Chicken Alfredo Bake

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. It’s similar to our classic chicken Alfredo, except I bake it in the oven, blanketed with seasoned breadcrumbs and tons of shredded cheese! Not to mention, it’s so cheesy and delicious that everyone will ask for seconds! (That’s right, no leftovers in sight!)

All recipes are rigorously tested in our Nashville Test Kitchen to ensure they are easy, affordable, and delicious. “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.”

Easy Recipe for chicken alfredo bake

When I say I’m obsessed with this chicken Alfredo bake, I’m not kidding. It’s made with tender, seasoned chicken breast chunks, a garlicky homemade Alfredo sauce, rotini pasta, and broccoli, all mixed together in one cozy casserole dish.

I make the Alfredo from scratch using heavy cream, garlic, and plenty of melty cheese, but if you’re in a rush, your favorite jarred sauce works just fine. You can also switch the broccoli for another frozen veggie, like peas or a frozen vegetable mix…it’s up to you!

Nutrition Information

How to Make Chicken Alfredo Bake – Step by Step Photos Season the chicken: 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. Cook the chicken: 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.

Make the breadcrumbs: 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. Make the sauce: 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.

Cook the pasta and preheat the oven: 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. Assemble: 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.

Cook: 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 :)

Recipe Tips! This is one of the dreamiest recipes of all time…but it isn’t quite as creamy and dreamy once reheated.

For that reason, I 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 (as and just bake it up at different times! Here’s how to prepare this pasta bake ahead of time:

• 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).
• 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 at room temperature for a few minutes (to slightly warm the glass dish), mix in the alfredo sauce, and top with cheese and breadcrumbs.

Storage & Reheating

If you do bake the full dish and have leftovers, they’ll keep in the fridge for up to 4 days. Reheat gently in the microwave with a splash of milk to loosen up the sauce a bit.

Just note the texture will be a little different…but still totally tasty! I wouldn’t recommend freezing this one, as the sauce may separate and become grainy once thawed.