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Chicken Alfredo Bake

Rated as 4.25 out of 5 Stars

"Made with penne pasta and rotisserie chicken, this is a quick version of chicken alfredo bake. Serve with garlic bread and a green salad for a no-fuss weeknight meal."
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35 m servings 647
Original recipe yields 4 servings


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  1. Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C).
  3. Meanwhile, melt butter in a saucepan over medium heat and cook garlic for 1 minute. Whisk in flour until a paste forms. Pour in milk and cream, whisking continuously until smooth. Stir in 3/4 of the Parmigiano-Reggiano cheese and nutmeg. Add drained penne pasta and cooked chicken; stir to combine. Pour mixture into a casserole dish. Sprinkle with remaining cheese.
  4. Bake in the preheated oven until cheese is melted, 10 to 12 minutes.

Nutrition Facts

Per Serving: 647 calories; 22.7 88.3 24.8 67 360 Full nutrition

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Read all reviews 3
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Very good but needed salt and pepper. I'm still learning but thanks everyone

Easy, quick, and very good. We don't like nutmeg so i substituted Italian herb mix and a pinch of cayanne.

Tasty and fast with a very little cayenne in the sauce and some cracked pepper on top.