Picture this: all the creamy, dreamy goodness of chicken alfredo, but baked into a bubbly, golden-topped casserole that’s basically a warm hug on a plate. We’re talking tender chunks of chicken, perfectly cooked pasta, and a from-scratch alfredo sauce that’ll make you forget Olive Garden exists. Then we top it with mozzarella and parmesan that gets all melty and gorgeous in the oven. This isn’t just dinner — it’s the kind of meal that makes people text you the next day asking for the recipe. It’s comfort food that actually delivers on the comfort part.
Why You’ll Love This Recipe
- One dish, zero stress — prep it and let the oven do the work
- Homemade alfredo that’s actually easier than you think
- Feeds a crowd or gives you amazing leftovers
- Crispy cheese top with creamy pasta underneath
- Perfect for meal prep or Sunday family dinners
- Kid-approved, date night worthy
- Freezes like a dream for future you
The Good Stuff You’ll Need
For the Chicken & Pasta:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk (don’t go skim on me here)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
The Veggie Situation (Optional but Recommended):
- 1 cup frozen broccoli florets
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup frozen spinach, thawed and drained
The Cheese Crown:
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 2 tbsp butter, melted
For Finishing:
- Fresh parsley, chopped
- Extra parmesan for serving
- Red pepper flakes (for the brave souls)
Let’s Do This
Step 1: Prep Work
Preheat your oven to 375°F. Grease a 9×13 inch baking dish.
Cook pasta according to package directions until al dente (it’ll finish cooking in the oven). Drain and set aside.
Step 2: Chicken Time
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and Italian seasoning.
Cook chicken until golden brown and cooked through, about 6-8 minutes. Set aside.
Step 3: Alfredo Magic
In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1-2 minutes to get rid of the raw flour taste.
Slowly whisk in milk, then cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and stir in parmesan cheese, nutmeg, salt, and white pepper.
Step 4: The Mix
In your prepared baking dish, combine cooked pasta, chicken, and any veggies you’re using.
Pour the alfredo sauce over everything and toss to coat evenly.
Step 5: Cheese Crown
In a small bowl, mix mozzarella, parmesan, and panko breadcrumbs.
Drizzle with melted butter and toss to combine.
Sprinkle this magical mixture over the pasta.
Step 6: Bake It Beautiful
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10-15 minutes until the top is golden and bubbly.
Let it rest for 5 minutes before serving (I know, the wait is torture).
Step 7: Serve and Conquer
Garnish with fresh parsley and extra parmesan.
Serve with crusty bread and a simple salad to balance out all that creamy goodness.
Serving Suggestions
Pair with a crisp Caesar salad and garlic bread for the full Italian experience.
A glass of Pinot Grigio or Chardonnay makes this feel fancy.
Add a side of roasted vegetables to sneak in some extra nutrition.
Switch It Up
Veggie Loaded: Add mushrooms, bell peppers, or zucchini for extra nutrition.
Protein Swap: Use rotisserie chicken, cooked shrimp, or even leftover turkey.
Spice It Up: Add jalapeños, red pepper flakes, or a dash of hot sauce to the alfredo.
Herb Heaven: Try fresh basil, thyme, or oregano in the sauce.
Different Cheese: Mix in some gruyere or fontina for a more complex flavor.
Make-Ahead Tips
Assemble the entire casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 10-15 minutes to baking time.
Freeze unbaked for up to 3 months. Thaw overnight in the fridge before baking.
Leftover portions can be frozen individually for easy single servings.
The alfredo sauce can be made 2 days ahead and stored in the fridge.
Questions People Actually Ask
Q: Can I use jarred alfredo sauce? A: You can, but homemade is SO much better and not that much harder. If you must, use about 24 oz of good-quality jarred sauce.
Q: Why is my alfredo sauce grainy? A: Probably too much heat or you added the cheese when it was too hot. Keep it at a gentle simmer and let it cool slightly before adding cheese.
Q: Can I make this dairy-free? A: Try using cashew cream or coconut milk with nutritional yeast instead of regular dairy. It won’t be exactly the same, but it’ll still be delicious.
Q: How do I prevent the pasta from getting mushy? A: Cook it just until al dente — it’ll finish cooking in the oven. Also, don’t overbake the casserole.
Q: Can I add other proteins? A: Absolutely! Cooked bacon, ham, or even ground Italian sausage work great.
Print
Hearty Chicken Alfredo Bake
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
Description
Picture this: all the creamy, dreamy goodness of chicken alfredo, but baked into a bubbly, golden-topped casserole that’s basically a warm hug on a plate. We’re talking tender chunks of chicken, perfectly cooked pasta, and a from-scratch alfredo sauce that’ll make you forget Olive Garden exists. Then we top it with mozzarella and parmesan that gets all melty and gorgeous in the oven. This isn’t just dinner — it’s the kind of meal that makes people text you the next day asking for the recipe. It’s comfort food that actually delivers on the comfort part.
Ingredients
For the Chicken & Pasta:
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 12 oz penne or rigatoni pasta
- 2 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and pepper to taste
For the Alfredo Sauce:
- 4 tbsp butter
- 4 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk (don’t go skim on me here)
- 1 cup heavy cream
- 1 cup freshly grated parmesan cheese
- 1/2 tsp nutmeg (secret weapon)
- Salt and white pepper to taste
The Veggie Situation (Optional but Recommended):
- 1 cup frozen broccoli florets
- 1/2 cup sun-dried tomatoes, chopped
- 1/2 cup frozen spinach, thawed and drained
The Cheese Crown:
- 1 1/2 cups mozzarella cheese, shredded
- 1/2 cup parmesan cheese, grated
- 1/4 cup panko breadcrumbs
- 2 tbsp butter, melted
For Finishing:
- Fresh parsley, chopped
- Extra parmesan for serving
- Red pepper flakes (for the brave souls)
Instructions
Preheat your oven to 375°F. Grease a 9×13 inch baking dish.
Cook pasta according to package directions until al dente (it’ll finish cooking in the oven). Drain and set aside.
Heat olive oil in a large skillet over medium-high heat.
Season chicken pieces with salt, pepper, and Italian seasoning.
Cook chicken until golden brown and cooked through, about 6-8 minutes. Set aside.
In the same skillet, melt butter over medium heat.
Add minced garlic and cook for 1 minute until fragrant.
Whisk in flour and cook for 1-2 minutes to get rid of the raw flour taste.
Slowly whisk in milk, then cream, whisking constantly to prevent lumps.
Bring to a gentle simmer and cook until thickened, about 3-4 minutes.
Remove from heat and stir in parmesan cheese, nutmeg, salt, and white pepper.
In your prepared baking dish, combine cooked pasta, chicken, and any veggies you’re using.
Pour the alfredo sauce over everything and toss to coat evenly.
In a small bowl, mix mozzarella, parmesan, and panko breadcrumbs.
Drizzle with melted butter and toss to combine.
Sprinkle this magical mixture over the pasta.
Cover with foil and bake for 25 minutes.
Remove foil and bake for another 10-15 minutes until the top is golden and bubbly.
Let it rest for 5 minutes before serving (I know, the wait is torture).
Garnish with fresh parsley and extra parmesan.
Serve with crusty bread and a simple salad to balance out all that creamy goodness.
Notes
Pair with a crisp Caesar salad and garlic bread for the full Italian experience.
A glass of Pinot Grigio or Chardonnay makes this feel fancy.
Add a side of roasted vegetables to sneak in some extra nutrition.
- Prep Time: 25 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: ~580 kcal
- Carbohydrates: ~42g
- Protein: ~28g