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Chicken Alfredo Bake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 58 reviews
  • Author: Villerius
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings
  • Category: Casserole
  • Method: Baking
  • Cuisine: Italian-American

Description

This Chicken Alfredo Casserole is an easy, comforting baked pasta dish combining tender rotini pasta, creamy Alfredo sauce, savory chicken, and melted mozzarella cheese. Perfect for a quick weeknight dinner, it requires minimal prep and uses just one baking dish for convenience. The casserole is baked until the pasta is perfectly al dente and the cheese is bubbly and golden, then optionally garnished with Parmesan and fresh herbs for a flavorful finish.

Ingredients

Scale

Main Ingredients

  • 1 (16 ounce) package uncooked rotini pasta
  • 1 (22 ounce) jar Alfredo sauce (or 1 ½ 15-ounce jars), approximately 2 ½ cups total
  • 3 cups chicken stock (or substitute with chicken broth)
  • 2 cups diced or shredded rotisserie chicken (or other cooked chicken)
  • 2 teaspoons minced garlic (about 2 large cloves)
  • 2 cups shredded mozzarella cheese or Italian cheese blend

Optional Garnish

  • Parmesan cheese, freshly grated
  • Chopped fresh herbs such as basil, oregano, or parsley

Instructions

  1. Preheat and Combine Ingredients: Preheat your oven to 425°F (220°C). In a large baking dish, combine the uncooked rotini pasta, Alfredo sauce, chicken stock, diced chicken, and minced garlic. Mix everything thoroughly to evenly distribute the ingredients.
  2. Bake Covered: Cover the baking dish tightly with aluminum foil and place it in the preheated oven. Bake for 30 minutes to allow the pasta to cook and absorb the flavors; the pasta should be almost al dente but still firm to the bite. There will be some liquid remaining, which is expected.
  3. Check Pasta and Adjust Cooking Time: Remove the foil and stir the pasta gently to ensure even cooking. If the pasta is still very hard after 30 minutes, cover it again and continue baking until it reaches an al dente texture. This may take an additional 10 minutes depending on your oven and pasta type.
  4. Add Cheese Topping: Once the pasta is almost done, sprinkle the shredded mozzarella or Italian cheese blend evenly over the top of the casserole.
  5. Bake Uncovered to Melt Cheese: Return the uncovered casserole to the oven and bake for another 5 to 10 minutes, or until the cheese melts completely and the pasta is perfectly cooked but not mushy or overdone.
  6. Garnish and Serve: Optionally, garnish with freshly grated Parmesan cheese and chopped fresh herbs such as basil, oregano, or parsley before serving for added flavor and presentation.

Notes

  • This recipe requires only about 10 minutes of active preparation time, making it quick and easy.
  • Using rotisserie chicken saves time and adds a delicious, ready-cooked protein component.
  • Keep the casserole covered during the initial baking to ensure the pasta cooks evenly and retains moisture.
  • If the pasta is not fully cooked after the initial bake, simply cover and bake longer until al dente.
  • Feel free to customize with different cheeses or fresh herbs to suit your taste preferences.

Nutrition

  • Serving Size: 1/8 of the casserole
  • Calories: 499 kcal
  • Sugar: 3 g
  • Sodium: 1056 mg
  • Fat: 21 g
  • Saturated Fat: 11 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 46 g
  • Fiber: 2 g
  • Protein: 28 g
  • Cholesterol: 105 mg

Find it online: https://emilyscook.com/chicken-alfredo-bake-recipe/