Uploaded March 2026 | Updated September 2026, 1 week ago
Chicken Alfredo Bake
Oven-Baked 4-Ingredient Chicken Alfredo Bake
Ingredients:
6 ounces cooked short pasta (penne, rotini, or ziti)
1 1/2 cups shredded cooked chicken (such as rotisserie chicken, skin and bones removed)
1 (15-ounce) jar alfredo sauce (I used homemade Gluten free sauce)
1 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C).
Add the cooked pasta to 8X8 casserole dish and spread it into an even layer.
In a large bowl or directly in the pan, combine the shredded cooked chicken and jar of alfredo sauce. If mixing in a bowl, pour the mixture over the pasta. Stir everything together right in the pan until all the pasta is coated and the chicken is evenly distributed. Use the back of a spoon to press the mixture into an even layer.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture, reserving the remaining 1/2 cup for later.
Bake for 25 minutes
Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
Return the pan to the oven, uncovered, and bake for 8–12 more minutes, or until the cheese on top is melted, bubbly, and golden brown in spots.
Let the chicken alfredo bake rest for 5–10 minutes before serving so it can set up slightly. Serve straight from the pan, and refrigerate any leftovers in airtight containers for easy reheat-and-eat meals.
Gluten Free Alfredo Sauce
Ingredients:
4 tablespoons salted butter
2 teaspoons minced garlic about 2 medium cloves
2 1/4 cups heavy cream divided
2 teaspoons gluten free flour
1 1/2 cups freshly grated parmesan cheese
1/4 – 1/2 teaspoon salt
ground black pepper to taste
◦ Directions:
◦ Melt the butter over low to medium heat in a large skillet, saucepan, or pot. Add in the garlic before all of the butter melts.
◦ Sauté the garlic in the butter until it becomes fragrant.
◦ Slowly whisk in two cups of heavy cream. Cook over medium-low heat until the heavy cream steams and cooks down some. It might start to bubble slightly, but you don't want it to boil because you'll risk burning the sauce.
◦ In a measuring cup or small bowl, whisk together the last ¼ cup of heavy cream and two teaspoons of gluten-free flour until the flour dissolves into a slurry.
◦ Slowly whisk the slurry mixture into the sauce and continue cooking for another 3-5 minutes until the sauce thickens.
◦ Stir in the grated parmesan cheese and remove from the heat.
◦ Give it a quick taste for salt and black pepper. If the sauce needs salt then start with 1/4 teaspoon and add more to taste.
Chicken Alfredo Bake
Oven-Baked 4-Ingredient Chicken Alfredo Bake
Ingredients:
6 ounces cooked short pasta (penne, rotini, or ziti)
1 1/2 cups shredded cooked chicken (such as rotisserie chicken, skin and bones removed)
1 (15-ounce) jar alfredo sauce (I used homemade Gluten free sauce)
1 cups shredded mozzarella cheese, divided
Directions
Preheat your oven to 375°F (190°C).
Add the cooked pasta to 8X8 casserole dish and spread it into an even layer.
In a large bowl or directly in the pan, combine the shredded cooked chicken and jar of alfredo sauce. If mixing in a bowl, pour the mixture over the pasta. Stir everything together right in the pan until all the pasta is coated and the chicken is evenly distributed. Use the back of a spoon to press the mixture into an even layer.
Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta and chicken mixture, reserving the remaining 1/2 cup for later.
Bake for 25 minutes
Sprinkle the remaining 1/2 cup mozzarella evenly over the top.
Return the pan to the oven, uncovered, and bake for 8–12 more minutes, or until the cheese on top is melted, bubbly, and golden brown in spots.
Let the chicken alfredo bake rest for 5–10 minutes before serving so it can set up slightly. Serve straight from the pan, and refrigerate any leftovers in airtight containers for easy reheat-and-eat meals.
Gluten Free Alfredo Sauce
Ingredients:
4 tablespoons salted butter
2 teaspoons minced garlic about 2 medium cloves
2 1/4 cups heavy cream divided
2 teaspoons gluten free flour
1 1/2 cups freshly grated parmesan cheese
1/4 – 1/2 teaspoon salt
ground black pepper to taste
◦ Directions:
◦ Melt the butter over low to medium heat in a large skillet, saucepan, or pot. Add in the garlic before all of the butter melts.
◦ Sauté the garlic in the butter until it becomes fragrant.
◦ Slowly whisk in two cups of heavy cream. Cook over medium-low heat until the heavy cream steams and cooks down some. It might start to bubble slightly, but you don't want it to boil because you'll risk burning the sauce.
◦ In a measuring cup or small bowl, whisk together the last ¼ cup of heavy cream and two teaspoons of gluten-free flour until the flour dissolves into a slurry.
◦ Slowly whisk the slurry mixture into the sauce and continue cooking for another 3-5 minutes until the sauce thickens.
◦ Stir in the grated parmesan cheese and remove from the heat.
◦ Give it a quick taste for salt and black pepper. If the sauce needs salt then start with 1/4 teaspoon and add more to taste.
