I still remember the first time I pulled this bubbling, golden-topped bake out of the oven — the house smelled like a creamery and everyone hovered with plates in hand. This Chicken Alfredo Pasta Bake takes classic fettuccine alfredo comfort and turns it into an easy, family-friendly casserole that’s perfect for weeknights, potlucks, or a cozy weekend dinner. If you like one-dish bakes with a creamy bite and crispy cheese top — similar in comfort to a baked crunchy hot honey chicken — this will quickly become a repeat meal.
Why you’ll love this dish
This bake combines familiar, crowd-pleasing flavors with minimal fuss. It’s creamy, cheesy, and loaded with chicken — yet flexible enough to use leftover rotisserie meat or a quick homemade sauce. A few reasons to try it:
- Fast weeknight win: pasta cooks in about 10 minutes and assembly is straightforward.
- Budget-friendly: pantry staples plus shredded chicken stretch well to feed a family.
- Kid-approved: mild, cheesy flavors and soft textures usually go over well with picky eaters.
- Make-ahead friendly: assemble now, bake later — ideal for busy evenings or potluck transport.
"We loved the milky, savory sauce and the crispy cheese top — comfort food without the cleanup of separate components." — family dinner tester
Step-by-step overview
You’ll do three main things: cook the pasta, mix it with shredded chicken and alfredo sauce plus seasonings, then bake until bubbly and golden. The full process takes about 35–45 minutes active time (plus any time to make homemade sauce), and most steps are one-bowl friendly so cleanup is easy. If you’re short on time, use store-bought alfredo and rotisserie chicken to speed things up.
What you’ll need
- 8 ounces penne pasta — this shape traps sauce and gives great texture. Substitute rigatoni or shells if needed.
- 2 cups cooked chicken, shredded — leftover chicken or a rotisserie bird works well.
- 2 cups alfredo sauce — homemade or store-bought; thicker sauces hold up better during baking.
- 1 cup shredded mozzarella cheese — melts beautifully for that gooey topping.
- 1/2 cup grated Parmesan cheese — adds sharp, nutty depth.
- 1 teaspoon garlic powder — pantry-friendly flavor boost.
- 1 teaspoon Italian seasoning — or a blend of dried basil, oregano, and thyme.
- Salt and pepper, to taste.
- 1/4 cup fresh parsley, chopped — brightens the finished dish.
Substitutions/notes: use a dairy-free alfredo alternative for a lactose-free version, or swap half-and-half for heavy cream in a pinch when making sauce. If you want more crunch, sprinkle panko mixed with melted butter over the top before baking.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes; drain and set aside.
- Shred your cooked chicken if not already done. Rotisserie chicken is a fast shortcut.
- If making homemade Alfredo: in a saucepan over medium heat combine 1 cup heavy cream, 2 tablespoons butter, 1 clove minced garlic (optional), and 1/2–3/4 cup grated Parmesan. Stir until the cheese melts and the sauce thickens slightly. Remove from heat.
- In a large mixing bowl, combine cooked pasta, shredded chicken, 2 cups Alfredo sauce (homemade or store-bought), 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Mix gently until all pieces are evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the cheese is bubbly and golden. For a browned crust, broil for the last 1–2 minutes — watch carefully to prevent burning.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley.
Best ways to enjoy it
Serve this bake straight from the dish with a few easy sides:
- A crisp green salad with a lemon vinaigrette cuts the richness.
- Garlic bread or oven-toasted ciabatta soaks up extra sauce.
- Roasted broccoli or green beans provide color and texture contrast.
For a heartier table, pair it with a bold-flavored companion such as Cowboy Butter Chicken Pasta or a simple tomato bruschetta.
Storage and reheating tips
- Refrigeration: cool leftovers to room temperature, cover tightly, and refrigerate for 3–4 days.
- Freezing: place in an airtight, freezer-safe container for up to 2–3 months. Thaw overnight in the refrigerator before reheating.
- Reheating in the oven: preheat to 350°F (175°C), cover with foil, and bake for 15–25 minutes or until heated through. Remove foil for the last 5 minutes to refresh the cheese top.
- Microwave: reheat individual portions covered, in 1–2 minute bursts, stirring between intervals. Add a splash of milk to restore creaminess if it appears dry.
- Safety: reheat leftovers until they reach an internal temperature of 165°F (74°C).
Pro chef tips
- Don’t overcook the pasta — aim for al dente since it will continue to soften in the oven.
- If your sauce is thin, simmer it a few minutes to thicken before combining; too-thin sauce can make the bake watery.
- Layering: mix most of the cheese into the pasta and reserve some for the top to get gooey inside and a golden crust outside.
- Make it ahead: assemble the casserole, cover, and refrigerate for up to 24 hours before baking — add a few extra minutes to the bake time if starting cold.
- For extra flavor, fold in a handful of sun-dried tomatoes or sautéed mushrooms.
Creative twists
- Veggie-forward: stir in roasted vegetables like zucchini, bell peppers, or spinach for color and nutrients.
- Protein swaps: use turkey or shredded pork instead of chicken. For seafood lovers, mix in cooked shrimp.
- Spicy Alfredo: add red pepper flakes or a spoonful of harissa to the sauce for heat.
- Pesto Alfredo: swap half the alfredo for pesto for a bright herbal lift.
- Gluten-free: use a certified gluten-free pasta. For a lower-carb option, try zoodles (spiralized zucchini) — adjust bake time since they release water.
Common questions
Q: How long does this take from start to finish?
A: Active prep is about 15–20 minutes (less with store-bought sauce and rotisserie chicken). Baking adds 25–30 minutes, so plan for roughly 45–60 minutes total.
Q: Can I assemble this ahead of time?
A: Yes — assemble, cover, and refrigerate up to 24 hours. If chilled, add 5–10 extra minutes baking time since it will start cold.
Q: Is it okay to freeze leftovers?
A: Absolutely. Freeze cooled leftovers in airtight containers for up to 2–3 months. Thaw in the fridge overnight and reheat in the oven until 165°F (74°C).
Q: Can I use a different pasta shape?
A: Yes. Rigatoni, shells, or penne are best because they hold sauce well. Long pastas like spaghetti won’t work as well in a casserole format.
Q: How do I make the Alfredo sauce from scratch?
A: Simmer heavy cream and butter, then whisk in grated Parmesan and a bit of garlic until the mixture thickens. Keep heat moderate to prevent curdling; remove from heat once smooth.
Q: Any tips to prevent a watery bake?
A: Drain pasta thoroughly, avoid overly thin sauce, and don’t add wet vegetables without roasting/draining first.
If you want a printable shopping list or modifications for dietary needs, tell me what you prefer and I can tailor it for you.
Chicken Alfredo Pasta Bake
Ingredients
Main Ingredients
- 8 ounces penne pasta This shape traps sauce; substitute with rigatoni or shells if needed.
- 2 cups cooked chicken, shredded Leftover chicken or rotisserie chicken works well.
- 2 cups alfredo sauce Homemade or store-bought; thicker sauces hold up better during baking.
- 1 cup shredded mozzarella cheese Melts beautifully for that gooey topping.
- 1/2 cup grated Parmesan cheese Adds sharp, nutty depth.
- 1 teaspoon garlic powder Pantry-friendly flavor boost.
- 1 teaspoon Italian seasoning Or a blend of dried basil, oregano, and thyme.
- Salt and pepper To taste.
- 1/4 cup fresh parsley, chopped Brightens the finished dish.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8–10 minutes; drain and set aside.
- Shred your cooked chicken if not already done. Rotisserie chicken is a fast shortcut.
- If making homemade Alfredo: In a saucepan over medium heat, combine 1 cup heavy cream, 2 tablespoons butter, 1 clove minced garlic (optional), and 1/2–3/4 cup grated Parmesan. Stir until the cheese melts and the sauce thickens slightly. Remove from heat.
Mixing and Baking
- In a large mixing bowl, combine cooked pasta, shredded chicken, 2 cups Alfredo sauce (homemade or store-bought), 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, salt, and pepper. Mix gently until all pieces are evenly coated.
- Transfer the mixture into the prepared baking dish, spreading it into an even layer. Sprinkle 1 cup shredded mozzarella and 1/2 cup grated Parmesan evenly over the top.
- Bake for 25–30 minutes, or until the cheese is bubbly and golden. For a browned crust, broil for the last 1–2 minutes — watch carefully to prevent burning.
- Let the casserole rest for 5 minutes before serving. Garnish with chopped parsley.