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
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.
How to tell it's done
Because the chicken is already cooked, you're baking until the dish is heated through. The sauce should bubble vigorously around the edges and the mozzarella should be melted with golden-brown spots. A thermometer in the center should read 165°F. If the cheese browns before the middle is hot, tent the dish loosely with foil.
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.
Ingredient notes & swaps
- Milk: whole milk gives the creamiest sauce. 2% works but makes a slightly thinner sauce, and skim milk isn't recommended.
- Parmesan: grate it from a block for the smoothest sauce, and take the pan off the heat before stirring it in so the cheese doesn't clump.
- Pasta: rigatoni, ziti or shells work in place of penne. Choose a shape with ridges or hollows to hold the sauce.
- Nutmeg: a small amount is traditional in white sauces and makes the dish taste more savory, not sweet. Leave it out if you don't have any.
Storage & reheating
Cover and refrigerate for up to 4 days. Reheat individual portions in the microwave with a splash of milk stirred in, because the sauce thickens a lot once chilled. To reheat a larger amount, cover it with foil and bake at 350°F (177°C) for 20-25 minutes.
Make ahead & freezing
Assemble the whole casserole up to 24 hours ahead, cover it, and refrigerate. Bake it straight from the fridge, adding about 10 minutes. For the freezer, assemble it in a foil pan, wrap it tightly and freeze for up to 3 months.
What to serve with it
A crisp green salad with a sharp vinaigrette balances the rich sauce well. Roasted broccoli or green beans add color, and garlic bread is a good choice for a bigger meal.
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 calculated from the ingredient list and will vary with the exact brands and portion sizes you use.
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