This Chicken Alfredo Bake is the ultimate, crowd-pleasing casserole! This creamy and indulgent pasta bake will become one of your favorite dishes to prepare, too, because it’s super easy to make ahead and then assemble just before baking. Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)
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What is a chicken alfredo bake?
This Baked Chicken Alfredo is a fun spin on one of our most popular dinner recipes: Chicken Alfredo. We take the stovetop version of this dish to the next level by sending it on a trip to the oven…blanketed with seasoned breadcrumbs and tons of shredded cheese! (Because what could be better?!)
Ingredients & substitutions
- Chicken: We used boneless, skinless chicken breasts in this recipe, but you could also use boneless, skinless chicken thighs or 2 cups of rotisserie chicken.
- Alfredo Sauce: We made a double batch of our Homemade Alfredo Sauce (what we call an “Ameri-fredo sauce”) in the same skillet we used to cook the chicken. It can also be substituted with around 3 cups (or 24 oz.) of store-bought alfredo sauce. (But I promise, ours is better!)
- Pasta: We used rotini in our pasta bake because it grabs onto that creamy sauce oh-so-well! Any medium-sized pasta like fusilli, penne, macaroni, or rigatoni works, too.
- Frozen Vegetables: We added some frozen broccoli because the dish needed something fresh to balance out all the other rich ingredients. If you don’t like broccoli, try frozen peas, or a frozen vegetable mix (like ones with diced carrots, peas, and corn).
- Buttered Breadcrumbs: Making buttery, seasoned breadcrumbs from scratch with panko will ensure the topping is as crispy and delicious as possible. Seasoning them yourself also gives you full control over the flavor. But they could be replaced with store-bought, seasoned Italian breadcrumbs or fresh breadcrumbs if desired.
MAKE AHEAD & AVOID LEFTOVERS
This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated. For that reason, we suggest making a half batch instead of planning on a lot of leftovers. On the other hand, since every individual element of this recipe can be made ahead and kept in the fridge for up to 4 days, you could still make up the whole recipe and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:
- Mix up the prepared chicken, cooked pasta, and thawed broccoli. Split the mixture into smaller portions. Store each serving in a glass container separately from the alfredo sauce. (If you want to mix the sauce in ahead of time, I guess you could — but it may soak into the cooked pasta over time.)
- When you’re ready to bake up a serving, let it sit a room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.
- Bake for 20-25 minutes, or until the center of the pasta bake reaches an internal temperature of 165℉, and the toppings achieve the same visual cues in the recipe).
I swear, y’all….this recipe is SUPER EASY to throw together. (Despite the long ingredient list and the number of steps!) It’s also a great blueprint for making just about any pasta bake you can dream up!
Chicken Alfredo Bake
Ingredients
Parmesan Chicken:
- 2 boneless, skinless chicken breasts (about 1 1/3 lbs. total) ($3.89)
- 2 Tbsp olive oil, divided ($0.26)
- 1 Tbsp grated Parmesan cheese ($0.08)
- 1/2 tsp Italian seasoning ($0.05)
- 1/2 tsp red pepper flakes ($0.05)
- 1/2 tsp salt ($0.01)
- 1/2 tsp black pepper ($0.01)
- 3 Tbsp water ($0.00)
Buttered Breadcrumbs:
- 2 Tbsp butter ($0.30)
- 1/2 cup panko breadcrumbs ($0.35)
- 1/4 tsp Italian seasoning ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp red pepper flakes ($0.03)
- 1/4 tsp salt ($0.01)
- 1/4 tsp black pepper ($0.01)
Alfredo Sauce/Pasta Bake:
- 4 Tbsp butter ($0.60)
- 4 cloves garlic, minced ($0.30)
- 2 cups heavy cream ($2.00)
- 2 cups Italian shredded cheese blend, divided ($2.49)
- 1/4 tsp Italian seasoning ($0.03)
- 1/4 tsp garlic powder ($0.03)
- 1/4 tsp red pepper flakes ($0.03)
- 1/4 tsp salt ($0.01)
- 1/4 tsp black pepper ($0.01)
- 8 oz. rotini, uncooked ($0.66)
- 10 oz. frozen broccoli florets ($1.49)
Instructions
Parmesan Chicken:
- Cut the chicken breasts into 1” chunks. Coat the chicken with 1 tablespoons of oil and season it with the grated Parmesan cheese, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
- Heat 1 tablespoons of oil in a large skillet over medium heat. Sear the chicken until the bottom of each piece is brown and the sides start to turn white (about 5 minutes).
- Add 3 tablespoons of water to the pan, releasing the chicken pieces from the bottom of the skillet, and flip each one. Continue cooking until the chicken is evenly browned on all sides and fully cooked in the center (about 5 minutes). Remove the chicken from the skillet, leaving behind any stuck-on bits of chicken to flavor the alfredo sauce.
Buttered Breadcrumbs:
- Melt the butter in a small skillet over medium heat. Once the butter has completely melted, stir in the panko breadcrumbs, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper.
- Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown (about 5 minutes).
- Transfer the breadcrumbs to a bowl to stop the cooking process and set them aside to cool.
Alfredo Sauce:
- Melt the butter over medium heat in the same large skillet used to cook the chicken (without wiping it out). Add the minced garlic and sauté until fragrant (about 2 minutes).
- Whisk in the heavy cream, Italian seasoning, garlic powder, red pepper flakes, salt, and black pepper. Let it come up to a boil, stirring occasionally (about 5 minutes).
- Turn the heat down to low, and add 1.5 cups of shredded cheese a handful at a time, whisking until the cheese is fully melted before adding more (about 5 minutes). The alfredo sauce will continue to thicken as it cools.
Assembly:
- Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. Set aside.
- At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender (about 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Drain the pasta in a colander and set aside.
- Mix together the cooked chicken, cooked pasta, thawed broccoli, and alfredo sauce in a casserole dish. Top the casserole with ½ cup of shredded cheese and the toasted breadcrumbs.
- Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (about 25-30 minutes).
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Nutrition
How to Make Chicken Alfredo Bake – Step by Step Photos
Cut 2 chicken breasts into 1” chunks. Combine 1 tablespoon of grated Parmesan cheese, 1/2 teaspoon of Italian seasoning, 1/2 teaspoon of garlic powder, 1/2 teaspoon red pepper flakes, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper. Coat the chunks of chicken in 1 tablespoon of olive oil and then toss them in the seasoning mixture.
Heat a large skillet over medium heat. Add 1 tablespoon of olive oil. Saute the chicken until the bottom of each piece is brown and the sides start to turn white (About 10 minutes). Add 3 tablespoons of water to release the chicken from the skillet, and flip each piece. Continue cooking the chicken until cooked through and no pink remains (About 5 minutes). Remove the chicken from the skillet and set aside to cool. Also, reserve the pan (without wiping it out!) to use when cooking the alfredo sauce.
While the chicken is cooking, melt 2 tablespoons of butter in a small skillet over medium heat. Once the butter has completely melted, stir in 1/2 cup panko breadcrumbs, 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Toast the breadcrumbs, stirring occasionally, until all the butter is absorbed and the breadcrumbs are toasted and golden but not brown. (About 7 minutes.) Set aside to cool.
In the same large skillet used to cook the chicken (without wiping it out), melt 4 tablespoons of butter on medium heat. Add the minced garlic and saute until fragrant. (About 2 minutes.) Use a metal whisk to scrape up the stuck bits of chicken and seasonings left behind in the pan as you cook the garlic, which will infuse the alfredo sauce with tons of flavor!
Whisk in 2 cups of heavy cream. Then add 1/4 teaspoon of Italian seasoning, 1/4 teaspoon of garlic powder, 1/4 teaspoon of red pepper flakes, 1/4 teaspoon of salt, and 1/4 teaspoon of black pepper. Let the cream come up to a boil, stirring occasionally. (About 5 minutes.)
Turn the heat down to low, and add 1½ cups of shredded cheese a handful at a time, whisking until the cheese is fully melted. (About 5 minutes.)
The alfredo sauce will continue to thicken as it cools.
Preheat the oven to 375℉. Thaw the frozen broccoli in a colander, breaking down any large florets into bite-size pieces. At the same time, boil a large pot of water on high heat. Once the water is rapidly boiling, add the rotini and cook until it is just tender. (About 7 minutes). Do not overcook the pasta, as it will soften further in the oven. Set the cooked pasta and broccoli aside.
Mix together the cooked chicken, cooked pasta, and thawed broccoli in a casserole dish. Pour over the alfredo sauce and stir well.
Top the casserole with ½ cup of shredded Italian cheese and then sprinkle over 1/2 cup of buttered breadcrumbs.
Bake the casserole until all the cheese is melted and the breadcrumbs are golden brown (About 25-30 minutes).
I’m craving this meal again — just LOOKING at it! ~Marion :)
Very tasty but I felt like I had to dirty every pot and pan in my house to finish the recipe ๐
This turned out great and my whole family really enjoyed it. I used cauliflower instead of broccoli because that is what I had. Turned out great. Thanks,
This was SO DELICIOUS. I love that the chicken was actually seasoned and well flavored. And the bread crumbs. ๐คค Itโs pretty complicated though so definitely mis en place.
My whole family loved this. Even my 8 year old asked for seconds!
It took longer than expected to get into the oven, but it was SO worth it. Delicious!!!
Tasted very good, an alternative to classic chicken alfredo with the addition of broccoli. Was a nice homey, cozy meal. However, I was not prepared for how long this recipe took to cook, and how many pans were used! Not really a big deal if you have a few hours in the kitchen, but heads up if you think this is going to be a quick weeknight meal….it is not that.
Absolutely amazing!!
I made this meal to give to another family, and it pained me to part with it – decadent flavors and rich sauce, comfort food at its best! I made it ahead, keeping the sauce separate from the broccoli/pasta mixture. Before baking, I warmed the Alfredo sauce in the microwave, at 50% power stirring every minute until it was warmed through. I kept the baking dish covered in foil for the first 20 minutes of baking and then uncovered it for the last 10 minutes. It was warm all the way through and perfect! Thanks for an awesome recipe!
My husband and I really enjoyed the recipe! Could you give instructions for freezing and reheating from frozen? I want to prep some freezer meals for postpartum.
Hi Grayson, I don’t recommend freezing this. The Alfredo sauce will separate as it thaws out, leaving you with a grainy texture.
I used rotisserie chicken to save time. Turned out great. Iโd make this again.
This was fantastic & so flavorful! Left out the broccoli, as we prefer to roast it instead. Really loved the sauce.
I subbed chicken thighs because that’s what we like. I also made this in a Dutch oven so I didn’t have to dirty a casserole dish. To make it easier I cooked the pasta in the same pan I made the bread crumbs in (didn’t wipe it out). I also added the broccoli to the boiling pasta when almost done, then strained the whole thing when the broccoli got bright green. I am lazy so I also used pre chopped garlic and didn’t accurately measure the seasoning. Turned out great!
Agree, I used way too many pots. These are good tips.
this was SUPER delicious!
This recipe is absolutely delicious, but it has way too many red pepper flakes! When I make this in the future, I think I will only add red pepper flakes to the sauce, and skip the rest. My mouth was on fire! But it was a delicious fire.
This was really yummy and tasted like a restaurant meal! It was definitely a little time-consuming to make but could be much faster with rotisserie chicken. I used peas instead of broccoli and it turned out great. I also used chickpea pasta and was happy with it – I just cooked it to al dente.
If the rotini needs to be cooked before added to the rest of the dish, and the broccoli needs to be thawed, dont say uncooked rotini and frozen broccoli in the ingredients. Ffs. Just say thawed broccoli and cooked rotini so people dont do everything at once, then make it to the end to find that they shouldve been doing more.
I feel you on this one. I can’t stand directions like this.
While I get what you’re saying, maybe try reading the whole recipe before starting it. Leaving a 2 star review just because of how they decided to publish a recipe seems harsh considering how easily your problems could have been avoided.
This was a hit with the family. I used Alfredo sauce from the jar (Trader Joe’s) and the kids ate this up! Loaded it up with fresh broccoli, too. Will definitely putting this in to the rotation of family meals.
Made this tonight and we loved it. Prep time to oven time was a bit long but it wasnโt a hard dish to make. Used half and half instead of heavy cream and it worked great.
This is delicious. If you want to do it the lazy way like I did use rotisserie chicken and Raoโs Alfredo sauce. Also I doubled the ingredients for the breadcrumbs and mixed them up in a bowl and then spread them on top of the casserole instead of toasting them beforehand. Then got plenty toasted in the oven. Big crowd pleaser with my family. Definitely making again!
I’m a little confused about serving size and nutrition analysis. At the top is says it makes six one-cup servings, but the nutrition analysis is for a one-and-a-half cup serving. Would a one-cup serving be two-thirds the calories, carbs, etc.?
Whoops! That’s a little mistake on my part. We initially thought the recipe would serve 4, but since this dish is so rich & decadent, we later decided that 6 servings made more sense. I’ve updated the nutrition estimates to reflect six servings of 1 cup each. I hope that clears things up. Thanks for noticing the inconsistency! ~ Marion :)
This had a good taste but was ultimately too heavy/greasy for us. I followed the recipe exactly. The leftovers were very oily.
Well I mean… It’s alfredo? Thats how alfredo leftovers are?
Would it be possible to use homemade fettuccine noodles for this? How would you incorporate them timing-wise since they only need to cook for ~3 minutes?
Since we haven’t tested this recipe with fresh pasta, I’m hesitant to give you any specific suggestions because I’m not sure they would be successful! However, don’t let me stop you from trying it out! I would still probably pre-cook the noodles, and maybe use a wide baking dish with a large surface area so the topping is spread in a thinner layer and the cheese will melt and the breadcrumbs will toast properly in a much shorter amount of time — and potentially increase the baking temperature slightly. ~ Marion :)
In the Homemade Alfredo Sauce, you use Parmesan cheese, but in this recipe, you use shredded Italian blend. Does it make any difference which cheese you use for the sauce in this recipe? I can understand using the Italian blend for a topping. Thanks.
You can use either type of cheese in the sauce! The Italian cheese blend will give the alfredo sauce more of a drippy, cheese pull, but absolutely isn’t necessary. However, I would highly recommend it for the topping! ~ Marion :)
Do you think wheat pasta would work ok with this?
I’m sure it would be great! Since you cook the pasta separately and then mix it up with the rest of the ingredients, just follow the package instructions to make sure you cook it until just tender (the shortest recommended time), but it may need slightly longer than regular pasta! ~ Marion :)
As someone who doesn’t like chicken, do you think this could be done with shrimp? Maybe just mixing them in raw before baking?
We haven’t tested it with shrimp to be sure…so I’m hesitant to give you any specific suggestions that may not be successful. My major worry with using shrimp in this baked recipe is that even jumbo only takes about 10 minutes to fully cook, but you will need the casserole to be in the oven for 3x as long to melt and brown the topping. ~ Marion :)
Since Iโm cooking for one I made a half batch of this, itโs so delicious! I used shells (since I already had those in the pantry) and they worked great to hold the delicious Alfredo sauce! The breadcrumbs were such a great touch, plus the inclusion of broccoli was tasty. I could see just using broccoli for a non-meat eater, maybe even a broccoli/cauliflower mix.
This was rich and decadent without being over the top!
While Chicken Alfredo Bake is a delicious and indulgent dish, it is important to keep in mind that it is high in calories and fat, and may not be the healthiest option for regular consumption. Adding vegetables like broccoli or spinach can help increase the nutritional value of the dish.
Adding veggies doesn’t cancel out calories, and nobody said this was an every night meal. But thank you for your unsolicited nutritional health advice and concern-trolling.
Would it be possible to use homemade fettuccine noodles for this? How would you incorporate them timing-wise since they only need to cook for ~3 minutes?
This recipe has broccoli included, did you even read it? Strange comment to leave!