This Baked Cream Cheese Chicken Alfredo is my ultimate comfort food—rich, creamy, and loaded with tender chicken, pasta, and a cheesy Alfredo sauce that gets bubbly and golden in the oven. It’s everything I crave in a baked pasta dish: hearty, indulgent, and totally satisfying. When I want a cozy meal that feels special but doesn’t take hours to make, this recipe hits the spot every time.
Why You’ll Love This Recipe
I love this recipe because it combines the luxurious flavor of Alfredo with the ease of a baked casserole. The cream cheese gives the sauce extra richness and a smooth, velvety texture that clings perfectly to the pasta. It’s simple enough for a weeknight, but delicious enough to serve for guests. Plus, I can prep it ahead of time and just pop it in the oven when I’m ready.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Cooked chicken breast, shredded or chopped
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Pasta (penne, fettuccine, or rotini work well)
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Cream cheese, softened
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Butter
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Heavy cream or half-and-half
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Garlic, minced
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Parmesan cheese, grated
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Mozzarella cheese, shredded
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Salt
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Black pepper
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Parsley (optional, for garnish)
directions
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I start by cooking the pasta until al dente, then drain and set it aside.
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In a saucepan over medium heat, I melt the butter and sauté the garlic for about a minute.
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I add the cream cheese and stir until it’s melted and smooth.
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I slowly whisk in the heavy cream, then stir in the Parmesan cheese. I season the sauce with salt and black pepper to taste.
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I mix the cooked pasta and chicken into the Alfredo sauce, making sure everything is coated well.
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I transfer the mixture into a greased baking dish and top it with shredded mozzarella.
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I bake at 375°F (190°C) for about 20–25 minutes, or until the cheese is melted and bubbly, and the top is lightly golden.
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I let it rest for a few minutes before serving, then sprinkle with parsley for a fresh finish.
Servings and timing
This dish makes about 6 servings. It takes 15 minutes to prep, 15 minutes to make the sauce, and about 25 minutes to bake—so I can have dinner on the table in under an hour.
Variations
Sometimes I add steamed broccoli or spinach for extra greens. I’ve also used rotisserie chicken to save time. For a smoky twist, I swap in smoked mozzarella or add a pinch of smoked paprika. And if I want a lighter version, I use light cream cheese and half-and-half instead of full cream.
storage/reheating
I store leftovers in the fridge for up to 4 days. To reheat, I cover the dish with foil and warm it in a 350°F oven until heated through, or microwave individual portions with a splash of milk to keep it creamy.
FAQs
Can I make this ahead of time?
Yes, I assemble it all and refrigerate it before baking. When I’m ready, I just bake it as directed, adding 5–10 extra minutes if it’s going in cold.
Can I freeze it?
Absolutely. I freeze it before baking, tightly covered, for up to 2 months. I thaw it overnight in the fridge and bake until hot and bubbly.
What’s the best pasta to use?
I like short pastas like penne or rotini because they hold the sauce well, but fettuccine or linguine also work beautifully.
Can I use pre-made Alfredo sauce?
Yes, but I really prefer making it fresh with cream cheese for that homemade richness and flavor.
How do I prevent the sauce from getting grainy?
I make sure to melt the cream cheese slowly and stir constantly while adding the cream and cheese, so it stays smooth and creamy.
Conclusion
This Baked Cream Cheese Chicken Alfredo is the kind of dish I keep in my dinner rotation year-round. It’s indulgent, comforting, and packed with flavor, yet easy enough to make without stress. Whether I’m cooking for family, guests, or just myself, this creamy baked pasta never lets me down.
Print
Baked Cream Cheese Chicken Alfredo
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
- Diet: Halal
Description
Baked Cream Cheese Chicken Alfredo is a rich, creamy baked pasta dish featuring tender chicken, al dente pasta, and a velvety Alfredo sauce made with cream cheese, Parmesan, and garlic. Topped with bubbly mozzarella, it’s the ultimate comfort food for any night.
Ingredients
- 3 cups cooked chicken breast, shredded or chopped
- 12 oz pasta (penne, fettuccine, or rotini)
- 8 oz cream cheese, softened
- 2 tbsp butter
- 1 cup heavy cream or half-and-half
- 2 cloves garlic, minced
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp chopped fresh parsley (optional, for garnish)
Instructions
- Preheat oven to 375°F (190°C). Grease a baking dish and set aside.
- Cook pasta until al dente, drain, and set aside.
- In a saucepan over medium heat, melt butter and sauté garlic for 1 minute.
- Add cream cheese and stir until melted and smooth.
- Gradually whisk in heavy cream and then Parmesan cheese. Season with salt and pepper.
- Combine cooked pasta and chicken with the Alfredo sauce, mixing well to coat.
- Transfer to prepared baking dish and top with shredded mozzarella cheese.
- Bake for 20–25 minutes, until cheese is melted, bubbly, and lightly golden.
- Let rest for a few minutes, then garnish with parsley and serve warm.
Notes
- Add steamed broccoli or spinach for added greens.
- Use rotisserie chicken to save time.
- Try smoked mozzarella or a dash of smoked paprika for extra flavor.
- Substitute light cream cheese and half-and-half for a lighter version.
- Reheat with a splash of milk to maintain creaminess.
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 510mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 115mg
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