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Chicken Zucchini Alfredo Bake

Creamy Alfredo sauce, juicy chicken, and zucchini come together in this cheesy, comforting casserole.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course
Cuisine American
Servings 6
Calories 400 kcal

Ingredients
  

For the Alfredo Sauce:

  • 2 tbsp unsalted butter
  • 3 garlic cloves minced
  • 2 cups heavy cream
  • 1 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp black pepper

For the Bake:

  • 3 medium zucchinis sliced into thin rounds
  • 2 cups cooked chicken shredded or cubed
  • 1½ cups shredded mozzarella cheese
  • ½ cup shredded Parmesan cheese
  • 1 tsp Italian seasoning
  • Fresh parsley for garnish

Instructions
 

Prepare the Alfredo Sauce:

  • In a large skillet over medium heat, melt the butter and sauté the garlic until fragrant (about 1 minute).
  • Stir in the heavy cream and bring to a gentle simmer.
  • Add the Parmesan cheese, salt, and pepper, whisking until the cheese is melted and the sauce thickens slightly. Remove from heat.

Assemble the Bake:

  • Preheat your oven to 375°F (190°C).
  • Lightly grease a 9x13-inch baking dish.
  • Layer half of the zucchini slices in the bottom of the dish. Top with half of the chicken, half of the Alfredo sauce, and half of the mozzarella cheese.
  • Repeat the layers with the remaining ingredients, finishing with a generous sprinkle of Parmesan and Italian seasoning.

Bake:

  • Cover the dish with foil and bake for 20 minutes.
  • Remove the foil and bake an additional 10–15 minutes, or until the cheese is bubbly and golden brown.

Serve:

  • Let the bake rest for 5 minutes before serving. Garnish with fresh parsley.
Keyword Alfredo bake, chicken dinner, zucchini casserole