Easy Chicken Alfredo Bake
A warm, comforting, and creamy pasta dish featuring tender chicken, penne, and a rich Alfredo sauce topped with melty cheeses.
Ingredients
Main Ingredients
- 3 pieces skinless boneless chicken breast halves Cooked and cut into bite-sized pieces
- 1 package penne pasta (8 ounces) Can substitute with ziti or rigatoni
- 1/2 jar Alfredo sauce (16 ounces) Use the whole jar for extra creaminess
- 1 1/2 cups shredded mozzarella cheese Divided for mixture and topping
- 1/4 cup milk To help incorporate the sauce
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 cup shredded Cheddar cheese For topping
Instructions
Preparation
- Preheat the oven to 350°F (175°C).
- Place chicken breasts in a pot, cover with water, and bring to a boil. Reduce heat and simmer for 15 minutes until cooked through. Remove and set aside.
- Meanwhile, bring a large pot of lightly salted water to a boil. Add penne and cook for 11 minutes until tender yet firm. Drain well.
- Cut cooked chicken into bite-sized pieces.
Mixing
- In a large mixing bowl, combine chicken, cooked noodles, Alfredo sauce, half of the mozzarella, milk, onion powder, and garlic powder. Stir until everything is coated and creamy.
Baking
- Pour the mixture into a 1.5-quart casserole dish.
- Top with remaining mozzarella and shredded Cheddar cheese.
- Bake for 25 minutes until the casserole is hot, melty, and bubbling around the edges.
- Cool slightly before serving to allow the sauce to thicken.
Notes
For variations, swap pasta types or add steamed vegetables like broccoli or spinach. Rotisserie chicken can also be used to save time.