Delish Chicken Alfredo Pasta Bake

This is the weeknight pasta bake that forgives you for everything: overcooked noodles, the jar of Alfredo you hid behind the pickles, and the moment you realized your 9×13 is currently “marinating” in the sink. Think cozy, creamy chicken Alfredo tossed with pasta, tucked under a cheese blanket, and baked until the edges go all crispy and the top is golden like it pays HOA fees. It’s special because it tastes like a restaurant flex without the reservation, and it’s ridiculously customizable. Also, it reheats like a champ, which matters if you live with people who schedule dinner like it’s a surprise party.

The first time I made this, my husband “helpfully” shredded the cheese directly over the open dishwasher. Honestly? Efficient. Then he ate half the crispy top before I got photos, which is how I learned to broil extra cheese at the end “for garnish.” The kids picked out the broccoli I snuck in, then lovingly sprinkled it back on top “for decoration.” I respect the commitment to aesthetics. Yes, this pan is too small. No, I won’t wash fewer dishes.

Time-Saving Hacks

– Rotisserie chicken forever. Shred it with a hand mixer in a bowl like the chaotic good you are.
– Jarred Alfredo + a splash of cream and extra garlic. Doctor it like it’s getting a second opinion.
– Microwave cream cheese into the sauce. Is it traditional? No. Is it silky magic? Yes.
– Boil pasta in the same pot you’ll use for the sauce, then stir the sauce in. I didn’t say fewer dishes—I said different dishes.
– Line your baking dish with a light spritz of oil and park it on a sheet tray to catch the inevitable bubbly enthusiasm.

Serving Ideas

– Caesar salad kit: because tearing lettuce by hand is a hobby for people with free time.
– Garlic bread from the freezer aisle. Or toast and butter with a dramatic garlic sprinkle. We’re all friends here.
– Sparkling water with a lemon slice if you’re pretending to be hydrated.
– Serve with wine if the kids drove you nuts. Serve with more wine if they were angels—you earned it either way.
– Finish with a shower of parsley so it looks like you tried.

What to Serve It With

A big green salad, roasted broccoli, or blistered tomatoes if you want to feel balanced. If you don’t, a mountain of garlic bread and a bowl of olives makes it “Italian-inspired” and therefore classy. Bonus points for a crisp Pinot Grigio or an aggressively chill iced tea.

✔Tips & Mistakes

– Don’t overcook the pasta—pull it 2 minutes early. The oven finishes the job, like a group project where the oven is the only responsible one.
– Salt your pasta water. Alfredo without salt tastes like a sad whisper.
– If the sauce is thick, loosen with reserved pasta water until it clings but still flows.
– Add the cheese off heat to prevent grainy sauce. We’re going for luscious, not gravel.
– Broil the top for 1–3 minutes at the end. Watch it like a hawk, not like I did the first time.
– Let it rest 5–10 minutes before slicing. Lava cheese is not a character-building exercise.
– Use a 9×13. If your pan’s too small, set it on a sheet tray like you planned the dramatic bubble-over.

✔Storage Tips

Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Fridge: 3–4 days, covered. Reheat covered at 350°F with a splash of milk or cream.
– Microwave: 50% power in short bursts, stirring so it doesn’t split into dairy chaos.
– Freezer: 1–2 months. Thaw overnight and reheat gently. Alfredo survives—but it’s a texture diva, so be kind with extra sauce.

✔Variations and Substitutions

Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts.
– Add veggies: broccoli, peas, spinach, mushrooms. If anyone objects, say “chef’s choice.”
– Crispy bits: bacon, pancetta, or prosciutto confetti on top.
– Heat lovers: red pepper flakes or a drizzle of Calabrian chili oil.
– Herb it up: basil, parsley, or a spoon of pesto in the sauce.
– Cheese swap: Parmesan + mozzarella is classic; Fontina or provolone for extra melt drama.
– Gluten-free pasta works—pull it a minute earlier than you think.
– Lighter-ish: swap part of the sauce with evaporated milk or Greek yogurt, then act smug.

Frequently Asked Questions

Delish Chicken Alfredo Pasta Bake

This creamy, cheesy Chicken Alfredo Pasta Bake combines tender penne, juicy chicken, and a rich homemade Alfredo sauce, all topped with bubbling mozzarella and a crunchy panko finish. Perfect for busy weeknights or cozy family dinners.

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Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

Servings: 6

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 16 oz penne pasta
• ▢ 3 cups cooked chicken breast, chopped or shredded rotisserie works great
• ▢ 1 tbsp olive oil to toss the drained pasta
• ▢ 4 tbsp unsalted butter for the sauce
• ▢ 3 cloves garlic, minced
• ▢ 3 tbsp all-purpose flour for roux
• ▢ 2 cups whole milk
• ▢ 1 cups heavy cream
• ▢ 4 oz cream cheese, softened
• ▢ 1.5 cups Parmesan cheese, freshly grated
• ▢ 2 cups mozzarella cheese, shredded divided
• ▢ 1 tsp Italian seasoning
• ▢ 0.5 tsp black pepper
• ▢ 1 tsp kosher salt or to taste
• ▢ 0.25 tsp red pepper flakes optional heat
• ▢ 0.5 cups panko breadcrumbs topping
• ▢ 2 tbsp unsalted butter, melted for topping
• ▢ 2 tbsp fresh parsley, chopped garnish

Instructions

Preparation Steps

• Preheat oven to 375 F. Lightly grease a 9x13 inch baking dish.
• Bring a large pot of salted water to a boil. Cook penne until just al dente according to package directions. Drain and toss with olive oil to prevent sticking.
• Make the Alfredo sauce: In a large skillet over medium heat, melt 4 tbsp butter. Add minced garlic and cook 0.5 to 1 minute until fragrant. Sprinkle in flour and whisk for 1 minute to form a roux.
• Slowly whisk in milk and heavy cream. Simmer, whisking often, until slightly thickened, about 4 to 6 minutes.
• Add cream cheese and whisk until fully smooth. Remove from heat and stir in Parmesan, Italian seasoning, black pepper, salt, and red pepper flakes.
• Combine: Add cooked pasta, chicken, and 1 cup mozzarella to the skillet. Fold to coat evenly.
• Transfer the mixture to the prepared baking dish. Sprinkle remaining 1 cup mozzarella evenly on top.
• In a small bowl, mix panko with melted butter. Scatter evenly over the cheese layer.
• Bake uncovered until bubbly and the top is golden, about 20 to 25 minutes. For extra color, broil 1 to 2 minutes, watching closely.
• Rest 5 to 10 minutes. Garnish with chopped parsley and serve warm.

Notes

For best texture, undercook the pasta slightly before baking. Use freshly grated Parmesan for a smoother sauce. Leftovers reheat well with a splash of milk to loosen the sauce.