This baked chicken Alfredo features chicken and pasta tossed in a mind-blowing homemade Alfredo sauce. It’s creamy, cheesy, and comforting!
What comes to mind when I say “comfort food?” You’re probably visualizing something warm and steaming, filled with rich flavors — right? For me, I picture a bowl of poppy seed filling (I can’t get enough of it!) or this baked chicken Alfredo. It’s perfectly indulgent and ideal to cozy up with. Just like my baked mac and cheese, this dish has a wonderful crispy cheese crust with an ultra-creamy surprise waiting underneath.
You guys know how much my boys love pasta and protein, so I’m always looking for meals that check these boxes. I added chicken to this baked Alfredo, but if you want to experiment even further, check out the “Ingredient Variations” section below for a bunch of ideas. Remember to leave a comment sharing your results or any other suggestions!
Looking for more scrumptious casseroles? Try our twice baked potato casserole, Philly cheesesteak casserole, or hashbrown breakfast casserole.
Baked Chicken Alfredo Video
How To Make Baked Chicken Alfredo
This baked chicken Alfredo is ready in 30 minutes with a few simple steps. Can I get a cheer from all my busy (and hungry) folks out there?
- Make the Alfredo sauce: In a large skillet or pot, melt the butter over medium-high heat. Add the garlic, half and half, and garlic parsley salt. Bring the sauce to a simmer while whisking, then melt in the Parmesan cheese.
- Assemble the dish: Preheat the oven to 375°F. Place the cooked pasta and chicken in a 9×13 inch baking dish, then pour the Alfredo sauce in and give everything a toss. Sprinkle the mozzarella cheese on top.
- Bake the chicken Alfredo: Bake the chicken Alfredo for 20 minutes, or until the cheese is golden.
Hot tip: Reserve a cup of pasta cooking water to thin out the sauce later if needed.
Ingredient Variations
This is the fun part! Put your own spin on this baked chicken Alfredo with any of these ingredient swaps or additions.
- Pasta: Use your favorite short-cut pasta — I love ziti, fusilli, cavatappi, and farfalle.
- Protein: Buy a rotisserie chicken from the store or make 5-minute grilled chicken thighs, air fryer chicken breasts, or baked chicken thighs. If you’re a bacon lover, sneak in strips of crispy air fryer bacon.
- Dairy: Get cheesy with mozzarella, Parmesan, provolone, cheddar, or Pecorino. An Italian blend of cheeses also works. For more richness, use heavy cream in place of the half and half.
- Veggies: Add sautéed veggies for more nutrients — this recipe is a yummy mix of bell peppers, mushrooms, onions, and zucchini.
Tips From the Kitchen
Is your mouth watering at the thought of creamy noodles and juicy chicken? I guarantee you’ll be obsessed with the taste of success if you follow these chicken Alfredo tips!
- Grate the cheese yourself. Pre-shredded cheese contains starches that inhibit melting. Nothing compares to freshly grated cheese!
- Adjust the consistency of the sauce. I personally love a thicker sauce that clings to each noodle, but feel free to thin out the sauce with more half and half or pasta water.
- Garnish with fresh herbs. This is such a rich dish, so I highly recommend adding a sprinkle of fresh parsley or basil on top for an herby pop.
- Add a side. Indulge with garlic bread or focaccia, or refresh your palate with a classic garden cucumber tomato salad.
Make Ahead
Do you have guests coming over later today? Are you planning a dinner party a month from now? Unlike regular pasta Alfredo, this baked chicken Alfredo can easily be aligned to your serving schedule. Assemble this dish up to the point of baking, then cover it with plastic wrap and store it in the fridge for up to four days. When you’re ready to serve, simply remove the plastic wrap, pop the Alfredo in the oven, and bake as directed (it may take a few minutes longer if it’s straight from the fridge)!
Storage & Reheating
One of the best feelings is waking up and knowing you have amazing leftovers for lunch or dinner. Follow this guide for the best baked chicken Alfredo leftovers!
- Storage: Store leftover chicken Alfredo for 3-4 days in an airtight container in the fridge.
- Reheating: Reheat chicken Alfredo on the stovetop or in the microwave. For larger portions, place the chicken Alfredo in a baking dish, cover it with foil, and reheat it in the oven at 350°F for 15-20 minutes.
More Baked Pasta Dishes
- Baked Ziti — Loaded with veggies, meatballs, red sauce, and cheese
- Baked Mac and Cheese — Ultra-creamy and topped with a crispy crust
- Stuffed Shells — Get ready to indulge with a blend of three cheeses!
- Baked Gnocchi — Pillowy gnocchi baked in a creamy red sauce with spinach and cheese
Recipe
Ingredients
- 16 oz penne pasta cook according to package
- 3 cups chicken cooked, chopped
- 6 tbsp unsalted butter
- 4 garlic cloves minced
- 4 cups half and half
- 1 tsp garlic parsley salt
- 2 cups parmesan cheese grated
- 1 cup Mozzarella cheese
Instructions
- Preheat the oven to 375°F. Place the cooked pasta and chicken in a 9×13 inch baking dish.
- In a large skillet over medium-high heat, melt the butter and add the minced garlic. Slowly pour in the half and half, then sprinkle in the garlic parsley salt. Bring the sauce to a simmer while gently whisking.
- Add the Parmesan cheese and continue to whisk until it completely melts.
- Pour the sauce into the baking dish and toss the pasta, chicken, and sauce together.
- Sprinkle the mozzarella cheese on top. Bake the chicken Alfredo uncovered for about 20 minutes until the sauce is bubbly and the cheese is melted and golden brown. Garnish with fresh herbs and enjoy!
Great recipe made for my family tonight and we loved it
I'm so happy to hear that! 😊 Nothing better than a meal the whole family enjoys. Thanks for trying it out!
Can this be baked in an air fryer? Looks and sounds wonderful!
I have not tried baking this in an air fryer. If you experiment, let me know how it works out.