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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