Chicken Alfredo Bake

Why You’ll Love This Recipe

I love how easy this dish is to pull together while still feeling like a special, indulgent meal. The Alfredo sauce is creamy and flavorful, and when it wraps around the seasoned chicken and pasta, the combination is pure magic. It’s perfect for busy weeknights, meal prep, or when I’m feeding a crowd—there’s always a clean plate at the end.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• penne pasta

• boneless skinless chicken breasts (I like to marinate them in Italian dressing for extra flavor)

• butter

• garlic, minced

• heavy cream

• grated Parmesan cheese

• salt and pepper

• Italian seasoning (optional)

• shredded Italian Five Cheese Blend (or a mix of mozzarella, provolone, Parmesan, Asiago, and Romano)

Directions

1. I start by cooking the penne pasta in salted water according to the package instructions, then draining and setting it aside.

2. While the pasta cooks, I season and cook the chicken breasts in a skillet over medium heat until they’re browned and cooked through. I let them rest, then dice them into bite-sized pieces.

3. In the same pan, I melt butter and sauté garlic until fragrant. Then, I pour in the heavy cream and bring it to a simmer.

4. I stir in the Parmesan cheese and season with salt, pepper, and a pinch of Italian seasoning until the sauce is creamy and smooth.

5. I combine the cooked pasta, chicken, and Alfredo sauce in a large mixing bowl or directly in a greased baking dish.

6. I transfer everything into a 9×13″ baking dish and sprinkle the shredded Italian Five Cheese Blend generously over the top.

7. I bake at 375°F (190°C) for about 20–25 minutes, until the cheese is melted and bubbly, with a lightly golden crust on top.

Servings and timing

This recipe serves about 6 people. It takes 15–20 minutes to prep and 25 minutes to bake, making the total time around 40–45 minutes.

Variations

• I sometimes add steamed broccoli or spinach to the mix for a veggie boost.

• For a little kick, I sprinkle in red pepper flakes or use a spicy Italian cheese blend.

• If I want it extra creamy, I stir in a bit of cream cheese while making the Alfredo sauce.

• Swapping the penne for rigatoni or rotini gives it a fun twist with different textures.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I cover and warm it in the oven at 350°F or microwave individual portions for 1–2 minutes. I sometimes add a splash of cream or milk before reheating to keep the pasta creamy.

FAQs

Can I use jarred Alfredo sauce?

Yes, if I’m short on time. I usually use about 2 cups of high-quality jarred sauce, but homemade always tastes better to me.

What kind of chicken works best?

I prefer boneless skinless chicken breasts, but thighs work just as well for a juicier option.

Can I make this ahead of time?

Definitely. I assemble the bake, cover it tightly, and refrigerate it for up to 24 hours before baking. I add a few extra minutes to the bake time if it’s going straight from the fridge to the oven.

Can I freeze it?

Yes, I freeze it after assembling (before baking) for up to 2 months. When I’m ready to cook, I thaw it in the fridge overnight and bake as usual.

What’s in the Italian Five Cheese Blend?

It’s usually a mix of mozzarella, provolone, Parmesan, Asiago, and Romano. I use pre-shredded or grate my own depending on what I have on hand.

Conclusion

Chicken Alfredo Bake is one of those timeless dishes I keep coming back to. It’s creamy, cheesy, and full of comforting flavor that satisfies every time. Whether I’m making it for a cozy night in or serving it at a gathering, it always gets rave reviews—and I never mind going back for seconds.