I love making this Creamy Baked Chicken Alfredo Pasta when I want a comforting and satisfying meal that brings everyone to the table. Tender chicken, perfectly cooked pasta, rich Alfredo sauce, and melted cheese come together in a baked casserole that is creamy, flavorful, and incredibly filling.
Why You’ll Love This Recipe
I enjoy this recipe because it combines everything I love about classic chicken Alfredo with the cozy texture of a baked pasta dish. The creamy sauce coats every piece of pasta, while the baked cheese topping adds a delicious golden finish. I also appreciate how easy it is to prepare ahead of time, making it perfect for busy weeknights, family dinners, or casual gatherings.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
12 ounces penne pasta
2 cups cooked chicken breast, shredded or diced
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1½ cups grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 teaspoon Italian seasoning
½ teaspoon salt
½ teaspoon black pepper
2 tablespoons chopped fresh parsley for garnish
Directions
I preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
I cook the penne pasta according to the package instructions until al dente, then drain and set aside.
In a large skillet, I melt the butter over medium heat and sauté the garlic for about 30 seconds until fragrant.
I pour in the heavy cream and milk, stirring continuously until warmed through.
I add the Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until the sauce becomes smooth and creamy.
I mix the cooked chicken and pasta into the Alfredo sauce until everything is evenly coated.
I stir in 1 cup of the mozzarella cheese.
I transfer the mixture to the prepared baking dish and sprinkle the remaining 1 cup mozzarella cheese over the top.
I bake for 20 to 25 minutes, or until the cheese is melted and bubbly.
I remove the dish from the oven, garnish with fresh parsley, and let it rest for 5 minutes before serving.
Servings and timing
Servings: 6 servings
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Variations
I sometimes add steamed broccoli for extra color and nutrition.
I like using rotisserie chicken when I need a quicker preparation.
I occasionally mix in sautéed mushrooms for a deeper flavor.
I replace the penne with rotini, rigatoni, or fettuccine depending on what I have available.
I add a pinch of crushed red pepper flakes when I want a little heat.
storage/reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, I freeze individual portions for up to 2 months.
When reheating, I add a small splash of milk or cream to help restore the sauce’s creamy texture. I warm it in the microwave in short intervals or reheat it in a covered baking dish in a 350°F (175°C) oven until heated through.
FAQs
Can I make this recipe ahead of time?
I can assemble the entire casserole a day in advance, cover it tightly, and refrigerate it until I am ready to bake.
What type of chicken works best?
I prefer cooked chicken breast, but chicken thighs or rotisserie chicken work equally well.
Can I use store-bought Alfredo sauce?
I can substitute homemade sauce with about 3 cups of prepared Alfredo sauce if I need a faster option.
How do I prevent the pasta from becoming mushy?
I cook the pasta only until al dente since it continues cooking while baking in the oven.
Can I freeze this baked pasta?
Yes, I can freeze the baked or unbaked casserole for up to 2 months when stored in a freezer-safe container.
Conclusion
I find this Creamy Baked Chicken Alfredo Pasta to be one of the most comforting and reliable dinner recipes. The combination of juicy chicken, creamy Alfredo sauce, tender pasta, and melted cheese creates a rich and satisfying meal that works for both weeknight dinners and special family gatherings. Every bite delivers classic comfort-food flavor that keeps me coming back for more.
Creamy Baked Chicken Alfredo Pasta is a comforting casserole made with tender chicken, penne pasta, rich homemade Alfredo sauce, and a golden layer of melted mozzarella cheese baked to perfection.
Ingredients
12 ounces penne pasta
2 cups cooked chicken breast, shredded or diced
2 tablespoons butter
3 cloves garlic, minced
2 cups heavy cream
1 cup whole milk
1 1/2 cups grated Parmesan cheese
2 cups shredded mozzarella cheese, divided
1 teaspoon Italian seasoning
1/2 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons chopped fresh parsley
Instructions
Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Cook the penne pasta according to package instructions until al dente, then drain and set aside.
In a large skillet, melt butter over medium heat and sauté garlic for about 30 seconds until fragrant.
Pour in heavy cream and milk, stirring continuously until warmed through.
Add Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until smooth and creamy.
Add cooked chicken and pasta into the sauce, mixing until evenly coated.
Stir in 1 cup of shredded mozzarella cheese.
Transfer mixture into the prepared baking dish and top with remaining mozzarella cheese.
Bake for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
Notes
Use rotisserie chicken for quicker preparation.
Cook pasta al dente to avoid mushy texture after baking.
Add steamed broccoli or sautéed mushrooms for extra flavor and nutrition.
Add red pepper flakes for a spicy kick.
For leftovers, add a splash of milk or cream when reheating to restore creaminess.
