Best Chicken Alfredo Bake – Creamy & Cheesy Recipe

There’s something undeniably comforting about a bubbling dish of Chicken Alfredo Bake fresh from the oven. The way the golden cheese crust glistens, the creamy Alfredo sauce peeking through—it’s the kind of meal that feels like a warm hug after a long day. I first fell in love with this dish during a cozy winter evening when my best friend brought over a casserole dish “just because.” One bite, and I knew I had to recreate that magic in my own kitchen.

Ingredients You’ll Need

This recipe strikes the perfect balance between rich, creamy, and satisfyingly cheesy. Here’s what you’ll need to make it happen:

• Chicken breasts (2 large) – I prefer fresh, but thawed frozen works too. Pro tip: leftover rotisserie chicken is a fantastic time-saver!
• Fettuccine pasta (16 oz) – The classic choice, though penne or rigatoni hold sauce beautifully too.
• Butter (½ cup) – The foundation of our luscious Alfredo sauce.
• Heavy cream (2 cups) – For that velvety texture we all crave.
• Garlic (4 cloves, minced) – Because what’s Alfredo without garlic’s warm embrace?
• Parmesan cheese (1 cup grated) – Freshly grated melts so much better than pre-shredded.
• Mozzarella cheese (2 cups shredded) – For that glorious, stretchy cheese pull.
• Cream cheese (4 oz) – Our secret weapon for extra creaminess.
• Italian seasoning (1 tsp) – A simple blend that adds depth.
• Salt & pepper to taste – Don’t be shy with the seasoning!

Step-by-Step Instructions

Now, let’s create some cheesy magic together:

1. Prep the chicken: Season chicken breasts with salt, pepper, and a pinch of Italian seasoning. Bake at 375°F for 25-30 minutes until cooked through, then shred or cube. (I often do this step ahead while prepping other ingredients!)
2. Cook the pasta: Boil fettuccine in salted water until al dente (about 1 minute less than package directions). Drain but reserve ½ cup pasta water—this starchy liquid is gold for adjusting sauce consistency later.
3. Make the Alfredo sauce: In a large saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds—don’t let it brown!). Whisk in heavy cream and cream cheese until smooth. Gradually add Parmesan, whisking constantly until melted into silky perfection. Season with Italian seasoning, salt, and pepper.
4. Combine everything: In a large bowl, mix cooked pasta, shredded chicken, and Alfredo sauce. If the mixture seems thick, add reserved pasta water a tablespoon at a time until it reaches your desired consistency.
5. Layer and bake: Transfer the mixture to a greased 9×13 baking dish. Top generously with shredded mozzarella—this is no time for restraint! Bake at 375°F for 20-25 minutes until bubbly and golden. For extra browning, broil for the last 2-3 minutes (but watch closely!).

As the aroma fills your kitchen, you’ll understand why this dish has become my go-to for potlucks, family dinners, and those nights when only the creamiest comfort food will do. The beauty of this recipe lies in its flexibility—it welcomes your personal touches and adapts to what you have on hand.