Baked Chicken Alfredo

Baked Chicken Alfredo

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Debbie Sue


This is a wonderful dish, with a nice light Alfredo sauce. I tweaked the original recipe to our liking, and it turned out fantastic!


★★★★★ 1 vote



  • 1 1/4 c
    dry pasta, any shape you like (bows or penne would be great)
  • 3 c
    cooked chicken breast, shredded (i poached 2 medium sized chicken breasts)
  • ·
    alfredo sauce (ingredients below)
  • 2 c
    mozzarella cheese (i shred my own)

  • 1 Tbsp
    light olive oil
  • 4 clove
    garlic, pressed
  • 3 Tbsp
  • 1 c
    chicken stock
  • 1 c
    milk (i used 2%)
  • 1 c
    parmesan cheese (i freshly grate my own)
  • 1/2 tsp
  • 1/4 tsp

How to Make Baked Chicken Alfredo


  1. Preheat oven to 375 degrees.

    Grease a 2 quart casserole dish.
  2. Prepare the Alfredo sauce, in a medium size sauce pan, set aside. Cook your pasta of choice according to package directions. Drain well. Return the pasta to the pot, add the shredded chicken and the Alfredo sauce. Gently combine together.
  3. Pour half of the pasta mixture into prepared casserole dish. Sprinkle with half of the mozzarella cheese. Layer with remaining pasta, then top with remaining mozzarella.
  4. Bake for 25 minutes. Cheese will be melted and slightly starting to brown.
  5. Serve and enjoy!

    Can be topped with additional Parmesan cheese, and or, fresh chopped parsley.
  7. Heat olive oil over medium heat, add garlic and saute one minute, until fragrant.

    Sprinkle with flour and combine. Saute for 1 minute to cook the flour, stirring occasionally.
  8. Pour in the chicken broth, whisk until smooth. Then whisk in milk. Bring to a simmer, cook for 1 minute until thickened.

    Stir in Parmesan cheese, salt and pepper.

    When cheese has melted remove from heat and set aside.

Printable Recipe Card

About Baked Chicken Alfredo

Course/Dish: Chicken Pasta Casseroles
Main Ingredient: Pasta
Regional Style: Italian
Other Tag: For Kids

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