A family-friendly favorite, this easy Chicken Alfredo Pasta Bake combines tender penne, juicy chicken, and a garlicky homemade Alfredo sauce for a creamy, cheesy casserole the whole family will love. It’s simple to prepare and delivers big flavor with minimal fuss.
Easy, Super Cheesy Pasta Recipe!
Pasta is a weeknight staple for many households, and this baked Alfredo is a standout. Use penne or any small pasta shape you prefer—fusilli, farfalle, or rigatoni all work. The recipe centers on a silky parmesan cream sauce flavoured with garlic, enriched with chicken broth and heavy cream, and finished with plenty of melted mozzarella.
Despite its restaurant-worthy taste, homemade Alfredo is straightforward: a few quality ingredients, a skillet, and a short simmer are all you need. The cheese thickens the sauce naturally, so no complicated techniques are required.
The Ingredients You’ll Need
Gather these simple ingredients before you begin. The list is flexible—substitutions and additions are easy if you want to customize the bake.
- Pasta: 1 pound penne (or any small pasta shape).
- Olive Oil: For cooking the chicken.
- Chicken: Boneless, skinless chicken breast, sliced or diced.
- Salt and Pepper: To season.
- Garlic: Fresh, finely minced (garlic powder can be used if needed).
- Broth: Low-sodium chicken broth helps build the sauce (water can substitute).
- Cream: Heavy cream yields the richest sauce; half-and-half can be used in a pinch.
- Cheese: Parmesan for the sauce and mozzarella for melting on top (use freshly grated parmesan when possible).
- Italian Seasoning: Or a mix of dried basil and oregano.
- Chopped Parsley: Optional garnish for color and freshness.
How to Make It
This method uses one pot for cooking the pasta and sauce and a baking dish for finishing under the broiler. You can speed things up by cooking pasta and sauce simultaneously in separate pots if you prefer.
- Preheat the broiler. Set your oven broiler to HIGH so it’s ready to brown the top.
- Cook the pasta. Boil a large pot of salted water and cook the pasta until al dente. Drain and set aside.
- Cook the chicken. Heat olive oil in the pot over medium. Add seasoned chicken and cook until browned and cooked through, about 5 minutes. Transfer to a plate and tent with foil.
- Make the Alfredo sauce. Sauté minced garlic in the pot until fragrant. Add chicken broth and scrape up any browned bits. Stir in heavy cream, grated parmesan, half the mozzarella, and Italian seasoning. Whisk over medium-low heat until the cheese melts and the sauce thickens, about 8 minutes.
- Assemble the casserole. Add the drained pasta and cooked chicken to the sauce, mixing gently. Pour into a greased 9×13-inch baking dish, sprinkle the remaining mozzarella on top, and broil 5–10 minutes until the cheese is melted and lightly browned.
- Serve. Garnish with chopped parsley and serve hot.
Do You Pre-Boil Pasta for Pasta Bake?
Most pasta bakes benefit from pre-boiling the pasta. Some recipes allow baking dried pasta in a very liquid sauce, but here the pasta should be fully cooked before broiling because the casserole only spends a short time under high heat to melt and brown the cheese.
Easy Tips and Variations
Small tweaks can make this recipe your go-to weeknight dinner. Here are a few ideas to adapt the bake to your taste or pantry.
- Thicken the sauce: If you prefer a firmer sauce, stir in a small cornstarch slurry (½ teaspoon cornstarch mixed with ½ teaspoon warm water) while whisking until the sauce thickens. Arrowroot works too.
- Use leftover chicken: Rotisserie or leftover cooked chicken can be added at the end with the pasta for a faster assembly.
- Shortcuts for the sauce: Store-bought Alfredo sauce is an acceptable shortcut when time is tight—use it in place of the homemade sauce and proceed with baking.
- Add vegetables: Sauteed mushrooms, steamed broccoli, or frozen peas stirred into the sauce create a hearty, balanced casserole. You can omit chicken and make it a vegetarian bake with extra veggies.
What to Serve with Chicken Alfredo Pasta Bake
A crisp vegetable side or a simple salad balances the richness of this dish. Garlic bread, focaccia, or bruschetta are classic companions if you want extra carbs. Steamed green beans or a green salad with a light vinaigrette also pair well.
- Green vegetables: Steamed green beans, roasted asparagus, or sautéed spinach add freshness.
- Bread sides: Garlic bread, focaccia, or bruschetta for soaking up the sauce.
- Sautéed mushrooms: Earthy mushrooms complement the cream and cheese beautifully.
Storing and Reheating
- Refrigerate: Cover the baking dish tightly or transfer portions to airtight containers. Store in the refrigerator for 3–5 days.
- Reheat: Reheat the whole dish in a 350°F (175°C) oven until warmed through. Cover with foil to retain moisture and prevent drying.
Can I Make Pasta Casserole Ahead?
- Yes. Assemble the casserole up to three days in advance and keep it refrigerated. When ready, broil or bake until hot and the top is bubbly.
Chicken Alfredo Pasta Bake
Ingredients
- 1 pound penne pasta
- 2 tablespoons olive oil
- 2 pounds boneless skinless chicken breast, sliced or diced
- 2 teaspoons salt
- ½ teaspoon ground black pepper
- 4 cloves garlic, finely minced
- ½ cup low sodium chicken broth
- 1 cup heavy cream
- 2 cups shredded parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 2 teaspoons Italian seasoning
- Chopped parsley
Instructions
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Preheat the oven broiler to HIGH.
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Bring a large pot of salted water to a boil. Cook the pasta until al dente, drain, and set aside.
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Return the pot to the stove, heat the olive oil over medium, add the chicken, and season with salt and pepper. Cook until browned and cooked through, about 5 minutes. Transfer the chicken to a plate and tent with foil.
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Add the garlic to the pot and cook until fragrant, about 30 seconds to 1 minute. Pour in the chicken broth and scrape up any browned bits.
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Add the heavy cream, parmesan, half the mozzarella, and Italian seasoning. Whisk frequently until the cheese melts and the sauce thickens, about 8 minutes.
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Stir the cooked pasta and chicken into the sauce, then transfer to a greased 9×13-inch casserole dish. Sprinkle remaining mozzarella on top.
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Broil 6 to 10 minutes until the cheese is bubbly and lightly browned.
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Garnish with chopped parsley and serve immediately.
Nutrition
| Carbohydrates: 48g
| Protein: 46g
Nutritional info is an estimate and provided as a courtesy. Values may vary based on ingredients and preparation.
More Cozy Pasta Recipes
- Instant Pot Pasta Shells and Beef
- Pasta Fagioli
- Creamy Shrimp Pasta Salad