This chicken alfredo bake is a great twist on traditional chicken alfredo. Penne pasta combines with a creamy sauce, tender chicken breast and lots of melted cheese goodness — then baked in a casserole dish — for a meal that is perfect for busy weeknights.
Looking for more yummy chicken recipe ideas for your crew? My boys love this baked ziti with chicken. These easy chicken and dumplings and this hearty chicken casserole both hit the spot every time.
MORE CHICKEN RECIPES:
Chicken Enchiladas | Buffalo Chicken Mac & Cheese
Chicken Alfredo Bake Ingredients
You will need:
- 16 ounces penne rigata pasta
- 6 tablespoon butter
- 3 teaspoon garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 4 cups heavy cream
- 1 ½ cups shredded Parmesan cheese, divided
- 1 ½ cups mozzarella cheese
- 2 ounces cream cheese
- Salt to taste
- 2-3 chicken breasts, cooked and diced
- Chopped parsley for garnish
How to Make Chicken Alfredo Bake
STEP ONE: Prepare pasta per package directions. Cook the pasta to al dente because it will continue to cook in the oven.
STEP TWO: Next, melt the butter in a large Dutch oven or soup pan over medium heat. Add the garlic, onion powder, Italian seasoning, pepper cream and 1 cup of the Parmesan cheese. Stir to combine and melt the cheese. Simmer the sauce for 10-15 minutes or until thickened, stirring frequently to avoid burning. Once thick remove from heat.
PRO TIP: If your sauce isn’t thickening as desired, you can add a little cornstarch in cold water. For each cup of sauce to thicken, you’ll add one tablespoon of cornstarch in a tablespoon of cold water, mixed well before being slowly stirred into your sauce. Stir well to mix and incorporate.
STEP THREE: Add mozzarella and cream cheese and stir to combine and melt the cheese. Add salt to taste. Drain the pasta and add into the pot with the sauce. Add the cooked, diced chicken to the sauce and stir to mix well.
STEP FOUR: Pour pasta and sauce mixture into a 9×13 casserole dish that has been sprayed with cooking spray, to help prevent it from sticking.
STEP FIVE: Bake for 15-20 minutes at 400 degrees or until the top browns slightly and sauce is bubbly.
STEP SIX: Remove from oven and sprinkle with remaining ½ cup of Parmesan cheese. Garnish with parsley (if desired) and serve.
What to serve with Chicken Alfredo
This simple homemade Caesar salad is a staple on our menu. We love this broccoli salad as well. Check out these salad recipes for even more inspiration.
My grandma often makes a sweet fruit salad to serve alongside her pasta dishes. Ambrosia salad and pistachio pudding salad are family favorites that everyone begs for.
STORING this recipe
IN THE FREEZER: When I make this chicken alfredo bake pasta, I often make a double batch. I bake and serve one casserole dish immediately and then freeze the second batch for dinner another night.
To freeze, do all the prep for the recipe as normal, but don’t bake. Instead, store in an airtight, freezer-safe dish. It will last for two-three months in the freezer this way. Our freezer-ready chicken pot pie and chicken casserole are both great options if you’re looking for more freezer meals!
PRO TIP: Use the foil casserole dishes for freezer cooking. It makes it easy to store and reheat your food, without using up all your good casserole dishes. Plus, it’s a breeze to share the meal with a friend without keeping track of dishes!
IN THE FRIDGE: If you have any of this chicken alfredo bake leftover, it can be stored in an airtight container in the fridge for up to five days.
This chicken alfredo bake combines tender chicken breast with penne pasta noodles, cheese, and seasoning in a casserole dish. (You’ll go wild for this cream sauce, I promise!) I love how easy it is to customize as well — you could use ziti noodles instead plus add your family’s favorite veggies, like broccoli.
More easy Dinner Recipes:
More Easy Chicken Recipes:
- Chicken Salad Sandwich <- Went Viral on Pinterest!
- Chicken and Shrimp Tacos
- Instant Pot Chicken Wings
- Buffalo Chicken Dip <- Reader Favorite!
- Beer Marinated Grilled Chicken
- Buffalo Chicken Sliders
- Chicken Foil Packets <-in the oven, or on the grill.
Chicken Alfredo Bake
Ingredients
- 16 ounces penne rigata pasta
- 6 tablespoon butter
- 3 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 4 cups heavy cream
- 1 ½ cups shredded parmesan cheese divided
- 1 ½ cups mozzarella cheese
- 2 ounces cream cheese
- Salt to taste
- 2-3 chicken breasts cooked and diced
- Chopped parsley for garnish
Instructions
- Preheat oven to 400 degrees.
- Prepare pasta per package directions (al dente as pasta will continue to cook in the oven)
- Melt butter in a large Dutch oven or soup pan over medium heat.
- Add the garlic, onion powder, Italian seasoning, pepper cream and 1 cup of the parmesan cheese. Stir to combine and melt the cheese.
- Simmer the sauce for 10-15 minutes or until thickened, stir frequently to avoid burning. Once thick remove from heat.
- Add mozzarella and cream cheese and stir to combine and melt the cheese. Add salt to taste.
- Drain the pasta and add into the stock pot with the sauce.
- Add the diced chicken to the sauce and stir to mix well.
- Pour pasta and sauce mixture into a 9x13 casserole dish that has been sprayed with cooking spray.
- Bake for 15-20 minutes or until the top browns slightly and sauce is bubbly.
- Remove from oven and sprinkle with remaining ½ cup of parmesan cheese.
- Garnish with parsley if desired and serve.
I simply love this! Perfect for busy weeknights.
So does the chicken cook in the oven or do you cook the chicken before and dice it?
Hi, Morgan – you’ll want to cook the chicken before adding it in! Enjoy!