Chicken Alfredo Bake

Ingredients

• 454 gcellentani pasta (or ziti, penne or fusilli)
• 71 gunsalted butter (or half butter and half olive oil)
• 6–8 clovesgarlic, minced
• 40 gplain flour
• 473 mllow-sodium chicken stock
• 710 mlhalf-and-half
• 1 tsp eachonion powder, dried parsley, dried basil and salt
• ½ tsp eachdried thyme, pepper, chicken bouillon and red pepper flakes
• 2 cups (about 280 g)shredded rotisserie chicken
• 2 cups (about 200 g)freshly grated Parmesan cheese
• 6–8 slicesprovolone cheese
• 1 cup (about 240 g)sour cream
• 1 cup (about 100 g)freshly grated mozzarella cheese

Instructions

1. 1

   Cook the pasta

   Cook the pasta according to the packet directions until just al dente. Drain it and rinse with cold water; take care not to overcook it.

2. 2

   Prepare the dish

   Heat the oven to 177°C. Lightly grease a 23 × 33 cm baking dish and set it aside.

3. 3

   Start the sauce

   While the pasta cooks, melt the butter in a large frying pan over medium heat. Whisk in the flour and garlic, stirring for 2 minutes. Turn the heat to low and gradually whisk in the half-and-half, chicken stock and all the seasonings.

4. 4

   Finish the sauce

   Bring the sauce to the boil, whisking constantly, then lower the heat to medium and simmer for 5–10 minutes, whisking occasionally, until thickened but not too thick. Take the pan off the heat and whisk in the Parmesan until melted. Stir in the chicken and pasta, tossing to coat evenly; there should be plenty of sauce.

5. 5

   Layer the pasta

   Spread half the pasta mixture evenly in the prepared dish. Add an even layer of provolone, then spread the sour cream over it. Cover with the remaining pasta and finish with the mozzarella.

6. 6

   Bake and rest

   Bake uncovered at 177°C for 25–30 minutes, until bubbling and the provolone inside has melted. Leave to stand for 5–10 minutes before serving.

What is chicken Alfredo bake?

Chicken Alfredo bake is an American-style casserole inspired by fettuccine Alfredo, the Italian pasta dish traditionally served with butter and Parmesan. This version adds chicken, a generously creamy sauce and layers of cheese, then finishes in the oven.

The pasta is coated before baking, while provolone and sour cream tucked into the middle create a soft, rich layer. A golden mozzarella topping gives the casserole a familiar baked-pasta finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 770 calories, 34g protein, 62g carbs, 43g fat.

Most of the carbohydrates come from the pasta, while the butter, half-and-half, cheeses and sour cream contribute much of the fat. Chicken, Parmesan and the dairy provide protein. Serve a moderate portion alongside vegetables or salad to balance the rich casserole.

Choosing the pasta and chicken

Pasta shape: Cellentani, penne, ziti or fusilli all hold sauce well. Cook it only to al dente so it keeps its shape through the bake.

Chicken: Shredded rotisserie chicken makes preparation quick and adds savoury flavour. Remove any skin and bones before measuring the meat.

Building a smooth Alfredo sauce

Flour and butter: Whisking the flour into the melted butter makes the base that thickens the sauce. Stir it with the garlic for the full 2 minutes, without letting it brown.

Dairy and stock: Add the half-and-half and chicken stock gradually over low heat, whisking as you go. Once the sauce boils, simmer until it coats a spoon lightly; it will thicken further with the Parmesan and in the oven.

Layering the creamy centre

First layer: Spread half the coated pasta into the dish before adding the provolone. Keeping the cheese in an even layer helps it melt throughout the centre.

Sour cream: Spread it gently over the provolone, then cover it with the remaining pasta. The pasta layer makes it easier to distribute the topping without mixing the sour cream into the whole casserole.

Getting the bake right

Sauce level: The pasta should look generously coated before it goes into the oven. Some extra sauce is useful because the pasta continues to absorb moisture as it bakes.

Doneness: Look for bubbling around the edges and allow the full 25–30 minutes if needed. Resting for 5–10 minutes helps the layers settle and makes serving neater.

Serving and timing

Serve the casserole hot with a crisp green salad or steamed green vegetables to contrast with its rich, creamy texture. Garlic bread is another option if you want a heartier meal.

The pasta can be cooked while you prepare the sauce, as in the method. If assembling ahead, keep the dish covered and chilled, then bake until hot and bubbling; it may need extra time if it goes into the oven cold.

Recipe notes & tips

• Grate the Parmesan and mozzarella fresh for a smoother melt.
• Keep the pasta just al dente, since it will cook further in the oven.
• Add the dairy and stock slowly while whisking to help keep the sauce smooth.
• Use a large frying pan so the pasta and chicken can be coated evenly.
• Let the bake rest for 5–10 minutes before cutting or scooping portions.

Variations

• Add vegetables: Fold cooked broccoli or spinach into the pasta and sauce.
• Change the pasta: Use ziti, penne or fusilli in place of cellentani.
• Use olive oil: Replace half the butter with olive oil, as suggested in the ingredient list.
• Adjust the heat: Reduce or omit the red pepper flakes for a milder casserole.
• Try another protein: Replace the chicken with cooked turkey or another cooked protein.

Common mistakes to avoid

• Overcooking the pasta: Stop at al dente so it does not turn soft in the oven.
• Adding the dairy too quickly: Whisk it into the roux gradually to help prevent lumps.
• Thickening the sauce too much: Stop when it thickens lightly, since it will continue to set in the bake.
• Skimping on sauce: Coat the pasta generously so the casserole stays creamy after baking.
• Serving straight from the oven: Rest it for 5–10 minutes so the layers settle.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat individual portions in the microwave or warm a covered baking dish in the oven until hot throughout; add a splash of milk or stock if the pasta seems dry.

Frequently asked questions