This Quick Chicken Alfredo Bake delivers creamy, cheesy comfort in under an hour. It’s a streamlined version of the classic, with tender chicken, a rich sauce, and a crispy breadcrumb topping. Perfect for busy weeknights, this Quick Chicken Alfredo Bake is a guaranteed crowd-pleaser.
Looking for Quick Chicken Alfredo Bake inspiration? You'll love what we have! Explore more Dinner Ideas recipes or discover our Christmas Cookie favorites.
Why You’ll Love This Quick Chicken Alfredo Bake
- Quick & Easy: From fridge to table in well under an hour.
- Perfect Texture: Ultra-creamy interior with a crispy, buttery topping.
- Versatile Base: Easily adapt with veggies or skip the chicken.
- Great Leftovers: Reheats beautifully for next-day lunches.
Ingredients & Tools
- 450 g boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 tsp Italian seasoning
- Salt and black pepper to taste
- 340 g fettuccine or penne pasta
- 4 tbsp unsalted butter
- 4 garlic cloves, minced
- 240 ml double cream
- 120 ml chicken broth
- 100 g grated Parmesan cheese, plus more for topping
- 115 g shredded mozzarella cheese
- 70 g panko breadcrumbs
- 2 tbsp fresh parsley, chopped
Tools: Large pot for boiling pasta, large oven-safe skillet or a 9×13 inch baking dish, mixing bowls
Notes: Using both Parmesan and mozzarella gives a perfect balance of flavor and meltiness. Panko breadcrumbs create a superior crunchy topping.
Nutrition (per serving)
| Calories: | 620 kcal |
| Protein: | 38 g |
| Fat: | 28 g |
| Carbs: | 52 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 20 minutes | Cook Time: 25 minutes | Total Time: 45 minutes
Before You Start: Tips & Ingredient Notes
- What pasta shape is best? I love fettuccine for a classic feel, but a short pasta like penne or rigatoni is fantastic because all those little tubes and ridges hold onto the sauce so well. Either works beautifully, so use what you have!
- Can I use pre-cooked chicken? Absolutely! If you have leftover rotisserie chicken or grilled chicken, this is the perfect way to use it up. You’ll need about 3 cups of shredded or chopped cooked chicken. Just stir it in when you combine the pasta and sauce, skipping the initial browning step.
- Don’t skimp on salting your pasta water. This is your one chance to season the pasta from the inside out. Your water should taste like the sea—it makes a huge difference in the final flavor of the dish, I promise.
- Grate your own Parmesan if you can. The pre-grated stuff in bags often contains anti-caking agents that can make your sauce a little grainy and prevent it from melting as smoothly. Freshly grated Parmesan from a block melts into a silky, dreamy sauce.
How to Make Quick Chicken Alfredo Bake
Step 1: First, get your pasta going. Bring a large pot of generously salted water to a rolling boil and cook your pasta according to the package directions, but aim for al dente—so, about a minute less than the recommended time. It’s going to continue cooking in the oven, and you don’t want it to turn to mush. Once it’s done, drain it well, but don’t rinse it; you want that starch to help the sauce cling.
Step 2: While the pasta boils, season your chicken pieces with the Italian seasoning, salt, and pepper. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring only occasionally, until it’s golden brown and cooked through. You’ll notice a nice fond—those little browned bits—starting to form on the bottom of the pan; that’s pure flavor gold. Remove the chicken to a plate and set it aside.
Step 3: Reduce the heat to medium and add the butter to the same skillet. Once it’s melted, add the minced garlic and cook for just about 60 seconds until it’s incredibly fragrant. You have to watch it closely here—burnt garlic is bitter, and we don’t want that. It should sizzle gently and smell amazing.
Step 4: Now, pour in the double cream and chicken broth. Use a wooden spoon or whisk to scrape up all those delicious browned bits from the chicken from the bottom of the pan. Let the mixture come to a gentle simmer—you’ll see little bubbles forming around the edges—and let it cook for 2-3 minutes. It will thicken slightly and reduce a little.
Step 5: Turn off the heat. Stir in the grated Parmesan cheese a handful at a time, stirring continuously until it’s fully melted into the sauce. This is the key to a smooth, non-grainy sauce. Then, stir in the shredded mozzarella until it’s just melted. The sauce should be thick, creamy, and coat the back of a spoon beautifully.
Step 6: Add the drained pasta and cooked chicken back into the skillet with the sauce. Gently toss everything together until every single noodle and piece of chicken is luxuriously coated in that creamy Alfredo sauce. If your skillet isn’t big enough, you can combine everything in a large bowl first, then transfer it to a greased 9×13 inch baking dish.
Step 7: In a small bowl, mix together the panko breadcrumbs, a tablespoon of melted butter, and a tablespoon of the chopped parsley. Sprinkle this mixture evenly over the top of the pasta. For an extra cheesy finish, you can also add another light sprinkle of Parmesan over the breadcrumbs.
Step 8: Transfer the skillet or baking dish to a preheated 190°C (375°F) oven. Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is a deep, golden brown. If you want more browning on top, you can pop it under the grill for the last minute or two, but keep a very close eye on it!
Step 9: Carefully remove the bake from the oven—remember, that skillet handle is hot! Let it sit for about 5 minutes before serving. This rest time allows the sauce to thicken up just a bit more, making it easier to serve. Garnish with the remaining fresh parsley, and dig in!
Storage & Freshness Guide
- Fridge: Cool completely, store in an airtight container for up to 4 days.
- Freezer: Assemble without breadcrumb topping, wrap well, and freeze for up to 2 months. Thaw in fridge before baking.
- Reviving: Reheat in oven with a splash of milk, covered, at 175°C (350°F) for 15–20 minutes.
Serving Suggestions
Complementary Dishes
- A simple green salad with a sharp vinaigrette — The crisp, acidic greens cut through the richness of the bake perfectly, balancing out the whole meal.
- Garlic bread or breadsticks — Because you can never have too much carbs-on-carbs action, and it’s perfect for mopping up every last bit of that creamy sauce.
- Roasted asparagus or green beans — Their slightly charred, earthy flavor provides a lovely textural and flavor contrast to the creamy pasta.
Drinks
- A crisp, chilled Pinot Grigio or Sauvignon Blanc — The bright acidity and citrus notes in these wines act as a palate cleanser between each decadent bite.
- Sparkling water with a lemon wedge — For a non-alcoholic option, the bubbles and citrus are incredibly refreshing and do a similar job of cutting through the creaminess.
- A light lager or pilsner — The carbonation and mild bitterness of a cold beer is a classic, comforting pairing for a cheesy pasta dish.
Something Sweet
- Lemon sorbet — Its intense, bright, and clean flavor is the ultimate reset after a rich and savory meal, leaving you feeling refreshed.
- Affogato (vanilla ice cream with a shot of espresso) — This is a little bit fancy but so easy. The hot and cold, bitter and sweet combination is a spectacular way to end the evening.
- Simple almond biscotti — They’re not too sweet, have a satisfying crunch, and are perfect for a little dunk in a cup of coffee or tea.
Top Mistakes to Avoid
- Overcooking the pasta initially. Remember, it will spend another 15-20 minutes in a hot oven. If you cook it to a soft mush on the stove, it’ll be far too soft in the final bake. Al dente is the goal!
- Adding cheese to a boiling sauce. High, direct heat can cause the cheese to seize up and become oily or grainy. Always take the sauce off the heat before you stir in the Parmesan and mozzarella for the creamiest result.
- Skipping the rest time after baking. I know it’s tempting to dive right in, but those 5 minutes of patience allow the sauce to set up just enough so you get beautiful, clean servings instead of a soupy plate.
- Using fine, dry breadcrumbs for the topping. They tend to create a denser, sandier crust. Panko breadcrumbs are lighter and flakier, giving you that truly irresistible, shatteringly crisp topping we’re after.
Expert Tips
- Tip: For a deeper flavor, use a mix of cheeses. Try substituting half the mozzarella with a low-moisture, shredded provolone or a fontina for a more complex, nutty cheesy flavor that’s just incredible.
- Tip: If you want to add vegetables, broccoli is a superstar here. Chop it into small florets and add it to the boiling pasta water for the last 2-3 minutes of cooking time to blanch it, then drain it with the pasta. It blends in seamlessly.
- Tip: Make your breadcrumb topping extra special by toasting the panko in a dry pan with the melted butter and parsley for a minute or two before sprinkling it on. This pre-toasting guarantees an even deeper golden color and an incredible nutty flavor.
- Tip: If you don’t have an oven-safe skillet, no problem at all! Just prepare the sauce and combine everything in a pot or bowl, then transfer it to a standard 9×13 inch baking dish that you’ve lightly greased. It works exactly the same.
FAQs
Can I make this Quick Chicken Alfredo Bake ahead of time?
Absolutely, you can! Assemble the entire dish right up to the point of baking—so, pasta, chicken, and sauce combined in the dish, with the breadcrumb topping sprinkled on. Cover it tightly and refrigerate for up to 24 hours. When you’re ready, bake it straight from the fridge, but you’ll need to add an extra 10-15 minutes to the baking time since it will be starting from cold. Keep an eye on the topping, and if it’s browning too quickly, you can tent it with a bit of foil.
How should I store and reheat leftovers?
Let the bake cool completely, then store it in an airtight container in the refrigerator for up to 4 days. The best way to reheat it is in the oven. Place individual portions in an oven-safe dish, add a tiny splash of milk or cream to keep it moist, cover with foil, and bake at 175°C (350°F) for 15-20 minutes until hot. You can microwave it, but the pasta can become a bit soft and the topping will lose its crunch.
My sauce seems a bit thin after combining. What did I do wrong?
Don’t worry, this can happen! The sauce will always thicken up as it bakes and then again as it rests. If it still seems too thin after baking, it likely just needed a longer rest time. The residual heat continues to cook and absorb liquid. Next time, you can let your simmering sauce reduce for an extra minute or two before adding the cheese to concentrate it a bit more.
Can I freeze this baked pasta?
You can, but with a caveat. Cream-based sauces can sometimes separate or become a bit grainy upon thawing and reheating. For the best results, freeze it before baking. Assemble the dish (without the breadcrumb topping), wrap it extremely well in a few layers of plastic wrap and foil, and freeze for up to 2 months. Thaw in the refrigerator overnight, add the topping, and then bake as directed. The texture will be best this way.
What can I use instead of double cream?
If you can’t find double cream, a good substitute is a combination of whole milk and a smaller amount of cream cheese. Gently warm 300ml of whole milk and whisk in 60g of softened cream cheese until smooth, then use this in place of the double cream. The result will be slightly less rich but still wonderfully creamy and delicious.
Quick Chicken Alfredo Bake
Make this easy Quick Chicken Alfredo Bake for a creamy, cheesy dinner ready in 45 minutes. Perfect for busy nights! Get the simple recipe now.
Ingredients
For the main ingredients:
-
450 g boneless, skinless chicken breasts (cut into 1-inch pieces)
-
1 tbsp olive oil
-
1 tsp Italian seasoning
-
Salt and black pepper (to taste)
-
340 g fettuccine or penne pasta
-
4 tbsp unsalted butter
-
4 garlic cloves (minced)
-
240 ml double cream
-
120 ml chicken broth
-
100 g grated Parmesan cheese (plus more for topping)
-
115 g shredded mozzarella cheese
-
70 g panko breadcrumbs
-
2 tbsp fresh parsley (chopped)
Instructions
-
First, get your pasta going. Bring a large pot of generously salted water to a rolling boil and cook your pasta according to the package directions, but aim for al dente—so, about a minute less than the recommended time. It’s going to continue cooking in the oven, and you don’t want it to turn to mush. Once it’s done, drain it well, but don’t rinse it; you want that starch to help the sauce cling.01
-
While the pasta boils, season your chicken pieces with the Italian seasoning, salt, and pepper. Heat the olive oil in a large, oven-safe skillet over medium-high heat. Add the chicken in a single layer and cook for 5-7 minutes, stirring only occasionally, until it’s golden brown and cooked through. You’ll notice a nice fond—those little browned bits—starting to form on the bottom of the pan; that’s pure flavor gold. Remove the chicken to a plate and set it aside.02
-
Reduce the heat to medium and add the butter to the same skillet. Once it’s melted, add the minced garlic and cook for just about 60 seconds until it’s incredibly fragrant. You have to watch it closely here—burnt garlic is bitter, and we don’t want that. It should sizzle gently and smell amazing.03
-
Now, pour in the double cream and chicken broth. Use a wooden spoon or whisk to scrape up all those delicious browned bits from the chicken from the bottom of the pan. Let the mixture come to a gentle simmer—you’ll see little bubbles forming around the edges—and let it cook for 2-3 minutes. It will thicken slightly and reduce a little.04
-
Turn off the heat. Stir in the grated Parmesan cheese a handful at a time, stirring continuously until it’s fully melted into the sauce. This is the key to a smooth, non-grainy sauce. Then, stir in the shredded mozzarella until it’s just melted. The sauce should be thick, creamy, and coat the back of a spoon beautifully.05
-
Add the drained pasta and cooked chicken back into the skillet with the sauce. Gently toss everything together until every single noodle and piece of chicken is luxuriously coated in that creamy Alfredo sauce. If your skillet isn’t big enough, you can combine everything in a large bowl first, then transfer it to a greased 9x13 inch baking dish.06
-
In a small bowl, mix together the panko breadcrumbs, a tablespoon of melted butter, and a tablespoon of the chopped parsley. Sprinkle this mixture evenly over the top of the pasta. For an extra cheesy finish, you can also add another light sprinkle of Parmesan over the breadcrumbs.07
-
Transfer the skillet or baking dish to a preheated 190°C (375°F) oven. Bake for 15-20 minutes, or until the sauce is bubbly around the edges and the breadcrumb topping is a deep, golden brown. If you want more browning on top, you can pop it under the grill for the last minute or two, but keep a very close eye on it!08
-
Carefully remove the bake from the oven—remember, that skillet handle is hot! Let it sit for about 5 minutes before serving. This rest time allows the sauce to thicken up just a bit more, making it easier to serve. Garnish with the remaining fresh parsley, and dig in!09
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