Creamy Chicken Alfredo Bake
This creamy chicken alfredo bake combines homemade Alfredo sauce with cream cheese and sour cream for an ultra-rich, cheesy casserole. Baked until bubbly at 350°F, it's an indulgent weeknight dinner that serves a crowd.
This creamy chicken alfredo bake combines homemade Alfredo sauce with cream cheese and sour cream for an ultra-rich, cheesy casserole. Baked until bubbly at 350°F, it's an indulgent weeknight dinner that serves a crowd.
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Cook pasta according to package directions. Drain and set aside.
Cook and cube the chicken breast. Set aside.
Preheat your oven to 350°F (175°C). Spray a 9x13 inch baking dish with cooking spray.
To make the Alfredo sauce, melt the stick of butter in a saucepan over medium-low heat.
Once the butter is melted, pour in the heavy whipping cream.
Slowly add the shredded Parmesan cheese, stirring continuously until the cheese is fully melted and the sauce is smooth. Set aside.
In a large bowl, combine the cooked chicken, softened cream cheese, and sour cream.
Add a handful of the shredded mozzarella cheese to the chicken mixture and stir to combine.
Add the cooked pasta to the bowl and mix everything together until well combined.
Transfer the pasta mixture to the prepared baking dish and spread it in an even layer.
Pour the homemade Alfredo sauce over the top of the pasta.
Gently stir the sauce into the pasta mixture to ensure it's distributed throughout the dish.
Top the casserole with the remaining shredded mozzarella cheese.
Cover the dish and bake for 30 minutes until hot and bubbly.
Garnish with fresh parsley if desired, and serve immediately.
Cover and refrigerate leftovers up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes or microwave individual portions until warmed through.
9x13 inch baking dish · large mixing bowl · saucepan
Yes. Assemble the casserole through step 11, cover, and refrigerate up to 24 hours. Bake covered for 30 minutes at 350°F until hot and bubbly; add a few extra minutes if starting from cold.
Use an equal amount of ricotta cheese or mascarpone for a similar creamy texture, though mascarpone will be richer. Avoid low-fat versions as they won't achieve the same richness.
Yes. Any medium pasta like rigatoni, farfalle, or fettuccine works; avoid very thin pastas that may become mushy during baking.
Cover and refrigerate up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes until warmed through, or in the microwave in portions.
This happens if the heat is too high or the Parmesan is added too quickly. Melt butter on medium-low, add cream slowly, and stir Parmesan in gradually until smooth.
