Baked Chicken Alfredo
This Baked Chicken Alfredo is a creamy, cheesy dream. Ready in 30 minutes, it’s perfect for busy weeknights.
Creamy baked chicken Alfredo is a delicious and easy dinner recipe that is packed with cheesy flavor. Using rotisserie chicken cuts down on prep time making this the perfect weeknight dinner recipe. If you like classic Chicken Alfredo, you’ll adore this baked version. It’s cheesy, comforting and ready in just 30 minutes. This baked chicken Alfredo pasta bake is guaranteed to become a family favorite.
Ingredients you’ll need
- Butter: Salted or unsalted butter.
- Fresh garlic cloves.
- Flour.
- Milk.
- Heavy cream.
- Parmesan cheese. Use freshly grated Parmesan cheese.
- Mozzarella cheese.
- Rotisserie chicken: Leftover shredded cooked chicken can also be used.
- Salt and black pepper.
- Pasta: I used fusilli but any short pasta shape will work. Penne pasta, macaroni, rigatoni, etc.
- Parsley: for garnish.
How to make Baked Chicken Alfredo
- Make the Alfredo sauce: In a large skillet or pan set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant. Whisk in the flour and allow to cook for a minute then pour in the milk and cream. Whisk until smooth then bring to a simmer. Cook until thickened then remove from the heat. Add the parmesan cheese then season with salt and black pepper.
- Combine with pasta: Add the cooked pasta plus a splash of the reserved pasta cooking water to the sauce and stir to combine.
- Assemble: Transfer half of the pasta to a baking dish/casserole dish, sprinkle over half of the mozzarella cheese then top with the remaining pasta and cheese.
- Bake: Bake for 15 minutes in an oven preheated to 200°C/400°F until bubbling and golden on top. Garnish with fresh parsley and serve.
Tips for the Best Baked Chicken Alfredo
- Use quality cheese: This is a super simple recipe and the flavor all comes from the butter, garlic and Parmesan cheese. Use the best quality cheese you can find for the best end result.
- Don’t overcook the pasta: Because the pasta gets baked in the sauce, boil it for slightly less than the package instructions – 6-7 minutes. This will ensure it’s perfectly al dente after baking.
- Add-ins: Feel free to add vegetables like broccoli, onions, bell peppers, mushrooms or spinach.
Storing and making ahead
- Make ahead: The pasta bake can be assembled then covered with foil and kept in the fridge for up to 2 days before baking.
- Freeze: Freeze unbaked pasta for up to 3 months (bake from frozen).
- Leftovers: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serving Suggestions
This chicken Alfredo bake is hearty and satisfying on its own but you can easily round out the meal with some delicious side dishes.
- Garlic bread. The perfect accompaniment to any pasta dish, this air fryer version is so easy to make!
- Salad: A big green salad is my go-to for rich pasta dishes. Arugula salad will also be delicious.
- Veggies: Broccoli, asparagus or green beans are all good options.
Servings: 6
Calories: 613kcal
Ingredients
- 1 lb (500g) pasta
- 4 tbsp butter
- 3 tbsp flour
- 4 garlic cloves minced
- ½ tsp garlic powder
- 1 cup milk
- 1 cup cream
- 1 cup Parmesan cheese grated
- 1 rotisserie chicken meat shredded (discard skin and bones)
- 2 cups mozzarella cheese grated
Instructions
- Preheat the oven to 200°C/400°F and bring a large pot of salted water to the boil.
- Once boiling, add the pasta and cook for 6-7 minuted until tender but still firm then reserve 1 cup of cooking water and drain.
- In a large skillet or pan set over medium-high heat, melt the butter then add the crushed garlic and cook for a few seconds until fragrant.
- Whisk in the flour and allow to cook for a minute then pour in the milk and cream. Whisk until smooth then bring to a simmer.
- Cook until thickened then remove from the heat.
- Add the parmesan cheese then season with salt and black pepper.
- Add the cooked pasta plus a splash of the reserved pasta cooking water to the sauce along with the shredded chicken and stir to combine. You want the pasta to be a little on the looser side as it will continue absorbing the sauce as it bakes.
- Transfer half of the pasta to a baking dish/casserole dish, sprinkle over half of the mozzarella cheese then top with the remaining pasta and cheese.
- Bake for 15 minutes in an oven preheated to until bubbling and golden on top.
- Garnish with fresh parsley and serve.
Nutrition
Calories: 613kcal | Carbohydrates: 58g | Protein: 45g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 105mg | Sodium: 826mg | Potassium: 479mg | Fiber: 1g | Sugar: 4g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 542mg | Iron: 2mg
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