EASY Baked Chicken Alfredo Pasta Recipe
Baked Chicken Alfredo Pasta is a creamy casserole made with penne, homemade Alfredo sauce, chicken, Parmesan, and mozzarella.
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.