Chicken Alfredo Bake

There’s something comforting about pulling a bubbling Chicken Alfredo Bake straight from the oven. The creamy Alfredo sauce, tender chicken, and melted cheese fill your kitchen with that cozy, homemade aroma that makes everyone wander in hungry.

This Chicken Alfredo Bake recipe lets you choose your favorite version — go classic with pasta for a hearty family dinner, or try the low-carb veggie option with broccoli or cauliflower when you want something lighter but just as satisfying.

Every bite is creamy, cheesy, and full of love — the kind of meal that makes your family pause, smile, and say, “Wow, this tastes amazing.”

Ingredients for Chicken Alfredo Bake

🍝 Pasta (penne/rigatoni): 12 oz – hearty classic base, 🥦 Broccoli/Cauliflower: 4 cups – light low-carb option,🍗 Chicken: 2 cups – cooked, diced or shredded,🥛 Alfredo Sauce: 2 cups – creamy and rich,🧀 Mozzarella: 1 cup – shredded, melty topping,🧀 Parmesan: ½ cup – grated, extra for garnish,🧄 Garlic Powder: 1 tsp – savory boost,🌿 Italian Seasoning: 1 tsp – fragrant herbs,🧂 Salt & Pepper: to taste – balance flavor,🌱 Spinach: 1 cup – optional greens folded in,🌶️ Chili Flakes: ¼ tsp – optional heat, 🌿 Parsley: fresh garnish – bright finish

How to Make Chicken Alfredo Bake :

Step 1 - Preheat & prep

Preheat your oven to 375°F / 190°C. Lightly grease your Pyrex Deep glass baking dish with BPA-free plastic (if you have one) — it'll help heat evenly and looks nice when serving.
If using frozen broccoli or cauliflower, thaw and pat dry. Fresh veggies should be par-cooked in next step.

Step 2 - Prepare the base

Classic path: Boil salted water and cook the pasta until it’s just tender but still firm when you bite it (about 9–11 minutes). Drain thoroughly.

Low-carb path: Steam or blanch broccoli/cauliflower for about 4–6 minutes until just soft. Drain and pat dry so there’s no excess water.

Step 3 - Cook or prep chicken

If you have cooked chicken, shred or dice it. Otherwise, dice 2 chicken breasts, season with salt & pepper, and cook in a skillet for 4–6 minutes until fully cooked. Let rest then dice or shred.

Step 4 - Measure sauce & seasonings

Measure 2 cups Alfredo sauce. In a small bowl, mix 1 tsp garlic powder + 1 tsp Italian seasoning + salt & pepper.

Step 5 - Combine filling

Take your Pyrex Glass Mixing Bowl. Add pasta or veggies, chicken, Alfredo sauce, ½ cup mozzarella, ¼ cup Parmesan, and seasoning. If using spinach, fold it in now. Use one of the HOTEC Heat Resistant 600℉ Food Grade Silicone Rubber spatulas to stir gently until everything is coated. Taste and adjust seasoning.

Step 6 — Assemble in the baking dish

Transfer the mixture into your greased Pyrex Baking Dish (or your own dish). Use the HOTEC spatula to spread it evenly and scrape the bowl clean. Sprinkle remaining ½ cup mozzarella and extra Parmesan on top. Optionally add chili flakes.

Step 7 — Bake

Bake at 375°F (190°C) for 20–25 minutes, until the casserole is bubbling and the cheese is melted. For a golden top, broil 2–3 minutes at the end — watch so it doesn’t burn.

Step 8 — Rest & serve

Remove from oven and let rest about 5 minutes to let the sauce set. Garnish with parsley and extra Parmesan if you like. Serve hot.

If you don’t understand any step or want to see how it looks while cooking, you can also watch the video below. The video might be a little different from my version, so keep that in mind while following the recipe.

This video is not mine — full credit goes to @foodspacefs2611 (YouTube) — used under CC BY license.