Chicken Alfredo Bake

This Chicken Alfredo Bake is a cozy baked pasta casserole that combines three of the most universally beloved foods—chicken, Alfredo sauce, and cheese. Get ready for a standing ovation from the whole table!

Why You’ll Love This Baked Chicken Alfredo Recipe

• It’s Wholesome But Tastes Indulgent. If you’ve been avoiding this more indulgent dish, it’s time to bust out your pasta pot, because this is a healthy chicken Alfredo bake. Made without heavy cream, this baked Alfredo recipe is a lightened-up casserole version of the decadent, universally adored Italian classic (just like my Turkey Tetrazzini).
• Everyone LOVES It. Creamy, cheesy, and rich, this baked Alfredo is loaded with tender cooked chicken and al dente pasta coated in an easy homemade healthy Alfredo sauce. If ever a recipe were to be kid-approved, it would be chicken Alfredo.
• Make it Your Own. And, for those who like to personalize their plates, this recipe is endlessly versatile. Toss in sautéed or roasted veggies (or grilled veggies like Grilled Asparagus), add some spice with red pepper flakes, or embrace an extra sprinkle of Parmesan cheese (for good measure, of course).
• The Perfect Weeknight Meal. This easy chicken Alfredo bake is ready in just 1 hour, requiring only 15 minutes of active prep time. While it bakes, you can prepare a side dish, knock out your to-do list, or simply pour yourself a glass of wine and relax!
• Leftover Friendly. Another reason it’s great for weeknights? It makes 10 delicious servings. This means you’ll have plenty of leftovers for lunches or dinners in the days ahead. It’s freezer-friendly too, so you can even freeze those leftovers (future you will be glad you did!).

How to Make Chicken Alfredo Bake

The Ingredients

• 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 (unlike longer noodles, which I prefer for pan-style Garlic Shrimp Pasta).
• Butter + Flour + Garlic. Butter, flour, and garlic create the base for our decadent-tasting homemade Alfredo 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 make sure the sauce isn’t too thin.
• Spices. Italian seasoning, onion powder, salt, pepper, and red pepper flakes make the sauce memorable.
• Parmesan. The Alfredo sauce MVP!
• Provolone. For that exquisite ooey-gooey, melty, cheesy baked Alfredo, 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. (It’s also my secret to this Pumpkin Mac and Cheese.)

The Directions

1. Cook and Drain the Pasta. Leave it a little undercooked since it will bake more in the oven.

2. Prepare the Roux for the Sauce. The flour will be a little golden.

3. Whisk in the Milk and Broth. Let simmer to reduce.

4. Add the Parmesan. Stir in the yogurt. This makes it creamy without cream!

5. Add the Chicken and Pasta. Stir it all together.

6. Bake. Layer the mixture in a baking dish with provolone cheese on top. Bake at 375 degrees F for 15 to 20 minutes. ENJOY!

Storage Tips

• 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.

What to Serve With a Chicken Alfredo Bake

• Bread. No Knead Focaccia or Rosemary Olive Oil Bread would be delicious with chicken Alfredo.
• Salad. You can’t go wrong with a fresh salad like Italian Chopped Salad, Arugula Salad, or Shaved Brussels Sprouts Salad.
• Veggies. Pair this dish with Roasted Zucchini, Sauteed Carrots, or Air Fryer Broccoli.
• Other Fun Sides. For something crowd-pleasing and fun, try Zucchini Fries, Air Fryer Mozzarella Sticks, or Pesto Pinwheels.

Recommended Tools to Make this Recipe

• Sauté Pan. The ideal tool for this recipe.
• Cheese Grater. You can use either a box grater or a microplane grater here.
• Baking Dish. A beautiful and long-lasting baking dish.

Recipe Tips and Tricks

• From-Scratch Sauce is Worth It. Ditch the chicken alfredo bake with jarred 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.
• Use Freshly Grated Parmesan. No green can! Real Parmesan is a MUST-HAVE for this chicken Alfredo bake. It’s the most critical ingredient, so don’t skip it. The good stuff is worth it here!
• Master the Roux. If you’re new to preparing sauces, the base of this recipe is called a roux. Let the roux cook for at least a full minute before adding any liquid. This ensures your sauce turns out silky smooth (as opposed to gritty) and does not have a raw flour taste.
• Tips for Easy Chicken Prep. For easy shredded chicken, you can use a store-bought rotisserie chicken, or try one of my simple methods. Check out my Baked Chicken Breast, Instant Pot Chicken, Crock Pot Chicken, and How to Cook Shredded Chicken. I don’t love canned chicken for this recipe, as it is lackluster, a little mushy, and contains a lot of sodium.

Review Save Recipe SavedPrint

Chicken Alfredo Bake

4.94 from 30 votes

Cook ModePrevent your screen from going dark

This healthy chicken Alfredo bake is made without heavy cream for a lightened-up casserole version of classic Alfredo. Perfect for a crowd!

---

Prep: 15 minutes mins

Cook: 45 minutes mins

Total: 1 hour hr

---

Servings: 10 servings

Review Save Recipe SavedPrint

Ingredients

  

1x2x3x

• 1 pound whole wheat pasta such as cavatappi, ziti, penne, or fusilli
• 2 tablespoons unsalted butter
• 6 cloves garlic minced (about 2 tablespoons)
• 1/4 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 1/2 teaspoon dried thyme and 1 teaspoon dried basil
• 1 teaspoon onion powder
• 3/4 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon red pepper flakes
• 1 cup freshly grated Parmesan cheese divided (MUST be freshly grated; no can!)
• 1/2 cup low fat plain Greek yogurt* (I used 2%)
• 3 1/2 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

---

Instructions

 

• Preheat the oven to 375°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 1/2 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 1/2 cup of provolone cheese. Add the remaining pasta, spreading it evenly on top. Sprinkle with the remaining 1/2 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!

Video

Notes

• *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 for light sour cream.
• **See Baked Chicken Breast, Instant Pot Chicken, Crock Pot Chicken, and How to Cook Shredded Chicken for easy cooking methods; or swap store-bought rotisserie chicken.
• 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°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.

Nutrition

Serving: 1(of 10)Calories: 407kcalCarbohydrates: 42gProtein: 31gFat: 14gSaturated Fat: 7gTrans Fat: 1gCholesterol: 65mgPotassium: 391mgFiber: 1gSugar: 4gVitamin A: 447IUVitamin C: 1mgCalcium: 341mgIron: 3mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Versatile, filling, and easy. Here are more healthy pasta recipes to try next.

Pastas

Garlic Pasta

Save Recipe Saved

One Pot Meals

Homemade Hamburger Helper

Save Recipe Saved

Pastas

Gourmet Mac and Cheese

Save Recipe Saved