Chicken Alfredo Bake is the ultimate comfort dish when you’re craving something creamy, cheesy, and filling without spending hours in the kitchen. This recipe keeps things simple: tender chicken, al dente pasta, and a rich sauce that bakes to golden, bubbly perfection. It’s quick to prep, big on flavor, and family-approved. Perfect for busy nights when you need a cozy dinner win without the fuss.
Why This Chicken Alfredo Bake Is a Weeknight Win
- Fast prep: You can get this dish ready in just 10 minutes.
- Easy cleanup: Cook in one skillet and bake in one dish for less mess.
- Big flavor: The creamy sauce and cheese make each bite delicious.
How to Make Chicken Alfredo Bake (3 Steps & Timing)
Prepare the ingredients:
Preheat your oven to 375°F (190°C). Cut the chicken into cubes and season with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until it’s browned. Remove it from the skillet and set aside.
Cook the sauce:
In the same skillet, add the chopped onion and cook for 3-5 minutes until softened. Add minced garlic and cook for an additional minute. Stir in the cream of mushroom soup, cream of chicken soup, heavy cream, Parmesan cheese, optional Asiago cheese, parsley, and oregano. Bring to a simmer on low heat, then return the chicken to the skillet.
Combine and bake:
Mix in the cooked fettuccine pasta until everything is well coated. Pour the mixture into a greased 9×13 inch baking dish. Top with mozzarella cheese. Bake for 20-25 minutes until it’s hot and the cheese is bubbly. Let it stand for 5-10 minutes before serving.
Ingredients You Will Need
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 (10.75 oz) can condensed cream of mushroom soup
- 1 (10 oz) can condensed cream of chicken soup
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese (optional)
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb fettuccine pasta, cooked al dente
- 1 cup shredded mozzarella cheese
Quick Sides & Serving Ideas
- Garlic bread: Perfect for soaking up the creamy sauce.
- Steamed broccoli: A healthy side that adds color.
- Simple salad: Mixed greens with a light vinaigrette balances the meal.
- Roasted vegetables: Add some seasonal veggies for extra flavor.
Craving Something Quick and Crave-Worthy?
Lazy Bites is my go-to spot for those snack cravings that hit out of nowhere. Cheesy pulls, sweet bites, and sides that come together fast no fuss, no fancy prep. Whether it’s a lazy Saturday, a game night spread, or just a quick fix before dinner, these recipes are made to hit the spot without stealing your time. Grab a bite now and keep it easy.
Storage & Reheat (No Soggy Leftovers)
Store your Chicken Alfredo Bake in the fridge for up to 3 days. If you want to freeze it, it will last for about 3 months. To reheat, use an air fryer or oven to keep it crispy. Bake at 350°F for about 15 minutes until warm.
Got Leftovers? Make Them Work for You
Leftovers don’t have to be boring. Most of the time they’re a head start on tomorrow’s meal. Toss roasted veggies into eggs, turn last night’s chicken into wraps, or freeze soups for a lazy-night rescue. The trick is storing them right and keeping it simple. That way, instead of another chore, leftovers feel like a shortcut. See more easy ideas here and make the most of what you’ve got.
10-Minute Prep & Time-Saving Shortcuts
- Use pre-chopped vegetables to save time.
- Swap fresh chicken for a rotisserie chicken.
- Choose bagged fettuccine or use any pasta you have.
- Use store-bought alfredo sauce for even faster prep.
Smart Swaps & Variations
- Swap chicken for turkey: A leaner option that tastes great.
- Use low-fat cream: Reduces the calories while keeping it creamy.
- Try gluten-free pasta: Make this dish fit any dietary need.
- Add spinach or peas: Boost the nutrition with some greens.
Lazy Cook’s Pro Tips
A couple of small tweaks can save you time every week. Line sheet pans with parchment for zero scrubbing, keep pre-chopped garlic in the fridge for instant flavor, and double-batch sauces so you’ve got a backup for busy nights. Little shortcuts like these keep dinners easy without giving up taste. See more time-saving tips here and make cooking less of a chore.
FAQs about Chicken Alfredo Bake
Can I make Chicken Alfredo Bake ahead of time?
Yep! You can assemble it up to a day in advance, cover it, and keep it in the fridge. When you’re ready, just bake it straight from the fridge—add about 10 extra minutes to the baking time. It’s a lifesaver for busy nights or when you want dinner mostly done before the kids get home.
What if my Chicken Alfredo Bake sauce turns out too thick?
No worries—just stir in a splash of milk, chicken broth, or even a bit of reserved pasta water before baking. It’ll loosen up the sauce and still keep that creamy texture. If it’s too thin, let it simmer on low a bit longer or toss in a little extra Parmesan to thicken it up.
Can I freeze Chicken Alfredo Bake?
Absolutely. Bake it, let it cool, then wrap tightly in foil and freeze for up to 3 months. When you’re ready, thaw overnight in the fridge and reheat in the oven at 350°F until warm and bubbly. Freezing in single portions makes weeknight reheats even easier.
What pasta works best for Chicken Alfredo Bake?
Fettuccine is the classic, but honestly, any pasta you’ve got will do. Penne, rigatoni, or rotini all hold the sauce well and make serving easier. If you want to keep it light, even whole wheat or gluten-free pasta works great here.
How do I reheat leftovers without drying them out?
The oven is your best friend here—cover the dish with foil and bake at 350°F for about 15 minutes. If you’re in a rush, a splash of milk stirred in before microwaving will help bring the sauce back to life.
Final Thoughts on Chicken Alfredo Bake
This Chicken Alfredo Bake is one of those weeknight meals that feels like a cheat code: minimal prep, maximum comfort, and zero complaints at the table. The creamy sauce, tender chicken, and melted cheese make it a family favorite that reheats like a champ. Try it this week—you’ll have dinner on the table fast, and everyone will be scraping the dish clean.
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Chicken Alfredo Bake
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 can condensed cream of mushroom soup (10.75 oz)
- 1 can condensed cream of chicken soup (10 oz)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup grated Asiago cheese (optional)
- 1/4 cup chopped fresh parsley
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 lb cooked fettuccine pasta, al dente
- 1 cup shredded mozzarella cheese
Instructions
Preparation
- Preheat your oven to 375°F (190°C). Cut the chicken into cubes and season with salt and pepper.
- Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 6-8 minutes until it’s browned. Remove it from the skillet and set aside.
Cooking the Sauce
- In the same skillet, add the chopped onion and cook for 3-5 minutes until softened.
- Add minced garlic and cook for an additional minute.
- Stir in the cream of mushroom soup, cream of chicken soup, heavy cream, Parmesan cheese, optional Asiago cheese, parsley, and oregano. Bring to a simmer on low heat, then return the chicken to the skillet.
Combining and Baking
- Mix in the cooked fettuccine pasta until everything is well coated.
- Pour the mixture into a greased 9×13 inch baking dish. Top with mozzarella cheese.
- Bake for 20-25 minutes until it’s hot and the cheese is bubbly. Let it stand for 5-10 minutes before serving.
