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Creamy Chicken & Mushroom Alfredo Bake

This Creamy Chicken & Mushroom Alfredo Bake is a rich, comforting dish loaded with tender chicken, earthy mushrooms, and creamy Alfredo sauce baked to bubbly perfection.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings: 4 servings

Ingredients

  • 2 cups cooked rotini pasta
  • 2 tablespoons olive oil for sautéing the chicken and mushrooms
  • 1 pound chicken breast diced
  • 8 ounces mushrooms sliced
  • 3 cloves garlic minced
  • 1 cup heavy cream
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste
  • 1 cup shredded mozzarella cheese

Instructions

  • Heat the olive oil in a large skillet over medium heat. Add the diced chicken breast, seasoning it lightly with salt and pepper. Cook until the chicken is no longer pink, about 5-7 minutes. Remove the chicken from the skillet and set aside. In the same skillet, add the sliced mushrooms and cook until they release their moisture and turn golden brown, about 5 minutes.
  • Add the minced garlic to the mushrooms and sauté for about 30 seconds, just until fragrant. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Stir in the grated Parmesan cheese and Italian seasoning. Continue to cook, stirring frequently, until the sauce thickens slightly, about 3-5 minutes. Taste and adjust seasoning with salt and pepper.
  • Return the cooked chicken to the skillet and stir to coat with the Alfredo sauce. Add the cooked rotini pasta and gently toss everything together until the pasta is fully coated with the creamy sauce.
  • Transfer the mixture into a greased baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the cheese is melted, bubbly, and golden brown on top.
  • Remove from the oven and let the bake rest for a few minutes before serving. This allows the sauce to thicken slightly for perfect, creamy bites every time.

Equipment

  • Large skillet or frying pan
  • Measuring cups and spoons
  • Baking dish (9x13 inch works well)
  • Mixing spoon or spatula
  • Oven

Notes

  • Use pre-cooked rotini pasta or leftovers to save time and make this dish in under 30 minutes total.
  • Substitute half-and-half for heavy cream for a lighter sauce, watching the consistency as it cooks.
  • Try adding fresh spinach, kale, or sun-dried tomatoes for added color and flavor variations.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.
  • When reheating, add a splash of milk or broth to loosen the sauce if it thickens too much.