Creamy Chicken Alfredo Bake - Cozy & Easy Dinner

Nothing beats a cozy dinner that’s both supremely comforting and surprisingly easy to whip up — and that’s exactly what you get with this Creamy Chicken Alfredo Bake Recipe. Trust me, once you try it, it’ll quickly become a go-to for busy weeknights or casual family feasts.

The image shows a close-up of a creamy pasta bake in a white dish. The pasta is covered with a thick, smooth white cheese sauce with bits of green broccoli peeking through. On top, there is a crumbly, golden cracker or breadcrumb topping sprinkled all over, mixed with small green herbs. A woman's hand is lifting a spoonful of the pasta, stretching melted white cheese strings, making the dish look rich and cheesy. The background has a white marbled texture with a soft striped cloth visible on the side. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Creamy Chicken Alfredo Bake Recipe
Top Tip
How to Serve Creamy Chicken Alfredo Bake Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Delicious Recipe

Why You'll Love This Recipe

I've made this Creamy Chicken Alfredo Bake Recipe so many times now, and it never fails to impress. It’s the kind of dish that feels indulgent thanks to that rich Alfredo sauce, but it’s also packed with tender chicken and fresh broccoli, so you get a balanced dinner all on one plate.

Simple yet impressive: You don’t need fancy skills or hard-to-find ingredients to pull off this delicious baked pasta.
Family-friendly comfort food: Even picky eaters love it, and it reheats beautifully.
Good for meal prep: Make a big batch, stash leftovers, and enjoy easy lunches or dinners all week long.
Customizable: You can swap veggies, cheeses, or pasta types to fit your taste or what you have on hand.

Ingredients & Why They Work

Each component in this Creamy Chicken Alfredo Bake Recipe plays a key role, from the creamy sauce to the tender chicken and fresh broccoli. Knowing why they work together helped me fine-tune the recipe over time—and I can’t wait for you to see how easy and delicious it is to bake!

Flat lay of fresh bright green broccoli florets, a plump raw chicken breast with smooth skin, two whole brown eggs with clean shells, a small white bowl filled with golden olive oil, medium pasta shells uncooked and naturally pale beige, a simple white ceramic bowl heaped with shredded white mozzarella cheese, a white bowl with golden salted butter cubes, two fresh garlic cloves whole and unpeeled, a small white bowl of fine all-purpose flour, a white bowl filled with creamy half and half, a white bowl with shredded Parmesan cheese, a white bowl with shredded Romano cheese, and a small white bowl of crushed golden Ritz crackers, all neatly arranged with perfect symmetry and balanced proportions, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Broccoli florets: Adds a fresh crunch and a pop of green that balances the richness of the sauce.
Chicken breast: Lean protein that soaks up the flavors and keeps the dish hearty without heaviness.
Olive oil: Used to sear chicken, giving it a golden crust and locking in moisture.
Medium pasta shells: Perfect for holding onto every bit of creamy sauce inside their curved shape.
Mozzarella cheese: Melts beautifully on top, creating a bubbly, golden, cheesy crust.
Salted butter: The base of the Alfredo sauce, providing richness and smooth texture.
Garlic: Fresh and aromatic, it infuses the sauce with just the right amount of punch.
All-purpose flour: Thickens the sauce so it clings lovingly to pasta and chicken.
Half and half: Creamy but lighter than heavy cream, making the sauce silky without overwhelm.
Parmesan cheese: Adds sharp, nutty depth to the sauce.
Romano cheese: Provides tangy, rich flavor; if you don’t have it, Parmesan alone works wonders too.
Crushed Ritz crackers (optional): Gives a buttery, crunchy topping that takes texture up a notch.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I love swapping in veggies depending on the season—sometimes I toss in some roasted mushrooms or peas if broccoli’s out of stock. And if you like a little heat, stirring in red pepper flakes to the sauce adds a fun kick. Personalize this Creamy Chicken Alfredo Bake Recipe however you want; it’s forgiving and flexible.

Variation: Once, I made this with shredded rotisserie chicken instead of cooking fresh, which saved me a ton of time and still tasted fabulous.
Dietary tweak: To lighten it up, swap half and half for whole milk and reduce cheese slightly—still creamy but less indulgent.
Cheese choice: Feel free to experiment with Gouda or Fontina for different flavor dimensions.

Step-by-Step: How I Make Creamy Chicken Alfredo Bake Recipe

This close-up image shows a white bowl filled with creamy pasta shells mixed with small green broccoli florets and chunks of light brown cooked chicken. The pasta is covered in a smooth, white cheese sauce with small golden toasted bits sprinkled throughout. A silver fork is resting in the bowl, slightly lifted, ready to scoop the pasta. The whole dish sits on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7

Step 1: Season and Sear the Chicken

I start by butterflying the chicken breast to get it to cook evenly and faster. A quick sprinkle of salt and pepper preps it for the skillet. When your olive oil is shimmering on medium-high heat, lay the chicken down gently—this helps develop that golden crust I adore. Remember: don’t rush flipping it; 4-5 minutes per side gives perfect color and locks in juices. Once cooked, let it rest for about 5-10 minutes—this step is crucial so the meat stays tender when diced.

Step 2: Cook Pasta and Broccoli Together

Get a big pot of salted water boiling. Those medium pasta shells need to be just al dente—about 8 minutes is my sweet spot. Since broccoli cooks quickly, I add the florets in the last 4 minutes. Draining them together is one of my favorite time-saving tricks and ensures both components are perfectly tender but not mushy.

Step 3: Whip Up That Luscious Alfredo Sauce

In a large skillet over medium heat, melt your butter and stir in minced garlic—let that scent fill your kitchen! Next comes the flour to thicken the sauce; whisk it constantly so you don’t get lumps. Add half and half a little at a time, easing it into a gentle bubble. This slow process means you get a sauce that’s perfectly creamy, not too thick or thin. The cheeses—Parmesan and Romano—go in last, stirred until smooth and dreamy. Turn the heat off now, as the residual warmth will keep things perfectly smooth.

Step 4: Combine, Assemble, and Bake

Into the sauce, stir your cooked pasta, diced chicken, and broccoli. Toss them gently so every bit is coated. Transfer everything to a lightly greased 9x13 casserole dish, sprinkle a generous layer of mozzarella on top, and pop it in your 350°F oven. After 10 minutes, you’ll see that melty cheese magic happening. If you’re craving extra crunch, sprinkle crushed Ritz crackers over the top and bake for an additional 5 minutes. My tip? Let it cool 5-10 minutes before serving so the sauce settles and your mouth can safely dive in without burning!

Top Tip

Over the years, I’ve learned a few must-know tidbits to get this Creamy Chicken Alfredo Bake Recipe just right every time. Following these can turn your kitchen efforts into a guaranteed crowd-pleaser.

Don’t skip the chicken rest: Allowing the chicken to sit after cooking helps it stay juicy once diced instead of drying out in the bake.
Al dente pasta matters: If your pasta gets too soft before baking, the casserole can turn mushy—stick to the time and taste test early.
Slowly add half and half: Gradually pouring it into the roux prevents lumps and keeps the sauce silky smooth.
Cool before digging in: It’s tempting to jump right in, but resting lets the cheese set and flavors deepen beautifully.

How to Serve Creamy Chicken Alfredo Bake Recipe

A large white bowl on a white marbled surface holds a creamy pasta dish with three main layers: a bottom layer of light cream sauce, a middle layer of pale yellow shell pasta neatly piled in the center, and two side layers of toppings. One side is topped with small, tender green broccoli florets, while the other side has chopped pieces of grilled chicken with a light brown color and a slightly crispy texture. A silver spoon rests on the side of the bowl, partially in the sauce. photo taken with an iphone --ar 2:3 --v 7

Garnishes

I usually sprinkle fresh chopped parsley or basil on top for a vibrant pop of color and freshness against the creamy sauce. Sometimes a quick dusting of extra Parmesan brings out an irresistible savory note that everyone notices. A little cracked black pepper right before serving elevates the whole dish, trust me.

Side Dishes

To keep things balanced, I like to pair this bake with a crisp green salad with a tangy vinaigrette or some roasted garlic bread to mop up any leftover sauce. Steamed green beans or a simple cucumber and tomato salad are nice options when you want something bright alongside the richness.

Creative Ways to Present

For special occasions, I’ve served this in individual ramekins topped with a little extra mozzarella and a basil leaf. It feels personal and a bit fancy but still easy to prepare ahead. Another time, I layered it with grilled veggies for a colorful twist that wowed my guests.

Make Ahead and Storage

Storing Leftovers

I usually let any leftovers cool completely before storing them in an airtight container in the fridge. They keep beautifully for up to 3 days. It’s okay if the pasta seems a bit drier next day—just add a splash of milk or cream when reheating.

Freezing

This bake freezes well if you want to stash it for busy weeks. Freeze it before baking, tightly wrapped, or freeze leftover portions after baking. When it’s time, thaw overnight in the fridge and bake until warmed through; this keeps texture and flavor intact.

Reheating

I reheat leftovers in a preheated oven at 350°F, covered loosely with foil to prevent drying out, for about 20 minutes or until hot throughout. For quicker reheats, a microwave works fine—just stir halfway through and add a tiny splash of milk if needed.

Frequently Asked Questions:

Can I use frozen broccoli in Creamy Chicken Alfredo Bake Recipe?

Absolutely! Frozen broccoli works well. Just make sure to thaw and pat it dry thoroughly to avoid extra moisture before adding it to the casserole.

What pasta types are best for this bake?

Medium pasta shells, penne, or rotini are favorites because they hold the Alfredo sauce well, but you can use any pasta you like — just adjust cooking times accordingly.

Can I make this recipe dairy-free or vegan?

While this dish relies heavily on dairy for its signature creamy texture and flavor, you can experiment with plant-based milks and vegan cheese alternatives, but expect a different flavor and texture. There are great dairy-free Alfredo sauce recipes that could be used as a substitute base.

How do I prevent the bake from getting soggy?

To avoid a soggy bake, be sure not to overcook your pasta, drain the broccoli well, and let the casserole rest before serving so the sauce thickens and the textures hold together nicely.

Final Thoughts

This Creamy Chicken Alfredo Bake Recipe is one of those comfort dishes I keep going back to because it hits that perfect balance of creamy, cheesy, and hearty—without being complicated. I hope when you try it, you find the same joy in serving up cheesy pasta that feels homemade and special. It’s my kind of recipe to cozy up your nights, impress your family, and fill your kitchen with those irresistible aromas. Give it a shot; I’m sure it’ll quickly earn a spot on your favorites list!

Why You'll Love This Recipe

Ingredients & Why They Work

Make It Your Way