Chicken Alfredo Bake
Chicken Alfredo bake is a creamy, cheesy casserole made with tender chicken, pasta, and rich Alfredo sauce, baked to golden perfection for the ultimate comfort food.
Ingredients
- 12 ounces penne or rigatoni pasta
- 2 cups cooked chicken shredded or diced (rotisserie chicken works great!)
- 2 cups Alfredo sauce store-bought or homemade
- 1 ½ cups shredded mozzarella cheese divided
- ½ cup grated Parmesan cheese
- 1 cup broccoli florets optional, for a veggie boost
- 1 teaspoon garlic powder
- ½ teaspoon Italian seasoning
- Salt and pepper to taste
- Nonstick cooking spray
Instructions
Cook the pasta
- Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until al dente. Drain and set aside.
Prepare the sauce and mix
- In a large mixing bowl, combine the Alfredo sauce, 1 cup of mozzarella cheese, Parmesan cheese, garlic powder, Italian seasoning, and a pinch of salt and pepper. Stir in the shredded chicken and broccoli (if using).
Assemble the bake
- Preheat your oven to 375°F. Lightly spray a 9x13-inch baking dish with nonstick cooking spray. Add the cooked pasta to the sauce mixture and toss until everything is evenly coated. Pour the mixture into the prepared baking dish.
Add the cheesy topping
- Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top. For an extra golden crust, you can add a little more Parmesan if you’d like.
Bake to perfection
- Cover the dish with aluminum foil and bake for 20 minutes. Then, remove the foil and bake for an additional 5–7 minutes, or until the cheese is melted and bubbly. For extra crispiness, broil for 1–2 minutes, keeping a close eye to prevent burning.
Serve and enjoy
- Let the Alfredo bake cool for a few minutes before serving. Garnish with fresh parsley or a sprinkle of Parmesan if desired.