Chicken Alfredo Bake
The beauty of this dish is that it brings together tender chicken, rich Alfredo sauce, perfectly cooked pasta, and plenty of cheese all in one pan.
Equipment
- Large pot
- Colander
- Mixing Bowl
- 9x13-inch baking dish
- Wooden spoon or spatula
- Cheese grater
- Aluminum Foil
Ingredients
For the Bake
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken shredded or diced
- 3 cups Alfredo sauce store-bought or homemade
- 1 ½ cups shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- 1 tsp garlic powder
- ½ tsp Italian seasoning
- Salt and black pepper to taste
Optional Add-ins
- 1 ½ cups fresh spinach roughly chopped
- 1 cup steamed broccoli florets
- ½ cup sautéed mushrooms
For Topping
- ½ cup shredded mozzarella
- ¼ cup Parmesan cheese
- Fresh parsley chopped (for garnish)
Instructions
Step 1: Cook the Pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook until just al dente—about 1–2 minutes less than the package directions.
- Drain the pasta using a colander and set it aside.
- Pro Tip: Don’t overcook the pasta—it will soften more in the oven during baking.
Step 2: Prep the Chicken (If Needed)
- If you're using rotisserie chicken, shred it into bite-sized pieces.
- If cooking fresh chicken, season lightly with salt and pepper, pan-sear until cooked through, then chop or shred.
- Pro Tip: Let the chicken cool slightly before cutting—it holds together better and stays juicy.
Step 3: Mix the Sauce Base
- In a large mixing bowl, combine Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper.
- Stir in the cooked chicken and drained pasta until well coated.
- Add 1 ½ cups mozzarella and ½ cup Parmesan. Mix again to evenly distribute the cheese.
- Pro Tip: Warm the Alfredo sauce slightly if it’s straight from the fridge—it blends easier and coats the pasta better.
Step 4: Add Optional Veggies
- If using spinach, stir it into the mixture now—it will wilt as it bakes.
- For broccoli or mushrooms, fold them in gently so they don’t break apart.
Step 5: Assemble the Bake
- Lightly grease a 9x13-inch baking dish with cooking spray or a thin layer of butter.
- Pour the pasta mixture into the dish, spreading it out evenly.
- Sprinkle the remaining ½ cup mozzarella and ¼ cup Parmesan evenly over the top.
Step 6: Bake It to Perfection
- Cover the dish loosely with aluminum foil.
- Bake at 350°F (175°C) for 20 minutes.
- Remove the foil and continue baking for another 10–15 minutes, or until the top is golden and bubbly.
- Pro Tip: If you love a crispy, cheesy top, broil for the last 2–3 minutes—just keep a close eye on it!
Step 7: Let It Rest, Then Garnish
- Remove the bake from the oven and let it sit for 5–10 minutes before serving.
- Sprinkle with chopped fresh parsley if desired, for a pop of color and freshness.
- Pro Tip: Letting it rest helps everything settle so you get clean slices and none of that “cheese-slide” effect.
Notes
Estimated Nutritional Value (Per Serving):
- Calories: 480–520 kcal
- Protein: 26–30g
- Carbohydrates: 35–40g
- Fat: 25–30g
- Saturated Fat: 13–15g
- Cholesterol: 90–110mg
- Fiber: 2–3g
- Sodium: 700–850mg
- Sugar: 2–3g