Easy Creamy Alfredo Chicken Bake
Prepare a simple, satisfying baked dish featuring chicken in a rich Alfredo sauce. This recipe yields a comforting casserole perfect for a weeknight meal.
- Prep Time: 10 min
- Cook Time: 25 min
- Total Time: 35 min
- Yield: 6 servings
- Category: Dinner
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, cooked and shredded
- 1 (16 ounce) package wide egg noodles or penne pasta
- 1 (15 ounce) container Alfredo sauce (store-bought or homemade)
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/4 cup butter, melted
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
- Cook the pasta according to package directions until al dente. Drain the pasta well.
- In a large bowl, combine the cooked, shredded chicken, drained pasta, Alfredo sauce, heavy cream, garlic powder, pepper, and salt. Mix until everything is evenly coated.
- Pour the chicken and pasta mixture into the prepared baking dish.
- Sprinkle the mozzarella cheese and Parmesan cheese evenly over the top of the mixture.
- Drizzle the melted butter over the cheese topping.
- Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
- Let the dish rest for 5 minutes before serving.
Notes
- You can use rotisserie chicken to save preparation time.
- For extra flavor, add 1/2 cup of frozen peas or chopped broccoli to the mixture before baking.
- If the top browns too quickly, loosely cover the dish with aluminum foil for the last 10 minutes of baking.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 4
- Sodium: 750
- Fat: 35
- Saturated Fat: 18
- Unsaturated Fat: 10
- Trans Fat: 1
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 120