I think we’ve probably all been in that season of life where you just can’t seem to find the time to make a home-cooked meal. It happens to the best of us! Which is exactly why I love simple, prep-ahead recipes like my Ricotta Stuffed Shells, Turkey Stuffed Peppers, and this Chicken Alfredo Bake. This Chicken Alfredo Pasta Bake is made with just a few simple ingredients. It’s perfect for a quick dinner or meal prep option, and it’s something the whole family will love! Love anything Alfredo? Try my Chicken Tortellini Alfredo, Chicken Broccoli Alfredo, Chicken Fettuccine Alfredo or my Chicken Alfredo Pizza!
Ingredients Needed:
This Chicken Alfredo Bake is made with chicken and pasta and a super simple homemade Alfredo. I bet you already have most of this stuff on hand already!
Chicken: you’ll need 1 pound of cooked and chopped chicken. You can cook it for this recipe, or use up leftover chicken. Pasta: any kind of short pasta shape will work for this recipe. Macaroni, bowtie pasta, fusilli, rotini, you name it. You can also choose between white or whole wheat. Cheese: for topping
Alfredo Sauce
Butter: butter is the base for this perfect Alfredo sauce recipe. Minced Garlic: fresh or pre-minced will work. You can also substitute with half the amount in garlic powder. Flour: a few tablespoons of all-purpose flour helps to thicken the sauce. Milk and Cream: I use a combination of 1-2% milk and half-and-half to create the perfect texture and flavor. Seasonings: a simple combination of salt, Italian seasoning, and pepper is all you need to season your sauce. Parmesan: gives the Alfredo its classic salty, cheesy flavor.
How to Make this Chicken Alfredo Bake
This pasta bake is prepped and ready to be stored or baked in a quick 20 minutes. Full instructions can be found in the recipe card below.
Make-Ahead Instructions
One of my favorite parts about this recipe is that you can easily prepare it ahead of time to toss in the oven anytime you don’t have time to cook. To prep ahead of time, you have a couple of options:
Tips and Notes
Use any cooked chicken. You can use boneless, skinless chicken breasts or thighs, but I like to use chicken breasts. This recipe calls for cooked, chopped chicken, so it’s great for leftovers from a whole chicken or if you’ve made a big batch of Instant Pot Shredded Chicken or Crockpot Shredded Chicken. Don’t have leftover chicken? Throw these Slow Cooker Chicken Breasts in in the morning and they’ll be ready to go for dinner. Shred your own cheese. Pre-shredded cheeses can get grainy when they melt. I recommend shredding your own for the very best texture. Cook the pasta al dente. I recommend boiling the pasta so it’s slightly underdone. That way when you bake it it comes out perfectly; not mushy. Cover while baking. Covering the baking dish with foil allows the cheese to get nice and melty without burning. Watch closely while broiling. Broiling turns the cheese perfectly golden, but broiling too long will burn it. Keep a close eye! Split it up! I love to split the recipe into two 8×8 baking dishes. That way I can bake one for dinner, then store the other for another night.
Variations
Add veggies. Feel free to boost the nutrition with any of your favorite pre-cooked veggies. Try broccoli florets, spinach, sun-dried tomatoes, mushrooms, peppers, peas, you name it. Use another protein. Swap the chicken out for cooked turkey, Italian sausage, cooked shrimp, bacon, prosciutto, or even chickpeas. Make it vegetarian. Just leave out the chicken or swap it for a meatless variety. Spice it up. Give your Chicken Alfredo Bake a kick of heat with cayenne pepper or red pepper flakes.
Serving Suggestions
This simple entree goes best with whatever super easy side dish you want! I love it alongside a simple green salad, Breadsticks, Garlic Bread, Roasted Green Beans, or a chunk of crusty buttered bread.
More Make-Ahead Casseroles You’ll Love
Rigatoni Pasta Bake
Taco Lasagna Recipe
White Chicken Lasagna with Ham and Spinach
Easy Casserole Recipes – make ahead friendly!
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