Cheese Chicken Alfredo Bake Recipe
If you’re searching for the ultimate weeknight comfort food, look no further than this Cheese Chicken Alfredo Bake. Creamy, cheesy, and loaded with tender chicken and pasta, this dish transforms simple ingredients into a bubbling, golden masterpiece that’ll make everyone at your table swoon. Whether you’re feeding a hungry family or craving leftovers that taste even better the next day, this casserole is pure, cozy magic in every bite.
Ingredients You’ll Need
The beauty of this recipe is how each ingredient brings its own special touch to the final dish—creamy sauce, hearty chicken, and melty cheese all work together for a show-stopping result. Don’t skip any of these essentials, as they each add to the flavor, texture, or comforting feel of the Cheese Chicken Alfredo Bake.
- Pasta (12 ounces penne or rotini): Choose a sturdy pasta shape that holds the sauce well and bakes up beautifully.
- Olive oil (2 tablespoons): Adds flavor and helps the chicken brown up nicely in the skillet.
- Chicken breast (1 pound, boneless, skinless, cubed): The protein star of the show, tender and juicy after a quick sauté.
- Italian seasoning (1 teaspoon): Brings classic herby notes that make the dish taste authentically Italian-American.
- Salt (1 teaspoon): Essential for seasoning every layer—don’t forget it!
- Black pepper (1/2 teaspoon): Adds gentle, warming spice to balance the richness.
- Unsalted butter (3 tablespoons): The base for your Alfredo sauce, creating richness and depth.
- Garlic (3 cloves, minced): For irresistible aroma and a savory punch in the sauce.
- All-purpose flour (2 tablespoons): Thickens the sauce to just the right creamy consistency.
- Whole milk (2 cups): Keeps the sauce luscious and smooth—avoid low-fat for best results.
- Heavy cream (1 cup): The secret to dreamy, restaurant-style Alfredo sauce with a silky finish.
- Parmesan cheese (1 cup, grated): Adds nutty, salty depth and helps thicken the Alfredo sauce.
- Mozzarella cheese (2 cups, shredded, divided): Melts into gooey, bubbling perfection on top and inside the casserole.
- Red pepper flakes (1/4 teaspoon, optional): For a subtle kick—add more if you like a little heat.
- Fresh parsley (2 tablespoons, chopped): Brightens up the finished dish and adds a pop of color.
How to Make Cheese Chicken Alfredo Bake
Step 1: Prep and Boil the Pasta
Start by preheating your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the pasta until it’s just al dente. Remember, it’ll continue to cook in the oven, so don’t overdo it! Drain the pasta and set it aside so it’s ready to soak up all that cheesy Alfredo goodness later.
Step 2: Sauté the Chicken
Heat the olive oil in a large skillet over medium heat. While the oil warms, season your chicken cubes with Italian seasoning, salt, and black pepper. Sauté the chicken for about 5 to 6 minutes, stirring occasionally, until golden on the outside and cooked through. Once done, transfer the chicken to a plate—you’ll be adding it back in soon.
Step 3: Make the Alfredo Sauce
In the same skillet (don’t wipe it out; those pan juices are flavor gold!), melt the butter and add the minced garlic, letting it become fragrant. Stir in the flour and cook for about a minute to form a smooth roux. Slowly whisk in the milk and heavy cream, making sure there are no lumps, then cook until the mixture thickens just slightly. Next, add the Parmesan and half of the mozzarella, stirring until the cheese melts into a velvety Alfredo sauce. If you like a touch of heat, sprinkle in the red pepper flakes now.
Step 4: Combine Chicken, Pasta, and Sauce
Add the cooked chicken and drained pasta directly into the skillet with the Alfredo sauce. Gently stir until every bite is coated in that creamy, cheesy sauce. This step is where the magic happens—the flavors really start to come together!
Step 5: Assemble and Bake
Transfer everything into a greased 9×13-inch baking dish, spreading it out evenly. Sprinkle the remaining mozzarella in a thick, generous layer over the top. Slide the dish into your preheated oven and bake for 20 to 25 minutes, or until the cheese on top is melted, golden, and irresistibly bubbly. Just before serving, shower the dish with fresh parsley for a burst of color and freshness.
How to Serve Cheese Chicken Alfredo Bake
Garnishes
For a finishing touch, a flurry of freshly chopped parsley over the Cheese Chicken Alfredo Bake adds brightness and makes the dish look as good as it tastes. If you’re feeling extra, a sprinkle of extra Parmesan or a pinch of red pepper flakes can take your casserole right over the top.
Side Dishes
This rich, hearty bake pairs perfectly with a crisp green salad tossed in a tangy vinaigrette, which balances the creamy sauce. A side of garlic bread or warm, crusty baguette is practically a must for scooping up every last bit of Alfredo sauce. For extra veggies, try roasted broccoli or sautéed spinach.
Creative Ways to Present
If you’re serving this for a dinner party, scoop the Cheese Chicken Alfredo Bake into individual ramekins for a fun, personalized touch. For family-style meals, present the casserole straight from the oven in your prettiest baking dish. You can also add cooked veggies like broccoli or mushrooms for a colorful, flavor-packed twist.
Make Ahead and Storage
Storing Leftovers
Leftover Cheese Chicken Alfredo Bake is a dream for meal prep. Simply let the casserole cool completely, then cover tightly with plastic wrap or foil and refrigerate. It’ll stay fresh and delicious for up to 3 days, making it perfect for quick lunches or easy dinners later in the week.
Freezing
This dish freezes beautifully! Assemble the casserole but don’t bake it, then wrap the dish well with two layers of foil. Freeze for up to 2 months. When you’re ready to enjoy, thaw overnight in the refrigerator and bake as directed, adding an extra 10 minutes to the baking time if needed.
Reheating
For best results, reheat individual servings in the microwave until hot, or reheat larger portions in a 350°F oven, covered with foil to keep the top from drying out. Add a splash of milk or cream if the sauce seems a bit thick—this brings back that creamy texture you love!
FAQs
Can I use rotisserie chicken instead of cooking chicken breast?
Absolutely! Rotisserie chicken makes this Cheese Chicken Alfredo Bake even quicker to prepare. Just shred or cube the cooked chicken and stir it in with the pasta and sauce, skipping the sauté step.
Is it possible to make this bake gluten-free?
Yes, simply swap in your favorite gluten-free pasta and use a gluten-free flour blend to make the Alfredo sauce. Everything else stays the same, so you can enjoy all the creamy, cheesy goodness without the gluten.
Can I add vegetables to the Cheese Chicken Alfredo Bake?
Definitely! Broccoli, spinach, mushrooms, or even peas all work beautifully. Sauté or steam your veggies first, then stir them in with the chicken and pasta before baking for extra flavor and nutrition.
How do I prevent the pasta from becoming mushy?
The trick is to cook your pasta just until al dente before mixing it into the casserole. Since it continues to cook in the oven, starting with slightly firm pasta ensures it holds up after baking.
What’s the best way to make this dish ahead of time?
Follow all the steps up to the point of baking, then cover and refrigerate the unbaked casserole. When you’re ready to serve, bake as directed, adding about 10 extra minutes to account for the cold start.
Final Thoughts
I hope you’re as excited as I am to dive into this Cheese Chicken Alfredo Bake! It’s the kind of dish that brings people together, fills the house with amazing aromas, and makes every bite feel like a hug. Give it a try and watch it become a new favorite in your home.
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Cheese Chicken Alfredo Bake Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
A creamy and cheesy Chicken Alfredo Bake featuring tender chicken, perfectly cooked pasta, and a rich homemade Alfredo sauce, all baked to golden perfection. This classic Italian-American casserole is an easy and satisfying dinner option perfect for family meals or gatherings.
Ingredients
Pasta and Chicken
- 12 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook pasta: Boil the pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Season the cubed chicken with Italian seasoning, salt, and black pepper. Cook chicken for 5 to 6 minutes until browned and cooked through. Remove from pan and set aside.
- Make Alfredo sauce: In the same skillet, melt butter. Add the minced garlic and sauté briefly until fragrant. Stir in the flour and cook for about 1 minute to create a roux, stirring constantly to avoid lumps.
- Prepare creamy sauce: Slowly whisk in the whole milk and heavy cream, continuing to stir until the sauce thickens slightly, about 4-5 minutes.
- Add cheeses: Stir in the grated Parmesan and 1 cup of mozzarella cheese until melted and smooth. Optionally, mix in red pepper flakes for a mild kick.
- Combine chicken and pasta: Add the cooked chicken and pasta into the Alfredo sauce, stirring until everything is evenly coated.
- Transfer to baking dish: Grease a 9×13-inch baking dish and pour the chicken and pasta mixture inside. Spread it evenly.
- Add topping cheese: Sprinkle the remaining 1 cup mozzarella cheese evenly on top of the casserole.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Once baked, remove from oven and sprinkle fresh chopped parsley over the top for color and freshness. Serve warm.
Notes
- For extra flavor and nutrition, add cooked broccoli, spinach, or mushrooms before baking.
- This dish can be prepared ahead and refrigerated; if baking from chilled, add an extra 10 minutes to the baking time.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Adjust seasoning and cheese types based on dietary preferences or restrictions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 125 mg
