Chicken Alfredo Bake
There’s nothing better than a creamy, cheesy Chicken Alfredo Bake when you’re craving comfort food. This dish is packed with tender pasta, juicy chicken, and a rich Alfredo sauce—all baked together to create the ultimate cozy meal.
Whether you use store-bought Alfredo sauce for convenience or make your own homemade version (which is next-level delicious), this meal is guaranteed to be a family favorite. Everything bakes together in one dish, making it perfect for busy weeknights when you need a satisfying meal with minimal cleanup.
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Recipe Tips
Use Uncooked Pasta for the Best Texture: Cooking the pasta directly in the sauce allows it to absorb flavor and creates a creamy consistency. No need to pre-boil! Just make sure to cover with foil while baking to trap moisture.
Season the Chicken Well: Since the chicken cooks in the sauce, it’s important to season it beforehand. The garlic powder, onion powder, and Italian seasoning infuse flavor into every bite.
Make Homemade Alfredo for Extra Creaminess: Store-bought Alfredo works well, but if you have an extra 10 minutes, the homemade version is worth it. The blend of Parmesan, cream cheese, and coconut cream creates a silky, rich texture you won’t get from a jar.
Broil at the End for a Golden Top: The final broil is key! It melts the cheese into a golden, bubbly crust, adding that irresistible baked pasta texture. Keep an eye on it so it doesn’t burn!
Ingredient Swaps: Chicken ? Swap for cooked shredded rotisserie chicken for an even faster meal. Mozzarella Cheese ? Try white cheddar or Monterey Jack for a slightly different flavor. Milk ? Use any milk of choice—whole milk, oat milk, or almond milk all work well. Coconut Cream ? Heavy cream can be used instead if you prefer. Gluten-Free ? Use gluten-free pasta and a 1:1 gluten-free flour blend for the Alfredo sauce.
Refrigerator: Store leftovers in an airtight container for up to 4 days. The sauce may thicken as it sits, so add a splash of milk when reheating.
Freezer: Freeze in an airtight container for up to 2 months. Let it thaw in the fridge overnight before reheating.
Reheating: Warm in the oven at 350°F for about 15 minutes, or microwave in 30-second intervals, stirring in between. Add a bit of broth or milk to bring back the creamy texture.
More Easy Recipes:
Chicken Alfredo Bake
Ingredients
- 16 oz pasta uncooked
- 1 lb chicken diced and uncooked
- 1 tsp garlic powder
- 1 tsp onion powder
- 2 tsp Italian seasoning
- 1 1/2 cups chicken bone broth
- 1 1/2 cups mozzarella cheese shredded
use 22oz can Alfredo sauce OR make my homemade Alfredo sauce-
Homemade Alfredo Sauce:
- 3 tbsp grass fed butter
- 2 tbsp flour gluten free or regular
- 1 1/2 cups milk plant based or whole
- 15 oz can coconut cream
- 1 cup chicken bone broth
- 8 oz cream cheese
- 6 oz Parmesan cheese shredded or grated
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp Italian seasoning
Instructions
If using canned Alfredo sauce, skip step 2 and go straight to assembling your dish
- Preheat oven to 375F and spray a 9×13 casserole dish with oil
- If making the homemade Alfredo sauce, follow these instructions: In a saucepan, add 3 tbsp butter and allow it to melt; Add flour and seasonings and whisk continuously for 2 minutes; Pour in milk, cream, and broth and stir for 3 minutes; Add cream cheese and allow to melt completely (should take around 4 minutes); Remove from heat and add Parmesan cheese; whisk until combined and sauce has thickened
- In baking dish, add all ingredients except mozzarella cheese, stir and cover with foil and bake for 35 minutes
- Remove from oven and add mozzarella cheese
- Bake uncovered for an additional 6 minutes
- Switch oven to a broil and broil for 3 minutes or until the cheese is golden brown
- Allow to cool fully; plate and top with parsley
