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Creamy Chicken Alfredo Bake with golden cheese topping in white casserole dish with fresh parsley garnish

Chicken Alfredo Bake

A creamy, cheesy baked pasta dish with tender chicken and rich alfredo sauce that's perfect for family dinners. This comforting casserole combines penne pasta, seasoned chicken, and homemade alfredo for the ultimate crowd-pleaser.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings: 6 servings
Calories: 485
Ingredients Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 2 lbs boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons olive oil
  • 4 cloves garlic minced
  • 1/2 cup butter
  • 1/2 cup all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1 1/2 cups freshly grated Parmesan cheese divided
  • 2 cups shredded mozzarella cheese divided
  • 1 teaspoon Italian seasoning
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley chopped

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish with cooking spray or butter.
  2. Cook penne pasta according to package directions until al dente, drain and set aside in a large mixing bowl.
  3. Season chicken pieces with salt, pepper, and Italian seasoning, then heat olive oil in a large skillet over medium-high heat.
  4. Cook seasoned chicken for 6-8 minutes until golden brown and cooked through, then add minced garlic and cook for 1 minute more.
  5. In the same skillet, melt butter over medium heat, whisk in flour and cook for 2 minutes to create a roux.
  6. Gradually whisk in heavy cream and milk, cooking until sauce thickens, about 5-7 minutes.
  7. Remove from heat and stir in 1 cup Parmesan cheese and 1 cup mozzarella cheese until melted and smooth.
  8. Combine cooked pasta, chicken mixture, and alfredo sauce in the large bowl, tossing until evenly coated.
  9. Transfer mixture to prepared baking dish and top with remaining Parmesan and mozzarella cheeses.
  10. Bake for 25-30 minutes until cheese is golden and bubbly, then garnish with fresh parsley before serving.

Notes

For extra flavor, add 1/2 cup sun-dried tomatoes or steamed broccoli. Can be assembled ahead and refrigerated up to 24 hours before baking. Add 10 minutes to cook time if baking from cold.