This Chicken Alfredo Bake combines roasted chicken, homemade creamy alfredo sauce, and pasta, all topped with freshly grated Parmesan cheese and mozzarella cheese and oven baked to melted perfection. This, my friends, is the ultimate comfort food meal and one of my family’s favorites.
I like to serve this tasty casserole with garlic butter mushrooms or Italian chopped salad. The homemade alfredo sauce is very easy to whip up and foolproof with the addition of a little bit of cream cheese for extra creaminess. This recipe comes together quickly using already-cooked rotisserie chicken, which can be picked up at most grocery stores or warehouse stores.
How to make Chicken Alfredo Pasta Bake
First, put a large pot of salted water on to boil over medium heat. Then melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, Cook for 1 minute while stirring continuously. Add the heavy whipping cream and simmer until slightly thickened but do not boil.
While the whipping cream is reducing, cook the pasta al dente according to package directions and drain well. Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese a little bit at a time until smooth and creamy. Then add the cream cheese and cook until it melts, stirring frequently.
In a greased baking dish, stir together the cooked cavatappi, alfredo sauce, and cooked chicken. Spread the pasta mixture evenly in the dish and sprinkle with the mozzarella cheese and the remaining Parmesan cheese. Bake uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through. Top with chopped fresh parsley.
Recipe notes and helpful tips
- You can use several different pasta shapes in this recipe, such as linguine, fettuccine, medium shells, penne, rigatoni, or ziti. The cooking time might vary by a few minutes so check the packaging.
- Simmer the cream. Do not boil it.
- Any cooked chicken works for this recipe, including rotisserie chicken, poached chicken, roasted chicken, or even grilled chicken.
- Use freshly grated Parmesan cheese and mozzarella cheese.
- As with most homemade alfredo recipes, the flavor of this dish is best enjoyed promptly. Alfredo sauce has a tendency to soak into pasta even if the pasta is cooked al dente.
- Store leftovers in an airtight container in the fridge. For best results, reheat in the microwave at reduced power.
- To freeze, first, cool completely, then cover with several layers of plastic wrap and place in the freezer for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.
What to serve with Chicken Alfredo Bake
- Garlic Knots
- Garden Salad
- Broccoli Florets
- Baguettes and Soft Butter
- Roasted Vegetables
- Bread Sticks
- Caesar Salad
- Arugula Salad
- Sauteed Asparagus
- Spring Mix Salad
- Garlic Bread
Chicken Alfredo Bake
Enjoy comfort food at its best with this Chicken Alfredo Bake. It combines already baked rotisserie chicken with cavatappi pasta in a creamy alfredo sauce topped with melty Parmesan and mozzarella cheese.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: main meal pasta
- Method: stovetop/bake
- Cuisine: Italian American
Ingredients
- 12 ounces cavatappi or penne pasta
- 5 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon Italian seasoning
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups grated parmesan
- 4 ounces cream cheese cut into small cubes
- 2 ½ cups diced cooked chicken breast or chicken thighs
- 2 cups mozzarella cheese, shredded
- Chopped fresh parsley
Instructions
- Put a large pot of salted water on to boil.
- Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, Cook for 1 minute while stirring continuously. Add the heavy whipping cream and simmer until slightly thickened. Do not boil.
- While the whipping cream is reducing, cook the pasta al dente and drain well.
- Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese a little bit at a time until smooth and creamy. Add the cream cheese and cook until it melts, stirring frequently.
- In a greased 9×13 inch casserole dish, stir together the cooked cavatappi, alfredo sauce, and cooked chicken. Spread evenly in the dish and top with the mozzarella cheese and the remaining Parmesan cheese.
- Bake at 350 degrees uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through. Sprinkle with chopped fresh parsley
Notes
- You can use several different pasta shapes in this recipe, such as linguine, fettuccine, medium shells, penne, rigatoni, or ziti. The cooking time might vary by a few minutes so check the packaging.
- Simmer the cream. Do not boil it.
- Any cooked chicken works for this recipe, including rotisserie chicken, poached chicken, roasted chicken, or even grilled chicken.
- Use freshly grated Parmesan cheese and mozzarella cheese.
- As with most homemade alfredo recipes, this dish is best enjoyed promptly. Alfredo sauce has a tendency to soak into pasta even if the pasta is cooked al dente.
- Store leftovers in an airtight container in the fridge. For best results, reheat in the microwave at reduced power.
- To freeze, first, cool completely, then cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.
Keywords: chicken alfredo casserole, chicken alfreso pasta recipes, chicken alfredo pasta bake
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