Chicken Alfredo Bake
Chicken Alfredo Bake is the kind of dish that feels like pure comfort—creamy pasta, tender chicken, and a golden, toasty topping baked to perfection. It’s a warm, satisfying meal that works year-round: cozy on winter nights, yet just as welcome at summer BBQs.
Despite its rich flavor, this recipe is wonderfully straightforward. With a little time and a handful of pantry staples, you’ll have a bubbling casserole that tastes like you fussed for hours. Once you’ve made it, you’ll find yourself coming back again and again.
Pair it with simple sides—garlic bread, a crisp salad, or roasted vegetables—and you’ve got a meal that feels both hearty and a little fancy.
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breasts, skinless & boneless | 2 | Butterfly, then cube |
| Penne pasta | 2 cups | Cooked al dente |
| Onion, chopped | ½ cup | Flavor base |
| Garlic, crushed | 2 cloves | Aromatic |
| Italian herb seasoning | 1 tbsp | Dried |
| Paprika | ½ tbsp | Warm spice |
| Cayenne pepper | ½ tbsp | Optional heat |
| Butter | ¼ cup | Divided |
| All-purpose flour | 1½ tbsp | Thickener |
| Cream cheese | 1 cup | Creamy base |
| Whole milk, lukewarm | 1 cup | 105–110°F |
| Heavy cream | ½ cup | Richness |
| Chicken broth, low-sodium | ½ cup | Lukewarm |
| White cheddar, shredded | 1 cup | Sharp flavor |
| Mozzarella, shredded | 1 cup | Stretchy melt |
| Parmesan, shredded | 1½ cups | Divided |
| Breadcrumbs | 1 cup | Crunchy topping |
| Parsley, chopped | Handful | Fresh garnish |
| Salt & pepper | To taste | Seasoning |
Instructions
- Cook pasta: Boil in salted water until al dente. Drain and toss with olive oil to prevent sticking.
- Cook chicken: Butterfly breasts, season with salt and pepper. Sauté in 2 tbsp butter until tender. Remove, cut into bite-sized pieces.
- Make sauce base: In same pan, melt remaining butter. Sauté onion until translucent, add garlic. Season with paprika, cayenne, Italian herbs, salt, and pepper.
- Thicken: Stir in flour, cook 1 min. Remove from heat, whisk in warm milk and broth. Return to heat, whisk in heavy cream.
- Add cheese & chicken: Stir in cream cheese, cheddar, mozzarella, and ½ cup Parmesan until smooth. Add chicken pieces.
- Combine: Toss pasta into sauce until coated.
- Bake: Transfer to greased baking dish. Top with breadcrumbs and remaining Parmesan. Broil 10 min until golden and bubbly.
- Serve: Sprinkle with parsley. Enjoy hot.
