Chicken Alfredo Bake

There’s just something comforting about a warm, cheesy pasta bake—and this Chicken Alfredo Bake is one of those easy, satisfying dinners that brings everyone to the table. It’s creamy, cheesy, and loaded with tender chicken and pasta, all baked together until bubbly and golden. Basically, the kind of meal that disappears fast (especially when garlic bread is involved).

What I love most about this recipe is that it’s a one-dish wonder. You don’t even have to cook the pasta beforehand—it all bakes together in one pan, resulting in less cleanup, less hassle, and still full of rich, homemade flavor.

This Chicken Alfredo Pasta Bake instantly takes me back to those busy weeknights when my girls were younger, and I needed something quick that didn’t skimp on comfort. I’d toss everything into the pan while helping with homework at the kitchen table, and somehow, by the time the oven timer went off, we were all ready to eat—mentally and physically. 

Whether you’re feeding a hungry family or want something cozy for leftovers the next day, this comfort food classic checks all the boxes. It’s the kind of dish you’ll want to keep in your regular dinner rotation.

Why You’ll Love This Recipe

• No need to pre-cook the pasta: Everything goes into the dish uncooked and bakes together, saving you time and extra pots to wash.
• Creamy, cheesy comfort food: With a rich Alfredo-style sauce and plenty of melted cheese, every bite is cozy and satisfying.
• Great for busy nights: Minimal prep means you can throw it together quickly and let the oven do the work.
• Family-friendly: Even picky eaters tend to love this one. It’s simple, flavorful, and totally comforting.
• Perfect for leftovers: It reheats beautifully, so you can enjoy it again the next day (if there’s any left!).

Ingredients

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The full printable recipe card with measurements and instructions is found at the bottom of the post.

• Penne pasta: No need to boil it first! The noodles cook right in the sauce as it bakes.
• Milk: Whole milk adds the most richness.
• Whipping cream: Adds that classic Alfredo richness and a silky texture.
• Parmesan cheese: Use freshly grated if you can for better melting and flavor.
• Mozzarella cheese: Adds melty, cheesy goodness. Save some for topping at the end!
• Cooked chicken: Great way to use up leftover or rotisserie chicken. I like to use chicken breasts.
• Garlic: Fresh garlic gives the best flavor boost. Don’t skip it!
• Italian seasoning: Adds an herby depth and classic Italian flavor.
• Salt and black pepper: Taste and adjust if needed.
• Fresh parsley (optional): Makes the finished dish look extra pretty and adds a pop of freshness.

How to Make Chicken Alfredo Bake

• Step One: Preheat the oven to 375°F. Lightly grease a 9×13-inch baking dish.
• Step Two: In a large bowl, combine uncooked pasta, milk, cream, Parmesan, 1 cup mozzarella, chicken, garlic, Italian seasoning, salt, and pepper. Stir everything together until well mixed.
• Step Three: Pour the mixture into the casserole dish and spread evenly.
• Step Four: Cover tightly with foil and bake for 40 minutes.
• Step Five: Remove the foil, stir well, and sprinkle with ½ cup mozzarella. Bake uncovered for an additional 15 minutes, or until the pasta is tender and the top is bubbly and golden.
• Step Six: Let it sit for 5 minutes before serving. Sprinkle on fresh parsley if using.

What to Serve With It

• Crisp green salad: A light vinaigrette helps cut through the richness of the pasta.
• Garlic bread or dinner rolls: Perfect for soaking up that creamy Alfredo sauce.
• Steamed broccoli: Adds color and a fresh touch to the plate.

Variations and Substitutions

• Swap the pasta: You can use rotini, rigatoni, farfalle, or ziti instead of penne. Just make sure it’s a similar size and shape so it cooks evenly. Use your favorite short pasta.
• Use a different cheese: Try a mix of mozzarella and provolone, or add a little sharp cheddar for extra flavor.
• Make it veggie-friendly: Skip the chicken and add vegetables like sautéed mushrooms, spinach, or steamed broccoli florets instead.
• Add a little heat: A pinch of red pepper flakes or a dash of hot sauce can give the dish a subtle kick.
• Try a different protein: Leftover turkey, cooked sausage, or even shrimp can work well here.
• Lighten it up: Use half-and-half instead of whipping cream, and reduce the cheese slightly for a lighter version (though still creamy and comforting).

Storage Instructions

• Refrigerate: Store cooled leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat: Warm in a 350°F oven until heated through, or microwave individual portions for 1–2 minutes, stirring halfway. Stir in a splash of milk or cream if the pasta looks dry after reheating.
• Freeze: Wrap tightly and store in the freezer for up to 2 months. Defrost in the fridge overnight before reheating.

Recipe Tips and Tricks

• Use freshly grated Parmesan: It melts better and adds more flavor than the pre-shredded kind.
• Don’t skip the foil: Covering the dish while it bakes helps the pasta cook evenly in the sauce.
• Give it a good stir: After the first bake, stir everything before adding the final cheese topping to keep it creamy throughout.
• Let it rest: Allow the bake to sit for 5 minutes before serving so the creamy sauce thickens slightly and everything sets.
• Add veggies: Stir in chopped spinach, peas, or steamed broccoli before baking.
• Double for a crowd: This recipe scales up easily for potlucks or family gatherings—just use a larger baking dish.

Pasta Recipes

• Skillet Mushroom Stroganoff
• Sloppy Joe Mac and Cheese
• Garlic Parmesan Pasta
• One-Pot Creamy Tomato Pasta
• No-Boil Baked Penne
• Creamy Chicken Spaghetti

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