Chicken Alfredo Pasta Bake
This Chicken Alfredo Pasta Bake combines creamy fettuccine alfredo flavors into a family-friendly casserole that's perfect for any occasion.
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.
Notes
For a heartier meal, serve with garlic bread and a side salad. You can make it ahead by assembling the casserole and refrigerating for up to 24 hours before baking.