This Chicken and Pasta Alfredo Bake is creamy, cheesy, and packed with tender chicken and pasta. An easy-to-make comfort food dinner the whole family will love.
When you need a dinner that you know your family will love, this Chicken and Pasta Alfredo Bake is one of my tried-and-true favorites. It is creamy, cheesy, loaded with tender chicken and pasta, and best of all, it is ready in about 30 minutes.
I have made this one for our family time and time again, and it is comforting, satisfying, and everyone is excited when they hear that's what's for dinner.
If you love this chicken dish, then try my Easy Chicken Tetrazini (With a Southern Twist) and Crock Pot Marry Me Chicken for two other family favorites.
Why you will love this recipe
- Easy Comfort Food: Creamy Alfredo pasta with chicken and melted cheese makes this a dinner everyone can get excited about.
- Family-Friendly: The simple flavors make it a great choice when you're feeding the whole family.
- Great for Busy Weeknights: One Skillet + one baking dish helps to keep cleanup simple.
- Great for Leftovers: It reheats well and makes an easy lunch for the next day.
What is Chicken and Pasta Alfredo Bake?
Chicken and Pasta Alfredo Bake is a creamy, cheesy pasta casserole made with tender chicken, rotini pasta, homemade Alfredo sauce, and plenty of melted cheese. You may also hear this recipe called a Chicken and Pasta Alfredo Casserole, but either way, it's the same delicious, family-friendly comfort food.
For this recipe, I use rotini because the twist does a great job of holding onto the creamy Alfredo sauce. Everything is combined and transferred to a baking dish, topped with cheese, and baked until hot and golden brown!
Pro Tip: Freshly grated Parmesan melts more smoothly than pre-shredded cheese and gives your homemade Alfredo sauce the best flavor and creamy texture.
Ingredients
- Chicken Breast -Boneless, skinless chicken breast works perfectly here.
- Pasta - I used Rotini and cooked to 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 little color and seasoning to the chicken.
- Italian Seasoning - A Simple blend that gives the whole dish a classic comfort feel
- Salt and Pepper - Bring everything together and make the flavors shine.
How to Make Chicken and Pasta Alfredo
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to directions until al dente. Drain and set aside. Preheat oven to 350°F.
- Cook the Chicken: Lightly oil a large skillet and heat over medium heat. Add the diced chicken breasts and cook for about minutes. Add the seasonings and 1 teaspoon of minced garlic. Continue cooking until the chicken is cooked through. Remove the chicken from the skillet and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add 1 ½ teaspoons of minced garlic and cook for about 2 minutes, stirring frequently.
- Slowly pour in the heavy cream, then stir in the Italian seasoning, salt, and black pepper. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally.
- Add the Cheese: Stir in the cream cheese and Parmesan cheese. Continue cooking and stirring until the cheeses are completely melted and the sauce is smooth and creamy.
- Combine: Add the cooked chicken and pasta to the skillet with the Alfredo sauce. Stir until everything is evenly coated and well combined.
- Prepare for Baking: Transfer the chicken and pasta mixture to a greased 9x9-inch baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake: Bake uncovered for 20 minutes.
- Add Fresh Mozzarella: Remove the baking dish from the oven and arrange slices of fresh mozzarella over the top. Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
- Serve: Let the Chicken and Pasta Alfredo Bake rest for a few minutes before serving.
Substitutions and Variations
- Shrimp Instead of Chicken: Swap the chicken for shrimp to create a lighter, seafood-style Alfredo. Cook the shrimp quickly and add them right before baking so they stay tender.
- Chicken Thighs: Use boneless, skinless thighs instead of chicken breast for a juicier, more flavorful option.
- Whole Milk: Replace some of the heavy cream with whole milk if you want to lighten the Alfredo sauce without losing its creamy texture.
- Fresh Lemon: Add a little fresh lemon zest or a squeeze of lemon juice to brighten the sauce and balance its richness. A little goes a long way.
- Red Pepper Flakes: Add a pinch of red pepper flakes for a subtle kick of heat.
- Spinach or Peas: Stir fresh spinach or peas into the pasta mixture before baking for added color and texture.
Expert Tips
- Cook the pasta al dente: Stick with short pasta like rotini, penne, or rigatoni, and cook it just to al dente. The pasta will continue cooking in the oven, so this keeps it tender without being mushy.
- Reheat low and slow: Alfredo sauce can separate when reheated at high temperatures. Gently warming leftovers helps keep the sauce creamy and smooth.
- Don't overload the casserole: If you add shrimp or vegetables, keep the amounts balanced. Too many additions can make the casserole crowded preventing the Alfredo sauce from coating the pasta properly.
What to Serve with Chicken Alfredo Bake
Because this is a rich and hearty meal, I love to serve it with something fresh and a delicious bread to soak up the goodness.
Made this recipe? Let me know!
Storage:
- Refrigerator: Allow the Chicken and Pasta Alfredo to cool completely, then store it in an airtight container and store for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. For the best texture and flavor, I recommend enjoying this dish fresh, only freezing it when necessary.
- Reheat: Cover and reheat in a 250°F oven until warmed through. Add a splash of milk or cream before reheating to help bring the Alfredo sauce back to a smooth, creamy consistency. You can also reheat individual portions in the microwave in short intervals, stirring between each, and adding a little milk or cream as needed.
Recipe Video
Faq
Can I use a different type of pasta?
Absolutely. Penne, rigatoni, rotini, or bowtie pasta all work well in this recipe. Choose a sturdy pasta that will hold onto the creamy Alfredo sauce.
Can I use jarred Alfredo sauce?
You can, but making the Alfredo sauce from scratch gives this casserole a richer, creamier flavor and is worth the extra few minutes.
Can you make Chicken Alfredo Bake in advance?
Yes, this pasta can be made in advance and refrigerated. It will hold up to 3 days. Bake covered in foil and bake at 350°F. It will take about 45 minutes to reheat.
Recipe
Chicken and Pasta Alfredo Bake
This Chicken Alfredo Bake is a creamy, cheesy comfort food made with tender chicken, pasta, homemade Alfredo sauce, and plenty of melted mozzarella. It is an easy family dinner that comes together in one skillet before being baked until hot, bubbly, and golden.
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
- Cook the Pasta: Bring a large pot of salted water to a boil. Cook the pasta according to directions until al dente. Drain and set aside. Preheat oven to 350°F. 10 oz Rotini Pasta
- Cook the Chicken: Lightly oil a large skillet and heat over medium heat. Add the diced chicken breasts and cook for about minutes. Add the paprika, salt, pepper, and 1 teaspoon of minced garlic. Continue cooking until the chicken is cooked through. Remove the chicken from the skillet and set aside. ½ lb Chicken Breasts ½ Tbsp Olive Oil 2 Cloves Garlic ½ tsp Salt ½ tsp Black Pepper ½ tsp Paprika
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add 1 ½ teaspoons of minced garlic and cook for about 2 minutes, stirring frequently. 3 Cloves Garlic 4 Tbsp Butter Slowly pour in the heavy cream, then stir in the Italian seasoning, salt, and black pepper. Bring the sauce to a gentle simmer and cook for about 10 minutes, stirring occasionally. 2 Cups Heavy Whipping Cream 1½ tsp Italian Seasoning ½ tsp Salt ½ tsp Black Pepper
- Add the Cheese: Stir in the cream cheese and Parmesan cheese. Continue cooking and stirring until the cheeses are completely melted and the sauce is smooth and creamy. 4 oz Cream Cheese 1 Cup Parmesan Cheese
- Combine: Add the cooked chicken and pasta to the skillet with the Alfredo sauce. Stir until everything is evenly coated and well combined.
- Prepare for Baking: Transfer the chicken and pasta mixture to a greased 9x9-inch baking dish. Sprinkle the shredded mozzarella evenly over the top. Bake: Bake uncovered for 20 minutes. 1½ Cups Shredded Mozzarella
- Add Fresh Mozzarella: Remove the baking dish from the oven and arrange slices of fresh mozzarella over the top. Return the dish to the oven and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly. 4 oz Fresh Mozzarella Slices
- Serve: Let the Chicken and Pasta Alfredo Bake rest for a few minutes before serving.
Video
Notes
- Cook the pasta al dente: Stick with short pasta like rotini, penne, or rigatoni, and cook it just to al dente. The pasta will continue cooking in the oven, so this keeps it tender without being mushy.
- Reheat low and slow: Alfredo sauce can separate when reheated at high temperatures. Gently warming leftovers helps keep the sauce creamy and smooth.
- Don't overload the casserole: If you add shrimp or vegetables, keep the amounts balanced. Too many additions can make the casserole crowded, preventing the Alfredo sauce from coating the pasta properly.
Storage:
- Refrigerator: Allow the Chicken and Pasta Alfredo to cool completely, then store it in an airtight container and store for up to 4 days.
- Freezer: Freeze in an airtight container for up to 2 months. For the best texture and flavor, I recommend enjoying this dish fresh, only freezing it when necessary.
- Reheat: Cover and reheat in a 250°F oven until warmed through. Add a splash of milk or cream before reheating to help bring the Alfredo sauce back to a smooth, creamy consistency. You can also reheat individual portions in the microwave in short intervals, stirring between each, and adding a little milk or cream as needed.
Nutrition
Calories: 844kcalCarbohydrates: 42gProtein: 34gFat: 60gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 201mgSodium: 1137mgPotassium: 423mgFiber: 2gSugar: 5gVitamin A: 2204IUVitamin C: 2mgCalcium: 534mgIron: 2mg
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