Baked Chicken Alfredo Recipe: Creamy & Cheesy Comfort Food

The first time I made baked chicken Alfredo, I couldn’t believe how something so simple could taste so rich and indulgent. The creamy sauce wrapped around tender pasta, the juicy chicken, and that bubbly golden cheese on top made my kitchen smell like an Italian restaurant.

I remember pulling it out of the oven and watching everyone’s eyes light up—it was pure comfort on a plate. Now, it’s one of my go-to dishes when I want something cozy but still easy to make. Every bite feels like a warm hug, and I can’t wait for you to try it too.

Ingredients

Penne pasta – 12 oz; cooks up firm and holds the creamy sauce well.
Butter – 4 tbsp; adds richness to the Alfredo sauce.
Fresh garlic – 3 cloves, minced; fresh garlic gives the sauce a more aromatic flavor than jarred.
Cream cheese – 8 oz; makes the sauce thicker and creamier.
Milk – 2 cups; whole milk works best for creaminess, but 2% works too.
Parmesan cheese – 1 cup, freshly grated; fresh cheese melts better than pre-shredded.
Dried parsley – 1 tsp; adds a mild, herby flavor.
Italian seasoning – 1 tsp; blends in those classic Italian flavors.
Salt – ½ tsp; seasons both pasta and sauce.
Ground black pepper – ¼ tsp; adds a gentle kick.
Olive oil – 2 tbsp; keeps the chicken moist during cooking.
Chicken breasts – 1 lb; boneless and skinless for easy cutting.

Note: This recipe serves 6 people generously.

Variations

You can easily change this recipe to fit your taste or dietary needs.

Dairy-Free: Use plant-based cream cheese, almond milk, and vegan Parmesan.
Protein Swap: Try shrimp, turkey, or even grilled vegetables for a lighter option.
Extra Flavor: Add a pinch of nutmeg to the sauce for a warm depth or toss in sun-dried tomatoes.
Low-Carb: Replace pasta with cooked spaghetti squash or zucchini noodles.

Cooking Time

Prep Time: 10 minutes
Cook Time: 58 minutes
Total Time: 1 hour 8 minutes

Equipment You Need

Large pot – for cooking pasta until al dente.
Skillet – to sear and cook the chicken evenly.
Medium saucepan – for making the Alfredo sauce without burning it.
9×13-inch casserole dish – for assembling and baking the dish.
Wooden spoon – gentle on cookware while stirring the sauce.
Meat thermometer – to check the chicken reaches 165°F safely.

How to Make Baked Chicken Alfredo?

Boil the Pasta

Bring a large pot of salted water to a rolling boil. Add the penne pasta and cook until al dente, about 11 minutes. Drain well and set aside so it’s ready to be layered later.

Prepare the Alfredo Sauce

In a medium saucepan, melt the butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Stir in the cream cheese and slowly add milk, whisking until smooth. Mix in Parmesan, parsley, Italian seasoning, salt, and pepper. Let it simmer gently for 5 minutes until it thickens.

Cook the Chicken

Heat olive oil in a skillet over medium heat. Season chicken breasts with salt and a little garlic powder. Cook for about 5–6 minutes per side until fully cooked and the internal temperature reaches 165°F. Remove from heat and cut into bite-sized cubes.

Assemble the Casserole

Preheat your oven to 375°F. Lightly grease your casserole dish with butter. Layer cooked pasta, chicken, and Alfredo sauce, repeating until all ingredients are used. Finish with a final layer of sauce and a sprinkle of Parmesan on top.

Bake and Serve

Cover the casserole with aluminum foil and bake for 15 minutes. Remove foil and bake an extra 5 minutes until the cheese is golden and bubbly. Serve hot and enjoy that creamy, cheesy goodness.

Additional Tips for Making this Recipe Better

These are little tricks I’ve learned from making this recipe many times.

Use freshly grated Parmesan—pre-packaged doesn’t melt as well.
Warm the milk before adding it to the sauce for a smoother texture.
Don’t overcook the pasta—it will soften more in the oven.
Rest the casserole for 5 minutes after baking so the sauce thickens slightly.
Add a handful of mozzarella to the top layer if you love extra cheesy pulls.

How to Serve Baked Chicken Alfredo?

Serve straight from the casserole dish for a cozy family dinner, or spoon into ramekins for individual portions. Garnish with freshly chopped parsley or extra Parmesan for a pop of color and flavor. Pair with garlic bread and a crisp Caesar salad to make it a full, restaurant-style meal.

Baked Chicken Alfredo Recipe — Credit IG (easychickenrecipes)

Nutritional Information

Here’s the approximate nutrition per serving:

Calories: 449
Protein: 21g
Carbohydrates: 37g
Fat: 25g

Make Ahead and Storage

Make Ahead; Cook the chicken and prepare the Alfredo sauce a day in advance. Store separately in the fridge, then assemble and bake when ready to serve.
Storage: Let the casserole cool completely before storing in an airtight container. Refrigerate for up to 3 days. Add a splash of milk when reheating to keep it creamy.
Freezing: Freeze the assembled (but unbaked) casserole for up to 2 months. Thaw overnight in the fridge, then bake as instructed.

Why You’ll Love This Recipe?

This baked chicken Alfredo has so many reasons to win your heart.

Simple to Make: No complicated steps, just a few easy stages.
Comfort in Every Bite: Creamy sauce, tender chicken, and cheesy topping make it pure comfort food.
Family-Friendly: Kids and adults both love the mild, rich flavors.
Perfect for Leftovers: Tastes just as good reheated, making it great for meal prep.
Customizable: Switch up pasta, protein, or seasoning to match your mood.

Ash Tyrrell