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!
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A wholesome dinner that tastes indulgent.
Creamy, cheesy, and rich, this baked Alfredo is loaded with tender chicken and pasta coated in an easy homemade healthy Alfredo sauce. If ever a recipe were to be kid-approved, it would this one!
- This easy recipe 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!
- With 10 delicious servings, 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!).
5 Star Review
“My first time trying it and it was so good! Definitely a meal I will be making again!”
— Nicole —
How to Make Chicken Alfredo Bake
Cook and Drain the Pasta. Leave it a little undercooked since it will bake more in the oven.
Prepare the Roux for the Sauce. The flour will be a little golden.
Whisk in the Milk and Broth. Let simmer to reduce.
Add the Parmesan. Stir in the yogurt. This makes it creamy without cream!
Add the Chicken and Pasta. Stir it all together.
Bake. Layer the mixture in a baking dish with provolone cheese on top. Bake at 375 degrees F for 15 to 20 minutes. ENJOY!
What to Serve With a Chicken Alfredo Bake
This chicken Alfredo enough is filling enough to be a meal on its own, but you can round it out with a side if you’d like!
- Bread. Rosemary Olive Oil Bread would be delicious with chicken Alfredo.
- Salad. You can’t go wrong with a fresh salad like this simple Arugula Salad.
- Veggies. Pair this dish with Air Fryer Broccoli or another favorite veggie side.
Recipe Tips and Tricks
- From-Scratch Sauce is Worth It. 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.
Chicken Alfredo Bake
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Ingredients
- 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 1/2 teaspoon dried thyme and 1 teaspoon dried basil
- 1 teaspoon onion powder
- ¾ teaspoon kosher salt
- ½ teaspoon ground 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
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 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 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!
Video
Notes
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*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.
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**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. (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.) Let thaw overnight in the refrigerator before reheating.
Nutrition
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I’ve seen many recipes with cream cheese and they’re just so thick and heavy. This was the perfect amount of sauce and it was soooo tasty! I added some cayenne pepper, crushed red pepper, and frozen broccoli. My family couldn’t stop complimenting how delicious it was. Thank you!
So glad to hear you enjoyed the recipe, Francine! Thank you!
I came across the recipe and thought it sounded wonderful! We went on a bachelorette trip and wanted something easy to throw in the oven for the first night after a long day of travel and decorating. I made this the day before, froze it, and went 2 hours in a car with it. It was AMAZING. I had to send the recipe to all the girls.
So glad to hear! Thank you Susan!
Made this for company and it was a big hit! Will definitely make again.
So happy to hear, Dana! Thank you!
Will be making this again! I made the chicken in the crockpot and had various sizes of chicken, so I used the meat thermometer which really helped. I also used a hand mixer to shred the chicken which worked great, way less work! The recipe itself was delicious and creamy. I used nonfat greek yogurt and surprisingly it didn’t curdle. I whisked the yogurt until smooth and didn’t let it sit.
Great to hear, thank you Amy!
This might just be the best Alfredo sauce I’ve ever made/eaten! So good I had to stop myself from “sampling” it! I’m making this ahead of time for my family on Easter and I know it will be a hit! Thank you so much for a fantastic recipe!
So glad to hear, Kassandra! Thank you!
Tried this recipe out earlier, and it was a pretty decent weeknight meal. The sauce thickened up well, which is always a concern with homemade Alfredo. I appreciated that it wasn’t overly heavy or greasy. The whole wheat pasta gave it a bit more substance than just using white pasta. Definitely a recipe I’d keep in rotation for a comforting, easy dinner. Thank you!
I made this for a potluck, and it was well-received. I love that the whole wheat pasta made it feel a little less guilty. I might try adding some veggies next time, like broccoli or spinach, just to add some color and freshness. Anyway, I had fun making it. Thank you so much!
So glad you enjoyed it, Barbara! Thank you!