Creamy Chicken Alfredo Bake – Comfort Food at Its Best!
When you’re craving something ultra-cheesy, loaded with flavor, and downright satisfying, this Chicken Alfredo Bake is your answer.
Think tender chicken, perfectly cooked pasta, and a rich, velvety Alfredo sauce—all baked to golden, bubbly perfection.
It’s better than takeout, easy to throw together, and guaranteed to be a family favorite.
Whether you’re feeding a crowd or meal-prepping for the week, this dish will have everyone coming back for seconds.
Let’s get baking!
For the Chicken and Pasta
- Chicken Breasts – Boneless, skinless, and marinated in Italian dressing for extra flavor.
- Penne Pasta – Holds the creamy sauce perfectly.
- Vegetable Oil – Used for cooking the chicken.
- Thyme – Adds a subtle earthy flavor.
- Poultry Seasoning – Enhances the savory taste of the chicken.
- Salt and Pepper – For seasoning the chicken to taste.
For the Alfredo Sauce
- Olive Oil – Helps create a rich base for the sauce.
- Butter – Adds creaminess and depth to the Alfredo sauce.
- Minced Garlic – Brings out a bold and aromatic flavor.
- All-Purpose Flour – Helps thicken the sauce.
- Half & Half – Gives the sauce a rich and creamy consistency.
- Milk – Balances out the creaminess without making it too heavy.
- Italian Five Cheese Blend – Melts into the sauce, making it extra cheesy.
For Assembly and Baking
- More Cheese – Because you can never have too much cheese!
- Italian Seasoning – A finishing touch for extra flavor.
- Non-Stick Spray – Prevents the casserole from sticking to the pan.
Cheesy Chicken Alfredo Bake
Ingredients
- 12 oz penne pasta
- 3 boneless, skinless chicken breasts (marinated in Italian dressing, if desired)
- 1-2 tbsp vegetable oil
- ¼ tsp thyme
- ¼ tsp poultry seasoning
- Salt & pepper, to taste
- 2 tbsp olive oil
- ½ cup butter
- 2 tsp minced garlic
- 4 tbsp all-purpose flour
- 3 cups half & half
- 3 cups milk
- 3 cups shredded Italian five-cheese blend, divided
- Italian seasoning (for garnish)
Instructions
Prepare the Chicken & Pasta
- If possible, marinate the chicken in Italian dressing for a few hours or overnight for extra flavor.
- Cook the pasta according to package instructions, then drain and set aside.
- Heat 1–2 tbsp vegetable oil in a skillet over medium heat.
- Slice the chicken breasts in half lengthwise for even cooking.
- In a small bowl, mix salt, pepper, thyme, and poultry seasoning, then rub onto the chicken.
- Cook the chicken in the skillet for about 15–20 minutes, flipping halfway through, until fully cooked. Set aside to cool, then cut into bite-sized pieces.
Make the Alfredo Sauce
- Preheat oven to 350°F (175°C).
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1–2 minutes.
- Whisk in the flour and cook until bubbly.
- Gradually whisk in half & half and milk. Bring to a gentle boil, then reduce to low heat and simmer for 5 minutes.
- Stir in 1½ cups of shredded cheese and cook for another 5 minutes, until the sauce thickens. Remove from heat.
Assemble & Bake
- In a large bowl, combine the cooked pasta, chicken, and Alfredo sauce, mixing well.
- Lightly grease a 9×13-inch baking dish and pour in the pasta mixture.
- Sprinkle the remaining 1½ cups of cheese evenly over the top.
- Garnish with Italian seasoning and a sprinkle of pepper.
- Bake for 30 minutes, or until the casserole is bubbly and golden brown.
- Can I prepare the Chicken Alfredo Bake ahead of time?
Yes, absolutely! You can assemble the casserole in advance and pop it in the fridge for up to 24 hours. When you’re ready to bake, let it sit at room temperature for about 20–30 minutes before putting it in the oven to cook.
- Can I freeze this Chicken Alfredo Bake?
Definitely! Just assemble the casserole, but don’t bake it. Wrap it tightly in plastic wrap and aluminum foil, then freeze. When you’re ready to eat, thaw it overnight in the fridge and bake according to the original instructions.
- What kind of chicken should I use?
Boneless, skinless chicken breasts work great for this recipe. If you’re short on time, rotisserie chicken is a perfect shortcut. You could also use chicken thighs if you prefer a juicier option!
- Can I add vegetables to this dish?
Of course! You can sneak in some veggies like broccoli, spinach, or even mushrooms. Just cook or blanch them before adding them to the pasta mixture so they stay tender and blend well with the sauce.
- Can I use a different type of pasta?
Totally! Penne is great for holding the creamy sauce, but feel free to swap it out for rotini, rigatoni, or even macaroni. Just be sure to cook the pasta according to the package instructions and it’ll work just fine!
