This Olive Garden Chicken Alfredo Bake is a cozy, baked pasta dish made with tender chicken, a creamy garlic-Parmesan sauce, and gooey mozzarella. It’s easy to throw together and works great if you’ve got leftover chicken hanging around — real no-brainer dinner stuff.

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Quick Summary

Prep time: 15 mins
Cook time: 20 mins
Flavor: creamy, garlicky, cheesy
Great for: tired weeknights, picky eaters, fridge clean-out dinners

Why I Like This Recipe

Wasn’t trying to cook anything “fancy” — I just had some rotisserie chicken left and didn’t feel like ordering takeout again. I remembered this Olive Garden Alfredo bake thing and gave it a go. Shockingly easy. Really filling. It kinda tastes like something you’d get at a restaurant, but it’s made in your tired little kitchen. Feels like a win.

Ingredients

12 oz penne pasta
3 cups cooked chicken, diced
3 tbsp butter
2 tbsp all-purpose flour
1 tsp minced garlic
2 cups whole milk
1 cup heavy cream
¾ cup grated Parmesan cheese
2 cups shredded mozzarella (split in half)
Salt and pepper
Cooking spray
1 tbsp chopped parsley (optional)

How To Make Chicken Alfredo Bake

Cook your pasta: Boil your penne in salted water. Just follow the box, but stop when it’s still got a little bite. Drain it and forget about it for now.
Make the sauce: Melt butter in a big pan, medium heat. Garlic goes in first — like 30 seconds. Then whisk in the flour, let it cook out a bit. Pour in milk + cream slowly while whisking so it doesn’t clump. Once it thickens a bit, toss in the Parmesan and half your mozzarella. Stir ‘til smooth.
Mix everything: Grab a big bowl — dump in the cooked pasta, diced chicken, and pour the sauce over. Toss it around gently so everything’s coated.
Bake it up: Spray a baking dish (3-quart-ish size). Dump in the pasta mix. Sprinkle the rest of that mozzarella on top. Pop it in the oven at 375°F for about 20 minutes, uncovered. It’s done when it’s bubbly and golden on the edges.
Finish + serve: Sprinkle some parsley if you’re feelin’ it. Eat right away while it’s melty and hot.

Chicken Alfredo Bake – Easy Olive Garden Copycat

Tips for Success

Go for real Parmesan — it makes a difference
Let the sauce thicken before adding cheese
Don’t overcook pasta — it’ll finish in the oven
You can totally use rotisserie chicken
Add broccoli if you’re trying to feel healthy

Storage and Reheating

Fridge: Keeps for 3 days, just stick it in a container with a lid.
Freezer: Yeah, freeze it in portions if you want. Reheats better if you let it thaw first.
Microwave: Quickest, but cover it with a damp paper towel so it doesn’t dry out.
Oven (preferred): 350°F, covered with foil, 10–15 mins. Add a splash of milk if it’s lookin’ dry.

Frequently Asked Questions

Can I use a different pasta?
Yeah — rigatoni, ziti, even shells. Just not spaghetti. It gets weird.
What if I don’t have heavy cream?
Use all milk. The sauce will be thinner but still fine.
Can I use frozen chicken?
Sure, just make sure it’s thawed and cooked through.
How do I know it’s done baking?
Cheese on top should be melted and bubbly, maybe a little browned.
Can I add vegetables?
Totally. Broccoli, spinach, peas — whatever you’ve got.

Common Mistakes and How to Dodge Them

Adding cheese too early: If you throw in the cheese before the sauce thickens, it’ll break and get grainy. Let it thicken first, then cheese.
Overcooking the pasta: It bakes more in the oven. Al dente is key or it’ll turn to mush.
Using low-fat dairy: Not saying you can’t, but the sauce won’t be as rich or creamy.
Under-seasoning the sauce: Taste it before mixing. Parmesan is salty but it might still need a pinch.
Forgetting to spray the dish: Cleanup nightmare if you don’t. Learned that the messy way.

Nutrition Facts (Per Serving)

Calories: 644 kcal
Total Fat: 34g
Saturated Fat: 24g
Cholesterol: 160mg
Sodium: 569mg
Potassium: 414mg
Total Carbohydrate: 51g
Dietary Fiber: 2g
Sugars: 6g
Protein: 35g

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