Go Back
–+ servings
A close-up serving of creamy Chicken Alfredo Bake with golden brown cheese topping and parsley.

Chicken Alfredo Bake

This recipe creates a rich, baked pasta dish featuring tender chicken, a creamy homemade Alfredo sauce, and a golden, cheesy topping. It combines classic comfort food flavors with a satisfying baked texture.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 15 minutes
Total Time 1 hour 20 minutes
Servings: 8 people
Course: Casserole, Dinner
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pasta
  • 12 oz dried fettuccine pasta (or gluten-free alternative)
Chicken and Seasoning
  • 1.5 lbs boneless, skinless chicken breasts or thighs, cut into ¾-inch cubes
  • 2 tbsp olive oil
  • 1 tsp kosher salt plus more for pasta water
  • 0.5 tsp freshly ground black pepper
  • 0.5 tsp garlic powder
  • 0.25 tsp onion powder
Alfredo Sauce Base
  • 4 tbsp unsalted butter
  • 1 medium yellow onion, finely diced
  • 4 cloves garlic, finely minced
  • 0.25 tsp red pepper flakes optional
  • 0.25 cup all-purpose flour or GF blend
  • 2 cups whole milk room temperature
  • 1.5 cups heavy cream 36% fat minimum
  • 8 oz full-fat brick cream cheese cut into small cubes
  • 2 cups freshly grated Parmigiano-Reggiano cheese divided (1.5 cups for sauce, ½ cup for topping)
  • 1 cup shredded low-moisture mozzarella cheese divided (½ cup for sauce, ½ cup for topping)
  • 0.5 tsp freshly grated nutmeg
  • 1 tsp fresh lemon juice
  • 1 tsp Dijon mustard
  • 0.25 tsp white pepper
  • 0.5 cup chopped fresh flat-leaf parsley optional, for garnish
Optional Topping
  • 0.25 cup panko breadcrumbs
  • 1 tbsp melted butter
  • 1 tsp fresh thyme leaves

Equipment

  • 9x13 inch baking dish
  • Large skillet
  • Large pot

Method
 

  1. Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  2. Bring 5 quarts water to a boil with 2 tablespoons kosher salt. Cook pasta 1 minute less than package instructions direct. Drain the pasta, rinse it briefly with cool water, and toss it with 1 teaspoon olive oil. Set the pasta aside.
  3. Season the chicken cubes with salt, pepper, garlic powder, and onion powder. Heat olive oil in a large skillet over medium-high heat. Sear the chicken in batches until it is golden and just cooked through, about 6–7 minutes total. Transfer the cooked chicken to a plate and tent it with foil.
  4. In the same skillet, melt the butter over medium-low heat. Sauté the diced onion for 4–5 minutes until it softens. Add the minced garlic and red pepper flakes; cook for 1 minute until fragrant.
  5. Whisk in the flour. Cook the mixture for 1.5 minutes until a pale blond roux forms.
  6. Gradually whisk in the milk, followed by the heavy cream. Bring the mixture to a gentle simmer and cook for 4–5 minutes until it thickens slightly.
  7. Remove the skillet from the heat. Whisk in the cream cheese, adding one piece at a time, until the cheese is fully melted and the sauce is smooth.
  8. Stir in 1.5 cups of Parmigiano-Reggiano, ½ cup of mozzarella, nutmeg, lemon juice, Dijon mustard, and white pepper. Taste the sauce and adjust the seasoning as needed.
  9. In a large bowl, combine the cooked pasta, the seared chicken, and the sauce. Gently fold all the components together until the pasta and chicken are fully coated. Fold in the remaining ½ cup of mozzarella and the chopped parsley, if using.
  10. Transfer the mixture to the greased baking dish and smooth the top surface. Sprinkle the reserved ½ cup Parmigiano, ½ cup mozzarella, and the optional herbed panko topping over the dish.
  11. Bake uncovered for 25–30 minutes, or until the edges are bubbly and the top is golden brown (the internal temperature should reach 165°F). You can broil the dish for 1–2 minutes for extra browning if you prefer.
  12. Let the bake rest for 10–15 minutes before serving. Garnish with extra parsley, lemon zest, or black pepper before you serve it.

Notes

If you are making the optional panko topping, mix the panko breadcrumbs, melted butter, and thyme leaves together in a small bowl before sprinkling it over the casserole in step 10.

Tried this recipe?

Let us know how it was!