Creamy Chicken Alfredo Bake is a luscious, cheesy dish packed with pasta and rotisserie chicken, destined to become a family favorite! This rich and comforting main course is quick to put together and will have everyone asking for seconds. If you enjoy Alfredo recipes, be sure to check out my Tuscan Chicken Pasta as well!
Ingredients & Substitutions
- Pasta: Penne pasta is ideal for this dish due to its tubular shape, which holds up well to the thick, creamy sauce. However, you can use any pasta you have on hand or even make homemade-shaped pasta. Remember to reserve a cup of pasta water when draining the noodles.
- Sauce: The base Alfredo sauce in this recipe includes added mozzarella cheese, onion powder, salt, and pepper, enhancing the overall flavor and making it extra creamy and cheesy. You can prepare the sauce ahead of time and store it in the refrigerator for up to 2 days.
- Milk: Whole milk is recommended for the creamiest sauce. Lower-fat milk can be substituted but may result in a thinner consistency.
- Chicken: Rotisserie chicken is perfect for this recipe as it is already cooked and ready to use. You might even find it pre-shredded at your local grocery store. Leftover shredded chicken works well too.
Why Reserve Pasta Water
Pasta water adds flavor and helps bind the sauce and noodles together, ensuring a full-flavored taste in every bite. While not mandatory, adding pasta water can adjust the sauce consistency to your preference.
Can I Make Chicken Alfredo Bake Ahead Of Time?
Yes! Assemble the pasta bake ahead of time, cover it, and store it in the refrigerator for up to two days. When ready to bake, simply add a few more minutes to the baking time.
How To Store Chicken Alfredo Bake
Store any leftover chicken Alfredo bake in an airtight container in the refrigerator for up to 3-4 days. Reheat the bake in the oven or microwave.
Ingredients
- 16 ounces (450 grams) penne pasta
- 3 tablespoons salted butter
- 1 teaspoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (490 grams) whole milk
- 1 cup (240 grams) heavy cream
- 1 cup (100 grams) parmesan cheese, grated
- 2 cups (230 grams) mozzarella cheese, shredded, divided
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups rotisserie chicken, shredded or diced
- 2 teaspoons fresh parsley, finely chopped for garnish
- Salt, to taste
Instructions
- Preheat: Preheat your oven to 375°F (190°C).
- Cook Pasta: Boil the pasta in salted water according to package directions. Reserve 1 cup of pasta water and drain the rest. Set the noodles and reserved pasta water aside.
Make Sauce:
- In a large oven-safe skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds.
- Add the all-purpose flour to the skillet and whisk it together with the butter, cooking for 1 more minute.
- Slowly drizzle in the milk and heavy cream, whisking constantly until the mixture thickens enough to coat the back of a spoon.
- Add the parmesan cheese, ½ cup of shredded mozzarella cheese, onion powder, kosher salt, and black pepper.
- Continue to stir until the cheese is completely melted and the sauce is smooth.
- Combine: Add the rotisserie chicken and cooked pasta. Stir to combine everything evenly with the sauce. If the sauce is too thick, add some reserved pasta water, stirring to combine.
- Top and Bake: Sprinkle the remaining shredded mozzarella cheese over the top of the dish. Bake, uncovered, for approximately 20 minutes or until cooked through and lightly browned.
- Serve: Garnish with finely chopped fresh parsley and serve hot.
Enjoy your creamy Chicken Alfredo Bake with a side of roasted or steamed vegetables, pasta, or rice for a complete and satisfying meal.
