Description
This Creamy Chicken Alfredo Bake is a rich and comforting casserole that combines tender pasta, juicy chicken, and a homemade Alfredo sauce topped with melted cheese. Perfect for family dinners or meal prep, it’s creamy, cheesy, and utterly satisfying.
Ingredients
- 12 oz (340g) penne or rigatoni pasta
- 2 cups cooked chicken breast, shredded or diced
- 2 tbsp butter
- 2 cloves garlic, minced
- 2 cups (480ml) heavy cream
- 1 cup (100g) grated Parmesan cheese
- 1 1/2 cups (150g) shredded mozzarella cheese, divided
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp Italian seasoning
- 1 tbsp chopped parsley (for garnish)
Instructions
- Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
- Cook pasta in salted boiling water until al dente. Drain and set aside.
- In a large skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant.
- Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan cheese, salt, black pepper, and Italian seasoning. Cook until sauce thickens slightly, about 3–4 minutes.
- Add the cooked pasta and chicken to the sauce, stirring until evenly coated.
- Transfer the mixture to the prepared baking dish. Sprinkle the top with mozzarella cheese.
- Bake uncovered for 20–25 minutes, or until the cheese is melted and bubbly with golden edges.
- Remove from oven, rest for 5 minutes, and garnish with chopped parsley before serving.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add steamed broccoli or spinach for extra nutrition.
- For a lighter version, replace heavy cream with half-and-half or evaporated milk.
- Store leftovers in the fridge for up to 3 days or freeze for up to 2 months.
- Prep Time: 15 mins
- Cook Time: 25 mins
- Category: Main Course
- Method: Baking
- Cuisine: American-Italian