There’s something instantly comforting about a creamy, cheesy bake that feeds a family and leaves leftovers that actually taste better the next day. This Chicken Alfredo Pasta Bake is exactly that: penne tossed with shredded chicken and rich Alfredo, topped with melty mozzarella and Parmesan, then baked until bubbly and golden. If you like one-dish dinners that are simple to assemble and crowd-pleasing, you might also enjoy Crock Pot Cajun Chicken Pasta for a spicier slow-cooker alternative.
Why you’ll love this dish
This recipe hits a lot of home-cooked sweet spots: it’s quick, forgiving, and loved by kids and adults alike. It’s also an excellent way to use leftover chicken or rotisserie bird, which makes weeknight prep faster.
“A weekday miracle—comforting, creamy, and easy to scale up for guests.” — a regular weeknight tester
Reasons to try it:
- Fast assembly: no béchamel or stovetop sauces required.
- Budget-friendly: uses pantry pasta and leftover chicken.
- Make-ahead friendly: assemble ahead and bake later.
- Crowd-pleaser: creamy, cheesy, and familiar flavors.
The cooking process explained
Before you start, know this bake is a simple three-step process: cook the pasta, mix everything together, and bake until the top is golden. Plan for about 10 minutes active prep and 25–30 minutes in the oven. If you’re using pre-cooked chicken and jarred Alfredo sauce, this entire meal can be on the table in under an hour.
What you’ll need
- 8 ounces penne pasta
- 2 cups cooked chicken, shredded (rotisserie is perfect)
- 2 cups Alfredo sauce (jarred or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Notes and substitutions:
- Short pasta shapes like penne, rigatoni, or ziti work best to hold sauce.
- For a lighter version, use a reduced-fat Alfredo or mix Alfredo with a splash of milk to loosen.
- To make it dairy-free, swap to a vegan Alfredo and dairy-free cheeses; texture will differ but flavor remains comforting.
Step-by-step instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil. Cook the penne for 8–10 minutes until al dente, then drain and set aside.
- If your chicken isn’t shredded, shred it now with two forks or pulse briefly in a food processor.
- In a large bowl, combine the drained pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Toss gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25–30 minutes, until the cheese is bubbly and starting to turn golden. For a crisper, more browned top, broil 1–2 minutes—watch very closely.
- Let the bake rest for 5 minutes before serving, then garnish with chopped parsley.
Chef note: If your sauce seems thick, add 2–3 tablespoons of reserved pasta water or milk to loosen the mixture before baking so it doesn’t dry out.
Best ways to enjoy it
This dish pairs beautifully with bright, acidic sides to cut through the richness. Serve suggestions:
- A crisp green salad with lemon vinaigrette.
- Roasted broccoli or sautéed green beans.
- Garlic bread or a warm baguette for mopping up sauce.
Plate it in shallow bowls and sprinkle extra Parmesan and fresh parsley on top for a restaurant-style presentation. For a weeknight crowd, serve family-style from the baking dish.
Storage and reheating tips
- Refrigerator: Cool the bake to room temperature, then store in an airtight container for 3–4 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw in the refrigerator overnight before reheating.
- Reheating: In the oven, bake at 350°F (175°C) for 15–25 minutes until heated through. Cover with foil to prevent excessive browning, then remove foil for the last 5 minutes. In the microwave, reheat in a covered dish in 1–2 minute intervals, stirring in between. Add a splash of milk or cream to revive the sauce if it’s thickened.
Food safety: Ensure any added raw chicken is cooked to an internal temperature of 165°F (74°C) before mixing into the bake.
Helpful cooking tips
- Use rotisserie chicken to save time—no cooking required.
- Don’t overcook the pasta—the bake finishes cooking in the oven, so aim for slightly firmer than al dente.
- Mix cheeses for better flavor: a little sharp cheddar or provolone can boost depth.
- If you like a creamy interior with a crunchy top, sprinkle Panko mixed with a little melted butter over the cheese before baking.
- To prevent watery sauce, drain the pasta well and avoid adding excess liquid to the mix.
Flavor swaps
- Add sautéed mushrooms, spinach, or sun-dried tomatoes for extra depth.
- Stir in 1/2 cup frozen peas in the last 5 minutes of baking for a pop of sweetness.
- For a smoky twist, crumble cooked bacon over the top before serving.
- Want heat? Mix in 1/2 teaspoon crushed red pepper or top with pickled jalapeños.
For a slow-cooker Cajun-inspired alternative, try the Crock Pot Creamy Cajun Chicken Pasta which uses similar comforting elements with a spicy kick.
Common questions
Q: Can I use raw chicken instead of pre-cooked?
A: You can use cubed raw chicken, but adjust the method: sauté the chicken until fully cooked (165°F) before combining with the pasta and sauce, or simmer in sauce until cooked through. Do not mix raw chicken into the cold pasta and bake without pre-cooking—the bake won’t reliably cook it through.
Q: Can I make this ahead and bake later?
A: Yes. Assemble everything in the baking dish, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the bake time if the dish goes into the oven straight from the fridge.
Q: Is this freezer-friendly?
A: Absolutely. Freeze in portions or the full bake for up to 2 months. Thaw overnight in the fridge and reheat covered in a 350°F oven until warmed through.
Q: What if I don’t have Alfredo sauce?
A: You can substitute a simple cream sauce made from heavy cream, butter, garlic, and Parmesan. Alternatively, mix cream cheese with a splash of milk and Parmesan for a thicker substitute.
Q: Can I switch to gluten-free or low-carb pasta?
A: Yes—use gluten-free penne or a low-carb pasta substitute. Cooking times and texture may vary, so follow package directions and slightly undercook before baking to avoid mushiness.
Enjoy this creamy, comforting Chicken Alfredo Pasta Bake as an easy weeknight winner or a simple dish to bring to potlucks. With a few smart swaps and these tips, it’s adaptable to many tastes and diets.
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Chicken Alfredo Pasta Bake
- Total Time: 40 minutes
- Yield: 4 servings
- Diet: N/A
Description
A creamy, cheesy bake with penne pasta, shredded chicken, and rich Alfredo sauce, topped with mozzarella and Parmesan cheese, baked until bubbly.
Ingredients
- 8 ounces penne pasta
- 2 cups cooked chicken, shredded (rotisserie is perfect)
- 2 cups Alfredo sauce (jarred or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- 1/4 cup fresh parsley, chopped (for garnish)
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a pot of salted water to a boil. Cook the penne for 8–10 minutes until al dente, then drain and set aside.
- If your chicken isn’t shredded, shred it now with two forks or pulse briefly in a food processor.
- In a large bowl, combine the drained pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Toss gently until everything is evenly coated.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Sprinkle the mozzarella and Parmesan evenly over the top.
- Bake uncovered for 25–30 minutes, until the cheese is bubbly and starting to turn golden. For a crisper, more browned top, broil for 1–2 minutes—watch very closely.
- Let the bake rest for 5 minutes before serving, then garnish with chopped parsley.
Notes
Use rotisserie chicken to save time. For a lighter version, use reduced-fat Alfredo or mix with milk. To make it dairy-free, use vegan Alfredo and dairy-free cheese.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian