Chicken Alfredo Bake

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 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 you can pick up at most grocery stores or warehouse stores. If you like this recipe, try my chicken spaghetti and chicken alfredo.

Ingredient Notes and Substitutions

• Pasta: You can use several different pasta shapes in this recipe, such as cavatappi, linguine, fettuccine, medium shells, penne, rigatoni, or ziti. The cooking time might vary by a few minutes, so check the packaging.
• Italian seasoning: Or a combination of oregano, basil, marjoram, and sage
• Cheese: Use freshly grated Parmesan cheese and mozzarella cheese.
• Cream cheese: Full-fat cream cheese is best
• Cooked chicken: Any cooked chicken works for this recipe, including rotisserie chicken, poached chicken, roasted chicken, or even grilled chicken.

How to make Chicken Alfredo Pasta Bake

First, bring a large pot of salted water 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 reduces, whisk in the salt and freshly ground black pepper. Reduce the heat as low as possible, 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 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. Top with chopped fresh parsley.

Preparation Tips

• Cook the pasta al dente, which means a little firm, according to package instructions.
• Simmer the cream. Do not boil it.
• As with most homemade alfredo recipes, the flavor of this dish is best enjoyed promptly. Alfredo sauce tends to soak into pasta even if the pasta is cooked al dente.

Storage and Reheat

Store leftovers in an airtight container in the fridge. For best results, reheat in the microwave at reduced power.

To freeze, cool completely, then cover it with several layers of plastic wrap and place it in the freezer for up to 2 months. Thaw in the fridge overnight and reheat in the microwave.

Serving Suggestions

• Bread: garlic knots, homemade dinner rolls, baguettes, or breadsticks
• Vegetables: roasted broccoli, sauteed asparagus, or whole roasted cauliflower
• Salad: garden salad, Caesar salad, arugula salad, or spring mix salad

More Pasta Recipes

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.

4.97 from 28 votes

Print Pin Rate

Course: main meal pasta

Cuisine: Italian American

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 servings

Calories: 957kcal

Author: Beth Pierce

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

• Cook the pasta al dente, which means a little firm, according to package instructions.
• Simmer the cream. Do not boil it.
• As with most homemade alfredo recipes, the flavor of this dish is best enjoyed promptly. Alfredo sauce tends to soak into pasta even if the pasta is cooked al dente.

Nutrition

Calories: 957kcal | Carbohydrates: 51g | Protein: 42g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 232mg | Sodium: 1243mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2278IU | Vitamin C: 2mg | Calcium: 581mg | Iron: 2mg

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