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Chicken Alfredo Bake

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A warm, creamy, and cheesy chicken Alfredo bake that’s simple to make and perfect for busy weeknights or cozy weekends.

Ingredients

Scale
  • 12 ounces penne or ziti
  • 2 to 3 cups cooked chicken, shredded or cubed
  • 24 to 26 ounces Alfredo sauce (jarred)
  • 1/2 cup milk or chicken broth
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 2 tablespoons butter
  • 2 to 3 cloves garlic, minced
  • 2 cups shredded mozzarella (for topping)
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon kosher salt, to taste
  • 1/4 teaspoon black pepper, to taste
  • Optional veggies: 2 cups small broccoli florets, 1 cup baby spinach, or 1 cup peas
  • Optional topping: 1/2 cup seasoned breadcrumbs mixed with 1 tablespoon melted butter
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Preheat the oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  2. Boil the pasta in well-salted water until just shy of al dente (about 1 to 2 minutes less than the box). Drain and toss with a little olive oil.
  3. In a large skillet over medium heat, melt the butter. Add garlic and cook for 30 seconds. Stir in Alfredo sauce and the milk or broth. Add Parmesan, Italian seasoning, salt, and pepper. Simmer for 2 to 3 minutes until smooth and slightly thickened.
  4. Stir in the cooked chicken and any quick-cooking veggies. If using broccoli, blanch it first for 1 minute. Taste and adjust seasoning.
  5. Add the pasta to the skillet and fold gently to coat. Transfer the mixture to the baking dish. Top with mozzarella and extra Parmesan. Add breadcrumb topping if using.
  6. Bake for 20 to 25 minutes, until bubbling and the top melts. For a golden top, broil for 1 to 2 minutes. Let rest for 5 to 10 minutes.
  7. Garnish with parsley and serve warm with a green salad or garlic bread.

Notes

Use freshly grated cheese for the best melt. Undercook pasta to keep it firm after baking. Store leftovers in airtight containers.

Nutrition

Find it online: https://recipesunfolded.com/chicken-alfredo-bake/

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