Baked Chicken Alfredo

Baked Chicken Alfredo Recipe

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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


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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 (recipe 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


  • 1Preheat oven to 375 degrees.

    Grease a 2 quart casserole dish.
  • 2Cook 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.
  • 3Pour 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.
  • 4Bake for 25 minutes. Cheese will be melted and slightly starting to brown.
  • 5Serve and enjoy!

    Can be topped with additional Parmesan cheese, and or, fresh chopped parsley.
  • 7Heat 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.
  • 8Pour 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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