Introduction
If you love classic fettuccine Alfredo but want an even heartier dish, this Chicken Alfredo Bake delivers creamy sauce, tender chicken, and gooey cheese all in one satisfying casserole. It’s easy to prepare and perfect for family dinners, potlucks, or cozy nights at home. With simple ingredients and rich flavor, this baked pasta dish feels like comfort in every bite!
Below you’ll find the full ingredient list, step‑by‑step instructions, serving ideas, tips, tasty variations, and helpful FAQ to make this dish with confidence.
Ingredients
- 12 oz pasta (penne, rotini, or fettuccine)
- 2 cups cooked chicken, shredded or diced (rotisserie, grilled, or leftover)
- 3 tbsp butter
- 3 cloves garlic, minced
- 3 tbsp all‑purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 ½ cups grated Parmesan (plus extra for topping)
- 1 cup shredded mozzarella
- Salt & pepper, to taste
- Optional add‑ins: peas, broccoli florets, spinach
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven: Preheat to 375°F (190°C). Grease a 9×13″ baking dish with cooking spray or butter.
- Cook the pasta: Bring a large pot of salted water to a boil. Cook pasta until just al dente (it will cook more in the oven). Drain and set aside.
- Make the Alfredo sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté 30–60 seconds until fragrant. Sprinkle the flour over the butter and garlic, whisking constantly for about 1 minute to form a roux.
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