When’s the last time you ate chicken Alfredo? This creamy, cheesy Chicken Alfredo Bake is here to remind you that it’s been too long.
A cozy baked pasta casserole that combines three of the most universally beloved foods—chicken, Alfredo sauce, and cheese—this pasta recipe is pure comfort.
It’s also easy to make, great leftover, and freezer friendly!
Further, I can offer personal testimony that, if ever a recipe were to be kid-approved, it is chicken Alfredo.
When my dad first moved out on his own, his novice cooking skills (combined with his daughters’ picky eating habits) meant that 50% of our dinners involved adding chicken, cooked pasta, and more cheese to a jar of store bought Alfredo sauce.
We LOVED IT and requested my dad make it every time we came over.
(Vegetables such as cooked broccoli would be a great addition to store bought Alfredo sauce, but we were not into that idea back then.)
Today’s recipe is sure to be met with the same enthusiasm, but it is a healthy chicken Alfredo bake that’s better for you than anything you’d find in a restaurant or from a jar.
How to Make Chicken Alfredo Bake
The key to keeping this baked pasta healthy is an easy homemade healthy Alfredo sauce.
I know the jar is tempting but Alfredo sauce is SO EASY to make from scratch and so much better for you.
The only ingredients you need for homemade Alfredo are milk, a touch of butter, flour, chicken broth, garlic, and Parmesan cheese, plus any other spices you care to toss in.
The spices I like best in Alfredo are onion powder, Italian seasoning, and a pinch of red pepper flakes for heat.
- Whole Wheat Pasta. A simple, healthy swap, whole wheat pasta packs extra fiber into this dish. I recommend using a short “tube” variety such as cavatappi, ziti, penne, or fusilli.
- Butter + Flour + Garlic. Butter, flour, and garlic create the base for our decadent-tasting homemade sauce. The butter and garlic give it that beloved flavor, and the flour helps thicken everything up.
- Milk + Chicken Broth. The liquid components of the sauce. I recommend using 1%, 2%, or whole milk to give the sauce richness.
- Spices. Italian seasoning, onion powder, salt, pepper, and red pepper flakes make the sauce memorable.
- Parmesan. The Alfredo sauce MVP!
Freshly grated Parmesan (not the kind in the green can) is a MUST HAVE for Alfredo sauce. It’s the most critical ingredient, so don’t skip it. The good stuff is worth it here!
- Provolone. For that exquisite ooey-gooey, melty, cheesy pasta bake, we turn to shredded provolone cheese (mozzarella would also work well here).
- Shredded Chicken. Using cooked, shredded chicken is an easy way to shave time off of this recipe.
- Greek Yogurt. Greek yogurt gives the sauce a creamy texture. It works in harmony with the cheeses to help thicken the sauce without the need for heavy cream.
- Cook and drain the pasta.
- Melt the butter, then stir in the flour.
- Add the garlic.
- Whisk in the milk and broth. Stir in the spices.
- Let simmer, stirring frequently. Remove from the heat.
- Add part of the Parmesan, then stir in the yogurt.
- Stir the chicken and sauce into the pasta.Transfer half of the mixture to a baking dish, and sprinkle half of the provolone cheese on top.
- Add the remaining pasta mixture, then finish it with the remaining cheeses.
- Bake the chicken Alfredo at 375 degrees F for 15 to 20 minutes. Let rest for a few minutes, then ENJOY!
Serve this recipe with Chardonnay, Pinot Grigio, or Pinot Noir.
- To Store. Refrigerate chicken Alfredo in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave.
- To Freeze. Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
If freezing, to help with the texture after thawing, refrigerate the pasta bake first or let it cool completely before placing it in the freezer.
Recommended Tools to Make this Recipe
The Best Sauté Pan
You’ll find endless uses for this high-quality pan in your kitchen. It’s perfect for so many recipes!
One pan of creamy baked chicken Alfredo comfort coming right up! I suspect this casserole recipe will become a regular request in your home too.
- 1 pound whole wheat pasta such as cavatappi, ziti, penne, or fusilli
- 2 tablespoons unsalted butter
- 6 cloves garlic minced (about 2 tablespoons)
- ¼ cup all-purpose flour
- 2 ¾ cup milk recommended: 1%, 2%, or whole
- 1 (14-ounce) can low sodium chicken broth (or 1 ¾ cups low sodium chicken broth)
- 1 ½ teaspoons Italian seasoning or ½ teaspoon dried thyme and 1 teaspoon dried basil
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- 1 cup freshly grated parmesan cheese divided (MUST be freshly grated; no can!)
- ½ cup low fat plain Greek yogurt* I used 2%
- 3 ½ cups cooked shredded chicken** (about 3 medium breasts)
- 1 cup shredded provolone or mozzarella cheese about 4 ounces—I recommend shredding yourself for the best melty sauce, divided
- Chopped fresh parsley for serving
Preheat the oven to 375 degrees F. Coat a large, 9×13-inch baking dish with non-stick spray.
Cook pasta to al dente according to package instructions. Be careful not to overcook so the pasta bake doesn’t become mushy. Drain into a colander, shaking off any excess water, and return the pasta to the same, now empty pot.
Meanwhile, melt the butter in a large, wide sauté pan over medium heat. Add the flour and cook, stirring constantly, for 1 minute.
Add the garlic and cook 30 seconds, until fragrant.
Reduce the heat to low. Slowly add the milk and chicken broth, whisking constantly to remove any lumps.
Stir in the Italian seasoning, onion powder, salt, black pepper, and red pepper.
Bring the mixture to a simmer. Cook, stirring frequently, until the sauce thickens and reduces by a little more than a third, about 8 to 10 minutes more. Remove from the heat.
Stir ½ cup of the Parmesan. Let cool 1 minute. Stir in the Greek yogurt.
Add the chicken and sauce to the pot with the pasta and stir to evenly combine.
Spread half of the pasta into the prepared baking dish in a single layer. Sprinkle with ½ cup of the provolone cheese.
Add the remaining pasta, spreading it evenly on top. Sprinkle with the remaining ½ cup Parmesan and ½ cup provolone.
Bake the chicken Alfredo for 15 to 20 minutes, or until it is hot and bubbly, and the cheese on top is melted and beginning to turn golden. Let rest for 5 minutes. Sprinkle with fresh parsley and enjoy!
*If you don’t need a whole tub of Greek yogurt, look for the individual sizes (this is what I use!). You also can use non-fat yogurt, but be sure to let the sauce cool a few extra minutes, as non-fat dairy products have a tendency to curdle. Low fat is my top choice for the best creamy sauce! You also can swap sour cream.
- TO STORE: Refrigerate chicken Alfredo in an airtight storage container for up to 4 days.
- TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or gently in the microwave.
- TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving: 1(of 10)Calories: 407kcalCarbohydrates: 42gProtein: 31gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgPotassium: 391mgFiber: 1gSugar: 4gVitamin A: 447IUVitamin C: 1mgCalcium: 341mgIron: 3mg
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