Why We Love This Cheesy Chicken Alfredo Pasta Bake Recipe
There are few dinners that are more deliciously indulgent than rich, creamy Alfredo pasta. Made with zesty parmesan cheese and cream, a perfect Alfredo sauce should be thick and smooth, and so tasty that you don’t care one bit about the calories! This Cheesy Chicken Alfredo Pasta Bake recipe has that luscious, cheesy goodness of classic Alfredo you know and love. Yet it is easily prepared with precooked chicken and baked as a deliciously comforting Italian-inspired casserole dish. And while traditional chicken Alfredo is typically best when prepared and served right away, by turning it into a baked pasta casserole we’ve created an excellent make ahead dish for enjoying as part of your weekly meal plan… Or freezing for later use! Bring it to your next potluck to feed a hungry group, or make this recipe for an easy dinner and enjoy leftovers for lunch! You can even prepare it with the no-boil pasta method and make it ahead as a freezer meal to keep on hand and serve in a pinch.
Ingredients You Need
Penne pasta – or similarly shaped tube-like pasta like large macaroni noodles, rigatoni, or ziti Cooked chicken – leftover or rotisserie chicken breasts Butter and all-purpose flour – to create the Alfredo roux Garlic – an essential in an Italian-inspired cooking Half & half – you need the full-fat of “real” half & half to make the best creamy cheese sauce Italian seasoning – store-bought or try our homemade blend Chicken bouillon – to really UMPH up the savory chicken flavor Cheeses – shredded mozzarella and grated parmesan Parsley – fresh, for garnishing
How to Make the Easiest, Cheesiest Chicken Alfredo Casserole
Preheat the oven and set out a large 9X13 inch baking dish. Bring a large pot of salted water to a boil on the stovetop. Stir in the noodles and cook according to the package instructions. Drain the pasta once al dente, reserving 1 cup of pasta water for later use. While the pasta is boiling, make the Alfredo cheese sauce. Melt butter in a second large sauce pot over medium heat. Then whisk in the flour and minced garlic. Continue whisking for a couple of minutes until the roux in golden in color. Next, whisk in the half & half, Italian seasoning, and chicken bouillon. Once the mixture is hot but not boiling, stir in about half of the shredded mozzarella and parmesan cheeses. Stir and gently simmer until the cheese is well incorporated. Pro Tip: The sauce should be thick, but still saucy… not like gravy. If it seems too thick, little by little mix in ½ to 1 cup of the reserved pasta water. Now mix in the cooked pasta and chopped precooked chicken. Pour the mix into the baking dish and spread it out evenly. Sprinkle the remaining shredded mozzarella over the top. Bake uncovered until the sides are bubbling and the cheese on top of the chicken Alfredo bake is melted with crispy edges. Get the Complete (Printable!) Chicken Alfredo Pasta Bake Recipe Below. Enjoy!
Serving Suggestions
Sprinkle the casserole with chopped fresh parsley, if you like, and serve warm. It’s the perfect Italian-esque meal to enjoy with baked breadsticks or hunks of crusty garlic bread. To lighten things up a bit and balance all of that cheesy goodness, you might consider serving a fresh green salad on the table as well. Try our fabulous Caesar salad or just a simple bed of your favorite lettuces and a quick vinaigrette dressing.
Looking for More Delicious Casserole Recipes? Be Sure to Also Try:
King Ranch Chicken Casserole One-Pot Chicken Noodle Casserole Baked Ziti with Ricotta and Sausage Cajun Chicken and Rice Casserole Stuffed Fiesta Cornbread Casserole Mexican Breakfast Casserole
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