This baked chicken Alfredo combines mini lasagna-style pasta with shredded rotisserie chicken in a luscious, creamy white cheese sauce. An easy casserole interpretation of the classic comfort dish, it’s simple to prepare and perfect for feeding a crowd.
A cross between mac and cheese and chicken Alfredo, this version uses three white cheeses, plenty of shredded chicken, and your favorite pasta for a rich, satisfying bake.
One of the best things about this baked chicken Alfredo is how effortless it is to scale up. To feed a family or prep make-ahead dinners, simply combine the ingredients in a casserole dish and bake for about 20 minutes. It’s that easy.
There are many ways to make Alfredo, but my twist uses fresh mozzarella as a primary cheese. It contributes a creamy, slightly elastic texture that makes the casserole uniquely delicious.
This recipe is all about Baked Chicken Alfredo — an irresistible, comforting casserole designed to feed a crowd.
What is Baked Chicken Alfredo?
Baked chicken Alfredo is a hybrid of baked mac and cheese and classic chicken Alfredo. Pasta is mixed with a rich Alfredo sauce, folded together with cooked chicken, and baked in a buttered casserole until golden and bubbly. It’s highly adaptable: add broccoli or other vegetables, switch up proteins, or change the pasta to suit your taste.
Key Ingredients in this Baked Chicken Alfredo:
Pasta – short or long noodles both work. Taccole (mini lasagna sheets) are ideal, but penne, rigatoni, or fettuccine are great substitutes.
Chicken – shredded rotisserie chicken or cooked diced chicken.
Cheeses – fresh mozzarella for creaminess, shredded mozzarella, fontina (or provolone), and grated Parmesan for flavor.
Heavy cream – provides richness and silky texture.
Evaporated milk – adds creaminess while stretching the sauce without using only heavy cream.
Butter – used to grease the casserole dish and in the sauce.
Types of Pasta To Use:
Taccole (flat square pasta, like mini lasagna sheets) is my top pick for texture, but any sturdy pasta will work.
Short pasta options: penne, rigatoni, radiatori, or large elbows.
Long pasta options: fettuccine, bucatini, or linguine.
How to Make Baked Chicken Alfredo:
With a few simple steps you can have this on the table tonight.
Step 1: Make a roux by melting butter and whisking in flour. Gradually add evaporated milk, heavy cream, seasonings, and garlic, whisking until smooth. Simmer gently for about 5 minutes until the sauce thickens.
Step 2: Stir in the cheeses until melted. Cook the pasta to al dente, then combine the cooked noodles and shredded chicken with the cheese sauce, tossing until well coated.
Step 3: Generously butter a casserole dish, transfer the pasta mixture, and spread evenly. Bake in a preheated 400°F oven for 18–20 minutes, or until the top is golden and bubbly.
Tools I Use:
Taccole Pasta Noodles
White Casserole Dish
Large Sauté Pan
More Pasta Recipes
Chicken Tetrazzini
Better Than Olive Garden Chicken Scampi
Blackened Cajun Chicken Alfredo
Buffalo Chicken Mac & Cheese
I hope you enjoy this baked chicken Alfredo. Leave a comment with questions or feedback, and if you make it, tag @BadBatchBaking on Instagram to share your photos — I love seeing your recreations!
Baked Chicken Alfredo
Ingredients
- 1/2 stick butter, softened for greasing dish
- 1 pound pasta (Taccole or your favorite short pasta)
- 2 cups cooked chicken, diced or shredded
- 2 tablespoons fresh Italian parsley, finely chopped
ALFREDO SAUCE
- 4 tablespoons butter
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 2 (12 oz) cans evaporated milk
- 2 cups heavy cream
- 3 cloves garlic, grated
- 1 1/2 cups fontina, shredded
- 1 cup fresh mozzarella, shredded
- 3/4 cup mozzarella, shredded (block style)
- 3/4 cup Parmesan, grated
Instructions
- Preheat oven to 400°F.
- Melt butter in a large deep skillet over medium heat. Add flour and whisk to form a roux; cook for one minute. Whisk in evaporated milk, heavy cream, seasonings, and garlic until smooth. Bring to a low boil and simmer until slightly thickened, about 5 minutes.
- Stir in all cheeses until melted. Cook pasta to al dente according to package directions. Add chicken and cooked pasta to the skillet and toss until the sauce thoroughly coats everything.
- Butter a casserole dish liberally, then transfer the pasta mixture and spread evenly. Bake uncovered for 18–20 minutes, or until the top is golden and bubbly (check at 15 minutes). Sprinkle with chopped parsley and serve.