Olive Garden Chicken Alfredo Bake

Cozy & Comforting — I can still smell the garlicky butter from the first time I made a baked Alfredo at home: steam fogging the windows, the cheesy scent wrapping the whole house like a warm blanket. I wanted something that felt fancy enough for guests but forgiving enough for a weeknight, so I layered tender chicken, pillowy pasta, and a silky, homemade Alfredo sauce into one bubbling casserole. This version hits that nostalgia sweet spot—creamy, slightly browned cheese on top and a tender, saucy center that spoonfuls won’t stop coming back to. It’s the kind of dish that makes you sit down first, then realize you forgot to set the table.

Quick Facts

• Yield: Serves 6
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Why This Recipe is Awesome

This Olive Garden–style Chicken Alfredo Bake turns everyday ingredients into a cozy, crowd-pleasing meal. Creamy sauce, tender shredded chicken, and slightly crisp, cheesy edges create contrast in every bite. It tastes indulgent but stays simple to pull together—no fancy equipment, just stovetop and oven. Plus, who doesn’t love a casserole that smells like garlic and cheese the whole house over?

Ingredients

For the Main Dish:

• 12 ounces dried penne or rigatoni (about 3 cups)
• 1 lb boneless skinless chicken breasts (or use rotisserie for shortcut)
• 2 tbsp olive oil
• Salt and freshly ground black pepper, to taste
• 4 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup low-sodium chicken broth
• 2 cups heavy cream
• 1 cup whole milk
• 2 cups freshly grated Parmesan cheese, divided
• 1 cup shredded mozzarella, plus extra for topping
• 2 tbsp chopped fresh parsley (optional, for garnish)
• 1/2 tsp freshly grated nutmeg (optional)

For the Sauce / Garnish (if applicable):

• Extra Parmesan for grating over the top
• Fresh cracked pepper and chopped parsley for color

How I Make It

Step 1:

Preheat the oven to 375°F. Bring a large pot of salted water to a boil and cook the pasta to just al dente (about 1–2 minutes less than package directions). Drain and toss with a drizzle of olive oil so it doesn’t stick. While the pasta cooks, season the chicken breasts with salt and pepper.

Step 2:

Heat 2 tbsp olive oil in a skillet over medium-high heat. Sear the chicken for about 5 minutes per side until golden and the center reaches 165°F (use an instant-read thermometer). Transfer to a cutting board, let it rest 5 minutes, then shred with two forks. (Pro tip: use rotisserie chicken to skip this step—same satisfaction, less fuss.)

Step 3:

Melt 4 tbsp butter in the same skillet over medium heat. Add the minced garlic and cook until fragrant—about 30 seconds—until your kitchen smells irresistible. Pour in 1 cup chicken broth, scraping up browned bits. Stir in 2 cups heavy cream, 1 cup milk, and bring to a gentle simmer. Add 1 1/2 cups Parmesan and 1 cup mozzarella, stirring until the sauce becomes glossy and thick enough to coat the back of a spoon. Add nutmeg if using and taste for seasoning.

Step 4:

Combine the cooked pasta, shredded chicken, and the Alfredo sauce in a large bowl (or directly in your baking dish). Transfer to a 9×13-inch baking dish and sprinkle the top with the remaining Parmesan and a handful of extra mozzarella so you get that golden, bubbly crown. Bake uncovered at 375°F for 20–25 minutes until the top turns golden and the edges bubble vigorously.

Step 5:

Remove from the oven and let the bake rest 5–10 minutes; this helps the sauce thicken and makes serving nicer (no runaway soup). Garnish with chopped parsley and a little cracked pepper. Slice, scoop, and enjoy—watch for those crisp, caramelized cheese edges and the steam that smells like dinner success.

Pro Tips

• Cook the pasta a touch under al dente so it doesn’t turn mushy after baking.
• Use freshly grated Parmesan for the best melt and flavor—pre-grated can get grainy.
• If the sauce seems thin, simmer it down a few minutes before mixing with pasta; it will thicken as it bakes.
• Shortcut: swap cooked rotisserie chicken for homemade shredded chicken to save 15–20 minutes.

Common Mistakes to Avoid

• Skipping preheating: Classic rookie move. It changes texture and bake time.
• Overmixing: Leads to dense or chewy results. Mix until just combined.
• Guessing cook time: Always use visual cues or a timer, not just vibes.
• Overcrowding pans: Give your food some breathing room to crisp properly.

Alternatives & Substitutions

• Swap chicken for cubed tofu or seared mushrooms to make this vegetarian—expect a meatier texture with mushrooms and a milder bite from tofu.
• Replace heavy cream with 1 cup Greek yogurt + 1 cup milk (lowers fat; stir in off heat to prevent curdling).
• Use gluten-free pasta and gluten-free breadcrumbs for a gluten-free version—texture stays similar if you don’t overcook the pasta.
• For dairy-free: use unsweetened almond or oat milk plus a dairy-free butter and a dairy-free Parmesan alternative (flavor becomes milder and less creamy).

Variations & Tips

• Spicy: stir in 1/2 tsp crushed red pepper flakes or top with sliced pickled jalapeños for heat.
• Kid-friendly: skip the nutmeg and keep the cheese extra melty; everyone loves a gooey top.
• Herby: fold in chopped basil or tarragon for bright spring flavor when herbs are fresh.
• Veg-forward: add sautéed spinach, roasted red peppers, or steamed broccoli for color and nutrition.
• Crunchy topping: mix 1/2 cup panko with 1 tbsp melted butter and sprinkle before baking for a crisp finish.
• One-pot stovetop: skip the oven and broil the top for 2–3 minutes to brown if you don’t want to bake—watch it closely.

FAQ (Frequently Asked Questions)

Can I make this ahead of time?

Yes! Assemble the bake, cover, and refrigerate for up to 24 hours. Add 10–15 minutes to the bake time if baking straight from cold—bring to a gentle bubble and golden top before serving.

Can I double the recipe?

Sure thing. Use two 9×13 dishes or one large roasting pan; you might need to add 5–10 minutes to the bake time and check that the center bubbles.

Can I substitute butter with oil?

Technically yes, but you’ll miss that buttery magic. Use ¾ the amount of oil as a swap to keep a similar mouthfeel.

How do I know it’s done?

Look for a bubbling center, melted golden cheese on top, and crisped edges. The internal temperature of chicken should reach 165°F, and the sauce should thicken slightly as it cools.

What if I don’t have ingredient X?

Out of heavy cream? Mix 1 cup milk + 1/4 cup melted butter for a quick substitute. No Parmesan? Try Pecorino or a blend of cheddar + a squeeze of lemon to mimic sharpness.

How I Like to Serve It

I serve this bake with a simple green salad tossed in tangy vinaigrette and garlic bread to mop up the sauce. For wine, a chilled Pinot Grigio or a light Chardonnay pairs beautifully. It fits weeknights, potlucks, and lazy Sundays alike—comfort food that still feels like company-worthy fare.

Notes

• Store leftovers in an airtight container in the fridge for up to 3 days. Reheat at 325°F until warmed through, or microwave in short bursts, stirring in between.
• Safe internal temp for cooked chicken: 165°F.

Final Thoughts

Closing: Now go make this bubbling, cheesy masterpiece—then sit back and savor every comfort-food spoonful. You’ve got this.