15-Minute Chicken Alfredo Bake That Wins Every Time

You know those nights when everyone’s starving, the fridge is practically empty, and takeout sounds tempting but your budget says “nope”? That’s when my Chicken Alfredo bake swoops in like a superhero. I discovered this lifesaver during one particularly chaotic week when I was juggling work deadlines and school events – and trust me, that rotisserie chicken from the grocery store was my knight in shining armor. This creamy, cheesy casserole comes together so fast you’ll have time to actually sit down with your family instead of stressing over the stove. The Alfredo sauce makes it feel indulgent, while that pre-cooked chicken saves you at least 30 minutes of prep time. My kids now request this at least twice a month, and I happily oblige because it’s one of those rare meals where cleanup is almost as easy as cooking. Best part? That heavenly smell of bubbling cheese that fills your kitchen – instant comfort food magic!

Why You’ll Love This Chicken Alfredo Bake

Let me count the ways this casserole will become your new best friend in the kitchen:

• Rotisserie chicken does all the work: No boiling raw chicken or worrying about drying it out – that store-bought bird gives you juicy, flavorful meat in seconds.
• Creamy without the fuss: Jarred Alfredo sauce (my secret weapon!) means no roux-making or sauce-stirring. Just dump and go.
• Freezer magic: I always double the recipe – one for dinner tonight, one tucked away for those “Oops, I forgot to plan dinner” emergencies (we’ve all been there).
• Sneaky veggie bonus: Toss in broccoli or spinach when the kids aren’t looking. The cheesy sauce makes everything irresistible.
• Crowd pleaser: Even my picky nephew inhales two helpings – and that’s saying something!

Honestly? It’s the kind of comfort food that makes people think you spent hours in the kitchen… when really it took less time than waiting for pizza delivery.

Ingredients for Chicken Alfredo Bake

Here’s everything you’ll need to make my favorite weeknight miracle worker – measurements matter here because nobody wants a dry pasta bake!

• 12 oz penne pasta – cooked al dente (that means slightly firm to the bite – trust me, it makes all the difference)
• 2 cups rotisserie chicken, shredded (I grab a whole bird and use the leftovers for chicken salad – two meals in one!)
• 16 oz jarred Alfredo sauce (my grocery store brand works great, but splurge on the good stuff if you’re feeling fancy)
• 1 cup mozzarella cheese, shredded (pre-shredded is fine, but block cheese melts smoother – your call!)
• 1/2 cup Parmesan cheese, grated (please, for the love of all that cheesy, skip the green can – fresh is best)

Optional but oh-so-good:

• 1 cup broccoli florets (fresh or frozen – doesn’t matter, just chop them small)
• 1/2 tsp garlic powder (because everything’s better with garlic, fight me)
• 1/4 tsp black pepper (freshly cracked if you’ve got it)

Got dietary restrictions? No sweat! Gluten-free pasta works beautifully here, and cauliflower florets make a great low-carb swap for broccoli. The beauty of this recipe? It’s practically foolproof.

How to Make Chicken Alfredo Bake

Okay, let’s get this cheesy masterpiece in the oven! I promise it’s so easy you’ll wonder why you didn’t make it sooner. Here’s the step-by-step that never fails me – even when I’m distracted by hungry kids and a buzzing phone.

Step 1: Prep the Pasta and Chicken

First things first: crank that oven to 375°F (190°C). While it’s heating, cook your penne just shy of al dente – about 1 minute less than the package says. Why? Because nobody likes mushy pasta, and it’ll keep cooking in the oven. Drain it well (seriously, shake that colander – extra water makes the sauce runny). Meanwhile, shred that rotisserie chicken with your fingers or forks – no need to be neat, rustic chunks add texture!

Step 2: Combine and Bake

Now the fun part! Dump the pasta, chicken, Alfredo sauce, garlic powder, and pepper into a big mixing bowl. Stir gently but thoroughly – every noodle should get coated in that creamy goodness. Sneak broccoli in now if you’re going veggie (the sauce blankets it so perfectly, even veggie-phobes won’t notice). Pour everything into a greased 9×13-inch dish, then shower generously with mozzarella and Parmesan. Bake 20-25 minutes until golden and bubbly – that cheese should look like a molten lava dream! Pull it out and resist the temptation to dive in immediately; letting it sit 5 minutes helps the sauce thicken perfectly.

SAVE IT

Tips for the Best Chicken Alfredo Bake

After making this dozens of times (my family’s obsession is real), I’ve learned all the tricks for Alfredo bake perfection. First – freshly grate your cheeses, especially the Parmesan. That pre-shredded stuff? It’s coated in anti-caking agents that make it melt oddly. Want a golden, crispy top? Crank the broiler for those last 2 minutes – just watch it like a hawk so your masterpiece doesn’t burn! The biggest mistake? Overcooking the pasta – remember, it keeps cooking in the oven. I always pull mine when it’s still a tad firm (“al dentissimo” as my Italian neighbor says). Lastly, if your sauce seems too thick, stir in a splash of pasta water before baking – better than ending up with dry noodles. Oh! And if you’re freezing it? Underbake by 5 minutes so it’s perfect when reheated.

Variations and Substitutions

One of my favorite things about this Chicken Alfredo bake is how flexible it is – I’ve tweaked it a dozen ways depending on what’s in my fridge or my family’s latest food phase. Cauliflower florets work brilliantly instead of broccoli (hello, keto meal plan delivery vibes!), and fresh spinach stirred in at the end wilts beautifully under all that cheese. Need it gluten-free? Just swap regular penne for your favorite gluten-free pasta – the sauce coats it just as well. For meal planning weeks, I’ll sometimes use grilled chicken breasts instead of rotisserie when I’ve got extras from Sunday prep. Vegetarian friends? Ditch the chicken entirely and load up with mushrooms and roasted red peppers. The possibilities are endless – that’s the magic of a good dump-and-bake recipe!

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Storage and Freezer Instructions

Here’s the scoop on keeping your Chicken Alfredo bake delicious for future meals (because let’s be real – leftovers taste even better the next day). In the fridge, it stays fresh for 3 days covered tightly with foil – just reheat single servings in the microwave when you’re in a pinch. But my secret weapon? The freezer! Portion it out or freeze the whole batch for up to 3 months – perfect for meal planning craziness. For that just-baked crispiness, reheat frozen portions in a 350°F oven until bubbling (about 30 minutes straight from frozen). Game changer on busy nights!

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Nutritional Information

Here’s the scoop on what you’re getting in each hearty serving of this Chicken Alfredo bake (based on my exact ingredients, but brands vary so yours might differ slightly):

• Calories: 420
• Protein: 24g (thank you, rotisserie chicken!)
• Carbs: 38g
• Fiber: 2g (boost it with extra broccoli!)
• Sugar: 3g

Fair warning – my version uses full-fat cheeses because life’s too short for skimpy flavor. Your exact counts might wiggle depending on your Alfredo sauce brand or cheese choices. But hey, it’s comfort food – we’re here for the joy, not the math!

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Serve Your Chicken Alfredo Bake With

Oh, let me tell you what pairs perfectly with this cheesy wonder! My family loves garlic bread – that crispy, buttery bite cuts through the richness just right. For fresh contrast, toss together a simple arugula salad with lemon vinaigrette. And when we’re feeling extra? Roasted asparagus spears drizzled with balsamic glaze. Comfort food heaven!

Freezing leftovers? Here are some tips

Food safety guidelines for storing food in the fridge can be found here

Chicken Alfredo Bake

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A creamy, cheesy pasta casserole with rotisserie chicken and Alfredo sauce, ready for the oven in minutes.

• Author: Carla Davis
• Prep Time: 15 min
• Cook Time: 25 min
• Total Time: 40 min
• Yield: 6 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

• 12 oz penne pasta
• 2 cups rotisserie chicken, shredded
• 16 oz Alfredo sauce
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup broccoli florets (optional)
• 1/2 tsp garlic powder
• 1/4 tsp black pepper

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Instructions

1. Preheat oven to 375°F (190°C).
2. Cook pasta according to package directions; drain.
3. In a large bowl, mix pasta, chicken, Alfredo sauce, garlic powder, and black pepper.
4. Stir in broccoli if using.
5. Transfer mixture to a greased 9×13-inch baking dish.
6. Sprinkle mozzarella and Parmesan cheese on top.
7. Bake for 20-25 minutes until bubbly and golden.
8. Let stand 5 minutes before serving.

Notes

• Freeze leftovers in airtight containers for up to 3 months.
• Substitute cauliflower for broccoli for a low-carb option.
• Use gluten-free pasta if needed.

Nutrition

• Serving Size: 1 cup
• Calories: 420
• Sugar: 3g
• Sodium: 720mg
• Fat: 18g
• Saturated Fat: 8g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 24g
• Cholesterol: 75mg