Print Recipe
5 from 4 votes

Chicken Alfredo Bake

A comfort food classic that's perfect for feeding a crowd! This Chicken Alfredo Bake is penne pasta tossed with cooked chicken, and a creamy sauce! Finished with cheese and baked to perfection - no one can resist this delicious dish!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dinner
Cuisine: American, Italian
Keyword: chicken alfredo bake
Servings: 6
Calories: 719kcal
Author: Joanna Cismaru

Equipment

Ingredients

  • 12 oz penne pasta uncooked
  • 4 tbsp butter unsalted
  • 6 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 1 cups chicken broth low sodium
  • 2 cups half and half
  • 1 tsp onion powder
  • 1 tbsp Italian seasoning
  • 1/2 tsp red pepper flakes
  • 1/2 tsp salt or to taste
  • 1/4 tsp pepper or to taste
  • 1 cup Parmesan cheese grated
  • 3 cups Mozzarella cheese shredded
  • 2 cups cooked chicken shredded, such as Rotisserie
  • 1 tbsp fresh parsley chopped

Instructions

  • Cook the pasta according to package instructions. Drain, rinse and set aside.
  • Preheat the oven to 375 F degrees. Grease a 9x13-inch baking dish.
  • Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute to cook off the raw taste flour.
  • Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
  • Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese. Stir until the cheese has melted.
  • Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
  • Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
  • Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.
  • Garnish with parsley and serve.

Notes

  1. Leftovers: You can either transfer leftovers to an airtight container, or cover the baking dish with foil or plastic. Store in the fridge for 3-5 days.
  2. Make ahead: Prepare all the ingredients in the baking dish, wrap well with plastic, and then top with a layer of foil. It will last 3-6 months in the freezer. To bake, transfer the baking dish to the fridge the night before to thaw. Bake uncovered at 375F for 25-30 minutes.

Nutrition

Calories: 719kcal | Carbohydrates: 52g | Protein: 41g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 967mg | Potassium: 452mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1167IU | Vitamin C: 3mg | Calcium: 603mg | Iron: 2mg