Cheesy Chicken Alfredo Bake That You Will Make Again and Again

Cheesy Baked Chicken Alfredo with Crispy Garlic Breadcrumbs is the ultimate indulgence, perfect for a cozy family dinner or an impressive meal for guests. The velvety Alfredo sauce, made from scratch, coats tender pasta and shredded chicken, while a layer of golden, crispy garlic breadcrumbs on top adds the perfect crunch. This dish brings together hearty and creamy flavors with a touch of elegance, making it suitable for both casual and special occasions.

The recipe is incredibly versatile, allowing you to customize it with your favorite add-ins. Toss in sautéed mushrooms, steamed broccoli, or even sun-dried tomatoes to elevate the dish. The breadcrumb topping is equally adaptable—you can experiment with crushed crackers or a sprinkle of grated cheese for added flavor. Whether paired with a fresh salad, roasted vegetables, or warm garlic bread, this dish ensures a complete, satisfying meal that’s bound to be a hit at the dinner table.

With its simple preparation and comforting flavors, this dish is sure to become a staple in your weekly meal rotation. It’s made in just one pot for the sauce and pasta, plus a baking dish for that perfectly baked finish—minimal cleanup, maximum flavor.

Ingredients

For the Alfredo Sauce:

• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour (substitute cornstarch for gluten-free)
• 2 cups milk (whole, 2%, or almond milk for dairy-free)
• 1 cup heavy cream (or use evaporated milk for a lighter version)
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste

For the Pasta and Chicken:

• 1 pound penne or rigatoni pasta (whole-wheat or gluten-free if preferred)
• 2 cups cooked, shredded chicken

For the Garlic Breadcrumb Topping:

• 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/4 teaspoon dried parsley (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside.
2. Make the Alfredo Sauce: Melt the butter over medium heat in a large skillet or saucepan. Add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk to combine, cooking for 1-2 minutes. Gradually add the milk and cream, whisking constantly to avoid lumps. Simmer until the sauce thickens slightly, about 3-4 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
3. Combine and Assemble: Add the cooked pasta and shredded chicken to the Alfredo sauce, stirring to coat evenly. Transfer the mixture to a greased 9×13-inch baking dish.
4. Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs, melted butter, garlic powder, and parsley. Sprinkle evenly over the pasta and sauce mixture.
5. Bake: Preheat your oven to 375°F (190°C). Bake uncovered for 15-20 minutes, or until the breadcrumbs are golden and crispy.
6. Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or an extra sprinkle of Parmesan, if desired.

Serving Suggestions

This dish pairs beautifully with a crisp Caesar salad, roasted asparagus, or a loaf of warm garlic bread. For a heartier option, serve alongside a side of creamy mashed potatoes or a fresh caprese salad.

Prep Time, Cooking Time, Portions

This Cheesy Chicken Alfredo Bake is perfect for busy weeknights or lazy weekends when you want something hearty and satisfying without spending hours in the kitchen. Prep time takes around 20 minutes, including cooking the pasta and prepping the chicken and sauce. The baking time is approximately 25 minutes until it’s golden and bubbly. All in all, you can have this dish on the table in under an hour! This recipe yields 6 generous portions, making it ideal for a family meal or leftovers for the next day with each serving being approximately 480 calories.

Substitutions and Variations

• Protein Swap: Use shrimp, turkey, or plant-based chicken for different variations.
• Dairy-Free Option: Replace heavy cream and milk with coconut or cashew cream. Use vegan cheese or nutritional yeast.
• Vegetable Additions: Toss in spinach, broccoli florets, or sautéed mushrooms for extra nutrients.
• Breadcrumbs Alternative: Use crushed Ritz crackers or a gluten-free breadcrumb option for the topping.

Storing Instructions

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and bake at 350°F (175°C) for 15-20 minutes, or microwave individual portions until heated through. For best results, add a splash of milk or cream when reheating to keep the pasta creamy.

This Cheesy Baked Chicken Alfredo isn’t just a meal—it’s an experience of comfort and indulgence in every bite. With its blend of creamy, savory, and crispy textures, it’s the perfect recipe for creating memories around the dinner table. Whether it’s a quiet family night or a dinner with friends, this dish will have everyone reaching for seconds.

Take the time to enjoy the process of creating this warm and hearty meal. The homemade Alfredo sauce, combined with tender chicken and pasta, is a reminder that a little effort in the kitchen can lead to big rewards. Serve it with love, and watch how it transforms an ordinary evening into something extraordinary.

Cheesy Baked Chicken Alfredo with Crispy Garlic Breadcrumbs

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Serves: 6 Prep Time: 20 Cooking Time: 25 25

Nutrition facts: 480 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• For the Alfredo Sauce:
• 3 tablespoons unsalted butter
• 4 garlic cloves, minced
• 3 tablespoons all-purpose flour (substitute cornstarch for gluten-free)
• 2 cups milk (whole, 2%, or almond milk for dairy-free)
• 1 cup heavy cream (or use evaporated milk for a lighter version)
• 1 cup freshly grated Parmesan cheese
• Salt and black pepper, to taste
• For the Pasta and Chicken:
• 1 pound penne or rigatoni pasta (whole-wheat or gluten-free if preferred)
• 2 cups cooked, shredded chicken
• For the Garlic Breadcrumb Topping:
• 1 cup panko breadcrumbs (or gluten-free breadcrumbs)
• 2 tablespoons unsalted butter, melted
• 1 teaspoon garlic powder
• 1/4 teaspoon dried parsley (optional)

Instructions

1. Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta until al dente, according to package instructions. Drain and set aside.
2. Make the Alfredo Sauce: In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Sprinkle in the flour and whisk to combine, cooking for 1-2 minutes. Gradually add the milk and cream, whisking constantly to avoid lumps. Simmer until the sauce thickens slightly, about 3-4 minutes. Stir in the Parmesan cheese and season with salt and pepper to taste.
3. Combine and Assemble: Add the cooked pasta and shredded chicken to the Alfredo sauce, stirring to coat evenly. Transfer the mixture to a greased 9x13-inch baking dish.
4. Prepare the Breadcrumb Topping: In a small bowl, combine the breadcrumbs, melted butter, garlic powder, and parsley. Sprinkle evenly over the pasta and sauce mixture.
5. Bake: Preheat your oven to 375°F (190°C). Bake uncovered for 15-20 minutes, or until the breadcrumbs are golden and crispy.
6. Serve: Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or an extra sprinkle of Parmesan, if desired.