Chicken Alfredo Bake
Creamy, cheesy, and easy to make, this Chicken Alfredo Bake is the perfect comfort food dinner. No need to pre-cook the pasta—everything bakes in one dish!
Servings 6
Calories 769kcal
Ingredients
- 3 ½ cups penne uncooked
- 3 cups milk
- 1 ½ cups whipping cream
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese divided
- 2 cups cooked chopped chicken
- 3 cloves garlic minced
- 1 tsp Italian seasoning
- ½ tsp salt
- ¼ tsp black pepper
- Chopped fresh parsley for garnish, optional
Instructions
- Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish.
- In a large mixing bowl, combine uncooked pasta, milk, cream, Parmesan, 1 cup mozzarella, chicken, garlic, Italian seasoning, salt, and pepper. Stir everything together until well mixed.
- Pour the mixture into the baking pan and spread evenly.
- Cover tightly with foil and bake for 40 minutes.
- Remove the foil, stir well, and sprinkle with ½ cup mozzarella. Bake uncovered for an additional 15 minutes, or until the pasta is tender and the top is bubbly and golden.
- Let it sit for 5 minutes before serving. Sprinkle on fresh parsley if using.
Notes
- No need to boil the pasta beforehand—it cooks right in the sauce as it bakes.
- Use cooked chicken from leftovers or a rotisserie chicken for convenience.
- Freshly grated Parmesan melts better and adds more flavor than pre-packaged.
- If the pasta looks dry after baking, stir in a splash of warm milk or cream.
- Add vegetables like spinach, peas, or steamed broccoli for extra color and nutrition.
- This dish can be made ahead and stored in the fridge before baking. Just add an extra 5–10 minutes to the bake time.
Nutrition
Calories: 769kcal | Carbohydrates: 61g | Protein: 39g | Fat: 41g | Saturated Fat: 24g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 158mg | Sodium: 932mg | Potassium: 650mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1499IU | Vitamin C: 1mg | Calcium: 577mg | Iron: 1mg
