Pasta & Casseroles
Chicken Alfredo Pasta Bake
Chicken Alfredo pasta bake takes everything you love about creamy fettuccine Alfredo and turns it into a bubbling, cheese-topped casserole that feeds a crowd. A simple homemade Alfredo sauce coats penne and tender chicken before it's blanketed in mozzarella and baked until golden — total comfort food that reheats beautifully for lunch the next day.
Why you'll love this recipe
- Homemade Alfredo sauce, no jarred sauce needed
- Feeds 6 generously with easy leftovers
- Golden, bubbly mozzarella topping
- Great make-ahead casserole for busy weeks
Ingredients
Full ingredient list below — check off items as you shop or cook.
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9x13-inch baking dish. Cook the pasta in salted boiling water until al dente; drain and set aside.
- In a large saucepan, melt the butter over medium heat and sauté the garlic for 30 seconds until fragrant.
- Whisk in the flour and cook for 1 minute, then gradually whisk in the milk and chicken broth until smooth.
- Simmer, whisking often, for 5-6 minutes until the sauce thickens enough to coat the back of a spoon. Stir in the parmesan, salt, pepper and nutmeg until melted and smooth.
- Toss the cooked pasta and chicken with the Alfredo sauce, then pour into the prepared baking dish. Top evenly with mozzarella.
- Bake for 20-25 minutes, until bubbling and golden on top. Garnish with parsley and let rest 5 minutes before serving.
Tips for success
- Undercook the pasta by a minute or two since it will continue cooking in the oven.
- Rotisserie chicken is a great shortcut, but leftover grilled or baked chicken breast works too.
- For extra crunch, mix 1/2 cup panko breadcrumbs with melted butter and sprinkle over the cheese before baking.
- This casserole freezes well unbaked — assemble, wrap tightly, and bake from frozen at 375°F for about 55-60 minutes.
Frequently asked questions
Can I make chicken Alfredo pasta bake ahead of time?
Yes, assemble the full casserole up to a day ahead, cover and refrigerate, then bake when ready, adding about 5-10 extra minutes to the bake time.
Can I use a different pasta shape?
Any short pasta works well — rigatoni, rotini or shells all hold the sauce nicely.
How do I keep the sauce from being grainy?
Use freshly grated parmesan rather than pre-shredded, and keep the heat at medium so the cheese melts gently instead of separating.
Can I add vegetables to this casserole?
Yes, steamed broccoli, sautéed mushrooms or spinach all stir in well with the pasta and chicken.
Nutrition (per serving)
| Calories | 542 |
| Protein | 34g |
| Carbs | 46g |
| Fat | 24g |
| Sodium | 690mg |
| Sugar | 6g |
Nutrition values are estimates and will vary based on exact ingredients and brands used.
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