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A plate of creamy Chicken Alfredo Bake with chunks of chicken and penne, topped with chopped parsley. A fork rests on the plate, with extra parsley and bread on the side. The setting is bright and casual.
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5 from 1 vote

Chicken Alfredo Bake

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course
Cuisine: Italian
Servings: 6
Author: Carrie Barnard
Cost: $13.85, $2.31 per Servings

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 16 ounces 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 2 tablespoons butter in a large skillet over medium high heat. Add 1 teaspoon minced garlic and cook until you can smell the garlic, approximately 1-2 minutes.
  • Whisk in 2 tablespoons all purpose flour and cook for 1 minute while whisking.
  • Whisk in 2 cups whole milk and 1 ½ cups heavy cream. Bring the mixture to a low simmer, whisking occasionally, until the sauce thickens.
  • Add ½ cup grated Parmesan cheese, ½ cup shredded mozzarella cheese, ½ teaspoon salt, and ½ teaspoon black pepper. Whisk until the cheese is melted and combined. Remove from heat.
  • Add the cooked penne pasta and 3 cups diced cooked chicken to a large mixing bowl. Pour the sauce on top and gently toss to evenly coat the pasta and chicken with the sauce.
  • Pour the pasta mixture into the prepared baking pan and top with the remaining 1 cup 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!

Video

Notes

This recipe works best with freshly grated cheese so that it melts smoothly and is creamy. 
You can use any type of chicken for this recipe. Leftover chicken, shredded chicken or rotisserie chicken all works great for this recipe. 
Refrigerate any leftovers in an airtight container for up to 5 days.

Nutrition

Calories: 655kcal | Carbohydrates: 33g | Protein: 28g | Fat: 46g | Saturated Fat: 25g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 633mg | Potassium: 363mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1464IU | Vitamin C: 1mg | Calcium: 369mg | Iron: 2mg
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