When it comes to hearty and comforting meals, a creamy Chicken Alfredo Bake hits all the right notes. This dish is like a warm hug on a plate—rich with a velvety sauce, packed with tender shredded chicken, and loaded with gooey melted cheese. Whether you’re cooking for a large family, meal prepping for the week, or hosting a casual dinner, this recipe delivers a perfect balance of flavor and texture. It’s a baked spin on the classic Alfredo pasta that turns into an all-in-one crowd-pleaser.
One of the best things about this dish is its versatility. You can use leftover chicken or rotisserie chicken, and feel free to sneak in some vegetables like spinach or broccoli for added color and nutrients. The Alfredo sauce is made from scratch but requires only simple ingredients and just a few minutes on the stovetop. Once baked, the pasta absorbs all the creamy goodness, and the top becomes beautifully golden with melted mozzarella.
It’s cozy, creamy, and customizable—ideal for any home cook looking to whip up something that feels indulgent but is surprisingly easy to make. Plus, it reheats like a dream, making leftovers just as enjoyable the next day.
Servings: 8
Ingredients
For the sauce:
½ cup unsalted butter
¼ cup all-purpose flour
1 tablespoon garlic powder
1 teaspoon black pepper
½ teaspoon kosher salt
1½ cups whole milk
½ cup chicken stock (unsalted preferred)
½ cup heavy cream
8 ounces cream cheese, softened and diced
½ cup grated Parmesan cheese
For the assembly:
16 ounces penne pasta, cooked and well-drained
3 cups cooked, shredded chicken
3 cups shredded mozzarella cheese
Fresh chopped parsley, optional for garnish
Instructions
Preheat the oven to 375°F. Lightly coat a 9×13 baking dish with non-stick cooking spray and set aside. In a large pot or Dutch oven, melt the butter over medium heat. Whisk in the flour, garlic powder, pepper, and salt. Cook for 1 minute while stirring occasionally. Slowly pour in the milk, whisking continuously to prevent lumps. Add chicken stock and then heavy cream, continuing to whisk until the mixture becomes smooth and creamy. Add the diced cream cheese and stir until melted and fully incorporated. Stir in Parmesan until blended, then remove from heat. Fold in the cooked penne pasta and shredded chicken until coated evenly. Spoon half of the mixture into the prepared baking dish and sprinkle with half the mozzarella. Add the remaining pasta mixture on top and finish with the rest of the mozzarella. Bake uncovered for 20 minutes, until bubbling. Switch to broil and cook briefly until the top is golden—watch closely to avoid burning. Garnish with fresh parsley if desired and serve hot.
Nutritional and Dietary Insights
This meal provides a good source of protein from chicken and cheese, along with essential fats from the cream and butter. The dish is rich and high in calories, making it ideal for those who need a satisfying, energy-dense meal. It’s not suitable for those with lactose intolerance or gluten sensitivity unless modified with dairy-free and gluten-free substitutes.
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