This creamy and satisfying Chicken Alfredo Bake brings together tender pasta, juicy chicken, and melted mozzarella in a rich, comforting dish that I love making for both easy weeknights and cozy weekends. The sauce hugs every piece of pasta, and the golden cheese on top adds just the right finishing touch.
Why You’ll Love This Recipe
I love this recipe because it’s simple, hearty, and always a crowd-pleaser. I appreciate how quickly it comes together, how customizable it is, and how well it reheats. It’s comforting without being complicated, and it feels homemade even when I use shortcuts.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
12 oz penne or rotini pasta
2 cups cooked chicken, shredded or cubed
1 ½ cups shredded mozzarella cheese
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (or 1 cup milk + 1 cup cream for a richer sauce)
Optional: ½ teaspoon Italian seasoning or parsley for garnish
Directions
Cook the pasta in salted boiling water until al dente, then drain and set aside.
If the chicken is raw: cut it into bite-sized pieces, season with salt and pepper, and sauté in a little butter or oil until cooked through. If using cooked or rotisserie chicken, simply shred or cube it.
In a large skillet, melt the butter over medium heat, then whisk in the flour to form a smooth roux.
Slowly pour in the milk while whisking continuously until the sauce thickens.
Stir in garlic, salt, pepper, Parmesan, and half of the mozzarella until the sauce is smooth and creamy.
Add the cooked chicken and pasta into the sauce and stir until everything is fully coated.
Transfer the mixture to a greased 9×13-inch baking dish and top with the remaining mozzarella.
Bake at 350°F (175°C) for 20–25 minutes, or until the cheese is bubbly and lightly golden.
Let it rest a few minutes before serving.
Servings And Timing
Servings: about 6
Prep time: around 15 minutes
Cook time: about 25 minutes
Total time: roughly 40 minutes
Variations
I sometimes swap penne for rotini or ziti depending on what I have.
I add vegetables like cooked broccoli, spinach, or mushrooms when I want extra color and nutrients.
I replace part of the mozzarella with extra Parmesan when I want a sharper, cheesier flavor.
I season the sauce with Italian seasoning or a pinch of nutmeg for depth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3–4 days. When reheating, I cover the dish and warm it in the oven at 350°F until heated through, or I microwave individual servings. If the pasta thickens after chilling, I stir in a splash of milk before reheating to bring back the creaminess.
FAQs
How can I keep the sauce from becoming too thick?
I add the milk a little at a time and whisk constantly. If it becomes too thick, I thin it with a bit more milk.
Can I prepare this dish in advance?
Yes. I assemble the entire bake, cover it, and refrigerate it. When I’m ready, I bake it until hot and bubbly.
What type of chicken works best?
I use cooked shredded or cubed chicken, but rotisserie chicken is a great quick option that adds extra flavor.
Can I use pre-shredded cheese?
Yes, but freshly shredded cheese melts more smoothly. I use whichever is most convenient at the moment.
Can I freeze this casserole?
Yes. I freeze it unbaked or baked, tightly covered. When using a frozen unbaked casserole, I bake it straight from the freezer, adding extra time as needed.
Conclusion
This Chicken Alfredo Bake is one of my favorite comfort meals because it’s creamy, cheesy, and incredibly easy to make. I love how well it comes together with simple ingredients and how perfectly it fits both busy evenings and relaxed family dinners. It’s dependable, delicious, and always satisfying.
A creamy, cheesy Chicken Alfredo Bake combining tender chicken, pasta, and rich Alfredo sauce baked until bubbly and golden — perfect for cozy dinners or family meals.
Total Time:40 minutes
Yield:6 servings
Ingredients
12 oz penne or rotini pasta
2 cups cooked chicken, shredded or cubed
1 ½ cups shredded mozzarella cheese, divided
3 tablespoons butter
2 tablespoons all-purpose flour
2 cups milk (or 1 cup milk + 1 cup cream for a richer sauce)
Optional: ½ teaspoon Italian seasoning or parsley for garnish
Instructions
Preheat oven to 350°F (175°C). Grease a 9×13‑inch baking dish.
Cook the pasta in salted boiling water until al dente. Drain and set aside.
If using raw chicken: cut into bite-sized pieces, season with salt and pepper, and sauté in a little butter or oil until cooked through. If using pre-cooked chicken, shred or cube it.
In a large skillet over medium heat, melt the butter. Whisk in flour to form a roux and cook for about 1 minute.
Slowly pour in the milk (or milk + cream), whisking continuously until the sauce thickens.
Stir in garlic, salt, pepper, Parmesan cheese, and half of the mozzarella until the sauce is smooth and creamy.
Add the cooked chicken and pasta into the sauce, stirring until everything is evenly coated.
Transfer the mixture into the greased baking dish. Sprinkle the remaining mozzarella evenly over the top.
Bake for 20–25 minutes, or until the cheese is melted, bubbly, and lightly golden.
Let it rest for a few minutes before serving. Garnish with parsley or Italian seasoning if desired.
Notes
You can swap penne for rotini or ziti depending on what you have.
Add vegetables like cooked broccoli, spinach, or mushrooms for extra nutrition and taste.
For a sharper flavor, replace part of the mozzarella with extra Parmesan.
If sauce becomes too thick while reheating leftovers, stir in a splash of milk to bring back creaminess.
You can assemble ahead and refrigerate before baking — just increase bake time slightly if baking cold.
