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Best Chicken Alfredo Bake You'll Ever Have

Best Chicken Alfredo Bake You'll Ever Have

A creamy, cheesy chicken alfredo pasta bake that combines tender chicken, rich alfredo sauce, and melted cheese for the ultimate comfort food dinner.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner Recipes
Cuisine: American
Calories: 685
Ingredients Method Nutrition Notes

Ingredients
  

  • 1 pound penne pasta
  • 3 cups cooked chicken breast diced or shredded
  • 2 cups heavy cream
  • 1 cup whole milk
  • 4 tablespoons butter
  • 4 cloves garlic minced
  • 2 cups parmesan cheese freshly grated, divided
  • 2 cups mozzarella cheese shredded
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon salt or to taste
  • 1/4 teaspoon black pepper

Method
 

  1. Preheat oven to 375 degrees Fahrenheit. Cook penne pasta according to package directions until al dente. Drain and set aside.
  2. In a large skillet over medium heat, melt butter. Add minced garlic and saute for 1 minute until fragrant. Pour in heavy cream and milk, stirring constantly. Bring to a gentle simmer.
  3. Reduce heat to low and gradually whisk in 1.5 cups of parmesan cheese until melted and smooth. Add Italian seasoning, salt, and pepper. Stir until well combined.
  4. Add cooked pasta and diced chicken to the alfredo sauce. Toss everything together until pasta and chicken are evenly coated with the creamy sauce.
  5. Pour the chicken alfredo mixture into a greased 9x13 inch baking dish. Spread evenly across the dish.
  6. Sprinkle the remaining 1/2 cup parmesan cheese and all of the mozzarella cheese evenly over the top of the pasta.
  7. Bake uncovered for 25-30 minutes until the cheese is melted, bubbly, and golden brown on top. Let rest for 5 minutes before serving. Garnish with fresh parsley if desired.

Nutrition

Calories: 685kcalCarbohydrates: 48gProtein: 42gFat: 36gSodium: 720mgFiber: 2g

Notes

For best results, use freshly grated parmesan cheese rather than pre-grated as it melts more smoothly. You can use rotisserie chicken to save time on prep. This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking - just add 5-10 minutes to the baking time if baking from cold.

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