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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!

A spoonful of the best chicken Alfredo bake

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!).
Chicken Alfredo bake on a plate

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

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

hot cooked pasta steaming in a colander on a counter
  1. Cook and Drain the Pasta. Leave it a little undercooked since it will bake more in the oven.
A roux being made in a pot
  1. Prepare the Roux for the Sauce. The flour will be a little golden.
Liquid being whisked into roux in a pot
  1. Whisk in the Milk and Broth. Let simmer to reduce.
Homemade Alfredo sauce in a pot for a chicken breast Alfredo bake
  1. Add the Parmesan. Stir in the yogurt. This makes it creamy without cream!
Ingredients in a pot for a baked chicken pasta casserole
  1. Add the Chicken and Pasta. Stir it all together.
Cheesy chicken Alfredo bake ready to go in the oven
  1. Bake. Layer the mixture in a baking dish with provolone cheese on top. Bake at 375 degrees F for 15 to 20 minutes. ENJOY!
The best chicken Alfredo bake in a large baking dish

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.

Storage Tips

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.

Creamy chicken Alfredo bake topped with parsley

What to Serve With a Chicken Alfredo Bake

Tasty chicken Alfredo bake in a casserole 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 BreastInstant Pot ChickenCrock 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.

Chicken Alfredo Bake

4.82 from 69 votes
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
Cook: 45 minutes
Total: 1 hour

Servings: 10 servings

Ingredients
  

  • 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 BreastInstant Pot ChickenCrock 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

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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Recipe Rating




115 Comments

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    1. Hi Karl! I stopped including sodium info because it can vary so much depending upon what products you used, and I found a lot of conflicting info online, so ultimately I didn’t feel comfortable publishing it because sometimes it wasn’t even in the ballpark. If you’d like to calculate it yourself, there are lots of free tools online (myfitnesspal.com is popular). I hope that helps!

  1. If I make this ahead of time and place it in the refrigerator, how long would I have to put it in the oven for? Still 15-20 minutes, or should it be longer?

    1. Hi Erin! You can reheat the fully-cooked dish in the oven at 350 degrees F until warmed through. I hope you enjoy it!

  2. This is such a family-friendly meal!! The sauce tastes amazing! We added a little broccoli to get some veggies in!5 stars

  3. Chicken Alfredo Bake yummy yummy! This was dinner tonight and it was just delicious! Watched your video first then the rest was easy. Also followed the How To Cook Shredded Chicken recipe since I was never sure of that.
    Thank you for the videos, and I really like the items listed at the bottom showing us the tools you use. Always look at that. Thanks Erin.5 stars

  4. Loved this! I loved it even more because it’s eggless—my youngest has an egg allergy and it’s impossible to find a good eggless alfredo recipe or store bought sauce. Everyone in the house enjoyed this! Thank you!5 stars

      1. I boiled my chicken breasts, broccoli, and noodles, once I combine everything into sauce do I still need to bake in the oven at 350°F?

        1. Hi Emily! Did you happen to see all of the directions in the recipe card? The temperature is in Step 1. and the rest of the baking directions are in Step 9. Hope this helps!

  5. This is a great dish! Delicious, goes together quickly and easily, the red pepper flakes add a really nice heat and it reheats beautifully. I took your advice to grate the mozzarella cheese rather than use the pre-grated stuff and you’re quite right, it does melt much better. We liked it so much I gave a container of it to my sister who is a major pasta fan and she was crazy about it too. Thank you!5 stars

  6. My first time trying it and it was so good! My husband said it was delicious! He doesn’t use that word often. Definitely a meal I will be making again!5 stars

  7. Made this last week for dinner and absolutely loved it!!

    I am definitely going to make this again but was wondering if it is possible to replace the cow’s milk with almond milk?5 stars

    1. Hi Rylee! I’ve only tested this recipe as written, but I think it could work, although the flavor might be slightly different. If you decide to experiment, let me know how it goes.

  8. I served this to my family this evening for dinner and it was a big hit. Delicious, cheesy and it comes together quickly. This one is a keeper.5 stars

    1. Hi Sarah, yes, you should be able to halve the recipe. Your just baking till it’s hot and bubbly so I would keep an eye on it.

    1. Hi Sarah, I haven’t tried it myself but you likely could. The bake time might need to be adjusted when adding a cold dish to the oven. If you decide to experiment, let me know how it goes.

  9. I agree with all of the comments! This has been a go to for me as well like so many of your recipes. Thank you for posting! I appreciate the Greek yogurt to make it healthier (like so many of your other recipes) and the different measurements were handy!5 stars

    1. A good way to gauge macros is to weight the container it is in then weight it before placing in the oven. I then divide that by how many servings and do my servings by weight not cups. Write it on your recipe card (dish and weight per serving and won’t have to do it again).

  10. Wonderful…will make again! A keeper. I did add 1T. of tomato paste to sauce…gave a glorious color…and an “edge” of depth.5 stars

  11. Delicious recipe Erin, thank you! Great tips and instructions too. I also added chopped mushrooms to the sauce while it simmered. My whole family loved it – so family friendly!5 stars

  12. Just made this and loved it. It was easy to do and very delicious. I will definitely be adding this to the menu.5 stars

  13. I made this yesterday (10/01) and will definitely be making it again- SOON! We loved it! I did use non-wheat pasta as I had it on hand. The sauce is so delicious and of course you could increase or decrease the strength of the flavors by adjusting your herbs to suit your family. Really a great recipe. Love it!5 stars

  14. Brought a chicken for Sunday roast especially to make this with leftovers!

    It was absolutely delicious! Having it for lunch today 😋

    My only gripe is British so converting measurements takes a while 👍5 stars

    1. Hi Erin! So glad you enjoyed the recipe! Thank you for this kind review! Unfortunately, I’m not able to provide metric measurements. There are several online conversion sites—one good one is from King Arthur! Here’s the link: https://www.kingarthurflour.com/learn/ingredient-weight-chart.

  15. KEEPER KEEPER KEEPER of a recipe!! So delicious! I just made this today. My kitchen took on the glorious aroma of a fine French restaurant as it baked. And it is absolutely delicious! Can almost guarantee that you will be asked for seconds with this meal. Much healthier version than the restaurants serve which is what caught my eye. And I honestly think that even the kids will like this pasta dish. I sure do!
    MaryAnn5 stars

  16. I made this for my sister who is about to have a c section. It was my first time making Alfredo sauce from scratch so I was a bit nervous but it turned out amazing. If you follow the steps you can’t really mess it up! I used my slow cooker in the morning to precook the chicken which helped me to be more organized after work and save time. Great recipe! I can’t wait to give this to her and her husband and I’m definitely about to try it for myself! Looks and smells amazing!5 stars

  17. I made this for my family because they are fans of the Costco Chicken Alfredo Bake. They all unilaterally declared this one to be much tastier (and it’s much healthier as well). It came together quickly on a busy weeknight, always much appreciated with three teens/tweens in the house and lots of after school activities. Your recipes never disappoint!5 stars

  18. Unbelievably tasty and creamy and savoury and just wow. Every flavour is balanced and complementary to each other. Definitely a new favourite5 stars

  19. My friends and I enjoyed this for dinner! I had to add extra flour to thicken the sauce, but it had great flavor and easily served a crowd!4 stars

  20. I made this for my son to carb load before a very important soccer game! Their team won so now this is the official pre-game good luck meal! Followed the ingredients exactly and it came out perfect! Winner all around!5 stars

  21. My son and husband raved about this recipe! Hardly any leftovers! Next time I will use a tad less pasta.4 stars

  22. New FAV! I didn’t think anything could beat the Chicken Stroganoff, but the Alfredo did it!

    As with most, if not all, of Erin’s recipes, this one is simple and light on calories.

    ** PRO TIP ** this dish gets even easier if you pick up the hand-pulled rotisserie chicken package from Costco (pre-cooked!). Just shred or dice and assemble!5 stars

  23. Hubby and I were HUGE fans! Easy to make, flavorful, and had leftovers for lunch for the week. We will be making again soon!! Thank you!5 stars

  24. Wonderful for meal prep! I was presently surprised how well it reheated. Sometimes creamy pastas just don’t reheat the same way as it does when eaten fresh. This did not disappoint. I also loved how light the sauce felt on my stomach even though it tasted rich and decadent. A keeper for sure!5 stars

  25. Delicious and hearty. Followed ingredient list as stated but used less pasta. About 2-3 cups instead of a pound. I like a more creamy sauce and I usually do this for pasta dishes. . Dinner for 5. Everyone loved it.5 stars

  26. What a cozy and tasty meal! It comes together so easily and is delicious! I love the nuttiness of the whole wheat pasta and added some spinach as well and served with a salad and garlic bread. Yum!5 stars

  27. This recipe was kind of underwhelming for the amount of work it took to create it. I wish it could have been more flavorful, but that also could be just an issue with chicken Alfredo in general. If I were to cook it again, I would add some bacon to add more flavor. It did feed a lot of people with leftovers, so it could be a good option for big family gatherings.2 stars

    1. I’m sorry to hear the recipe wasn’t to your taste, Jaclyn. I know it’s disappointing to try a new recipe and not enjoy it. I (and many other readers) have enjoyed it, so I really wish they would’ve been a hit for you too!

  28. ..without measurements of any sort, its hard to replicate your recipe’s. I’m sure they are all good but just listing ingredients without any indication of proportion is just a tease.. I’ll wait for your reply before deciding whether to unsubscribe.

    1. I’m so confused, Pete because I see it on my end! The recipe is in the recipe card, right above the area where you commented. You can also click the “jump to recipe” button at the top of the screen to help get you there faster. Could you please check again?

  29. It’s a keeper! I had never thought of using provolone in an alfredo sauce. Love it! Perfect for those chilly, cozy weeknights!4 stars

  30. Made this and it was delicious. I served with your strawberry spinach salad (also delicious). Thanks for this recipe. Definitely a keeper.5 stars

  31. Yes!! Believe her notes – the homemade sauce and freshly grated cheeses are 100% worth it. Go big or go home! And this one you can go big AT home 😁5 stars

  32. Creamy dreamy chicken dinner. Delicious 😋 I made a chicken soup in a crockpot today – I used the chicken from the soup and the broth to create this dinner. I also added yesterday’s veggies to the mix. Easy, fast, and delicious 😋 I also posted it on my Instagram @agi1971 Thank you @wellplated for this October Challenge recipe 🤩😋5 stars

  33. Very easy to make using the instant pot shredded chicken hack and made a ton! Used all mozz instead of provolone as I don’t like most cheeses and added some extra spices to kick it up a notch. Would be a great freezer meal for new and busy parents.3 stars

  34. My family enjoyed this Alfredo chicken pasta bake. Normally I use heavy cream to make Alfredo but I liked how this used milk (cheaper!) and yogurt (healthier!). I also liked how I could put leftovers in the fridge and reheat the next day. I made two 9×12 pans of it and froze the second to keep for a busy night. I made the pressure-cooker chicken (in her recipe book) then I shredded it in my stand-up mixer (so easy!). I had leftover chicken for another meal too. :)
    We enjoyed eating it drizzled with some 18-year old balsamic vinegar – yum!
    Definitely recommend trying this recipe though it did take me longer than most meals I loved how I could make extra to store for later. (Ps. Wish we could post photos here)5 stars

  35. We make this recipe in my house quite a bit and love it! The freshly grated provolone gives it an excellent flavor so I recommend using that. We also added grilled chicken and mixed it in the last few times we have made it and loved that!5 stars

    1. Hi Cari, honestly I’d suggest cooking it right away and then reheating the next day. I haven’t attempted to make it ahead of time, but if you decide to experiment, I’d love to know how it goes.

  36. Very delicious Chicken Alfredo Bake. Might add broccoli next time before baking. The recipe is large enough for a pot luck.5 stars

  37. Absolutely delicious flavor but my sauce never thickened 😔. I’ve made roux-based sauces dozens of times with success, so wondering what could have happened?4 stars

    1. Hi Colleen, glad you enjoyed it. When making the roux it’s the heat and how quickly liquid is added that can affect the outcome. You might need to turn the stovetop up just a little or pour the liquid in slower to get it just right. All that though, the roux should get thicker as simmers. Hope this helps!

  38. This was amazing! In fact, I made it twice this month, once as written with a salad and then added broccoli the second time. So creamy, healthy, and delicious!5 stars

  39. It was good but it didn’t have enough sauce to cover the pasta well. It was mostly the pasta. If I make it again, I will double the sauce to pasta ration.4 stars