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Cheesy Chicken Alfredo Bake is a simple twist on a family favorite! It’s an easy dinner, perfect any night of the week.
A twist on a classic Chicken Alfredo, this chicken alfredo casserole is just as cheesy and delicious. Serve it with soup or salad for a complete meal!
casserole version of a classic
Who doesn’t love Pasta?! We make at least one pasta dish a week.
Our favorites include Spaghetti, Homemade Mac and Cheese, Creamy Penne Pasta – you name it!
We LOVE Fettuccine Alfredo and knew a casserole version with chicken would be just as good. We were right… this recipe is a family favorite and is on the monthly rotation because it’s loved by all.
How to Make
OPTIONAL MARINADE. If time allows, marinate the chicken. Add chicken and Italian dressing to a bag. Let sit overnight or even 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 TB 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.
Continued…
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 5 minutes.
- With your whisk, mix in 1½ cups of cheese. Cook 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.
Recipe Tips
Pasta. Alfredo sauce is often served over fettuccine noodles, but we chose to use penne noodles for this baked dish. Other pasta choices include mini penne or rigatoni.
Veggies. Add broccoli, spinach, peas, corn, bell peppers, or mushrooms.
Chicken. Use leftover chicken or rotisserie chicken to save time. Make chicken alfredo pasta bake without chicken or substitute the chicken with cooked sausage. Mix in shrimp or add crumbled bacon on top.
Kraft 5 Italian Cheese Blend contains mozzarella cheese, provolone cheese, parmesan cheese, asiago cheese, and romano cheese. Shred your own cheese blend using these cheeses.
What to serve with Baked Chicken Alfredo
There are so many sides and bread that go great with this chicken alfredo casserole. Here are some of our favorites:
- Cheesy Garlic Bread
- Parmesan Asparagus
- Copycat Breadsticks
- Glazed Carrots
- Roasted Vegetables
- Garlic Knots
Storing Info
Make ahead of time. 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.
STORE leftovers in an airtight container(s) in the fridge for 3-4 days.
FREEZE. Allow the ingredients to cool and then wrap the dish with plastic wrap and again with aluminum foil. If done properly, it will keep for up to 2-3 months in the freezer.
Reheat. The best way to reheat a large amount is in the oven or on the stovetop. 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.
Recipe FAQ
Chicken alfredo is made with a creamy white sauce, whereas chicken fettuccine can be made with any kind of sauce.
We love to serve this casserole with Garlic Knots, Roasted Vegetables, or any one of our green salads!
Nope! You can use any type of pasta that pairs well with rich and creamy sauces. Linguine or rigatoni would be great in this dish!
For more cheesy pasta recipes, check out:
- Creamy Garlic Penne Pasta
- Bowtie Pasta with Italian Sausage
- Chicken and Asparagus Pasta
- Three Cheese Pasta Bake
- Homemade Mac and Cheese
- Cheesy Baked Tortellini
- Chicken Tetrazzini
Chicken Alfredo Bake Recipe
Ingredients
- 12 oz. pkg penne pasta
- 3 boneless skinless chicken breasts marinated in Italian dressing if desired
- vegetable oil
- 1/4 tsp thyme
- 1/4 tsp poultry seasoning
- salt and pepper to taste
- 2 TB olive oil
- 1/2 c butter
- 2 tsp minced garlic
- 4 TB all-purpose flour
- 3 c half and half
- 3 c milk
- 3 c 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 TB 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.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just discovered something else, I used cold milk and cream and it took so long for them to come to a boil that the mixture burned. Tastes awful and have to throw away.
You should edit your recipe to mention Hat you need a VERY large skillet to hold all the milks. Mine boiled over and made a mess of my stovetop.
I’m sorry that happened. As long as you stir it every now & then, your milk mixture shouldn’t burn. Thanks for giving it a try though!
This was super yummy! Other comments were right – this does make a LOT of food. I halved the recipe and my family of 3 will have plenty of leftovers for dinner tomorrow. The sauce was great even though it took time and work – all good sauces take work! And they’re way better than the kind from a jar. Those that said their sauce was sour – I think they boiled the whole time instead of taking it down to a simmer. Serve with a side of green veggies and you’ve got a perfect meal!
Thanks so much!! And, I agree that the good stuff takes time! I am so glad you all liked it!
I don’t have half and half at home is it feasible to substitute whole milk for the half and half?
I haven’t tried, but I’m sure you could. I know you could add butter to it, as well or heavy cream. I would google substitutes for half & half & see what it suggests. Hope that helps you & hope you like this recipe!
I made this and it was delicious. Super easy and my family gobbled it down. I enjoy this Alfredo sauce and it is so easy to make. This is my go to for chicken Alfredo. 5 ⭐️
Yay!!! SO happy to hear that! Thanks so much!
This is a family favorite, it has replaced my pampered chef Alfredo sauce. I cut the liquids in half, I use 2 cups of heavy whipping cream and 1 cup of milk. I like to add chopped broccoli In the mix.
That sounds yum! Thank you for sharing! I’m glad you like it!
I made this, it looked amazing and smelt great. But it tasted like sour milk, really bad. And no, the half and half and milk were new.
I’m sorry that it did. I wonder why? Mine hasn’t smelled like that, so I’m trying to think what it could have been. Thank you though, for giving it a try!!
This was very good! I “cheated” and used the chicken from a rotisserie chicken from the grocery store! Much less prep involved and the seasoning on the chicken was perfect for this recipe. One question…this made a TON of food…can the leftovers be frozen and used at another time for a meal? I am not sure how the pasta would do once it thaws out and gets reheated. Has anyone tried freezing the leftovers? Thanks! Becky
Hey, that’s ok! I use that chicken sometimes, if I’m in a hurry! I haven’t tried freezing it, so I’m not sure how it would be. Hopefully, someone has and they’ll respond. Thanks so much for giving it a try!
I could not find the cheese blend with the cream cheese together. I saw in a previous comment you said 2 oz of the cream would be the right amount to add, should I add when I mix everything at the end before I bake it?
Going to make this tonight, can’t wait!
You could add it in step 8 with the cheese to the sauce mixture. Hope you like it!! Let me know what you think!
It was amazing, thank you for wonderful recipe!
Thank you so much for letting me know!!!
I made a double batch of this and froze half and it was fine when I defrosted it.
Thanks so much for sharing that!!
I made this tonight, and my sauce/cheese curdled. 🙁
What temp was your setting on the skillet? When you add the cheese, it should just be on low and only for the 5 min. I haven’t had any issues with it curdling before, so I’m trying to think of what could have made it do that. I’m thinking the setting may have been to high? Let me know!
Thyme (ground) or (leaves)???
Thanks.
I used ground Thyme:) Enjoy!!!