There’s something magical about a bubbling chicken alfredo pasta bake coming out of the oven—the golden cheese, the creamy sauce, and that cozy, savory aroma filling the kitchen. It’s the kind of meal that says, “Welcome home.” Whether you’re feeding a busy family or just craving a little Italian comfort food, this creamy pasta bake delivers every single time.
I’ve always believed that dinner shouldn’t feel like a chore, and this recipe proves it. With tender pasta, juicy chicken, and a luscious Alfredo sauce baked under a blanket of gooey mozzarella, it’s indulgent yet easy enough for a weeknight. And yes, it’s also the perfect way to use up leftover or rotisserie chicken—because who doesn’t love a smart shortcut that tastes amazing?
So, grab your baking dish, preheat that oven, and let’s turn a few simple ingredients into a warm, comforting meal that’ll have everyone asking for seconds.
Why You’ll Love This Chicken Alfredo Pasta Bake
If you’re a fan of cheesy pasta and baked chicken alfredo, this dish will win your heart. It’s rich, creamy, and utterly satisfying—like your favorite restaurant Alfredo, only heartier and homier. Best of all, it’s incredibly forgiving. You can toss everything together in one bowl, pop it in the oven, and walk away while it transforms into golden, bubbly perfection.
It’s kid-approved, crowd-pleasing, and (bonus!) reheats like a dream for lunch the next day.
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Chicken Alfredo Pasta Bake
- Total Time: 40 minutes
- Yield: 4–6 servings 1x
Description
This Chicken Alfredo Pasta Bake is the ultimate comfort food — creamy, cheesy, and irresistibly satisfying. Made with tender penne pasta, juicy shredded chicken, and rich Alfredo sauce, it’s baked to golden perfection under a layer of mozzarella and Parmesan. Whether for family dinner or meal prep, this cozy Italian-inspired bake is pure weeknight magic.
Ingredients
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225 g (8 oz) penne pasta
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280 g (2 cups) cooked chicken, shredded
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480 ml (2 cups) Alfredo sauce (homemade or store-bought)
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115 g (1 cup) shredded mozzarella cheese
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50 g (½ cup) grated Parmesan cheese
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5 g (1 tsp) garlic powder
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5 g (1 tsp) Italian seasoning
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Salt and pepper, to taste
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15 g (¼ cup) fresh parsley, chopped
Instructions
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Preheat and Prep: Preheat oven to 175°C (350°F) and grease a 9×13-inch baking dish.
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Cook Pasta: Boil penne in salted water until just al dente. Drain and set aside.
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Prepare Chicken: Shred cooked or rotisserie chicken.
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Mix Ingredients: In a large bowl, combine pasta, chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir to coat evenly.
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Assemble: Pour the mixture into the prepared dish and spread evenly. Top with mozzarella and Parmesan cheese.
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Bake: Bake uncovered for 25–30 minutes, until bubbly and golden brown on top.
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Serve: Let rest for 5 minutes before serving. Garnish with chopped parsley and enjoy!
Notes
Slightly undercook pasta before baking to keep it firm.
Add a splash of milk or cream for extra creaminess before baking.
Mix in spinach, broccoli, or peas for added nutrition.
Broil for 1–2 minutes at the end for a beautifully golden top.
Can be prepped ahead and refrigerated or frozen before baking.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baked
- Cuisine: Italian-American
Ingredients
-
225 g (8 oz) penne pasta
-
280 g (2 cups) cooked chicken, shredded
-
480 ml (2 cups) Alfredo sauce (homemade or store-bought)
-
115 g (1 cup) shredded mozzarella cheese
-
50 g (½ cup) grated Parmesan cheese
-
5 g (1 tsp) garlic powder
-
5 g (1 tsp) Italian seasoning
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Salt and pepper, to taste
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15 g (¼ cup) fresh parsley, chopped
Step-by-Step Instructions
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Preheat and prep:
Set your oven to 175°C (350°F) and grease a 9×13-inch baking dish with butter or non-stick spray. -
Cook the pasta:
Boil a large pot of salted water and cook the penne until al dente—just tender but still firm. Drain and set aside. -
Prep the chicken:
Shred your cooked chicken. Rotisserie chicken works beautifully here (and saves time!). -
Mix it all together:
In a large mixing bowl, combine pasta, chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Stir until everything is evenly coated in that luscious, creamy sauce. -
Layer and top:
Pour the mixture into your prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top for that irresistible cheesy crust. -
Bake to perfection:
Bake uncovered for 25–30 minutes, or until the cheese is golden, bubbling, and you can’t resist the smell anymore. -
Rest and serve:
Let it sit for 5 minutes before serving (trust me, molten cheese waits for no one). Sprinkle with chopped parsley for freshness and color.
Olivia’s Tips for the Best Creamy Pasta Bake
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Pasta tip: Slightly undercook the pasta before baking—it’ll finish cooking in the sauce and stay perfectly tender.
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Homemade Alfredo hack: If you’ve got 10 extra minutes, whip up your own Alfredo sauce with butter, cream, and Parmesan. It’s next-level good.
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Extra creamy? Add a splash of milk or cream before baking for an even silkier texture.
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Veggie boost: Toss in some spinach, broccoli, or peas if you want to sneak in extra greens.
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Golden top: For that irresistible bubbly finish, broil the bake for 1–2 minutes at the end—but keep a close eye on it!
A Slice of My Kitchen Story
This chicken alfredo pasta bake is what I call a “comfort guarantee.” I first made it on a chilly Sunday night when I was short on groceries but long on craving something warm and cheesy. I had leftover chicken, some penne, and a jar of Alfredo sauce. Into the oven it went, and by the time it came out, my family had already gathered around the table, lured by the smell of toasted cheese.
Now it’s a family favorite. My kids call it “the creamy pasta bake that fixes bad days,” and honestly, they’re not wrong. Whether it’s a dinner party or a midweek meal, this dish feels like a hug in casserole form—familiar, cozy, and full of love.
What to Serve with Chicken Alfredo Pasta Bake
Since this pasta bake is rich and creamy, I love balancing it with lighter sides. A crisp Caesar salad or a simple arugula salad with lemon vinaigrette works beautifully. Garlic bread (obviously!) is another must—perfect for scooping up all that extra sauce.
If you’re going for a full Italian comfort food spread, pair it with roasted vegetables or a side of sautéed green beans. And for dessert? Tiramisu or a quick chocolate lava cake makes the meal feel straight out of a cozy trattoria.
How to Store and Reheat
Store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm it in the oven at 175°C (350°F) for 15–20 minutes, or pop individual portions in the microwave with a splash of milk to bring back that creamy texture.
Want to freeze it? Assemble the pasta bake but don’t bake it yet. Cover tightly with foil and freeze for up to 2 months. When you’re ready, bake straight from frozen at 175°C (350°F) for about 50–55 minutes, or until heated through and bubbly.
FAQs
Can I use a different pasta shape?
Yes! Rotini, rigatoni, or ziti all work great—just stick to a short, sturdy pasta that holds up to the sauce.
Can I make this ahead of time?
Absolutely. Assemble the bake in the morning, refrigerate it, then pop it in the oven right before dinner.
What kind of Alfredo sauce works best?
Homemade is wonderful, but a good-quality store-bought version works just fine. If it’s thick, thin it slightly with milk before mixing.
Can I make it vegetarian?
Sure! Skip the chicken and add roasted vegetables or sautéed mushrooms instead.
Dinner That Feels Like a Hug
When life gets hectic, it’s comforting to have a meal like this chicken alfredo pasta bake—creamy, cheesy, and effortlessly satisfying. It’s the kind of dish that turns an ordinary evening into something special, filling your kitchen with warmth (and the smell of bubbling cheese).
Serve it to your family, your friends, or just yourself after a long day—you’ve earned it. After all, there’s nothing a forkful of melty, baked Alfredo goodness can’t fix.
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