Cheesy Chicken Alfredo Bake Recipe

I’m about to share a recipe that’ll make you question why you ever bothered with takeout alfredo. This cheesy chicken alfredo bake takes everything you love about that creamy, indulgent pasta dish and transforms it into a foolproof casserole that practically cooks itself. No stirring, no babysitting a stovetop sauce that might curdle if you breathe wrong, just pure comfort food magic happening in your oven while you tackle literally anything else.

Why You’ll Love this Cheesy Chicken Alfredo Bake

This creamy, dreamy casserole hits all the comfort food notes without making you spend hours in the kitchen.

I’m talking one-dish convenience that’ll make your weeknight dinner game strong.

You get tender chicken, perfectly cooked pasta, and that irresistible cheese pull we all crave.

The broccoli sneaks in some nutrition, though honestly, it’s swimming in so much alfredo goodness that nobody’s complaining.

What really wins me over? Everything bakes together, which means the flavors meld beautifully while you’re doing absolutely nothing.

Pure genius for busy nights when you want something satisfying without the fuss.

What Ingredients are in Cheesy Chicken Alfredo Bake?

Getting this Cheesy Chicken Alfredo Bake on the table requires just a handful of ingredients you probably already have hanging around your kitchen. We’re talking serious comfort food with minimal grocery store drama, which is exactly how I like to roll on busy weeknights.

The beauty of this recipe lies in its simplicity – no fancy ingredients that’ll have you wandering the aisles wondering what the heck xanthan gum is or where they hide the truffle oil. Just straightforward, everyday stuff that comes together to create something absolutely divine.

Ingredients:

• 4 boneless skinless chicken breasts
• 2 1/2 cups penne pasta
• 1 cup frozen broccoli
• 1 1/2 cups mozzarella cheese
• 1 (8 ounce) bottle alfredo sauce
• Salt and pepper to taste

Ingredient Notes and Swaps

The chicken breasts are your protein powerhouse here, but don’t stress if yours are different sizes – just make sure they’re all roughly similar so they cook evenly. If you’ve got those massive chicken breasts that look like they’ve been hitting the gym, feel free to slice them thinner or pound them out a bit.

Penne works perfectly because those little tubes grab onto all that creamy sauce, but rigatoni or ziti would be just as happy in this dish. The frozen broccoli is honestly a genius move because it steams perfectly while everything bakes, and you don’t have to dirty another pot.

For the mozzarella, I’m talking about the good stuff – block cheese you shred yourself gives you that incredible melty stretch. Pre-shredded works too, though it’s got that anti-caking coating that makes it slightly less cooperative in the melting department. And that jarred alfredo sauce? Sometimes convenience wins, and this is definitely one of those times.

How to Make this Cheesy Chicken Alfredo Bake

Making this Cheesy Chicken Alfredo Bake is honestly so straightforward that you might question whether something this simple can actually taste as good as it does. Spoiler alert: it absolutely can, and the magic happens in layers.

Start by getting your 2 1/2 cups of penne pasta going in a pot of boiling salted water, but here’s the key – you want to pull them off the heat when they’re still got a little bite to them. We’re talking almost cooked, not fully cooked, because they’re going to finish up in the oven and nobody wants mushy pasta. Think of it as giving your noodles a head start, not crossing the finish line.

While those noodles are doing their thing, grab your medium-sized baking dish and pour about 1/4 of that 8-ounce bottle of alfredo sauce right into the bottom. This creates a little sauce cushion that keeps everything from sticking and gives you those delicious crispy-but-not-burnt edges that make casseroles worth making.

Now comes the fun part – layering like you’re building the world’s most delicious lasagna, but easier. Take your 4 boneless skinless chicken breasts and nestle them right on top of that sauce base. Don’t worry about them being perfectly arranged, this isn’t a magazine shoot, it’s dinner.

Give those chicken breasts another generous coating of alfredo sauce, making sure each piece gets some love. You want that chicken to braise in all that creamy goodness while it bakes, which is exactly what turns plain chicken into something your family will actually get excited about.

Time to add your partially cooked penne and that 1 cup of frozen broccoli, and here’s where things get satisfyingly chaotic. Just dump them in there and give everything a gentle nudge so the pasta settles around the chicken. The broccoli will steam perfectly in all that sauce, so don’t overthink the placement.

Cover everything with whatever alfredo sauce you’ve got left in that bottle, then shower the whole thing with 1 1/2 cups of mozzarella cheese. This isn’t the time to be shy with the cheese – go ahead and make sure every visible surface gets covered because that golden, bubbly top is half the reason we’re here.

Cover the whole dish with aluminum foil, because we want everything to steam and get tender before we worry about browning the cheese. Slide it into a 400-degree oven for about 40 minutes, or until that chicken is fully cooked through and no longer pink in the center.

Once everything’s cooked, you can pull off that foil for the last few minutes if you want extra golden cheese on top, but honestly, it’s pretty perfect as-is. Hit it with some salt and pepper to taste, and you’ve got yourself a dinner that tastes like you spent way more time on it than you actually did.

Cheesy Chicken Alfredo Bake Substitutions and Variations

Perfect results every single time sounds amazing, but let’s be real – sometimes you don’t have exactly what the recipe calls for, and sometimes you just want to shake things up because variety is the spice of life, right?

I’ll swap penne for any short pasta – rigatoni, rotini, whatever’s hiding in my pantry. Frozen spinach works beautifully instead of broccoli, and you can definitely use thighs if breasts aren’t available.

Want more cheese? I’m adding sharp cheddar or parmesan to the mix. Feeling fancy? Sun-dried tomatoes or mushrooms elevate everything nicely.

What to Serve with Cheesy Chicken Alfredo Bake

While this bake is definitely a meal that could stand on its own, I’m always thinking about what’ll make the whole dinner feel complete and balanced.

A simple Caesar salad works perfectly here. The crisp romaine cuts through all that creamy richness, and honestly, who doesn’t need more greens?

Garlic bread feels almost mandatory with anything alfredo-related. I mean, you’ve got to have something for sopping up every last bit of that sauce, right?

For something lighter, steamed asparagus or green beans add color and a fresh bite that plays nicely against the cheesy pasta.

Final Thoughts

This recipe has become one of those dishes I find myself recommending to anyone who asks for something comforting, filling, and honestly pretty foolproof. You literally can’t mess it up.

The beauty lies in its simplicity. Raw chicken, partially cooked pasta, frozen broccoli. Everything bakes together in that creamy alfredo goodness until it’s bubbling and golden. No fancy techniques required.

It’s the kind of meal that makes your kitchen smell amazing and your family think you’re some sort of culinary genius. When really, you just threw everything in a dish and waited.

Recipe Card

Introduction: This comforting one-dish wonder combines tender chicken, creamy alfredo sauce, and melted mozzarella cheese all baked together to perfection. With minimal prep and maximum flavor, it’s the ultimate weeknight dinner that brings the whole family to the table.

• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Serves: 6

Ingredients:

• 4 boneless skinless chicken breasts
• 2 1/2 cups penne pasta
• 1 cup frozen broccoli
• 1 1/2 cups mozzarella cheese, shredded
• 1 (8 ounce) bottle alfredo sauce
• Salt and pepper, to taste

Instructions:

1. Preheat oven to 400°F.
2. Boil penne noodles until almost cooked (about 2 minutes less than package directions). Drain and set aside.
3. Pour 1/4 of the alfredo sauce into the bottom of a medium-sized baking dish.
4. Place raw chicken breasts on top of the sauce in the baking dish.
5. Pour more alfredo sauce over the chicken, coating completely.
6. Add the partially cooked penne noodles and frozen broccoli around the chicken.
7. Cover everything with the remaining alfredo sauce.
8. Top with shredded mozzarella cheese.
9. Cover tightly with aluminum foil.
10. Bake for 40 minutes or until chicken is fully cooked (internal temperature of 165°F).
11. Season with salt and pepper to taste before serving.

Notes:

• Don’t fully cook the pasta initially as it will continue cooking in the oven and absorb the alfredo sauce
• You can substitute frozen broccoli with fresh broccoli florets, cauliflower, or asparagus
• For extra flavor, season the chicken breasts with garlic powder, Italian seasoning, or paprika before baking
• This dish can be assembled up to 24 hours ahead and refrigerated before baking – just add 10-15 extra minutes to cook time
• Leftover portions reheat well in the microwave or oven with a splash of milk to restore creaminess
• For a lighter version, use reduced-fat alfredo sauce and part-skim mozzarella cheese
• Add mushrooms, bell peppers, or spinach for extra vegetables

Nutritional Information:

Frequently Asked Questions

Can I Use Frozen Chicken Breasts Instead of Fresh Ones?

I’d recommend thawing frozen chicken breasts first for even cooking. If you’re short on time, you can use them frozen but increase baking time by 15-20 minutes and check internal temperature reaches 165°F.

How Do I Know When the Chicken Is Fully Cooked?

I check chicken’s done by cutting into the thickest piece – it should be completely white with no pink areas and juices run clear. Internal temperature should reach 165°F if you’re using a thermometer.

Can This Recipe Be Made Ahead and Refrigerated Overnight?

I’d assemble the entire dish, cover tightly with foil, and refrigerate overnight. You’ll need to add about 10-15 extra minutes to the baking time since you’re starting cold.

What Size Baking Dish Works Best for This Recipe?

I’d recommend using a 9×13 inch baking dish for this recipe. It’ll give you enough space for the chicken breasts to lay flat while providing adequate room for the pasta, broccoli, and sauce layers.

How Long Should I Let It Rest Before Serving?

I’d let it rest for about 5 minutes after removing from the oven. This allows the sauce to thicken slightly and makes serving much easier without everything sliding around messily.