Description
Creamy Chicken Alfredo Pasta Bake is a comforting, cheesy casserole that combines tender pasta, juicy chicken, and rich homemade Alfredo sauce. Baked until bubbly and golden, it’s perfect for weeknight dinners or crowd-pleasing meals.
Ingredients
- 12 oz cooked pasta (penne, rigatoni, or fettuccine)
- 2 cups cooked chicken breast, shredded or cubed
- 3 tbsp butter
- 3 cloves garlic, minced
- 2 tbsp all-purpose flour
- 1 cup heavy cream or half-and-half
- 1 cup milk
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and black pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a large baking dish.
- Cook pasta until al dente, drain, and set aside.
- In a large saucepan, melt butter over medium heat. Sauté garlic until fragrant, about 1 minute.
- Whisk in flour and cook for 1–2 minutes to form a roux.
- Gradually whisk in cream and milk. Stir constantly until sauce thickens, about 5–6 minutes.
- Add Parmesan, Italian seasoning, salt, and pepper. Stir until cheese is melted and sauce is smooth.
- Mix cooked pasta and chicken into the sauce. Pour mixture into the prepared baking dish.
- Top with mozzarella cheese and bake uncovered for 20–25 minutes until bubbly and lightly golden.
- Cool for a few minutes, garnish with parsley, and serve warm.
Notes
- Add steamed broccoli, spinach, or sautéed mushrooms for extra veggies.
- Swap chicken for shrimp or use crumbled bacon for a flavor boost.
- Use gluten-free pasta and flour for a gluten-free version.
- Use jarred Alfredo sauce in place of homemade if short on time.
- Freeze before or after baking; reheat with a splash of milk to keep it creamy.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 540
- Sugar: 4g
- Sodium: 580mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 33g
- Cholesterol: 120mg
