta but you can also make this dish with rigatoni or fettuccine pasta.
Store the leftovers in an airtight container for up to 5 days in the refrigerator. Reheat leftovers in the microwave or place in a baking dish and reheat in the oven. You may need to add a splash of milk to make the mixture creamier again.
Yes, freeze in a freezer disposable pan for up to 3 months covered with plastic wrap and aluminum foil. Thaw in the fridge overnight when ready to serve again. This would be a great recipe to double the recipe.
More Easy Italian Recipes
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This dish was so easy to make! Love the flavor and the leftovers were amazing the next day.