Chicken Alfredo Bake is a creamy, cheesy pasta dinner made with penne, tender seasoned chicken, homemade Alfredo sauce, and Italian cheese. The chicken can be marinated in Italian dressing for even more flavor, then sliced, cooked, and baked with pasta until bubbly and golden.
We love this for family dinners, Sunday meals, potlucks, and feeding a crowd because it bakes in a 9×13 pan and feels hearty without being hard. Serve it with salad, Garlic Bread, Breadsticks, or Roasted Vegetables for a dinner everyone will be excited about.
Why you’ll love it + Why it works:
- Perfect for Busy Nights: Assemble it ahead of time and let the oven finish dinner.
- Feeds a Crowd: A 9×13-inch pan is perfect for family dinners, potlucks, or sharing with friends.
- Comfort Food Classic: Every bite is loaded with creamy sauce, pasta, and melty cheese.
- Homemade Alfredo Sauce: The buttery garlic sauce is rich, smooth, and much more flavorful than jarred sauce.
Chicken Alfredo Bake Ingredients
- Penne pasta (1 (12-ounce) package): Holds the creamy Alfredo sauce inside and out, making every bite flavorful. Rotini or ziti also work well.
- Boneless skinless chicken breasts (3, marinated in Italian dressing if desired): Adds hearty protein and stay tender when marinated before cooking. Chicken thighs can also be substituted.
- Vegetable oil: Helps cook the chicken evenly without sticking to the pan.
- Thyme (¼ teaspoon): Adds subtle earthy flavor that complements the creamy sauce.
- Poultry seasoning (¼ teaspoon): Boosts the flavor of the chicken with a simple blend of herbs.
- Salt and pepper (to taste): Seasons both the chicken and the finished casserole.
- Olive oil (2 tablespoons): Helps cook the chicken while adding a little extra flavor.
- Butter (½ cup): Forms the rich base of the homemade Alfredo sauce.
- Minced garlic (2 teaspoons): Adds classic savory flavor to the Alfredo sauce. Fresh garlic gives the best flavor.
- All-purpose flour (4 tablespoons): Thickens the sauce into a creamy consistency.
- Half and half (3 cups): Creates a rich, velvety Alfredo sauce without being overly heavy.
- Milk (3 cups): Balances the richness of the sauce while keeping it smooth and creamy.
- Kraft Italian Five Cheese Blend (3 cups, divided): Melts into the sauce and creates a golden, cheesy topping. Freshly shredded cheese also works well.
- Italian seasoning (garnish): Adds a pop of color and extra herb flavor before serving.
How to Make Chicken Alfredo Bake
OPTIONAL MARINADE. If time allows, marinate the chicken. Add chicken and Italian dressing to a bag. Let it sit overnight or even for a few hours to make the chicken tender and full of flavor.
PASTA. Cook pasta as directed. Drain and set aside.
While pasta is cooking, heat 1-2 tablespoons of oil in a skillet on medium heat.
CHICKEN. Slice your (marinated) chicken in half so they are thinner pieces. This will help them cook through evenly.
In a bowl, mix salt, pepper, thyme, and poultry seasoning. Rub it on all sides of your chicken breasts.
Add chicken to hot oil and cook on both sides until done (about 15-20 minutes).
Remove to a plate to let cool.
SAUCE. While the chicken is cooling, preheat your oven to 350°F and start on your sauce. In a separate large skillet, melt the butter; add garlic and cook for 1-2 minutes.
Using a wire whisk, mix in flour and stir until bubbly.
Mix in half & half and milk (you can also sub these two for heavy cream), and stir to combine. Bring to a boil and then reduce to low heat and simmer for minutes.
With your whisk, mix in 1½ cups of cheese. Cook for an additional 5 minutes until the sauce starts to thicken.
Remove sauce from heat.
ASSEMBLE. Cut your cooked chicken into bite-size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
BAKE. Spray a 9×13 baking dish with nonstick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cups of cheese.
Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown. Garnish the dish with chopped parsley, if desired.
Kristyn’s Recipe Tips
- Marinate the chicken in Italian dressing for a few hours or overnight if you have time.
- Slice the chicken breasts in half before cooking so they cook evenly and more quickly.
- Whisk the flour into the melted butter and garlic until bubbly before adding the liquids.
- Simmer the sauce until it starts to thicken before mixing it with the pasta and chicken.
- Make-ahead tip: assemble the pasta bake earlier in the day, cover and refrigerate, then bake when ready, adding a few extra minutes if it starts cold.
Chicken Alfredo Bake Recipe
Video
Ingredients
- 1 (12-ounce) package penne pasta
- 3 boneless skinless chicken breasts, marinated in Italian dressing if desired
- vegetable oil
- ¼ teaspoon thyme
- ¼ teaspoon poultry seasoning
- salt and pepper to taste
- 2 tablespoons olive oil
- ½ cup butter
- 2 teaspoons minced garlic
- 4 tablespoons all-purpose flour
- 3 cups half and half
- 3 cups milk
- 3 cups Kraft Italian Five Cheese Blend, divided
- Italian Seasoning, garnish
Instructions
- If time allows, always try to marinate your chicken. Throw them in a bag of Italian dressing and let sit overnight or even a few hours will help your chicken to be tender and full of flavor.
- Cook pasta as directed. Drain and set aside.
- While pasta is cooking, heat 1 – 2 tablespoons of oil in a skillet on medium heat.
- Slice your marinated chicken in half so they are thinner pieces. This will help them cook through evenly.
- In a bowl mix salt, pepper, thyme and poultry seasoning and rub it on all sides of your chicken breasts. Add chicken to hot oil and cook on both sides until done (about 15-20 minutes). Remove to a plate to let cool.
- While the chicken is cooling, preheat your oven to 350°F and start on your sauce. In a separate large skillet melt the butter; add garlic and cook for 1 – 2 minutes.
- Using a wire whisk, mix in flour and stir until bubbly. Mix in half & half and milk, stir to combine. Bring to a boil and then reduce to low heat and simmer for 5 minutes.
- With your whisk, mix in 1½ cup of cheese. Cook an additional 5 minutes until sauce starts to thicken. Remove sauce from heat.
- Cut your cooked chicken into bite size pieces and add to a large bowl. Add the pasta to your bowl and then the sauce. Mix everything to combine.
- Spray a 9×13 baking pan with non stick spray. Add the pasta mixture to the pan and sprinkle with an additional 1½ cup of cheese.
- Sprinkle with pepper and bake for 30 minutes or until bubbly and golden brown.
Notes
- Marinate the chicken in Italian dressing for a few hours or overnight if you have time.
- Slice the chicken breasts in half before cooking so they cook evenly and more quickly.
- Whisk the flour into the melted butter and garlic until bubbly before adding the liquids.
- Simmer the sauce until it starts to thicken before mixing it with the pasta and chicken.
- Make-ahead tip: assemble the pasta bake earlier in the day, cover and refrigerate, then bake when ready, adding a few extra minutes if it starts cold.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Prepare as directed, cover, and place in the fridge. We typically do this the night before or the morning of, but it can be stored up to 24 hours before baking, or wrap the dish with plastic and again with foil and freeze for up to 3 months.
Store leftovers in an airtight container(s) in the fridge for 3-4 days, or freeze for about 2 months.
Reheat slowly over low heat and add extra milk to help smooth out the texture.
If you are in a hurry or on the go, reheat smaller portions in the microwave.
Complete the Meal
Side Dishes
Cheesy Garlic Bread
20 mins
Baked Parmesan Asparagus
25 mins
Oven Roasted Vegetables
35 mins
Garlic Knot Recipe
20 mins
Cheesy Pastas
Triple Cheddar Chicken Pasta
35 mins
Best Homemade Mac and Cheese
40 mins
Cheesy Tortellini Pasta
20 mins
Pasta Bake
35 mins
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This recipe was first shared May, 2015.
Hello, can you meet this the night before?
Prepare as directed but do not bake. Instead, cover and place in the fridge for up to 24 hours before baking.
so delicious and a very simple recipe! 10/10
Thanks for the review and I’m happy you loved it!
Cecile Ballard
Sorry,
typed this and comments in wrong place.
The first time I made this recipe I knew I’d hit the jackpot! My husband closed his eyes with every bite and said oh my gosh over and over. We reheated it the next day and frozen the leftovers. They came out just as good as the first time. This is a keeper!
Do you think egg noodles would work for this
It may! We typically use the penne or mini penne or rigatoni. Even fettucine would work. I haven’t tried egg noodles for the recipe in particular, but it might work great! You’ll have to let us know.
How much heavy cream would you add in place of the half and half and milk?
I would use the same amounts, just swap the half and half and milk for the heavy cream.
Do you feeeze before baking? Looks delicious.
In the past, my leftover white sauced pasta usually rehats dy and grainy, but I used your tip about reheating on the stove and adding some milk and I have o say it reheated so smooth.
Easy to make comfort food that everyone here loved! Tht’s pretty rare so I thank you!
Kids love this chicken alfredo casserole! So cheesy and scrumptious! New go-to dinner recipe!