Chicken Alfredo Bake

Here’s a creamy, cheesy, and satisfying Chicken Alfredo Bake — a crowd-pleasing casserole that combines tender pasta, juicy chicken, and rich Alfredo sauce, all baked to golden perfection.

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🍗 Chicken Alfredo Bake

Ingredients (Serves 6–8):

• 12 oz pasta (penne, rigatoni, or fettuccine), cooked al dente

• 2 cups cooked chicken, shredded or cubed (rotisserie works great)

• 3 cups Alfredo sauce (homemade or store-bought)

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 1 tsp garlic powder

• Salt & pepper to taste

• 1 tbsp chopped parsley (optional, for garnish)

Optional Add-ins:

• 1 cup steamed broccoli or spinach

• 1/2 tsp Italian seasoning

• Red pepper flakes for heat

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🔪 Instructions:

1. Prep:

   • Preheat oven to 375°F (190°C).

   • Grease a 9×13-inch baking dish.

2. Mix it all together:

   • In a large bowl, combine cooked pasta, chicken, Alfredo sauce, garlic powder, 1 cup mozzarella, 1/4 cup Parmesan, and any optional add-ins. Season with salt and pepper.

3. Assemble:

   • Pour mixture into the prepared baking dish. Spread evenly.

   • Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan.

4. Bake:

   • Bake uncovered for 20–25 minutes, or until bubbly and golden on top.

   • Broil for 2–3 minutes at the end for a crispy cheese topping, if desired.

5. Garnish and serve:

   • Sprinkle with chopped parsley before serving.

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🧀 Make It Extra Creamy:

• Add 2 oz cream cheese or a splash of heavy cream to the Alfredo sauce when mixing.

🥶 Meal Prep Tip:

• Assemble ahead and refrigerate up to 2 days before baking. Bake 5–10 minutes longer if chilled.

• Can also be frozen (unbaked) for up to 2 months. Thaw overnight before baking.

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Want a low-carb version (with cauliflower or zucchini), a spicy Cajun twist, or a homemade Alfredo sauce recipe  too