Chicken and Pasta Alfredo Bake

There’s something magical about the combination of tender chicken, perfectly cooked pasta, and a rich, creamy Alfredo sauce that just speaks to the soul. This Chicken and Pasta Alfredo Bake takes that classic comfort food combination and transforms it into a hearty, bubbling casserole that’s guaranteed to become a family favorite. As a busy mom who loves good food but doesn’t always have time for complicated recipes, this dish has saved countless weeknight dinners at our house.

What sets this Alfredo bake apart from standard pasta dishes is its incredible depth of flavor and luxurious texture. The homemade Alfredo sauce (don’t worry, it’s simple!) creates a velvety base that coats every piece of pasta and chicken. When layered with melty cheese and baked until golden and bubbling, it develops those irresistible crispy edges that everyone fights over. Plus, this casserole version makes the traditional dish more substantial and perfect for feeding a hungry crowd.

I first created this recipe when looking for a way to transform leftover roasted chicken into something special. It was such a hit that it quickly earned a permanent spot in our dinner rotation—requested for everything from weeknight meals to potlucks and comfort food cravings. The beauty of this dish is that it feels indulgent and special while being surprisingly straightforward to make. Whether you’re cooking for picky kids, impressing dinner guests, or just treating yourself to something delicious after a long day, this Chicken and Pasta Alfredo Bake delivers every time.

Why You’ll Love This Chicken and Pasta Alfredo Bake

There are countless reasons this pasta bake deserves a spot in your regular meal rotation:

• Make-ahead friendly: Assemble in advance and bake when needed
• Crowd pleaser: Universally loved flavors that satisfy everyone from kids to grandparents
• Versatile: Works with various pasta shapes, vegetable additions, and protein options
• Comforting: The ultimate cozy dish for chilly evenings or when you need a mood boost
• Balanced: Protein, carbs, and vegetables in one complete meal
• Leftover magic: Transforms rotisserie or leftover chicken into something spectacular
• Freezer-friendly: Excellent for meal prep and future dinners
• Impressive presentation: Looks and tastes like you spent hours in the kitchen

I’ve brought this casserole to countless gatherings, and without fail, people always ask for the recipe. There’s something about that combination of creamy sauce, tender chicken, and cheesy goodness that just can’t be beat!

Ingredients You’ll Need

For the pasta and chicken:

• 1 pound penne pasta (or other short pasta shape)
• 2 tablespoons olive oil, divided
• 1½ pounds boneless, skinless chicken breasts
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups broccoli florets (optional)

For the homemade Alfredo sauce:

• 4 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 ounces cream cheese, softened and cubed
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon dried basil
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon white pepper

For assembly:

• 2 cups shredded mozzarella cheese, divided
• ½ cup freshly grated Parmesan cheese, divided
• 2 tablespoons fresh parsley, chopped
• ¼ cup Panko breadcrumbs (optional)
• 1 tablespoon butter, melted (if using breadcrumbs)

How to Make the Perfect Chicken and Pasta Alfredo Bake

Step 1: Cook the Pasta and Prepare Chicken

Starting with properly cooked components ensures your casserole will have the perfect texture:

1. Preheat your oven to 375°F and grease a 9×13 inch baking dish.
2. Bring a large pot of water to a boil. Season generously with salt (about 1 tablespoon). Add pasta and cook for 2 minutes LESS than the package directions for al dente. This undercooking is crucial as the pasta will continue cooking in the oven.
3. If including broccoli, add it to the pasta water during the final 2 minutes of cooking.
4. Drain pasta and broccoli, rinse briefly with cold water to stop cooking, and toss with 1 tablespoon olive oil to prevent sticking. Set aside.
5. Meanwhile, prepare the chicken: Slice chicken breasts horizontally to create thinner cutlets. In a small bowl, combine Italian seasoning, garlic powder, onion powder, salt, and pepper. Season chicken on both sides with this mixture.
6. Heat the remaining tablespoon of olive oil in a large skillet over medium-high heat. Cook chicken cutlets for 4-5 minutes per side until golden and cooked through (internal temperature of 165°F).
7. Remove chicken to a cutting board and allow to rest for 5 minutes before dicing into bite-sized pieces.

Pro tip: You can substitute 3-4 cups of shredded rotisserie chicken to save time. Just season it with 1 teaspoon of Italian seasoning and proceed with the recipe.

Step 2: Make the Homemade Alfredo Sauce

This velvety sauce is the heart of the dish:

1. In a large saucepan or deep skillet, melt 4 tablespoons butter over medium heat.
2. Add minced garlic and cook for 30 seconds until fragrant, being careful not to brown it.
3. Sprinkle flour over the butter and garlic, whisking constantly to form a roux. Cook for 1-2 minutes until it turns slightly golden and smells nutty.
4. Very gradually add the milk and cream, whisking continuously to prevent lumps. Start with about ¼ cup, whisk until smooth, then slowly add the remainder.
5. Bring mixture to a gentle simmer (do not boil) and cook for 3-4 minutes until it begins to thicken, stirring frequently.
6. Reduce heat to low and add cream cheese, whisking until melted and incorporated.
7. Gradually add Parmesan cheese, stirring until completely melted and sauce is smooth.
8. Stir in dried basil, nutmeg, salt, and white pepper. Taste and adjust seasonings if needed.
9. Remove from heat and let sauce cool slightly. It will continue to thicken as it cools.

Pro tip: For the smoothest sauce, make sure all dairy ingredients are at room temperature before starting. Grate your own Parmesan cheese rather than using pre-shredded, which contains anti-caking agents that can make your sauce grainy.

Step 3: Assemble the Casserole

Proper assembly ensures every bite has the perfect balance of flavors:

1. In a large mixing bowl, combine cooked pasta, broccoli (if using), diced chicken, and Alfredo sauce. Gently fold together until everything is well coated.
2. Transfer half of the pasta mixture to the prepared baking dish, spreading it in an even layer.
3. Sprinkle with 1 cup of mozzarella cheese and ¼ cup of Parmesan cheese.
4. Add the remaining pasta mixture on top and spread evenly.
5. Top with remaining 1 cup mozzarella and ¼ cup Parmesan cheese.
6. If using the Panko topping, combine breadcrumbs with melted butter and sprinkle over the cheese layer.

Pro tip: Don’t pack the pasta mixture too tightly in the baking dish. Keeping it somewhat loose allows the sauce to bubble through and creates more crispy edges.

Step 4: Bake to Perfection

The final baking step brings all the flavors together:

1. Cover the baking dish with aluminum foil, being careful not to let it touch the cheese topping.
2. Bake at 375°F for 25 minutes.
3. Remove foil and bake for an additional 15-20 minutes until the top is golden brown and bubbly.
4. If you want a more golden top, broil for 1-2 minutes, watching carefully to prevent burning.
5. Remove from oven and let stand for 10 minutes before serving. This rest time allows the sauce to set slightly for easier serving.
6. Garnish with fresh chopped parsley before serving.

Pro tip: Place the baking dish on a larger sheet pan before putting it in the oven to catch any potential overflow and make it easier to handle the hot dish.

Delicious Variations for Chicken Alfredo Bake

This versatile dish welcomes many creative adaptations:

Protein Options

• Shrimp Alfredo Bake: Substitute 1½ pounds of peeled, deveined shrimp (add raw to the sauce before baking)
• Sausage Twist: Add sliced Italian sausage instead of or alongside the chicken
• Turkey Alternative: Use leftover holiday turkey
• Meatless Monday: Omit meat and double the vegetables for a vegetarian version

Vegetable Additions

• Spinach boost: Stir in 2 cups fresh spinach leaves when combining pasta and sauce
• Mushroom lover’s: Add 8 oz sliced mushrooms sautéed with 1 tablespoon butter
• Roasted veggie: Incorporate roasted red peppers, zucchini, or asparagus
• Tomato touch: Add halved cherry tomatoes on top before baking for bursts of acidity

Pasta Variations

• Whole wheat option: Use whole wheat pasta for extra fiber
• Gluten-free needs: Substitute your favorite gluten-free pasta
• Shape shifter: Try bowties, rotini, or shells instead of penne
• Tortellini upgrade: Use cheese tortellini for an extra indulgent twist

Flavor Enhancements

• Cajun kick: Add 1-2 teaspoons Cajun seasoning to the sauce
• Pesto perfection: Swirl 3 tablespoons of pesto into the Alfredo sauce
• Bacon bonus: Sprinkle cooked, crumbled bacon on top before baking
• Sun-dried tomato: Add ⅓ cup chopped sun-dried tomatoes to the sauce

Make-Ahead and Storage Information

This casserole is perfect for meal planning:

• Refrigerate unbaked: Assemble completely (without breadcrumb topping), cover tightly, and refrigerate for up to 24 hours. Add breadcrumb topping just before baking. Increase initial covered baking time by 10-15 minutes if baking cold from the refrigerator.
• Freeze unbaked: Assemble in a freezer-safe dish (without breadcrumb topping), cover with plastic wrap pressed directly on surface, then wrap with foil. Freeze for up to 3 months. Thaw overnight in refrigerator before baking as directed, adding 10-15 minutes to covered baking time.
• Refrigerate leftovers: Store cooled leftovers in an airtight container for 3-4 days.
• Freeze baked portions: Individual portions can be frozen for up to 2 months. Wrap tightly in plastic wrap and foil or use freezer-safe containers.
• Reheating: For best results, thaw overnight in refrigerator if frozen. Reheat individual portions in microwave at 50% power, covered with a damp paper towel. For larger portions, reheat covered in a 350°F oven until heated through (about 20-25 minutes).

Pro tip: If planning to freeze, slightly undercook the pasta (3 minutes less than package directions) and use a little extra sauce, as the pasta will absorb sauce during freezing and reheating.

Serving Suggestions

This hearty casserole pairs beautifully with:

• Simple green salad: The freshness balances the rich casserole
• Garlic bread or breadsticks: Perfect for soaking up extra sauce
• Roasted vegetables: Try asparagus, Brussels sprouts, or green beans
• Caesar salad: A classic pairing with creamy pasta dishes
• Light soup starter: Begin with a small cup of tomato or vegetable soup

For entertaining, I love serving this with Cream Cheese Pinwheels as an appetizer and finishing with a light fruit-based dessert to balance the richness of the main course.

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Chicken and Pasta Alfredo Bake

Author: Olivia Cooking Method: Baking Cuisine: Italian-American Courses: Casserole, Main Dish Recipe Keys: C Comfort Food F Family Dinner

Difficulty: Intermediate Prep Time 30 mins Cook Time 45 mins Rest Time 10 mins Total Time 1 hr 25 mins

Cooking Temp: 375°F  C Servings: 8 Estimated Cost: $ 20 Calories: 610

Best Season: Fall, Winter, Spring

Dietary:

V Vegetarian Option

Description

A bubbling casserole of tender chicken and pasta in homemade Alfredo sauce, topped with melty cheese that creates those irresistible crispy edges everyone fights over.

Ingredients

Scale

1/2x 1x 2x 3x

• 1 pound penne pasta
• 2 tablespoons olive oil divided
• 1½ pounds boneless skinless chicken breasts
• 1 teaspoon Italian seasoning
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2 cups broccoli florets optional
• 4 tablespoons unsalted butter
• 4 cloves garlic minced
• 3 tablespoons all-purpose flour
• 2 cups whole milk
• 1 cup heavy cream
• 2 ounces cream cheese softened
• 1 cup freshly grated Parmesan cheese
• ½ teaspoon dried basil
• ¼ teaspoon ground nutmeg
• ½ teaspoon salt
• ¼ teaspoon white pepper
• 2 cups shredded mozzarella cheese divided
• ½ cup freshly grated Parmesan cheese divided
• 2 tablespoons fresh parsley chopped
• ¼ cup Panko breadcrumbs optional
• 1 tablespoon butter melted

Instructions

1. Preheat oven to 375°F. Grease a 9x13 inch baking dish.
2. Cook pasta 2 minutes less than package directions. Add broccoli (if using) in the last 2 minutes. Drain, rinse briefly, and toss with 1 tablespoon olive oil.
3. Season chicken with Italian seasoning, garlic powder, onion powder, salt, and pepper. Cook in remaining olive oil over medium-high heat, 4-5 minutes per side until cooked through. Dice into bite-sized pieces.
4. For the sauce: Melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds. Whisk in flour and cook 1-2 minutes.
5. Gradually whisk in milk and cream. Simmer 3-4 minutes until beginning to thicken.
6. Reduce heat to low. Add cream cheese, whisking until melted. Gradually add 1 cup Parmesan, stirring until melted.
7. Stir in basil, nutmeg, salt, and white pepper.
8. Combine pasta, chicken, and sauce. Transfer half to baking dish, top with 1 cup mozzarella and ¼ cup Parmesan.
9. Add remaining pasta mixture, top with remaining cheese and breadcrumb mixture if using.
10. Cover with foil and bake 25 minutes. Uncover and bake 15-20 minutes until golden and bubbly.
11. Let stand 10 minutes before serving. Garnish with parsley..

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 610kcal

% Daily Value *

Total Fat 34g53%

Saturated Fat 19g95%

Cholesterol 115mg39%

Sodium 720mg30%

Total Carbohydrate 43g15%

Dietary Fiber 2g8%

Sugars 5g

Protein 38g76%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

For the creamiest sauce, grate your own cheese rather than using pre-shredded, which contains anti-caking agents that can make the sauce grainy. The pasta should be cooked 2 minutes less than the package directions for al dente, as it will continue cooking in the oven. For a make-ahead option, assemble completely, cover, and refrigerate for up to 24 hours before baking.

Keywords: chicken and pasta alfredo bake, creamy chicken pasta casserole, baked chicken alfredo, make ahead pasta bake