Why You’ll Love This this Irresistibly Rich Homemade Chicken Alfredo Pasta
This baked chicken alfredo combines tender pasta with juicy shredded chicken, sautéed mushrooms, and artichoke hearts, all smothered in creamy alfredo sauce and topped with melted cheese.
The casserole-style preparation means you can assemble everything in one dish, pop it in the oven, and let the magic happen while you put your feet up.
With its golden, bubbly mozzarella top and rich, comforting flavors throughout, this dish practically screams “cozy dinner night” without you having to stand over the stove stirring constantly like some kind of pasta-obsessed sentry.
Ingredients List
This baked chicken alfredo recipe calls for simple, pantry-friendly ingredients that come together to create something absolutely magical.
- 8 ounces cooked pasta (penne, farfalle, rotini)
- 2 cups cooked shredded chicken
- 1 cup sliced mushrooms
- 1/4 cup chopped onion
- 1/4 cup artichoke heart, chopped (not marinated)
- 1 garlic clove, chopped
- 1 tablespoon oil
- 1/2 cup parmesan cheese
- 1/2 cup mozzarella cheese
- 16 ounces alfredo sauce
A few quick thoughts on making this dish work for you:
- You can lighten things up by using reduced-fat alfredo sauce or even making your own with Greek yogurt as a base
- Swap regular pasta for whole grain or chickpea pasta to bump up the fiber and protein
- Those mushrooms and artichoke hearts are secretly doing some heavy nutritional lifting with vitamins and antioxidants
- The cheese provides calcium and protein, though to be frank, we’re not exactly in salad territory here
- Consider adding some spinach or broccoli to sneak in extra vegetables without anyone complaining
Step by Step Directions
This comforting baked chicken alfredo comes together in just a few simple steps that transform ordinary ingredients into a restaurant-quality casserole.
- Preheat your oven to 350°F and lightly grease a 2½ quart casserole dish.
- Heat oil in a large skillet over medium heat.
- Sauté the chopped onion, sliced mushrooms, and chopped artichoke hearts until the onion is translucent and mushrooms are tender.
- Add the chopped garlic and cook for another minute until fragrant.
- Stir in the cooked shredded chicken and heat through.
- In a large mixing bowl, combine the cooked pasta, chicken and vegetable mixture, Parmesan cheese, and alfredo sauce.
- Mix everything together until well coated with sauce.
- Transfer the mixture to your prepared casserole dish and spread evenly.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and sprinkle the mozzarella cheese evenly over the top.
- Return to oven exposed and bake for an additional 10 minutes until the cheese is melted and bubbly.
- Let cool for 5 minutes before serving to allow the sauce to set slightly.
For best results, use professional stainless steel cookware to ensure even heat distribution and prevent hot spots that could cause the sauce to burn during the sautéing process.
Substitutions and Variations
- Cheese experiments – Swap mozzarella for provolone, add some romano with the parmesan, or throw in whatever cheese is about to expire in your fridge drawer.
- Lighter version – Use whole wheat pasta, reduced-fat alfredo sauce, and add extra vegetables to bulk it up without the guilt.
- Spice it up – A pinch of red pepper flakes, some Italian seasoning, or fresh herbs like basil can wake up those flavors if you’re feeling adventurous.
Additional Things to Serve With This Dish
This rich, creamy casserole practically begs for something fresh and crisp to balance out all that cheesy goodness.
- Simple green salad – Toss some mixed greens with a light vinaigrette, maybe throw in some cherry tomatoes if you’re feeling fancy, because to be truthful, we need something to make us feel better about eating all that cheese.
- Garlic bread – I know, I know, more carbs with your carbs, but sometimes you just have to lean into the comfort food moment and accept your fate.
- Steamed broccoli or green beans – Your mom would be proud, and the bright green color makes the whole plate look like you actually know what you’re doing in the kitchen.
- Caesar salad – The crisp romaine and tangy dressing cut through the richness perfectly, plus you get to feel sophisticated while eating what’s fundamentally fancy mac and cheese.
- Roasted asparagus – Drizzle with olive oil, sprinkle with salt, and roast until slightly crispy, because sometimes we need to pretend we’re adults who eat vegetables voluntarily.
- Crusty French bread – Perfect for sopping up any extra alfredo sauce, because wasting that creamy goodness should be a crime in most states.
Cooking Tips & Tricks (Chef’s Notes)
Let me share some game-changing tips that’ll turn your baked chicken alfredo from good to absolutely divine.
- Don’t skip the sautéing step – Those onions, mushrooms, and artichokes need their moment in the pan to develop real flavor, not just steam sadly in the oven like forgotten vegetables.
- Use freshly grated Parmesan – The pre-shredded stuff is convenient, sure, but it’s coated with anti-caking agents that make your sauce grainy instead of silky smooth.
- Cook your pasta just shy of al dente – It’s going to spend another 50 minutes in the oven, so if you cook it perfectly now, you’ll end up with mushy noodles that have given up on life.
- Let the casserole rest for 10 minutes after baking – I know it smells incredible and you want to plunge in immediately, but this cooling time lets everything set up properly instead of turning into a molten lava situation.
- Add a splash of pasta water to thin the sauce – If your alfredo seems too thick when mixing, that starchy pasta water is liquid gold for getting the perfect consistency.
- Cover tightly with foil – We’re not trying to brown the top during the first 40 minutes, we’re creating a steamy environment where all those flavors can mingle and get acquainted.
- Save some mozzarella for garnish – Sprinkle a little extra on individual servings because cheese makes everything better, and presentation matters even when you’re eating comfort food in your pajamas.
Nutritional Facts
Based on 6 servings, each portion of this comforting baked chicken alfredo delivers a hearty mix of protein, carbs, and calcium.
- Calories: Approximately 485 per serving
- Protein: 32g (supports muscle maintenance and keeps you satisfied)
- Carbohydrates: 38g (primarily from pasta, providing sustained energy)
- Fat: 22g (includes healthy fats from olive oil and calcium-rich dairy)
- Fiber: 3g (from vegetables and whole grain pasta if substituted)
- Calcium: 285mg (about 28% daily value from cheese and alfredo sauce)
- Sodium: 950mg (mainly from alfredo sauce and cheeses)
- Iron: 2.5mg (from chicken and enriched pasta)
- Vitamin A: 12% daily value (from dairy ingredients)
- Potassium: 420mg (from mushrooms and chicken)
Fun “Did You Know?”
Beyond the impressive nutritional profile, this beloved pasta dish carries fascinating stories that’ll make you appreciate every creamy bite even more.
Did you know Alfredo sauce originated in Rome during the 1900s when restaurateur Alfredo di Lelio created it for his pregnant wife who’d lost her appetite? The original recipe contained only butter, Parmigiano-Reggiano, and pasta water—no cream! American adaptations added heavy cream, making it richer.
Here’s something cool: artichoke hearts weren’t just added for flavor—they’re actually flower buds harvested before blooming. This combination creates both culinary history and unexpected botanical education on your dinner plate.
