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Baked Chicken Alfredo Recipe
Ash Tyrrell

Baked Chicken Alfredo Recipe

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.
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Prep Time 10 minutes
Cook Time 58 minutes
Servings: 6
Ingredients Method Notes

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.

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

  • 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.