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Fettuccine Alfredo reimagined: this baked chicken Alfredo swaps traditional rules for flavor with cream, penne, garlic, and crisp bacon.

If you’re looking for a traditional Italian pasta dish, this isn’t it. The original fettuccine Alfredo—just butter and Parmesan—was created in the early 1900s by Roman restaurateur Alfredo di Lelio for his wife after childbirth. No garlic. No cream. And definitely no chicken. These days, you’d be hard-pressed to find it in Italy outside of tourist-heavy trattorias, where even that version is a shadow of the original.

I reimagined that classic dish as something unapologetically American—a nod to tradition, but with a wink. I added cream. I added garlic. I swapped fettuccine for penne. I added chicken. And finally, I finished it off with crisp bacon bits, because sometimes the ordinary deserves to be extraordinary. The result is a baked chicken Alfredo that’s rich, comforting, and perfect for busy weeknights or relaxed weekend dinners: one dish, minimal effort, and a big reward.

Why You’ll Love This Baked Chicken Alfredo Recipe

A reimagined classic.
Inspired by fettuccine Alfredo, this version breaks the rules (on purpose) to deliver bold flavor in one delicious, no-fuss dish.
Minimal hands-on time.
Just 15–20 minutes of prep is all it takes—after that, the oven works while you relax, clean up, or prepare for guests.
It’s the definition of comfort food.
Creamy sauce, tender pasta, savory chicken, and crisp bacon come together in a warm, cheesy bake that’s perfect for cozy evenings.
Weeknight easy, weekend worthy.
It’s simple enough to throw together on a Tuesday, but rich and satisfying enough to serve at a dinner party or family gathering.

First-Things-First: Mise en Place

Before you get started with the recipe, let me share a bit of kitchen wisdom that’s made cooking a whole lot easier over the years. It’s called Mise en Place—a French phrase that means “everything in its place.” Sounds fancy, but it’s really just good, old-fashioned common sense: read the recipe all the way through, gather your tools, and prep and measure everything before the heat goes on.

This simple habit takes the guesswork out of cooking and keeps surprises to a minimum. Whether you’re new to the kitchen or have been cooking for decades, Mise en Place is a game-changer.

Curious to learn more? I recommend Everything in Its Place: The Power of Mise-En-Place to Organize Your Life, Work, and Mind—it’s a great read that goes way beyond the kitchen.

Key Ingredients You’ll Need For This Baked Chicken Alfredo

See the recipe card below for the complete list of ingredients.

Chicken breasts
Lean and protein-rich, these are cooked and chopped for a hearty base in every bite.
Bacon
Cooked until crispy—adds smoky, savory flavor and a bit of crunch.
Parmesan cheese
The classic Alfredo ingredient—salty, nutty, and essential for that signature flavor.
Onion powder
Adds gentle savory depth without overpowering the creamy sauce.
Nutmeg
A traditional Alfredo seasoning that adds warmth and subtle complexity.
Cayenne pepper
Just a pinch for a tiny bit of heat that balances the richness.

How to Make This Baked Chicken Alfredo

This recipe is designed to be smooth and manageable—even for newer home cooks. You’ll get the pasta boiling, then cook the bacon and chicken in the same skillet before building the creamy Alfredo sauce. From there, it all comes together in one comforting, oven-baked dish.

Exact ingredient amounts can be found on the recipe card below.

1. Preheat your oven to 400°F.

Spray a 9×13-inch baking dish or similar casserole dish with non-stick spray and set aside.

Get the Pasta and Bacon Started

2. Boil the pasta.

While the bacon is cooking, bring a large pot of salted water to a boil. Add the penne and cook until just shy of al dente—about 2–3 minutes less than the time listed on the package. For example, if the box says 10–12 minutes, cook for 8–10. The pasta will finish in the oven, so slightly undercooking it now helps prevent mushiness later. Drain and set aside.

3. Cook the bacon.

While the pasta is boiling, slice the bacon into ¼-inch pieces and place them in a large skillet over medium heat.

Cook, stirring occasionally, until crisp. Use a slotted spoon to transfer the bacon to a paper towel–lined plate to drain.

Carefully pour off excess bacon grease, leaving about 1 tablespoon in the pan for flavor. (Or wipe the pan clean and use olive oil or butter if you prefer more control.)

Cook the Chicken and Build the Sauce

4. Cut and sauté the chicken.

Cut the chicken breasts into bite-sized pieces and season with salt and pepper. Add the chicken to the same skillet you cooked the bacon in.

Sauté over medium heat until it’s no longer pink on the outside. It doesn’t need to be fully cooked—it will finish in the oven.

Transfer the chicken to a large mixing bowl and set aside. If there’s any excess liquid or grease in the skillet, spoon it out, but leave the browned bits behind for flavor.

5. Make the sauce.

In the same skillet, melt the butter over medium-low heat. Add the minced garlic and sauté for 30–60 seconds, just until fragrant—don’t let it brown. Whisk in the flour and cook for 1–2 minutes, stirring constantly to form a roux.

Slowly whisk in the milk, a little at a time, until smooth. Bring to a gentle simmer and cook for 3–5 minutes, or until slightly thickened. The milk will deglaze the pan as it simmers, lifting up all those flavorful bits from the bottom.
Stir in the Parmesan cheese until melted and smooth. Add the onion powder, a pinch of nutmeg, a touch of cayenne pepper (optional), and season to taste with kosher salt and freshly ground black pepper.

Bring It All Together and Bake

6. Assemble and bake.

Combine the pasta, most of the bacon, and sauce in the large mixing bowl with the chicken. Stir and transfer to the prepared casserole dish. Top with the reserved bacon and extra Parmesan.

At this point, the mixture may look like it has too much sauce—that’s exactly how it should look. Because the pasta is cooked just to al dente, it will continue absorbing the sauce as it bakes, resulting in a perfectly creamy consistency without becoming dry.

Cover with aluminum foil and bake for 25 minutes, remove foil and place under the broiler for 3-5 minutes or until just beginning to brown.

7. Rest and serve.

Remove from the oven and let the casserole rest for 5-10 minutes before serving. This helps the sauce set and makes it easier to serve.

How to Store Leftover Baked Chicken Alfredo

Leftover baked chicken Alfredo stores well and makes for a satisfying next-day meal. Here’s how to keep it fresh:

Refrigerate:
Let the casserole cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with foil or plastic wrap. Store in the refrigerator for up to 3–4 days.
Reheat:
For best results, reheat gently on the stovetop or in the microwave with a splash of milk or cream to loosen the sauce. You can also reheat in a 325°F oven, covered, until warmed through.
Freeze (optional):
While this dish can be frozen, the creamy sauce may separate slightly when thawed and reheated. If you do freeze it, store individual portions in freezer-safe containers and reheat with a bit of extra cream to help bring the sauce back together.

Baked Chicken Alfredo Pasta

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Creamy, comforting, and full of flavor, this Baked Chicken Alfredo is a reimagined twist on the classic. Tender chicken, penne pasta, crisp bacon, and a rich homemade Alfredo sauce come together in one irresistible, oven-baked dish. It’s easy enough for a weeknight, yet satisfying enough to serve to guests.

Author: Foodienoise
Prep Time: 15 minutes
Cook Time: 29
Total Time: 44 minutes
Yield: 6 servings 1x
Category: Entree
Method: Stovetop, Oven
Cuisine: American-Italian

Instructions

Turn the oven to 400°F. Spray a 9×13-inch baking dish or similar casserole dish with non-stick spray and set aside.
Bring a large pot of water with 2 tablespoons of salt to a boil. Add the penne pasta and cook until just shy of al dente—about 2–3 minutes less than the package directions. Drain and set aside.
While the pasta cooks, slice the bacon into ¼-inch pieces and cook in a large skillet over medium heat until crisp. Use a slotted spoon to transfer to a paper towel–lined plate. Drain excess fat, leaving about 1 tablespoon in the pan.
Cut chicken into bite-sized pieces and season with salt and pepper. Add to the skillet and cook over medium heat until no longer pink on the outside. It doesn’t need to be fully cooked (it will finish in the oven). Remove chicken and set aside. Spoon out excess grease, leaving the browned bits for flavor.
Melt butter in the same skillet over medium-low heat. Add garlic and sauté for 30–60 seconds. Whisk in the flour and cook for 1–2 minutes. Slowly whisk in the milk (or milk and cream), and simmer 3–5 minutes until slightly thickened.
Stir in Parmesan cheese until melted and smooth. Add onion powder, nutmeg, cayenne (if using), 1 teaspoon of salt, and 1/2 teaspoon pepper, taste, and adjust seasoning as needed.
In a large bowl, combine pasta, chicken, most of the bacon, and the sauce. Mix well and transfer to the prepared baking dish. Top with reserved bacon and extra Parmesan.
Cover with aluminum foil and bake for 25 minutes, remove foil and place under the broiler for 2-4 minutes or until beginning to brown.
Let the casserole sit for 5-10 minutes before serving. The sauce will thicken slightly as it rests.

Notes

This recipe uses a roux (6 tablespoons butter + 6 tablespoons flour) to thicken 4½ cups of whole milk. If using only heavy cream, reduce the roux to 2–3 tablespoons each of butter and flour. For a half milk, half cream mixture, use 4 tablespoons each of butter and flour.

Baked Chicken Alfredo with Crispy Bacon