MEGA CREAMY CHICKEN ALFREDO BAKE IS ABOUT TO BECOME A NEW FAMILY FAVORITE!
This Chicken Alfredo Bake is your favorite chicken Alfredo recipe in creamy casserole form. Hearty pasta gets tossed with luscious Alfredo sauce and juicy chicken then layered with a hidden layer of provolone cheese and sour cream that melts when baked for a ridiculous amount of velvety creamy, cheesy gooey goodness! This chicken Alfredo pasta is easy to customize with extra veggies or different proteins and can be assembled ahead of time – but one thing stays constant – this Chicken Alfredo Bake is always a cheesy, comforting, home run!
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Million Dollar Baked Chicken Alfredo Pasta
We are in full “June gloom” here in Carlsbad/San Diego. It was sprinkling last night as I was driving home which had me craving comforting, carby pasta. So, although, it’s summer, I think we need to indulge just a little bit longer with this sensational Chicken Alfredo Bake- because pasta is always a good idea and THIS million dollar pasta is one for the recipe binder.
This Chicken Alfredo Bake joins my Classic Lasagna, One Pot Chili Mac, Cheesy Tortellini Al Forno and Cheesy Taco Pasta Bake as a richly satisfying and decadently delicious pasta BUT its hidden layer of decadence elevates it to the Million Dollar Club. Both my Million Dollar Macaroni and Cheese and my Million Dollar Baked Penne feature a cheesy middle layer of sour cream and provolone. I know it might sound odd, but this combination is sensational – and readers agree.
So, when I was making this chicken Alfredo recipe, I knew this sublime layer would elevate it the BEST Chicken Alfredo Bake with a dreamy, creamy center surrounded by Alfredo slathered noodles – queue face plant.
As the pasta bakes, the provolone melts, adding a depth of unbelievable CHEESINESS; as the sour cream melts, it adds a tantalizing layer of CREAMINESS. This creaminess blends into each forkful – so you don’t taste distinguishable cream cheese or provolone – just distinguishable million dollar YUM.
This Chicken Alfredo Bake is also relatively quick to prepare – you make the Alfredo Sauce while the pasta boils, stir in your shortcut rotisserie chicken and pasta – then assemble. Now just sit back and wait for bubbly gooey Parmesan, mozzarella, Alfredo perfection. It’s a long wait.
Baked Alfredo ingredients
This Chicken Alfredo recipe require mostly pantry friendly ingredients. You will need:
FOR THE PASTA
- recommended pasta: My favorite pasta shape for baked pasta casseroles is cellentani. It is also known as cavatappi, amori, spirali, or tortiglione and should be sold at most grocery stores. It is type of hollow macaroni with scored ridges. Both the hollowness and the ridges area ideal to capture creamy sauces – and I just love the texture of the shape.
- different pasta shapes: That being said, feel free to use short pasta such as ziti, penne, fusilli, etc.
- pastas types: You can use classic pasta, whole-wheat pasta, gluten free pasta.
FOR THE CHICKEN
- shredded, cooked chicken: I have tried both cooked diced chicken and shredded rotisserie chicken in this Chicken Alfredo Bake, and I prefer the rotisserie chicken. You can definitely still make with your own cooked, chopped chicken too. I’ve included instructions below.
- frozen chicken: If you know you are going to make this chicken Alfredo recipe sometime in the future, then grab a rotisserie chicken next time you’re at Costco, divide and freeze it in 2 cup portions. Now, all you have to do is pull out a bag when you’re ready to make this recipe!
- Cook your own chicken: To cook your own chicken for this Chicken Alfredo Bake instead of using rotisserie chicken, it is super easy, here’s how:
- Chop 1 pound chicken into bite size pieces.
- While the chicken is still on the cutting board, dab with a paper towel then toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika.
- Melt one tablespoon butter (may sub olive oil) over medium heat.
- Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken just until cooked through. Remove to a plate.
FOR THE CHICKEN ALFREDO SAUCE
This Chicken Alfredo Sauce is mega creamy but not as naughty as traditional Alfredo made with just butter and heavy cream. Instead, it begins with a roux to thicken, along with chicken broth and half and half.
- Butter: Use unsalted butter so we can control the level of salt. You may also substitute half of the butter with olive oil for a lighter sauce.
- Garlic cloves: This is essential to infuse the chicken Alfredo pasta with garlicky goodness – use more or less depending on your garlic love.
- All-purpose flour: This thickens the sauce beautifully. You may substitute with gluten free flour.
- Low sodium chicken broth: Broth is more flavorful than just milk or heavy cream. You can also substitute vegetable broth. Make sure you use low sodium broth so your Chicken Alfredo Sauce isn’t too salty.
- Half and half: This is sold next to the heavy cream and milk and is equal parts milk and cream. I often don’t have half and half on hand but I usually stock heavy cream, so I will make my own half and half. To make your own half and half for this chicken Alfredo pasta, you would need 1 ½ cup milk and 1 ½ cups heavy cream.
- Seasonings: Chicken bouillon, red pepper flakes, dried basil, dried parsley, dried thyme, onion powder, salt and pepper. You can add more or less of any of the seasonings to suite your tastes.
- Parmesan cheese: This is a key ingredient to any Alfredo Sauce. For best results and the BEST Chicken Alfredo recipe, use ONLY freshly grated Parmesan cheese. You don’t want to use the powdered or pre-shredded cheese. Freshly grated Parmesan cheese is much more flavorful and melts much better.
FOR THE FILLING
- Provolone cheese: You will need 6-8 slices. You just need enough provolone to cover the 9×13 in a single layer. Typically 8 slices medium provolone or 6 large slices as pictured from Costco. Gouda slices would also be delicious.
- Sour cream: Use less fat or full fat. Full fat melt better.
FOR THE TOPPING
- Mozzarella cheese: Use freshly grated mozzarella for its superior melting abilities and taste. You can use part-skim or full-fat.
- Parsley: Chopped fresh parsley is optional but it adds fresh flavor and makes a beautiful presentation.
HOW TO MAKE CHICKEN ALFREDO BAKE
Now let’s get to the main event. Here’s how to make Chicken Alfredo Bake:
- Cook pasta. Begin by cooking your pasta just until al dente according to package directions. Al dente means the pasta will still have a little bite.
- Make Alfredo Sauce. While your pasta is cooking, make the easy, creamy, cheesy, flavorful from-scratch Alfredo Sauce that takes just minutes to come together. To make Alfredo Sauce, cook flour and garlic, stir in half and half, chicken broth, seasonings and simmer until thickened. Finally, stir in Parmesan until melted – and try not to slurp the whole thing.
- Assemble. Stir in cooked chicken and pasta until evenly coated.
- Pasta Layer 1. Now the fun part! Pour half of the pasta into prepared 9×13 baking dish and spread in an even layer.
- Filling. Layer pasta evenly with provolone cheese followed by an even layer of sour cream.
- Pasta Layer 2: Pour remaining pasta over sour cream and spread into an even layer and sprinkle with mozzarella cheese.
- Bake: Bake uncovered at 350 degrees F for 25-30 minutes or until bubbly and inside provolone is melted.
- Serve. Garnish with fresh parsley if desired and serve while it’s warm and cozy!
Tips for Baked Chicken Alfredo Recipe
- Don’t overcook pasta! The pasta is going to continue cooking in the oven so it’s important to not overcook it initially. I recommend testing your pasta about 2 or 3 minutes before the box recommends – pasta should be al dente– meaning it should still be a little firm in the center/ have a “bite” to it.
- Stop pasta from cooking. Strain and rinse your pasta with cold water to prevent it from continuing to cook.
- Prevent pasta from clumping. If you’re not using the cooked pasta right away, toss it with a little olive oil. This will prevent it from sticking together.
- Cook flour for two minutes. Two minutes can seem like a long time but don’t cut it short – you want to make sure to cook out the raw flour taste.
- Thin sauce if needed. Alfredo Sauce can become too thick if its simmered at too high of heat or for too long. But don’t worry, it’s SO easy to fix! Simply stir in a little milk or chicken broth until it reaches desired consistency.
- Saucy pasta. Once the pasta and chicken are combined with the Alfredo sauce, it will seem saucy – this is a GOOD thing because it means no dry Chicken Alfredo Bake! Some of the sauce will be absorbed by the pasta as it bakes.
Alfredo Bake Recipe Variations
This Chicken Alfredo Pasta is delicious in its classic cheesiness or you can use the recipe as a base to customize it. Here are a few ideas:
- Swap protein. I know this is CHICKEN Alfredo Bake, but that doesn’t mean you can’t turn it into turkey, beef, ham or sausage Alfredo Bake! Crispy, salty bacon also pairs beautifully with Alfredo – with or without chicken.
- Skip the protein. You can instantly turn this easy pasta casserole into a side dish by omitting the protein.
- Substitute cheeses. You can substitute the provolone with any other favorite melting cheese: mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc. – the possibilities are endless!
- Add veggies. Broccoli and Alfredo pair particularly nicely together like in my Shrimp Broccoli Alfredo. Other possible veggie additions include petite peas, bell peppers, zucchini, asparagus, mushrooms, spinach, etc. You will want to steam, roast or boil the veggies before adding to the pasta. An easy method is to add them to the boiling pasta the last couple minutes of cooking like I do with asparagus in my BLT Pasta Salad.
- Add panko topping. There are two ways to add panko: 1) sprinkle panko over the top of your casserole and spray lightly with cooking spray; bake according to directions then broil; 2) for the CRUNCHIEST panko topping, I recommend toasting it in a skillet first – life changing. To do this, melt 2 tablespoons butter with 1 tablespoon olive oil in a medium skillet. Add 3/4 cup panko and stir and cook unto panko becomes golden brown. Evenly sprinkle over Chicken Alfredo pasta and bake according to directions.
- Make casserole gluten-free. To make this chicken Alfredo recipe gluten free, use your favorite gluten free pasta and gluten free flour.
WHAT TO SERVE WITH CHICKEN ALFREDO BAKE?
We love this Chicken Alfredo Bake with a big salad and Garlic Parmesan Butter Breadsticks. It is also delicious with any of the following:
- Wedge Salad with Blue Cheese Ranch
- Cucumber Tomato Salad
- Strawberry Avocado Broccoli Salad
- Roasted Parmesan Broccoli
- Roasted Parmesan Asparagus
- Sautéed Brussels Sprouts with Garlic, Lemon, Butter
- Soft and Fluffy Dinner Rolls
- Strawberry Salad with Balsamic Vinaigrette
- Fruit Salad with Honey Lime Vinaigrette
- Winter Fruit Salad with Honey Lime Poppy Seed Vinaigrette
Can I make Baked Alfredo in advance?
Yes! You can make and assemble the Chicken Alfredo Bake a day in advance and refrigerate (without baking) or make the sauce ahead and/or pasta ahead of time. Here’s a breakdown of your options:
1. Assemble and refrigerate:
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Take care the Alfredo Sauce isn’t too thick as it will thicken more sitting in the refrigerator.
- Assemble Chicken Alfredo Bake according to directions up until baking.
- Tightly cover with foil and refrigerate.
- Let sit at room temperature for 30 minutes before baking.
- Bake according to directions or until completely warmed through.
2. Make Alfredo sauce in advance:
- You can make the Alfredo sauce up to 3 days in advance.
- Refrigerate it in an airtight container.
- Gently heat in a large skillet before using, adding additional milk as needed to thin to desired consistency.
3. Make pasta in advance:
- You can cook the pasta al dente up to 5 days ahead of time.
- Rinse pasta with cool water.
- Toss with a drizzle of oil to prevent it from sticking together.
- Transfer to an airtight container or freezer bag and squeeze out excess air.
- Store in the refrigerator until ready to use.
Can you freeze chicken Alfredo?
Yes! You can freeze Chicken Alfredo Bake that is baked or unbaked. You can make just to freeze or eat half and freeze the leftovers or portion it into two 8×8 casserole dishes and eat one now and freeze the other. You could even portion it out into individual portions once bake and just microwave to reheat.
So, how well does Chicken Alfredo Bake freeze? It freezes pretty well because the base is a roux and not just heavy cream. That being said, the cheese can become a little grainy, but still delicious. So, expect delicious – just not fresh out of the oven perfection. For best results, I recommend freezing unbaked pasta casserole (pasta is less mushy), but both methods will work.
How to Freeze uncooked chicken Alfredo bake (recommended)
For best results, I recommend freezing unbaked Chicken Alfredo Bake because the pasta only bakes ones instead of twice which means more al dente pasta.
- Take care to cook pasta al dente.
- Assemble Chicken Alfredo Bake according to recipe directions in a freezer safe dish.
- Wrap casserole dish all the way with 2 layers of plastic wrap.
- Cover the plastic wrap with one layer of aluminum foil.
- Label Chicken Alfredo Bake.
- Freeze for up to 3 months.
Can you freeze chicken Alfredo after cooking?
- Take care to cook pasta al dente.
- Bake according to directions in a freezer safe dish.
- Let cool on the counter for one hour.
- Cover casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
- Cover casserole tightly with a second layer of plastic wrap all the way around the dish followed one layer of aluminum foil.
- Label Chicken Alfredo Bake.
- Freeze for up to 3 months.
How to cook chicken Alfredo bake recipe from frozen
- Do NOT defrost Chicken Alfredo Bake before baking – this will result in the best texture (vs mushy).
- Remove plastic wrap from casserole and cover tightly with foil.
- Bake covered at 350 degrees F for one hour.
- Uncover and bake an addition 10-15 minutes or until hot in the center.
Easy Chicken Alfredo Recipe FAQs
Cover the Chicken Alfredo tightly with foil and store for up to 5 days in the refrigerator. Keep in mind that leftovers won’t be quite as saucy.
The secret to thick Alfredo sauce is a combination of half and half and grated Parmesan cheese, simmered and reduced over low heat until it thickens to your desired consistency. If it’s not thickened to your liking, then continue to simmer!
If your Alfredo sauce isn’t creamy, it could be due to several common issues:
Overcooking: Overcooking the sauce can cause it to become too thick and lose its creamy texture. Be sure to simmer it gently and not let it boil excessively. If it becomes to thick, thin it with additional broth or half and half.
Insufficient Fat: Alfredo sauce relies on fats like butter and half and half for creaminess. If you use low-fat or skim versions of these ingredients, the sauce may not achieve the desired creaminess.
Improper Cheese Incorporation: Adding cheese too quickly or at too high a heat can lead to clumps instead of a smooth texture. Gradually stir in the cheese over low heat to ensure it melts evenly.
Low-Quality Cheese: Using low-quality or pre-shredded Parmesan cheese can result in a gritty texture because the cheese has a difficult time melting. Use freshly grated high-quality Parmesan for the best results.
LOOKING FOR MORE ITALIAN RECIPES?
- Lasagna Soup
- Spaghetti Bolognese
- Italian Vegetable Soup
- Zuppa Toscana
- Minestrone Soup
- Easy Baked Risotto
- Marinara Sauce
- Manicotti
- Fettuccine Alfredo
- Cheesy Chicken Bacon Ranch Pasta
- Sun Dried Tomato Pasta
- Skillet Cheesy Meaty Penne
- Skinny Fettuccine Alfredo
- Parmesan Meatballs and Orzo
- Italian Meatballs
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Chicken Alfredo Bake
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Ingredients
- 1 pound cellentani pasta (may sub ziti, penne or fusilli,)
- 5 tablespoons unsalted butter may sub half olive oil
- 6-8 garlic cloves minced
- 1/3 cup all-purpose flour
- 2 cups low sodium chicken broth
- 3 cups half and half
- 1 tsp EACH onion powder, dried parsley, dried basil, salt
- 1/2 tsp EACH dried thyme, pepper, chicken bouillon, red pepper flakes
- 2 cups shredded Rotisserie chicken (see notes)
- 2 cups freshly grated Parmesan cheese
- 6-8 slices provolone cheese
- 1 cup sour cream
- 1 cup freshly grated mozzarella cheese
Instructions
- Cook pasta just until al dente according to package directions – don’t overcook! Strain and rinse with cold water.
- Preheat oven to 350 degrees F. Lightly grease a 9×13 baking dish. Set aside.
- While pasta is cooking, make Alfredo Sauce. Melt 5 tablespoons butter in a large skillet over medium heat then whisk in flour and garlic. Cook, while stirring for 2 minutes. Turn heat to low then gradually whisk in half and half, chicken broth and all spices/seasonings.
- Bring to a boil, whisking constantly then reduce heat to medium and simmer, whisking occasionally until thickened (but not overly thick), 5-10 minutes. Remove from heat and whisk in Parmesan cheese until melted. Stir in chicken and pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
- Bake uncovered at 350 degrees F for 25-30 minutes or until bubbly and inside provolone is melted. Let sit 5-10 minutes before serving.
Notes
How to Cook Your own chicken:
- Chop 1 pound chicken into bite size pieces.
- While the chicken is still on the cutting board, dab with a paper towel then toss with ¼ teaspoon salt, ¼ teaspoon pepper, ¼ teaspoon paprika.
- Melt one tablespoon butter (may sub olive oil) over medium heat.
- Increase heat to medium high and add chicken in a single layer and sear for one minute without moving chicken then continue to cook and stir chicken just until cooked through. Remove to a plate.
CHICKEN ALFREDO RECIPE VARIATIONS:
This Chicken Alfredo Pasta is delicious in its classic cheesiness or you can use the recipe as a base to customize it. Here are a few ideas:- Swap protein. I know this is CHICKEN Alfredo Bake, but that doesn’t mean you can’t turn it into turkey, beef, ham or sausage Alfredo Bake! Crispy, salty bacon also pairs beautifully with Alfredo – with or without chicken.
- Skip the protein. You can instantly turn this easy pasta casserole into a side dish by omitting the protein.
- Substitute cheeses. You can substitute the provolone with any other favorite melting cheese: mozzarella, Asiago, Gouda, smoked cheddar, Monterrey, etc. – the possibilities are endless!
- Add veggies. Broccoli and Alfredo pair particularly nicely together like in my Shrimp Broccoli Alfredo. Other possible veggie additions include petite peas, bell peppers, zucchini, asparagus, mushrooms, spinach, etc. You will want to steam, roast or boil the veggies before adding to the pasta. An easy method is to add them to the boiling pasta the last couple minutes of cooking like I do with asparagus in my BLT Pasta Salad.
- Add panko topping. There are two ways to add panko: 1) sprinkle panko over the top of your casserole and spray lightly with cooking spray; bake according to directions then broil; 2) for the CRUNCHIEST panko topping, I recommend toasting it in a skillet first – life changing. To do this, melt 2 tablespoons butter with 1 tablespoon olive oil in a medium skillet. Add 3/4 cup panko and stir and cook unto panko becomes golden brown. Evenly sprinkle over Chicken Alfredo pasta and bake according to directions.
- Make casserole gluten-free. To make this chicken Alfredo recipe gluten free, use your favorite gluten free pasta and gluten free flour.
PREP AHEAD INSTRUCTIONS
You can make and assemble the Chicken Alfredo Bake a day in advance and refrigerate (without baking) or make the sauce ahead and/or pasta ahead of time. Here’s a breakdown of your options:1. Assemble and refrigerate:
- Take care that your noodles are cooked al dente and are rinsed in cold water so they don’t keep cooking.
- Take care the Alfredo Sauce isn’t too thick as it will thicken more sitting in the refrigerator.
- Assemble Chicken Alfredo Bake according to directions up until baking.
- Tightly cover with foil and refrigerate.
- Let sit at room temperature for 30 minutes before baking.
- Bake according to directions or until completely warmed through.
2. Make Alfredo sauce in advance:
- You can make the Alfredo sauce up to 3 days in advance.
- Refrigerate it in an airtight container.
- Gently heat in a large skillet before using, adding additional milk as needed to thin to desired consistency.
3. Make pasta in advance:
- You can cook the pasta al dente up to 5 days ahead of time.
- Rinse pasta with cool water.
- Toss with a drizzle of oil to prevent it from sticking together.
- Transfer to an airtight container or freezer bag and squeeze out excess air.
- Store in the refrigerator until ready to use.
CAN I FREEZE Chicken Alfredo Bake?
Yes! You can freeze Chicken Alfredo Bake that is baked or unbaked. You can make just to freeze or eat half and freeze the leftovers or portion it into two 8×8 casserole dishes and eat one now and freeze the other. You could even portion it out into individual portions once bake and just microwave to reheat. So, how well does Chicken Alfredo Bake freeze? It freezes pretty well because the base is a roux and not just heavy cream. That being said, the cheese can become a little grainy, but still delicious. So, expect delicious – just not fresh out of the oven perfection. For best results, I recommend freezing unbaked pasta casserole (pasta is less mushy), but both methods will work.HOW TO FREEZE UNCOOKED CHICKEN ALFREDO BAKE (recommended)
For best results, I recommend freezing unbaked Chicken Alfredo Bake because the pasta only bakes ones instead of twice which means more al dente pasta.- Take care to cook pasta al dente.
- Assemble Chicken Alfredo Bake according to recipe directions in a freezer safe dish.
- Wrap casserole dish all the way with 2 layers of plastic wrap.
- Cover the plastic wrap with one layer of aluminum foil.
- Label Chicken Alfredo Bake.
- Freeze for up to 3 months.
HOW TO FREEZE COOKED CHICKEN ALFREDO BAKE
- Take care to cook pasta al dente.
- Bake according to directions in a freezer safe dish.
- Let cool on the counter for one hour.
- Cover casserole with plastic wrap and place in the refrigerator to chill completely before freezing (this will prevent an unpleasant texture).
- Cover casserole tightly with a second layer of plastic wrap all the way around the dish followed one layer of aluminum foil.
- Label Chicken Alfredo Bake.
- Freeze for up to 3 months.
HOW TO COOK CHICKEN ALFREDO PASTA FROM FROZEN
- Do NOT defrost Chicken Alfredo Bake before baking – this will result in the best texture (vs mushy).
- Remove plastic wrap from casserole and cover tightly with foil.
- Bake covered at 350 degrees F for one hour.
- Uncover and bake an addition 10-15 minutes or until hot in the center.
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Brittany says
This was very yummy!! Definitely will be making this again. I did not care for the sour cream in this dish, so next time I will be leaving this out. It is only my husband and I and it made a lot, I recommend if you are cooking for 2-3 people I would cut the recipe in half. Thank you for sharing this awesomeness!! 🙂
Jen says
Thanks so much Brittany, I’m happy to hear it will be on repeat!
Amanda says
When do you add the sauce? Did I miss that? I saw layer half the pasta, provolone and sour cream and then more pasta; does the sauce go on top?
Jen says
Hi Amanda, it’s in the end of step 4 – you will add the pasta and the chicken to the sauce: … Stir in chicken and pasta and toss until evenly coated (it will seem like a lot of extra sauce which is a good thing).
Jocelyn Silver says
This was excellent. Followed directions almost exactly. Didn’t use the sour cream because it just didn’t seem right, used Monterey Jack in the middle, because that’s what I had on hand. I also added broccoli to the pasta cooking for the last 2 minutes and added the pasta and broccoli together to the chicken and sauce. This is definitely a keeper and will make again.
Jen says
Thanks so much for the awesome review Jocelyn! Your swaps of Monterrey Jack and broccoli sound fantastic!
Tanisha Watkins says
It is so hard to please my 15-year-old son and without prompting, he said he loved this dish! Certainly adding it to the dinner rotation. It was delicious. Next time, I’ll leave out the sour cream, even though I appreciate why it’s included in the recipe. Thanks for sharing!
Jen says
I’m so happy to hear this was a hit, thanks so much Tanisha!
Bethany says
Oh my goodness, is this delicious!!! I can’t stop eating it. Instead of the individual seasonings I threw in about 2 tbsp of Cajun seasoning; otherwise I followed the directions exactly. Highly recommend!
Jen says
Thanks so much Bethany, I’m so pleased you loved it so much!
Mandi says
Do you think a glass Pyrex casserole dish would be safe to put in the oven, frozen? I am concerned that it will shatter.
Jen says
Hi Mandi, I would leave it on the counter for 45 minutes or so before transferring to the oven to be safe.
GW says
Can I make this with fettuccine pasta?
Jen says
Yes, but serving it becomes a little awkward so I suggest a short pasta.
Mary Lynne Smith says
I tried this a couple of days ago, and WOW! It is going to be made on a regular basis at my home, and my new go-to for taking meals to friends.
Jen says
Thanks so much Mary Lynne, I’m so pleased it’s a new repeat favorite!
kb says
I really really really wanted this recipe. After waiting a full 3 minutes for it to load, there is no actual recipe. A list of specific ingredients and a list of instructions. Instead, you really think people will dive through this to “find” the ingredients, measurements and a list of recipe steps? I really wanted this recipe. But not listing a recipe in your recipe? What the hell?
Jen says
There is a “jump to recipe” button at the top of every page that skips directly to the recipe card. It is a common practice on food sites.
Lindsey Hughes says
Hey Jen, we loved this sauce recipe! It’s the best I’ve ever had!! I was wondering if I could use it for regular fettuccine Alfredo sauce? Not sure if I needed to change anything since I wouldn’t be baking, I know you have another straight Alfredo sauce recipe but we loved this sauce so much!!! Thanks for all the wonderful work you do! 🙂
Jen says
Absolutely! You wouldn’t need to change the sauce except you probably don’t need all of it for a full pound when not baking – the baked version is extra saucy. Enjoy!
Jennifer says
This dish was awesome! And easier than you think. I left out the sour cream. And I didn’t have provolone, but it was still So Delicious!
Jen says
Thanks Jennifer, I’m so pleased you found it easy and delicious!
Jim says
Every recipe I’ve made of yours have been top notch! This one everyone loved so there will be repeats. Thanks for all you bring to us simpletons.
Jen says
Thanks so much Jim for making my recipes and for taking the time to make my day! I’m so pleased this recipe will be on repeat!
Cheryl says
This is the best Alfredo sauce recipe ever! The dish was exactly what it is called “million dollar “ dish. I was told it was the best dinner I have ever made ever! I will definitely make this again. As well as I am going to try more recipe so by you! Thank you for sharing!
Jen says
Yay, Cheryl! I am so thrilled it was such a hit! I hope you find more recipes to enjoy!!
Dana says
I used 4 cups of chicken and made it myself as described in the recipe.
I don’t see the point of the provolone cheese and sour cream. I would leave them out next time and just add more parmesan and mozzarella on top.
The recipe is absolutely delicious!!! The spices are perfect!
Jen says
Thank you so much, Dana! I hope your changes make this recipe even more enjoyable for you next time!
Sean says
This recipe was wonderful! I loved how creamy and tasty the sauce was. This is going to be one of our new faves. The only thing I changed was the amount of Pasta. I only used 2 cups (1/2 lb) instead of the 1lb. Turned out great and we like our pasta saucy so it was a win win. But I’m not going to lie—prep time was much more than shown by the time I brought the sauce up to temp.I also loved the way you allowed for so many variations and storage methods—really will make it a more flexible meal. Thank you! I cant wait to try a few more!
Jen says
Thank you so much, Sean! I am so happy this recipe did not disappoint! Thanks for taking the time to comment!
Shannon says
The sour cream is seriously the best part of this recipe! I wasn’t sold on it til I tasted it. Oh my! Even my husband kept saying “this is so good, what cheese did you use?!” Another 5 star recipe from our fave “recipe homegirl”
Jen says
Comments like yours make my day! Thank you so much, Shannon, I am so happy this was such a hit!
Candy says
Another winner! I made this recipe exactly as written; I never make changes to your recipes because they have all been seriously FLAWLESS. Last night at dinner, my husband said hopefully, “Is this from the Carlsbad Lady?” and we were both very pleased with the results. Just the right amount of sauce, seasonings were on point. We’ll probably end up freezing half because it’s just the two of us, but this is definitely a new favorite in the recipe rotation!
Jen says
Thank you so much, Candy, what a generous review!! I am absolutely thrilled this recipe is a new favorite and that it’s being added to the rotation! I hope you have a wonderful week and find more recipes to enjoy! 🙂
Shawna says
I’m going to bring over dinner to my family and am using this recipe as the entree. Can I use heavy cream and regular chicken broth instead of or do you think that would that be too much?
Jen says
I wouldn’t use heavy cream, I’d make your own with half milk/half cream. If you use regular chicken broth, omit the salt and salt to taste. Good luck!
Shawna says
I made the recipe as is (a few extra pinches of cheese) using low sodium chicken broth as well as half and half, the whole family loved it. Thank you so much for sharing this, it was absolutely outstanding!
Jen says
Hi Shawna! You can never go wrong with more cheese. I am so glad it was a hit for you and your family!
Karen says
Is sour cream essential to the recipe? I’m not a huge fan of it. Could something else be used instead?
Jen says
Hi Karen, it adds creaminess, but no, it is not essential. You could add a layer of cheese or just omit it without a problem. Enjoy!
Shea Propst says
I’m going to make this this week. Going to replace the sour cream with Plain Nonfat Greek yogurt to add more protein. I’ll let you know how it turns out.
Jen says
I hope you love it!