Chicken Alfredo Pasta Bake

Nothing brings a crowd to the table like a bubbling Chicken Alfredo Bake oozing with creamy cheese and juicy chicken tucked into tender pasta This dish comes together easily and always wins rave reviews at potlucks and family dinners thanks to its comfort food appeal and the simple prep

I baked this for a busy weeknight when my kids had friends over and everyone went back for seconds One pan was never enough so it quickly became my go to whenever company comes

Ingredients

• Cooked chicken: shredded or diced adds protein and soaks up flavor Try to use freshly cooked or store bought rotisserie for best results look for juicy meat without too much seasoning
• Fettuccine pasta: holds the creamy sauce in its ribbons Cook al dente and watch for a trusted brand that does not turn mushy
• Olive oil: brings a touch of the Mediterranean and helps carry the garlic flavor Choose extra virgin for the best taste
• Garlic: minced gives the sauce an irresistible aroma Use fresh cloves and chop finely for mellow but noticeable flavor
• Heavy cream: makes the Alfredo silky and rich Look for full fat with minimal additives for that authentic creaminess
• Whole milk: keeps the sauce balanced and pourable It should be fresh and cold for best thickening
• Parmesan cheese: grated is the backbone of Alfredo Look for real Parmigiano Reggiano from the cheese counter for a sharp nutty note
• Italian seasoning: lifts all the flavors Seek a blend with plenty of oregano and basil for the true Italian farmhouse vibe
• Salt and pepper: round everything out Kosher salt and cracked black pepper add the best punch
• Shredded mozzarella cheese: melts into gooey happiness Pick a low moisture mozzarella for that classic stretch and golden top
• Fresh parsley (optional): makes things beautiful and bright Choose flat leaf over curly if possible

Instructions

Preheat Oven:

Set your oven to three hundred fifty degrees Fahrenheit or one hundred seventy five degrees Celsius so it reaches temperature as you prep

Cook the Pasta:

Boil fettuccine in well salted water until just al dente This ensures the pasta will not get mushy in the oven Drain thoroughly and set aside uncovered so it does not continue cooking

Sauté Garlic:

Pour olive oil into a large skillet over medium heat Add minced garlic and cook for one to two minutes Stir constantly so the garlic softens and becomes fragrant but does not brown

Make the Alfredo Sauce:

Pour heavy cream and whole milk into the skillet with the garlic Bring the mixture to a gentle simmer Turn the heat to low then slowly add the Parmesan cheese whisking constantly to melt it into the dairy for a smooth sauce Sprinkle in Italian seasoning salt and pepper tasting as you go

Combine Chicken and Pasta:

Add the shredded cooked chicken pieces to the sauce followed by the drained fettuccine pasta Gently mix to make sure every bite is coated with the rich Alfredo sauce

Assemble the Bake:

Transfer the sauced chicken and pasta to a greased nine by thirteen inch baking dish Spread out evenly and cover every corner Sprinkle shredded mozzarella cheese over the top trying to get an even layer for the best bubbly brown bake

Bake:

Place the dish in your hot oven for twenty five to thirty minutes Watch for the cheese to melt fully and turn golden with some brown bits at the edges

Cool and Garnish:

Remove the dish from the oven and allow it to rest for about five minutes This makes slicing and serving much easier Sprinkle chopped fresh parsley on top for a burst of color if desired

Every time I use Parmigiano Reggiano the kitchen smells incredible and my little one always sneaks extra cheese while I prep The first time my partner tried this bake he declared it the best comfort food he had tasted that year and it has been our celebration meal ever since

Storage Tips

Once cool store leftovers in a tightly sealed container in the fridge for up to three days The bake reheats well in the oven covered with foil at three hundred fifty degrees or in the microwave with a splash of milk to keep the sauce creamy If you want to freeze let it cool completely and wrap tightly in layers of foil and plastic for up to two months Thaw overnight in the fridge for the best results

Ingredient Substitutions

If you are out of fettuccine swap with any sturdy pasta like penne or rigatoni For extra veggies use steamed broccoli or spinach which go right into the bake before adding cheese If you need a lighter version try using half the heavy cream and double the milk instead

Serving Suggestions

Chicken Alfredo Bake needs just a crisp salad and some warm garlic bread for the perfect balanced meal If you want extra green try topping each plate with fresh arugula or a squeeze of lemon juice for a tangy twist

Cultural and Historical Context

Alfredo sauce is an Italian American classic taking simple ingredients and turning them into rich comfort food The original Alfredo of Rome uses just butter and cheese but this baked version is a family favorite adaptation that brings extra indulgence to the table Particularly in the US pasta bakes like this are featured at holidays and communal gatherings because they are so satisfying and easy to scale up

Seasonal Adaptations

Add diced zucchini or asparagus in spring for freshness Toss in roasted butternut squash or extra sage in autumn Mix in wilted spinach or peas for color and a veggie boost

Success Stories

A reader once shared how she made this bake with rotisserie chicken after a weekend soccer game with great success Friends and family will always ask for the recipe because it is reliable and deeply delicious

Freezer Meal Conversion

Assemble the bake but do not cook it Wrap well and freeze for up to two months Bake straight from the freezer adding about twenty extra minutes to the cook time Check to be sure the center is hot before serving

Enjoy the ultimate crowd pleasing pasta bake with this creamy Chicken Alfredo Bake Your family will ask for it again and again

Recipe FAQs

→ Can I use other types of pasta?

Yes, penne, rigatoni, or spaghetti work well if fettuccine isn't available. Adjust cook time as needed.

→ How can I make the sauce lighter?

Substitute half-and-half or low-fat milk for the cream, and use less cheese for a lighter touch.

→ Can I add vegetables to the bake?

Absolutely. Try stirring in cooked broccoli, spinach, or peas before baking for added texture and nutrition.

→ Is this dish good for meal prep?

Yes, assemble the pasta and sauce ahead, refrigerate, and bake when ready. Add extra bake time if chilled.

→ How do I store leftovers?

Keep leftovers in an airtight container in the fridge for up to three days. Reheat gently in the oven or microwave.

→ Can I use rotisserie chicken?

Definitely! Rotisserie or leftover cooked chicken saves time and blends seamlessly with the creamy sauce.