Chicken Alfredo Bake Recipe

Scooping chicken alfredo bake from a pan.

4.97 from 105 votes

Chicken Alfredo Bake Recipe

Chicken Alfredo Bake is creamy, cheesy, and packed with tender chicken and pasta, an easy family dinner that's perfect for busy weeknights.

Prep Time35

Cook Time30

Total Time1 5

Course: Main Course

Cuisine: Italian

Servings: people

Author: Kristyn Merkley

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 9x13 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

Notes

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.

Prep 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, or wrap the dish with plastic and again with foil and freeze for up to 3 months.

Store. 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.

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