This is a sponsored post by Stella Cheese. All opinions are my own. 

During the holidays I love to serve casseroles and desserts to my guest. They are easy to put together and they feed a crowd. I love any recipe that is cheesy. I have always loved to eat Fettuccine Alfredo with chicken but I can never get the chicken to taste just right over chicken.

I came across Stella® Parmesan Cheese and thought it would be a nice spin on Fettuccine Alfredo to make a Chicken Alfredo Bake that has all the ooey gooey ingredients and taste of Fettuccine Alfredo but in a casserole to enjoy on these cold, winter nights. Stella® cheeses are delicious.

They have been making cheese since 1923 – so they know what they are doing! There are so many varieties that you can include them in many of your favorite recipes.

This Chicken Alfredo Bake recipe is amazing!! I made it and then I had to go take my kids to their activities. My husband got home before me and I got stuck in traffic so I called him. He said he loved the dinner so much that I should probably find an alternate route home because he may eat it all.

All my kids loved it too so it gets extra points for being kid-friendly.

More Delicious Dinner ideas:

• Picadillo – Mexican Beef Dinner Recipe
• 45+ Random Dinner Ideas
• 20 Cheap and Easy Instant Pot Dinner Recipes
• 40 + Easy Dinners Made With Shredded Chicken
• Chicken Alfredo Bake
• Chicken Pot Pie
• Chicken With Carrots and Potatoes In An Oven Bag
• Garlic Butter Sauce – use it on spaghetti, seafood and more!

Scroll to the bottom for the Chicken Alfredo bake printable recipe. 

Chicken Alfredo Bake Casserole

Alfredo Sauce:

• 2 Tablespoons olive oil
• 6 cloves garlic, minced
• ⅓  cup flour
• 2 cup chicken broth
• 1 cup milk (I used 2%)
• 1 cup heavy whipping cream
• 1 ¾  cup Stella® Parmesan Cheese
• Salt and pepper to taste

Casserole Ingredients:

• 12 ounces mini ziti, cooked al dente (about ¾  of a box)
• 2 cups shredded, cooked chicken ( rotisserie chicken is a great option!)
• Alfredo Sauce (recipe below)
• 2 cups shredded mozzarella cheese

Tip – You can make the Alfredo sauce while the ziti and chicken are cooking. Make sure to cool the chicken a little before you thread it. You could even use a rotisserie chicken instead to cut out one step.

Alfredo Sauce:

Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute for one minute, stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an additional minute to cook the flour, stirring occasionally.

Whisk in the chicken broth until smooth.

Whisk in milk and heavy whipping cream. Bring the mixture to a simmer over medium heat. Let it simmer for a few minutes.

Stir in the carved pieces of Stella® Parmesan Cheese and mix it in the shape of an “8” to allow the cheese to melt.

Set aside until it’s time to combine all the ingredients.

Casserole Instructions:

Preheat oven to 375 degrees F. Grease a 9 x13 pan

In a large bowl combine the cooked ziti, about ¾  of the Alfredo Sauce (Reserve some to use on top), chicken and 1 cup of Mozzarella cheese. Mix well.

Pour into the baking dish. Pour the remaining Alfredo Sauce over the top of the pasta. Top with the remaining Mozzarella cheese and about ¼  cup of Parmesan Cheese.

Bake for 20-25 minutes until the cheese is melted. You may want to turn on the broiler for a few minutes to really bake the cheese. I love it when my cheese is a little brown.

Serve the Chicken Alfredo Bake and enjoy it!

Yield: 8

Chicken Alfredo Bake

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Ingredients

Alfredo Sauce

• 2 Tablespoons olive oil 
• 6 cloves garlic, minced 
• 1⁄3 cup flour 
•   2 cup chicken broth 
• 1 cup milk (I used 2%) 
• 1 cup heavy whipping cream 
• 1 3⁄4 cup parmesan cheese
• Salt and pepper to taste 

Casserole Ingredients:

• 12 ounces mini ziti, cooked al dente (about 3⁄4 of a box) 
• 2 cups shredded, cooked chicken (about 1 1⁄2 pounds 
• Alfredo Sauce (recipe below) 
• 2 cups shredded mozzarella cheese 

Instructions

Alfredo Instructions:

1. Heat olive oil in a large saute pan over medium-high heat. Add garlic and saute one minute,
stirring occasionally, until fragrant. Sprinkle with flour, and stir to combine. Saute for an
additional minute to cook the flour, stirring occasionally.
2. Whisk in the chicken broth until smooth.
3. Whisk in milk and heavy whipping cream. Bring the mixture to a simmer over medium heat. Let it
simmer for a few minutes.
4. Stir in the carved pieces of Stella® Parmesan Cheese and mix it in the shape of an "8" to allow the
cheese to melt.
5. Set aside until it's time to combine all the ingredients.

Casserole Instructions:

1. Preheat the oven to 375 degrees F. Grease a 9 x13 pan
2. In a large bowl combine the cooked ziti, about ¾ of the Alfredo Sauce (Reserve some to use on
top), chicken and 1 cup of Mozzarella cheese. Mix well
3. Pour into the baking dish. Pour the remaining Alfredo Sauce over the top of the pasta. Top with
the remaining Mozzarella cheese and about ¼ cup of Stella® Parmesan Cheese.
4. Bake for 20-25 minutes until the cheese is melted. You may want to turn on the broiler for a few
minutes to really bake the cheese. I love it when my cheese is a little brown.

Notes

You can make the Alfredo sauce while the ziti and chicken are cooking. Make sure to cool the chicken a little before you thread it. You could even use a rotisserie chicken instead to cut out one step.

Did you make this recipe?

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