Go Back
Delish Chicken Alfredo Pasta Bake

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.
No ratings yet
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook Print
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6
Calories: 120kcal

Ingredients
 

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.