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–+ servings
Chicken Alfredo Bake

Creamy Chicken Alfredo Bake for Cozy Weeknight Dinners

A rich and comforting Chicken Alfredo Bake that transforms weeknight dinners into a delightful experience with creamy sauce, tender pasta, and bubbly cheese.
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Prep Time 15 minutes
Cook Time 35 minutes
Cooling Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Pasta
  • 1 pound Penne Rigata Pasta can substitute other pasta shapes
For the Sauce
  • 4 tablespoons Butter can use margarine if needed
  • 1/4 cup All-purpose Flour can omit if not freezing
  • 2 cloves Minced Garlic garlic powder can be a substitute
  • 2 cups Heavy Whipping Cream half-and-half can be used
  • 1 teaspoon Salt sea salt or kosher salt can replace
  • 1/2 teaspoon White Pepper black pepper is a fine substitute
  • 1/2 teaspoon Garlic Salt optional, omit if desired
  • 1 cup Shredded Parmesan Cheese Pecorino Romano can substitute
  • 8 ounces Cream Cheese or additional mozzarella if desired
  • 1 cup Mozzarella Cheese cheddar can bring a sharper profile
For the Protein
  • 2 cups Cooked and Diced Chicken Breasts use rotisserie or grilled chicken for flavor
For Garnishing
  • 1/4 cup Chopped Parsley can substitute chives or omit

Equipment

  • large pot
  • large saucepan
  • Mixing Bowl
  • 9x13 baking dish

Method
 

Preparation Steps
  1. Bring a large pot of salted water to a boil. Add the penne rigata pasta and cook according to package directions until al dente, about 8–10 minutes. Drain and set aside.
  2. In a large saucepan, melt 4 tablespoons of butter over medium heat. Whisk in 1/4 cup of all-purpose flour until smooth and lightly golden.
  3. Gradually stir in 2 cups of heavy whipping cream, mixing continuously. Add 1 teaspoon of salt, 1/2 teaspoon of white pepper, and optional garlic salt. Simmer on low heat for 8–10 minutes.
  4. Once thickened, mix in 1 cup of shredded Parmesan cheese until melted. Add 8 ounces of cream cheese and stir until creamy.
  5. Fold in the cooked pasta and 2 cups of cooked and diced chicken, ensuring they are well coated.
  6. Grease a 9x13 baking dish and pour the mixture in, spreading evenly. Top with 1/2 cup of shredded Parmesan cheese.
  7. If not baking immediately, let cool completely, then cover tightly. To bake, preheat oven to 350°F and bake for 20–25 minutes until bubbly.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 40gProtein: 30gFat: 30gSaturated Fat: 17gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 300mgIron: 1.5mg

Notes

Storage in an airtight container for up to 3 days. Can freeze for up to 3 months. Thaw overnight in fridge before baking.

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