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A creamy, golden-baked chicken alfredo bake in a white dish, featuring penne pasta, tender chicken, melted cheese, and fresh parsley.
Reda

Creamy Garlic Chicken Alfredo Bake

A comforting and cheesy pasta bake featuring tender chicken, a rich and creamy garlic alfredo sauce, and a golden-brown mozzarella topping. This chicken alfredo bake is the ultimate weeknight dinner solution.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian-American
Calories: 825
Ingredients Equipment Method Notes

Ingredients
  

For the Pasta and Chicken
  • 1 lb Penne Pasta or other short pasta like ziti or rigatoni
  • 1.5 lbs Boneless, Skinless Chicken Breasts cut into 1-inch cubes
  • 1 tbsp Olive Oil
  • 1 tsp Italian Seasoning
For the Creamy Garlic Alfredo Sauce
  • 1/2 cup Unsalted Butter (1 stick)
  • 4 cloves Garlic minced
  • 2 cups Heavy Cream room temperature
  • 4 oz Cream Cheese softened and cut into cubes
  • 1.5 cups Parmesan Cheese freshly grated
  • 1/2 tsp Salt or to taste
  • 1/2 tsp Black Pepper freshly ground
  • 1/4 tsp Nutmeg freshly grated (optional)
For Assembly
  • 2 cups Mozzarella Cheese shredded
  • 2 tbsp Fresh Parsley chopped, for garnish

Equipment

  • 9x13 Inch Casserole Dish
  • Large pot or Dutch oven
  • Large skillet
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch casserole dish.
  2. Cook the penne pasta according to package directions until al dente. Drain well and set aside.
Cook the Chicken
  1. While the pasta cooks, pat the chicken cubes dry and season them generously with salt, pepper, and Italian seasoning.
  2. Heat the olive oil in a large skillet or Dutch oven over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the skillet and set it aside.
Make the Alfredo Sauce
  1. In the same skillet, reduce the heat to medium-low. Add the butter and let it melt. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to burn it.
  2. Slowly whisk in the heavy cream until smooth. Add the cubed cream cheese and continue to whisk until it has completely melted into the sauce. Let the mixture come to a gentle simmer, but do not let it boil.
  3. Remove the skillet from the heat. Gradually stir in the freshly grated Parmesan cheese until the sauce is smooth and creamy. Season with salt, black pepper, and optional nutmeg. Taste and adjust seasoning if necessary.
Assemble and Bake
  1. In a large bowl (or directly in the pot with the drained pasta), combine the cooked pasta, cooked chicken, and the alfredo sauce. Stir gently until everything is evenly coated.
  2. Pour the pasta mixture into the prepared casserole dish and spread it into an even layer.
  3. Sprinkle the shredded mozzarella cheese evenly over the top.
  4. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese on top is melted and lightly golden brown. For a browner topping, you can broil for the last 1-2 minutes, watching carefully.
  5. Let the chicken alfredo bake rest for 5-10 minutes before serving. This allows the sauce to set slightly. Garnish with fresh parsley and serve warm.

Notes

Tips for Success:
  • Freshly Grated Cheese: For the smoothest sauce, always use freshly grated Parmesan cheese. Pre-shredded cheeses often contain anti-caking agents that can make the sauce grainy.
  • Don't Overcook Pasta: Cook the pasta until just al dente, as it will continue to cook in the oven.
  • Variations: Feel free to add 1-2 cups of steamed broccoli florets or a few handfuls of fresh spinach to the pasta mixture for extra veggies. Cooked, crumbled bacon is also a delicious addition.
Storage & Reheating:
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat individual portions in the microwave or cover the casserole dish with foil and reheat in a 350°F (175°C) oven until warmed through. You may need to add a splash of milk or cream when reheating to loosen the sauce.