Oh, you’re in for a treat with this Chicken Alfredo Pasta Bake! It’s my go-to dish when I need something creamy, cheesy, and absolutely comforting without spending hours in the kitchen. Picture this: tender penne pasta smothered in rich Alfredo sauce, mixed with juicy shredded chicken, and topped with that perfect golden crust of mozzarella and Parmesan. It’s the kind of meal that makes everyone at the table pause mid-bite just to say, “Wow, this is amazing!” And the best part? It comes together in under 30 minutes—ideal for busy weeknights when you’re craving something hearty and homemade. Trust me, once you try this recipe, it’ll become a regular in your dinner rotation.
Why You’ll Love This Chicken Alfredo Pasta Bake
Let me tell you why this dish has become my ultimate comfort food—and why it’ll steal your heart too. First off, that creamy Alfredo sauce clings to every noodle like a cozy blanket, while the shredded chicken keeps every bite juicy and satisfying. But here’s the real magic:
- Effortless comfort: Rotisserie chicken and jarred Alfredo sauce mean dinner’s ready faster than takeout.
- Crowd-pleaser: Kids, picky eaters, even your pasta-snob cousin—everyone goes back for seconds.
- Golden, bubbly cheese: That mozzarella-Parmesan crust? Pure crispy-chewy perfection.
- Leftovers dream: Tastes even better reheated (if it lasts that long!).
Seriously, this bake is like a hug in dish form—warm, indulgent, and guaranteed to make any night feel special.
Ingredients for Chicken Alfredo Pasta Bake
Gathering the right ingredients is half the battle—but don’t worry, this list is simple and fuss-free. Here’s what you’ll need to make that dreamy, cheesy goodness:
- 12 oz penne pasta (or any short pasta you love—rigatoni works great too)
- 2 cups cooked chicken, shredded (rotisserie chicken is my lazy-day hero)
- 2 cups Alfredo sauce (homemade or jarred—no judgment here!)
- 1 cup mozzarella cheese, shredded (pack it lightly—you want that stretchy melt)
- 1/2 cup Parmesan cheese, grated (the real stuff, not the powdery kind)
- 1 tsp garlic powder (trust me, it amps up the flavor)
- 1 tsp Italian seasoning (or a mix of dried basil, oregano, and thyme)
- Salt and pepper to taste (don’t skip this—even cheesy dishes need seasoning!)
See? Nothing fancy, just pantry staples and a few fresh touches. Now let’s make some magic!
Equipment You’ll Need
Don’t stress—you probably have everything already! Here’s the short and sweet list:
- 9×13-inch baking dish (or any oven-safe casserole dish you’ve got)
- Large pot for boiling pasta (bonus if it’s the one with the colander insert!)
- Mixing bowl (big enough to toss everything together without spilling)
- Wooden spoon or spatula (for that satisfying stir before baking)
That’s it! No fancy gadgets required—just good ol’ reliable kitchen basics.
How to Make Chicken Alfredo Pasta Bake
Alright, let’s get down to the fun part—turning those simple ingredients into a bubbling, golden masterpiece. Follow these steps, and you’ll have a dish that’ll make your kitchen smell like an Italian bistro in no time!
Step 1: Cook the Pasta
First things first: preheat your oven to 375°F (190°C). While that’s warming up, grab your largest pot and fill it with water—don’t skimp here; pasta needs room to swim! Bring it to a rolling boil, then toss in your penne pasta with a big pinch of salt (the water should taste like the sea). Cook it for 1 minute less than the package says—we want it al dente, not mushy, since it’ll keep cooking in the oven. Drain it well, but don’t rinse (those starchy bits help the sauce cling).
Step 2: Mix Ingredients
Now for the good stuff! In that same big pot or a mixing bowl, combine your drained pasta with the shredded chicken, Alfredo sauce, garlic powder, and Italian seasoning. Stir gently but thoroughly—you want every single noodle coated in that creamy sauce. Taste it here (chef’s privilege!) and adjust with salt and pepper if needed. Pro tip: if the mixture looks a little thick, splash in some pasta water (about 1/4 cup) to loosen it up.
Step 3: Assemble and Bake
Pour your saucy pasta mix into your greased baking dish, spreading it evenly. Now, the crowning glory: sprinkle the mozzarella cheese first, then the Parmesan right on top (this double-cheese layer gives you gooeyness AND crispiness). Pop it in the oven for 20 minutes, but start peeking at 15—you’re waiting for the edges to bubble and the cheese to turn golden with a few toasty spots. When it’s done, let it sit for 5 minutes (I know, the wait is torture) so the sauce can settle. Then? Dig in and watch those cheese pulls!
Tips for the Best Chicken Alfredo Pasta Bake
Want to take your pasta bake from good to unforgettable? Here are my tried-and-true tricks—the little things that make all the difference:
- Rotisserie chicken is your friend: Saves time and adds amazing flavor. Just shred it while still warm—it blends into the sauce better!
- Undercook that pasta: Seriously, take it out 1-2 minutes early. It’ll soak up the sauce perfectly in the oven without turning mushy.
- Sneak in veggies: Toss in steamed broccoli or sautéed spinach for color and nutrition (kids won’t even notice, promise).
- Broil for the last 2 minutes: That extra blast of heat gives you those irresistible crispy cheese edges.
Oh, and always let it rest before serving—patience rewards you with the creamiest bites!
Variations for Chicken Alfredo Pasta Bake
One of the best things about this recipe? You can tweak it a million ways to match your mood or what’s in your fridge. Here are my favorite spins:
- Bacon makes everything better: Toss in crispy crumbled bacon before baking—it adds a smoky crunch that’s downright addictive.
- Gluten-free? No problem: Swap the penne for your favorite GF pasta (I like brown rice pasta—it holds up great).
- Kick up the veggies: Mushrooms, roasted red peppers, or even sun-dried tomatoes add fantastic texture and flavor.
- Extra creamy dreamy: Stir in 1/2 cup ricotta or mascarpone with the Alfredo sauce for next-level richness.
The beauty? You can reinvent this dish every time—it’s like a blank (delicious) canvas!
Serving Suggestions
Oh, let’s talk about the perfect partners for this cheesy masterpiece! A simple garlic bread is non-negotiable in my house—those crispy edges are made for scooping up every last bit of sauce. For something fresh, toss together a quick Caesar salad or some roasted asparagus. And hey, if you’re feeling fancy, a chilled glass of white wine turns Tuesday dinner into a mini celebration. Trust me, your plate (and your people) will thank you!
Storage and Reheating Instructions
Leftovers? Lucky you! This pasta bake keeps beautifully in the fridge for up to 3 days—just store it in an airtight container. To reheat, pop individual portions in the microwave (stir halfway through) or warm the whole dish in a 350°F oven until bubbly again. Pro tip: Add a splash of milk before reheating to keep it creamy!
Nutritional Information for Chicken Alfredo Pasta Bake
Here’s the scoop on what you’re enjoying (because let’s be real—we all want to know how much we can guiltlessly go back for seconds!). Per serving, this pasta bake packs about 450 calories, 25g protein, and 22g fat. But remember: these are estimates—your exact numbers will vary based on your specific ingredients (like full-fat vs. light Alfredo sauce). The good news? That protein from the chicken and cheese means it’s actually pretty satisfying! Now pass me another helping…
Frequently Asked Questions
I get asked about this Chicken Alfredo Pasta Bake all the time—so here are the answers to the questions that pop up most often in my kitchen (and my DMs!):
Can I freeze this pasta bake?
Absolutely! Let it cool completely, then wrap it tightly in foil or transfer to a freezer-safe container. It’ll keep for 2-3 months. Thaw overnight in the fridge before reheating in a 350°F oven (add a splash of milk to revive the creaminess).
Can I use homemade Alfredo sauce?
Oh, please do—it’s amazing! My go-to is a simple blend of butter, cream, garlic, and Parmesan. Just make sure you have about 2 cups ready to go. Jarred works great too—no shame in that game!
What if I don’t have penne?
Any short pasta works—rigatoni, fusilli, even bowties! Just stick to similar cooking times so everything bakes evenly. Long noodles like spaghetti? Not ideal—they’re harder to scoop after baking.
Can I make this ahead?
You bet! Assemble everything (unbaked) up to 24 hours in advance. Keep it covered in the fridge, then add 5-10 extra minutes to the baking time since it’ll be cold. Perfect for stress-free dinner parties!
Creamy Chicken Alfredo Pasta Bake in 30 Minutes
- Total Time: 30 mins
- Yield: 6 servings 1x
- Diet: Low Lactose
Description
A creamy and cheesy pasta bake with chicken and Alfredo sauce, perfect for a comforting dinner.
Ingredients
- 12 oz penne pasta
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup mozzarella cheese, shredded
- 1/2 cup Parmesan cheese, grated
- 1 tsp garlic powder
- 1 tsp Italian seasoning
- Salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Cook pasta according to package instructions, then drain.
- Mix cooked pasta with chicken, Alfredo sauce, garlic powder, and Italian seasoning.
- Transfer to a baking dish and top with mozzarella and Parmesan cheese.
- Bake for 20 minutes or until cheese is melted and bubbly.
- Let cool for 5 minutes before serving.
Notes
- Use rotisserie chicken for a quicker option.
- Add steamed broccoli for extra nutrition.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Main Dish
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: chicken alfredo pasta bake, creamy pasta, cheesy pasta, baked pasta
