Chicken Alfredo Bake

Prep Time 20 mins
Total Time 50 mins
Servings 8 servings

Jump to Recipe

This Chicken Alfredo Bake is an easy casserole recipe made with pasta, homemade Alfredo sauce and lean chicken breasts. Meal prep and freezer friendly.

chicken alfredo bake in grey pan with spoon scooping pasta
Table of Contents
  1. How to make this Chicken Alfredo Pasta Bake:
  2. How to make this Chicken Alfredo Bake in advance:
  3. More make ahead casseroles you’ll love:
  4. Chicken Alfredo Bake Recipe

School is in full swing and along with it come all the after school activities, lessons, homework and related chaos.

This is our first year doing piano lessons with our 7 year old, which is the first extra curricular activity we’ve had all.year.long.

This means our lives are feeling a little busier than ever before, with two kids in school and one busy toddler.

It’s easy, make ahead recipes like this Chicken Alfredo Bake to the rescue. (A few of our other favourites? These Ricotta Stuffed Shells and Turkey Stuffed Peppers).

Perfectly prep-ahead-able, freezer friendly (so you can make 2 8×8’s instead of a 9×13” pan if you prefer and freeze one for a particularly crazy weeknight), and the family devours it.

Love anything alfredo? Check out my Chicken Broccoli Alfredo or my Chicken Alfredo Pizza!

chicken alfredo bake close up on metal spoon in grey and white baking dish

How to make this Chicken Alfredo Pasta Bake:

Hear me out: there are a few steps to preparing this Chicken Alfredo Bake, but cooking everything in advance is (a) essential, and (b) going to save you all the prep time when dinner rolls around.

  1. Cook your pasta: you can use any kind of short pasta for this recipe: macaroni, bowtie pasta, fusilli, rotini, or anything your heart desires! You can also use white or whole wheat pasta as you prefer.
  2. Cook your 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 this Instant Pot Shredded Chicken or this Crockpot Shredded Chicken. Don’t have leftover chicken? Throw these Slow Cooker Chicken Breasts in and they’ll be ready in no time!
  3. Cook your Alfredo sauce: you can absolutely use store bought Alfredo sauce, just make sure you choose one that tastes like something. I honestly haven’t found a store bough Alfredo sauce that compares to homemade, so I’ve included my recipe for simple Alfredo sauce in the recipe. But if you need to take a shortcut, it’s an easy way to save time.
  4. Throw it all together: after everything is prepped, you just toss it together and either bake or stash it in the fridge or freezer for later.
chicken alfredo pasta bake plated on grey and white plate on white background with blue striped towel

How to make this Chicken Alfredo Bake in advance:

Store it in the refrigerator:

You can prepare your casserole, wrap tightly, and refrigerate up to 2 days.

You may be able to get away with a little bit longer, but it will depend on the freshness of your ingredients when you started.

To serve, simply follow the directions for baking whenever you’re ready!

Store it in the freezer:

To freeze this Chicken Alfredo Pasta Bake, prepare completely, then wrap tightly (I like to do plastic wrap then tin foil to prevent freezer burn, but you do you) and freeze flat on a shelf.

To bake, you can either place in the refrigerator overnight to thaw (this is going to give you the best results as the pasta won’t become as mushy since it doesn’t have to cook as long to reheat), then remove the plastic wrap and recover with foil to bake.

You can place the pan from the freezer into the oven while it is preheating, and add 20-30 minutes to the bake time (approximately — cook until heated). I always recommend baking with foil or covering of some sort to prevent drying out.

More make ahead casseroles you’ll love:

ashley avatar

Pin this recipe to save for later

Pin this recipe to your favorite board

Chicken Alfredo Bake

5 from 13 votes
This Chicken Alfredo Bake is an easy casserole recipe made with pasta, homemade Alfredo sauce and lean chicken breasts. Meal prep and freezer friendly.
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Cuisine American
Course Main Course
Servings 8 servings
Calories 574cal


  • 1 lb cooked chopped chicken (about 2-3 breasts)
  • 5 cups short pasta (340-390 grams), cooked to al dente
  • 1 cup shredded mozzarella cheese
  • 2 tablespoons Parmesan cheese

Alfredo Sauce:

  • ¼ cup butter
  • 1 teaspoon minced garlic
  • 3 tablespoons flour
  • 1 ½ cups milk 1-2%
  • 1 ½ cups half and half cream
  • ½ teaspoon salt
  • 1 teaspoon Italian seasoning
  • ¼ teaspoon pepper
  • ¼ cup shredded Parmesan cheese


  • In a 9×13″ baking dish or two 8×8″ baking dishes, place chicken and pasta. Set cheese aside for topping.

Make the Alfredo Sauce:

  • In a large skillet, melt the butter over medium heat.
  • Add the garlic and cook 1 minute.
  • Stir in the flour until absorbed, and cook 1-2 minutes.
  • Gradually whisk in the milk and cream until combined and smooth. Stir in the salt, Italian seasoning, pepper and Parmesan cheese.
  • Cook over medium-low heat, whisking frequently, until thickened and smooth.
  • Pour over pasta and chicken in baking dish, stir (you can also taste here to see if you want to adjust any seasonings) and top with mozzarella and Parmesan.
  • Follow directions in post above to store for later, or cover with foil and bake at 375 degrees for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired.
  • Serve.

Nutrition Information

Serving: 209grams | Calories: 574cal | Carbohydrates: 56g | Protein: 27g | Fat: 26g | Saturated Fat: 13g | Cholesterol: 93mg | Sodium: 436mg | Potassium: 384mg | Fiber: 2g | Sugar: 4g | Vitamin A: 620IU | Vitamin C: 1.5mg | Calcium: 246mg | Iron: 1.7mg
Keywords chicken alfredo, pasta bake

Want to save this recipe?

Create an account easily save your favorite content, so you never forget a recipe again.

Register Now

Tried this recipe?

Tag @thereciperebel or hashtag #thereciperebel —
I love to see what you’re making!

Tag @thereciperebel

Meet Ashley

My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!

Read More

You May Also Like

Reader Interactions


  1. claudette says

    I have made this a number of times and will be making it again next week for my mom and sister and who-ever shows up. This is the best easiest Alfredo sauce!

  2. Kathi L Hibbs says

    I used 1cup chicken broth and 1 cup evaporated milk just because that’s what I had on hand. It was very good and tasty! I added fresh oregano from my garden

  3. Cathy says

    Hi Ashley,
    This looks delish! I was wondering if you’ve ever made the alfredo sauce with all milk before and did it turn out? Love your recipes. 🙂

  4. Katie says

    This chicken alfredo turned out SOO yummy! Was such a hit in our home even for the picky eaters! Can’t wait to make again!

      • Anna says

        I feel like after I bake the whole thing the alfredo sauce dry out. Can it not be baked, or, save some sauce and pour some more in later after baking it?

      • The Recipe Rebel says

        Hi Anna, this is a baked pasta dish, so it can definitely be baked. When cooking it you are only cooking it covered for 20-30 minutes until hot and bubbly. So if it is drying out, it might be mean that it’s cooked too long.

  5. Pam Greer says

    I love this chicken alfredo in casserole form! I plan on always having one of these in the freezer!! I just double the recipe and freeze one!

Leave A Reply

Have you tried this recipe? Leave a rating