This Chicken Alfredo Pasta Bake is pure comfort and one of the best options for busy weeknights and long days when you want something filling without a lot of work. It is made with tender chicken breast, al dente pasta, and a rich homemade Alfredo sauce using cream cheese, butter, and heavy cream. This Alfredo dish comes together with minimal effort and delivers so much flavor. Finished with gooey cheese from mozzarella and parmesan and baked until golden brown, this chicken alfredo bake is the kind of meal that feels next level but is easy enough for real life.
This recipe is all about great options and flexibility. You can use rotisserie chicken, raw chicken breasts, or even chicken thighs if that's what you have on hand. You can cook your own chicken as I do in this recipe, or grab shortcuts. The best results come from making it work in your life.
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Ingredients
To make your Baked Chicken Alfredo, you'll need these easy-to-find items
- Chicken Breast - lean, juicy, and perfect for soaking up that creamy homemade alfredo sauce
- Pasta - cooked al dente so every bite stays tender and holds the sauce just right
- Cream Cheese - The secret to an ultra-smooth sauce with rich, cozy flavor
- Mozzarella - Brings that irresistible gooey cheese pull we all love
- Parmesan - sharp, salty, and the backbone of a classic alfredo dish
- Heavy Cream - Makes the sauce luxuriously rich and totally next level.
- Butter - Melted low to build deep, comforting flavor
- Garlic - A must-have for big flavor with very little effort
- Paprika - Adds a gentle warmth and a pop of color
- Italian Seasoning - A Simple blend that gives the whole dish a classic comfort feel
- Salt and Pepper - Brings everything together and make the flavors shine.
See recipe card for quantities.
Choosing the Perfect Noodle
Tim loves Rotini, and for good reason. Those twists grab onto the creamy homemade alfredo sauce like a dream. Rotini holds up beautifully in a chicken alfredo pasta bake, keeping every bite saucy and satisfying. It makes for the best tender pasta.
Other Choices
- Penne pasta - sauce slips inside the tubes, giving you creamy goodness in every bite. Always a solid choice.
- Rigatoni - bigger noodles, bigger bites, and great if you like a hearty alfredo dish.
- Fusilli - similar to rotini but with slightly tighter twists for max sauce coverage.
- Farfalle (bowtie pasta)- Fun, sturdy, and kids love them.
ProTip: Stick with short pastas and cook them to pasta al dente for the best results. They will stay tender after baking and won't turn mushy (nobody wants that).
Step-by-Step Instructions
How to make a Chicken and Pasta Alfredo Bake
Everything you need to know is found in these easy-to-follow steps.
Cook the Noodles and Chicken
- Bring water to a boil and cook noodles. Preheat oven to 350°F.
- In an oiled skillet on medium heat, cook the diced chicken breasts. After 3 minutes, toss in seasonings and 1 teaspoon minced garlic. Cook until done, then remove the cooked chicken from the skillet.
Make Alfredo Sauce
- On medium heat, melt butter in the skillet. Then, add in 1.5 teaspoon of minced garlic (3 small garlic cloves worth). Cook for 2 minutes.
- Slowly pour in heavy cream. Then, stir in Italian seasoning, salt and pepper. Bring to a low simmer and cook for 10 minutes.
- Stir in cream cheese and parmesan cheese. Cook until melted, while continuously stirring.
- Add chicken and cooked pasta back into the skillet and mix together.
Pro Tip: Freshly grated Parmesan melts smoother than pre-shredded cheese and gives you the best results in any homemade alfredo sauce.
- Place mixture into a 9x9 Baking Dish. Top with shredded mozzarella. Cook the Chicken Alfredo uncovered for 20 minutes.
- Remove from the oven and place slices of fresh mozzarella around the top of the dish. Bake uncovered for another 10 minutes and enjoy!
Made this recipe? Let me know!
Equipment and Supplies
This recipe is easy to make with just the right tools! Here are some items I use and trust.
- 9x9 baking dish - the perfect size for even baking and those layers everyone loves.
- Cheese grater - Freshly grated cheese melts better and gives the best results.
- Measuring cups - to help keep the homemade alfredo sauce creamy and balanced every time.
- Garlic press - Big garlic flavor with minimal effort
Serving Ideas
How to Serve Baked Chicken and Pasta Alfredo Bake
- Classic Serving
- Warm garlic bread to soak up every bit of that creamy homemade alfredo sauce
- A classic Caesar salad
- Feel free to garnish with fresh parsley to make a beautiful dish.
- Roasted sheet pan veggies as a perfect side
- Fun and Creative Serving Ideas
- Turn leftovers into meal prep lunches. They store great in an airtight container for busy weeknights or lunches.
- Add a crunch topping of golden brown bread crumbs and parmesan.
Substitutions and Additions
This chicken alfredo pasta bake is super forgiving, so don't be afraid to tweak it based on what you have or what you're craving.
Easy Substitutions
- Shrimp instead of chicken - swap the chicken for shrimp to make a lighter, seafood-style alfredo dish. Cook shrimp quickly and add them right before baking so they stay tender.
- Chicken thighs - Juicier and more flavorful than chicken breast if that's your preference.
- Whole Milk - can replace part of the heavy cream if you want to lighten things up a bit.
Flavor Boosting Add-ins
- Fresh Lemon zest or a squeeze of lemon juice - adds brightness and helps cut through the richness of the homemade alfredo sauce. A little goes a long way.
- Red Pepper Flakes - just a pinch for subtle heat
- Spinach or peas - Stir into the pasta mixture before baking for color and balance.
Pro Tip: If you are adding shrimp or veggies, don't overload the dish. Keep it balanced so the sauce stays creamy and the pasta stays perfectly coated.
Storing Leftovers
Storing in the fridge
Let the chicken alfredo pasta bake cool completely, then transfer leftovers to an airtight container or cover the baking dish tightly with plastic wrap. Store in the refrigerator for up to 4 days, making it a great option for meal prep and busy week nights.
Freezing instructions
You can freeze this dish, but the cream-based sauces are best fresh. If you do freeze it, wrap the dish well in plastic wrap and foil. Freeze for up to 2 months. Thaw overnight before reheating for the best texture.
Reheating for best results
- Oven - cover with foil and reheat at 250°F until warmed through. Add a splash of milk or cream to bring the sauce back to a smooth sauce.
- Microwave - reheat in short intervals, stirring in between, with a little milk or cream to keep it creamy.
ProTip: Reheating gently prevents the sauce from separating and keeps that pure comfort intact. Low and slow reheating is key.
Recipe Video
More Chicken Recipes
Recipe
Chicken and Pasta Alfredo Bake
Equipment
- Oven
- 9x9 Baking Dish
- Skillet
Ingredients
Chicken
- ½ lb Chicken Breasts
- ½ tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 2 Cloves Garlic minced (about 1 tsp)
Alfredo Sauce
- 4 tablespoon Butter
- 3 Cloves Garlic minced (about 1.5 tsp)
- 2 Cups Heavy Whipping Cream
- 1½ teaspoon Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup Parmesan Cheese freshly shredded
- 4 oz Cream Cheese
Assembly
- 10 oz Rotini Pasta
- 4 oz Fresh Mozzarella Slices topping
- 1½ Cups Shredded Mozzarella topping
Instructions
- Bring water to a boil and cook noodles. Preheat oven to 350°F.
- In an oiled skillet on medium heat, cook the diced chicken breasts. After 3 minutes, toss in seasonings and 1 teaspoon minced garlic. Cook until done, then remove from skillet.
- On medium heat, melt butter in the skillet. Then, add in 1.5 teaspoon of minced garlic (3 small garlic cloves worth). Cook for 2 minutes.
- Slowly pour in heavy cream. Then, stir in Italian seasoning, salt and pepper. Bring to a low simmer and cook for 10 minutes.
- Stir in cream cheese and parmesan cheese. Cook until melted, while continuously stirring.
- Add chicken and cooked pasta back into the skillet and mix together.
- Place mixture into a 9x9 Baking Dish. Top with shredded mozzarella. Cook the Chicken Alfredo uncovered for 20 minutes.
- Remove from the oven and place slices of fresh mozzarella around the top of the dish. Bake uncovered for another 10 minutes and enjoy!
Video
Nutrition
Frequently Asked Questions
Yes! Assemble everything, cover the baking dish tightly with plastic wrap, and refrigerate for up to 24 hours. Bake when ready, just add a few extra minutes due to cold product.
Absolutely. Rotisserie chicken is a great shortcut for busy nights and adds a ton of flavor with minimal effort. Just shred it and mix it into the pasta mixture before baking.
Yes, a small amount of chicken broth or chicken stock adds depth and boosts flavor. Just add a little bit at a time so the sauce stays thick and creamy.
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