If you’re craving a comforting, creamy, and cheesy meal that hits all the right notes, this Chicken Alfredo Bake Recipe is your new go-to. Imagine perfectly cooked penne pasta wrapped in a luscious Alfredo sauce, tender bites of seasoned chicken, and a golden, bubbly cheese crust that beckons you to dive right in. It’s effortless to make yet feels so indulgent, making it the ultimate crowd-pleaser for weeknights or casual gatherings alike. Trust me, once you try this Chicken Alfredo Bake Recipe, it will quickly become a beloved staple in your recipe rotation.
Ingredients You’ll Need
These ingredients are straightforward but essential, each bringing its own magic to the dish—from the al dente pasta’s satisfying texture to the rich creaminess of the Alfredo sauce and the savory goodness of the perfectly seasoned chicken.
- 12 oz penne pasta: The ideal pasta shape to hold onto that creamy Alfredo sauce beautifully.
- 2 tablespoons olive oil: Adds a subtle fruity richness and prevents sticking when cooking the chicken.
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces: The tender protein that stars in this dish, soaking up all the flavors.
- 1 teaspoon garlic powder: Brings a warm, savory depth that enhances the chicken perfectly.
- 1/2 teaspoon salt: Essential for seasoning and balancing all the flavors.
- 1/4 teaspoon black pepper: Adds a gentle kick and complexity to the dish.
- 3 cups Alfredo sauce (store-bought or homemade): The creamy, luscious base that ties everything together.
- 1 cup shredded mozzarella cheese: Creates that irresistible gooey, melty layer on top.
- 1/2 cup grated Parmesan cheese: Gives a sharp, nutty contrast that elevates the flavor.
- 1/4 teaspoon crushed red pepper flakes (optional): For a hint of heat that brightens the overall profile.
- 2 tablespoons chopped fresh parsley (optional): Adds a fresh, herby finish and a pop of color when served.
How to Make Chicken Alfredo Bake Recipe
Step 1: Prepare the Pasta
Start by bringing a large pot of salted water to a boil. Cook the penne pasta until it’s just al dente—the perfect texture to soak in the sauce without becoming mushy. Once cooked, drain the pasta well and set it aside, ready to be combined with the rest of the dish’s ingredients.
Step 2: Cook the Chicken
While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with garlic powder, salt, and black pepper. Add them to the skillet and cook for about 6 to 8 minutes until they’re golden brown and cooked through. This step builds flavor and ensures juicy, tender chicken in your bake.
Step 3: Combine Pasta, Chicken, and Alfredo Sauce
In a big mixing bowl, toss together the cooked penne, the seasoned chicken, and the Alfredo sauce. Stir until every piece of pasta is generously coated in that creamy goodness. This mixture is the heart of your Chicken Alfredo Bake Recipe, blending textures and flavors perfectly.
Step 4: Assemble the Bake
Lightly grease a 9×13-inch baking dish to prevent sticking. Pour the pasta and chicken mixture into the dish and spread it evenly. Top it with shredded mozzarella and grated Parmesan cheese, making sure the entire surface is covered to get that beautiful golden crust. If you love a hint of spice, sprinkle crushed red pepper flakes on top now.
Step 5: Bake to Perfection
Pop your assembled dish into a preheated oven at 375°F (190°C). Bake uncovered for 20 to 25 minutes until the sauce is bubbly and the cheese has melted into a gorgeous golden layer. When you take it out, let it rest for about 5 minutes—this helps it set so every bite holds together beautifully.
How to Serve Chicken Alfredo Bake Recipe
Garnishes
Fresh parsley sprinkled over the top not only adds a lovely pop of green but also a subtle, fresh flavor that brightens the creamy richness. For a little extra zing, you could also drizzle some truffle oil or add a few lemon zest curls.
Side Dishes
This Chicken Alfredo Bake Recipe pairs wonderfully with crisp, refreshing sides. A simple green salad dressed with lemon vinaigrette cuts through the richness perfectly, or for more veggies, roasted asparagus or steamed broccoli add color and nutrition to your plate.
Creative Ways to Present
To impress guests, serve the bake in individual ramekins for a personal touch, or layer the pasta and chicken in clear glass bakeware to showcase the creamy layers beautifully. Pair with a glass of chilled white wine to elevate the dining experience.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, no worries! Store them in an airtight container in the fridge for up to 3 days. The flavors actually meld beautifully overnight, making the next day’s meal just as delicious.
Freezing
This Chicken Alfredo Bake Recipe freezes well. Assemble the dish but skip baking, cover tightly with foil, and freeze for up to 2 months. When you’re ready to eat, bake it straight from frozen, adding extra baking time to ensure it’s heated through.
Reheating
To reheat, place a portion on a microwave-safe plate and cover loosely to retain moisture, heating in 1 to 2-minute intervals until warm throughout. Alternatively, bake leftovers in a 350°F oven covered with foil to keep it creamy without drying.
FAQs
Can I use a different type of pasta for this Chicken Alfredo Bake Recipe?
Absolutely! While penne is great for holding the sauce, other sturdy pastas like rigatoni or fusilli work wonderfully too. Just make sure to cook to al dente so it holds its shape during baking.
Is it possible to make this dish vegetarian?
Definitely. Simply skip the chicken and add roasted vegetables like mushrooms, spinach, or zucchini. Feel free to increase the cheese and sauce a bit to keep it nice and creamy.
Can I use homemade Alfredo sauce?
Yes! Homemade Alfredo sauce adds a lovely personal touch and can be tailored to your taste. Whether store-bought or homemade, just be sure it’s creamy and flavorful to make the bake irresistibly rich.
How spicy is this dish with the crushed red pepper flakes?
The crushed red pepper flakes add just a gentle warmth and a little kick if you use them sparingly. You can easily omit them if you prefer a mild dish or add extra if you like it spicy.
Can I prepare the Chicken Alfredo Bake Recipe ahead of time?
Absolutely. You can assemble the entire dish and refrigerate it for up to 24 hours before baking. This makes it perfect for busy days or entertaining—just pop it in the oven when you’re ready!
Final Thoughts
This Chicken Alfredo Bake Recipe is a fantastic way to bring silky, cheesy comfort to your table with minimal fuss but maximum flavor. It’s a dish that feels like a warm hug, perfect for sharing with family and friends. Give it a try and watch everyone ask for seconds—it’s just that good!
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Chicken Alfredo Bake Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Bake is a creamy, comforting Italian-American casserole featuring tender bite-sized chicken pieces, perfectly cooked penne pasta, and rich Alfredo sauce. Topped with melted mozzarella and Parmesan cheeses, this easy weeknight dinner can be prepared ahead and baked to bubbly, golden perfection. Optional crushed red pepper flakes add a hint of spice, and fresh parsley provides a bright garnish.
Ingredients
Dry Ingredients
- 12 oz penne pasta
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Protein & Dairy
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Oils & Garnishes
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water until al dente, usually about 10-12 minutes. Drain the pasta and set aside to cool slightly.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with garlic powder, salt, and black pepper. Add the chicken to the hot skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed chicken, and Alfredo sauce. Stir well until the pasta and chicken are completely coated with the sauce.
- Assemble Bake: Lightly grease a 9×13-inch baking dish. Pour the pasta mixture into the dish and spread it evenly. Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top. If desired, sprinkle crushed red pepper flakes for a mild kick.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the casserole is bubbling and the cheese on top turns golden brown.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes to settle. Garnish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- Add steamed broccoli or spinach for extra veggies and added nutrition.
- Use rotisserie chicken to cut down on prep time and make the recipe quicker.
- You can assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours before baking.
