There’s just something about a baked pasta dish that feels like pure comfort food — warm, cheesy, and made to share. This Chicken Alfredo Bake takes everything you love about classic fettuccine alfredo and turns it into a hearty, oven-baked casserole that’s perfect for weeknight dinners or even a cozy Sunday meal. It’s creamy, cheesy, and full of tender chicken, all wrapped up with pasta that’s cooked just right. The best part? It’s baked under a gooey layer of mozzarella and Parmesan that turns golden and bubbly in the oven.
This recipe is not only delicious but also a crowd-pleaser. It’s rich enough to feel indulgent but still simple enough to make on a busy evening. You can even make it ahead and pop it into the oven when you’re ready, which makes it perfect for entertaining or meal prepping. Pair it with a crisp green salad and garlic bread, and you’ve got yourself a meal that rivals any Italian restaurant.
Why You’ll Love This Recipe:
• Creamy, cheesy, and comforting — the ultimate pasta bake.
• Easy to make with pantry staples and leftover chicken.
• Perfect for family dinners, potlucks, or meal prep.
• Freezer-friendly and great for make-ahead meals.
Ingredients:
- 12 ounces cavatappi or penne pasta
- 5 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups grated Parmesan, divided
- 4 ounces cream cheese, cut into small cubes
- 2 ½ cups diced cooked chicken breast or thighs
- 2 cups shredded mozzarella cheese
- Chopped fresh parsley, for garnish
Instructions:
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch casserole dish.
- In a large skillet, melt the butter over medium-low heat. Add garlic and Italian seasoning; cook for 1 minute, stirring constantly. Stir in the heavy cream and simmer gently until slightly thickened (do not boil).
- Meanwhile, cook the pasta in a large pot of salted boiling water until al dente. Drain well.
- Whisk salt and black pepper into the cream mixture. Reduce heat to low and whisk in 1 ½ cups Parmesan a little at a time until smooth. Add cream cheese and stir until melted and creamy.
- In the prepared baking dish, combine cooked pasta, Alfredo sauce, and chicken. Mix well, spread evenly, and top with mozzarella and remaining Parmesan.
- Bake uncovered for 20–25 minutes, until the cheese is melted and bubbling. Garnish with parsley before serving.
Tips:
- Swap chicken for cooked shrimp or even rotisserie chicken for an easy shortcut.
- Add steamed broccoli or spinach to sneak in extra veggies.
- Use half-and-half instead of heavy cream for a lighter version.
Storage and Reheating:
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheat in the oven at 325°F, covered with foil, until warmed through, or microwave in 30-second bursts.
- Freeze unbaked casserole (tightly wrapped) for up to 2 months. Thaw overnight in the fridge and bake as directed.
