If you’re looking for the ultimate comfort food, this Baked Chicken Alfredo Pasta is a recipe you’ll want to make again and again. Loaded with tender chicken, creamy homemade Alfredo sauce, perfectly cooked penne pasta, and plenty of melted cheese, this hearty dinner is ideal for busy weeknights, family gatherings, or meal prep. With its rich flavor and simple preparation, it’s no surprise this dish is a favorite among pasta lovers.
Why You’ll Love This Recipe
- Rich, creamy homemade Alfredo sauce
- Easy to prepare with simple pantry ingredients
- Perfect for family dinners and potlucks
- Loaded with juicy chicken and gooey melted cheese
- Great for meal prep and leftovers
- Comforting, filling, and kid-friendly
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 16 ounces uncooked penne pasta
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta according to the package directions until al dente. Drain, rinse lightly, and set aside.
- In a medium saucepan over medium heat, melt the butter with the heavy cream and cream cheese.
- Whisk until smooth and fully combined.
- Stir in the minced garlic, garlic powder, Italian seasoning, salt, and black pepper.
- Add the grated Parmesan cheese and continue whisking until melted.
- Simmer the sauce for 3–5 minutes until slightly thickened.
- Combine the cooked pasta, chopped chicken, and Alfredo sauce until evenly coated. This creates the perfect Baked Chicken Alfredo Pasta filling.
- Spread half of the pasta mixture into a greased 9×13-inch baking dish.
- Sprinkle with half of the mozzarella cheese.
- Add the remaining pasta mixture.
- Top with the remaining mozzarella and the extra Parmesan cheese.
- Bake for 20–30 minutes until hot, bubbly, and lightly golden.
- Let the casserole rest for 5 minutes before serving.
Tips & Tricks
- Cook the pasta just until al dente so it doesn’t become soft while baking.
- Rotisserie chicken saves time and adds great flavor.
- Freshly grated Parmesan melts much better than pre-shredded cheese.
- Add steamed broccoli, spinach, or mushrooms for extra vegetables.
- Sprinkle fresh parsley on top before serving for added freshness.
- Add a pinch of red pepper flakes for a subtle kick.
Details
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Yield: 8 servings
Category: Main Course
Method: Baking
Cuisine: American
Difficulty: Easy
Dietary Notes: High Protein, Family-Friendly
Notes
- Penne can be replaced with rotini, rigatoni, or ziti.
- Use freshly cooked or leftover chicken.
- Pair with garlic bread, Caesar salad, or roasted vegetables.
- Fresh parsley makes an excellent garnish.
Nutrition (Approximate Per Serving)
- Calories: 690
- Protein: 36g
- Carbohydrates: 42g
- Fat: 42g
FAQ
Can I make Baked Chicken Alfredo Pasta ahead of time?
Yes. Assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking.
Can I freeze it?
Absolutely. Freeze before or after baking for up to 3 months.
What pasta works best?
Penne is ideal, but rotini, rigatoni, or ziti also work well.
Can I use store-bought Alfredo sauce?
Yes, although homemade Alfredo delivers a richer and creamier flavor.
How do I keep the pasta from drying out?
Cover with foil during the first part of baking if needed and avoid overbaking.
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Freezer: Freeze tightly wrapped for up to 3 months.
Reheating: Warm in the oven at 325°F until heated through or microwave individual portions, adding a splash of milk or cream if needed.
Similar Recipes
EASY Baked Chicken Alfredo Pasta Recipe
Ingredients
- 2 cups cooked chicken chopped or shredded
- 16 ounces uncooked penne pasta
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated Parmesan cheese for topping
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the penne pasta according to the package directions until al dente. Drain, rinse lightly, and set aside.
- In a medium saucepan over medium heat, melt the butter with the heavy cream and cream cheese.
- Whisk until smooth and fully combined.
- Stir in the minced garlic, garlic powder, Italian seasoning, salt, and black pepper.
- Add the grated Parmesan cheese and continue whisking until melted.
- Simmer the sauce for 3–5 minutes until slightly thickened.
- Combine the cooked pasta, chopped chicken, and Alfredo sauce until evenly coated. This creates the perfect Baked Chicken Alfredo Pasta filling.
- Spread half of the pasta mixture into a greased 9×13-inch baking dish.
- Sprinkle with half of the mozzarella cheese.
- Add the remaining pasta mixture.
- Top with the remaining mozzarella and the extra Parmesan cheese.
- Bake for 20–30 minutes until hot, bubbly, and lightly golden.
- Let the casserole rest for 5 minutes before serving.
Notes
- Penne can be replaced with rotini, rigatoni, or ziti.
- Use freshly cooked or leftover chicken.
- Pair with garlic bread, Caesar salad, or roasted vegetables.
- Fresh parsley makes an excellent garnish.
Conclusion
This Baked Chicken Alfredo Pasta is everything you want in a comforting family dinner. Creamy Alfredo sauce, tender chicken, perfectly cooked pasta, and a golden layer of bubbling cheese come together in one satisfying casserole. Whether you’re preparing an easy weeknight meal or feeding a crowd, this recipe is sure to become a regular favorite.