Transform your favorite Alfredo pasta into a creamy casserole with this Quick & Easy Chicken Alfredo Bake. Freshly cooked pasta, juicy rotisserie chicken meat, and homemade Alfredo sauce all topped with shredded cheese and baked until bubbly and cheesy, this casserole is a full, delicious, and classic meal that comes together in 40 minutes!
Ingredients For Chicken Alfredo Bake
- Penne pasta
- Diced rotisserie chicken
- Butter
- Flour
- Garlic
- Milk
- Heavy cream
- Dried oregano
- Dried parsley
- Red pepper flakes
- Grated Parmesan cheese
- Shredded mozzarella cheese
- Salt and pepper
- Freshly chopped parsley
How To Make Quick & Easy Chicken Alfredo Bake
Spray a 3-quart baking dish with cooking spray, and preheat the oven to 350 F.
Make the sauce: melt the butter in a large pan and saute the garlic. Add the flour and cook until slightly golden brown. Pour in the milk and cream, and cook until thickened. Stir in the Parmesan, ½ cup mozzarella, oregano, parsley, red pepper flakes, salt, and pepper.
Add the cooked pasta and diced chicken, and mix until well combined. Pour into the prepared baking dish, top with the remaining mozzarella cheese, and bake, uncovered, for 20-25 minutes or until the cheese is melted and bubbly. Serve with freshly chopped parsley on top.
Can I Make This Dish Ahead Of Time?
Yes, you can assemble the dish, cover it, and refrigerate it until you are ready to bake it. Remember that when you store pasta, it may absorb some of the sauce, so it can dry out a little. You may need to add some milk before reheating.
How Do I Reheat Leftovers?
Cover the baking dish with foil and bake for 20 minutes at 350 F if using the oven. You can also reheat them in the microwave for 1-2 minutes. If you feel the pasta is a little dry, add a bit of milk before reheating.
Quick & Easy Chicken Alfredo Bake
Equipment
- Knife and cutting board
- Large pan
- 3 quart baking dish
- Stove and oven
Ingredients
- 12 oz penne pasta
- 3 cups diced or shredded rotisserie chicken
- 3 tbsp butter
- 2 tbsp flour
- 2 garlic cloves, minced
- 2 cups milk
- 1 cup heavy cream
- 1 tsp dry oregano
- 2 tsp dry parsley
- 1 tsp red pepper flakes
- ½ tsp salt
- Freshly ground black pepper to taste
- ¾ cup Parmesan cheese, freshly grated
- 2 cups mozzarella cheese, freshly shredded and divided
- Cooking spray
- 1-2 tbs freshly chopped parsley for serving
Instructions
- Spray a 3-quart baking dish with cooking spray, and preheat the oven to 350 F.
- Cook the pasta until al dente according to package instructions, drain, and keep warm.
- While the pasta is cooking, make the sauce: melt the butter in a large pan and saute the garlic. Add the flour and cook until slightly golden brown. Whisk in the milk and cream until no lumps remain, and cook until thickened. Stir in the Parmesan cheese, ½ cup mozzarella cheese, oregano, parsley, red pepper flakes, salt, and pepper until the cheeses are melted.
- Add the cooked pasta and diced chicken, and mix until well combined. Pour into the prepared baking dish, top with the remaining mozzarella cheese, and bake, uncovered, for 20-25 minutes or until the cheese is melted and bubbly. Serve with freshly chopped parsley on top.
Nutrition
Frequently Asked Questions about Chicken Alfredo Bake
1. Can I Add Vegetables To This Dish?
Absolutely! Adding vegetables like broccoli, peppers, or mushrooms not only makes this a complete meal, but it enhances the nutritional value and flavor of the meal. Precook or steam them before adding them to the mix.
2. What Cheese Is Best For This Recipe?
For the best flavor and melt factor, Parmesan and mozzarella cheese are the recommended cheeses. For best results shred and grate the cheeses yourself. Pre-shredded cheese often has anti-caking ingredients that affect how well it melts.
3. What If I Don’t Have Rotisserie Chicken?
You can use cooked or boiled chicken breasts instead.
4. What Type Of Pasta Works Best?
Penne is the recommended shape, but you can use any short pasta of your choice like rigatoni, fusilli, or farfale.
5. How Can I Prevent The Dish From Being Dry?
Make sure you add enough sauce and that the sauce is not too thick. If you feel the sauce is too thick, add a bit more milk, and if you feel you don’t have enough sauce, make a bit more.