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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What is the sodium content?
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!
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?
Hi Erin! You can reheat the fully-cooked dish in the oven at 350 degrees F until warmed through. I hope you enjoy it!
This recipe is a perfect weeknight dinner! Yum!
Thank you for sharing this kind review, Amy!
This is such a family-friendly meal!! The sauce tastes amazing! We added a little broccoli to get some veggies in!
I’m so happy that you enjoyed it, Natalie! Thank you for sharing this kind review!
This is one of my go-to meals!! It’s an easy recipe that everyone loves in my family!
I’m so happy that you enjoyed it, Kristyn! Thank you for sharing this kind review!
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.
YAY! So happy to hear that, thank you!!
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!
I’m so happy that you enjoyed it, Peggy! Thank you for sharing this kind review!
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?
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!
Made this tonight for dinner and it was tasty!
I’m so happy that you enjoyed it, Andrew! Thank you for sharing this kind review!
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!
I’m so happy that you enjoyed it, Jean! Thank you for sharing this kind review!
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!
Hi Nicole! So glad you enjoyed the recipe! Thank you for this kind review!
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?
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.
I have a vegan son so I can help lol- cashew milk (unflavored) works perfectly!
Hi Katie! Thanks for your feedback!
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.
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!
Can you cut the recipe in half? Would it impact the baking time at the end?
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.
Could you prep the casserole in advance earlier in the day and then bake later for dinner?
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.
I do this frequently with this recipe. Have found 350 degrees oven for approximately 30 minutes warms it through. Doesn’t give the crunchy top throughout but since the rest of the family enjoys the non-crunchy top it work bc I eat a couple corners and they get the middle.
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!
Hi Sue! So glad you enjoyed the recipe! Thank you for this kind review!
How much is a serving size to those macros? A cup? Not sure if I missed it
Hi Danielle! It is 1/10 of the recipe. I did not measure the servings in cups.
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).
Wonderful…will make again! A keeper. I did add 1T. of tomato paste to sauce…gave a glorious color…and an “edge” of depth.
Hi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi GG! So glad you enjoyed the recipe! Thank you for this kind review!
So delicious! My family loved this !!
Hi Elaine! So glad you enjoyed the recipe! Thank you for this kind review!
A great addition to our pasta night rotation and a kid pleaser.
Great to hear! Thanks Heather!
Just made this and loved it. It was easy to do and very delicious. I will definitely be adding this to the menu.
Hi Chrissi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Barbara! So glad you enjoyed the recipe! Thank you for this kind review!
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 👍
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.
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!
MaryAnn
Hi MaryAnn! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Jessica! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Heather! So glad you enjoyed the recipe! Thank you for this kind review!
Unbelievably tasty and creamy and savoury and just wow. Every flavour is balanced and complementary to each other. Definitely a new favourite
Hi Katelyn! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi Zoe! So glad you enjoyed it! Thank you for this kind review!
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!
Hi Emily! So glad you enjoyed the recipe! Thank you for this kind review!
My son and husband raved about this recipe! Hardly any leftovers! Next time I will use a tad less pasta.
Hi Monica! So glad you enjoyed the recipe! Thank you for this kind review!
Huge hit with my 4 and 6 year old. I added in broccoli and it was great!
Love how you add the veggies Kaitlan!
So tasty! Definitely felt like a lot of work compared to other recipes but we loved it
Hi Cat! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Burton, this so great to hear!!! Thanks for sharing (and hope you’re enjoying fall in MKE!)
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!
Hi Danielle! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Hi April! So glad you enjoyed it! Thank you for this kind review!
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.
Hi Debi! So glad you enjoyed the recipe! Thank you for this kind review!
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!
Yay! Glad you enjoyed it Adrienne!
I made this last night, and was really great tasting and filling. A great great meal on a cold day.
So happy to hear, Angela! Thank you!
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.
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!
..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.
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?
It’s a keeper! I had never thought of using provolone in an alfredo sauce. Love it! Perfect for those chilly, cozy weeknights!
So happy you enjoyed it Shelly! Thank you!
Made this and it was delicious. I served with your strawberry spinach salad (also delicious). Thanks for this recipe. Definitely a keeper.
Awesome, thanks for sharing Debbie!
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 😁
Thank you so much KateLynn!
So so good. Love how it takes a traditionally unhealthy recipe and turns it into a high-protein one!! Love that!
Thanks Ava!
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 🤩😋
Thank you Agnes!
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.
Glad it worked for you Taylor, thank you!
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)
So glad you enjoyed it Nichole!
Easy to make and delicious!
Glad you enjoyed it, Megan! Thank you!
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!
Yay! Thank you Jenna!
Can I make this a day before and just bake it when I am ready?
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.
Very delicious Chicken Alfredo Bake. Might add broccoli next time before baking. The recipe is large enough for a pot luck.
Glad you enjoyed it Lily!
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?
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!
Precise recipe with lots of options. Easy to follow with great results 💕
Thank you Joanne!
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!
Yay! Glad you enjoyed it Laurie!
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.
Thanks for the feedback Carol!
Do you think I could make this earlier in the day for a party we are hosting, and then pop it in the oven later? Would it be okay to have it sit in the fridge for 6-8 hours and then go straight from the fridge to the oven? How would that effect cook time?
Hi Emily, theoretically it should work just fine. I haven’t tested it myself so unsure how the flavors are going to merry together after sitting that long. You’ll definitely want to add more time when it’s in the oven. It will be cold so it will take longer to get nice and bubbly. If you decide to experiment with it, I’d love to know how it goes!
whats the serving size in macros
Hi Britney, I have no idea, I don’t measure macros.
It seems this recipe sent me into labor, but it was also very good and perfect for feeding a crowd. Can’t promise the labor part, but do promise it’s a great recipe.
Wow Alyssa! Glad you enjoyed it!
I made this last night and it was delicious, I didn’t have Provolone so I just stuck with Parmesan and Mozzarella. Will definitely make again!!
Great to hear, thank you Amy!
Erin, your website is great! Such a life saver. I made this for dinner and it was great. It was easy to follow and came out better than I expected. I added fresh steamed broccoli and the family loved it. Will make it again, thank you for an amazing dish
Makes me so happy to hear, Shelby! Thank you!
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!
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!