Chicken and Pasta Alfredo Bake

This creamy chicken and pasta alfredo bake is an easy, cheesy, and comforting dinner perfect for busy weeknights. Made with rotisserie chicken, penne pasta, and a rich, homemade alfredo sauce – everyone will be coming back for seconds!

 

Easy Chicken and Pasta Alfredo Bake Recipe

• This chicken alfredo pasta bake could not be easier to throw together! Rotisserie chicken is the easiest shortcut to getting a delicious meal on the table at the end of a long day.
• The homemade alfredo sauce is super simple! Store-bought alfredo sauce would work in a pinch. But I promise this homemade version takes just minutes to throw together with a handful of simple ingredients and it tastes SO much better than any alfredo you’ll find at the grocery store.

Ingredients for Chicken and Pasta Alfredo Bake

• Penne: Provides the hearty base for this casserole. Substitute with ziti, fusilli, rotini, or rigatoni if needed.
• Butter: Adds richness to the sauce and combines with the flour to make a roux that helps thicken it.
• Garlic: Infuses the dish with bold, aromatic flavor. Garlic powder can be used if fresh garlic isn’t available.
• Flour: Combines with the butter to thicken the Alfredo sauce to creamy perfection. Stick with all-purpose for this recipe.
• Italian Seasoning: Enhances the overall flavor with a blend of herbs. Use a mix of dried basil, oregano, and thyme if you don’t have a premade blend.
• Heavy Cream: Adds luxurious creaminess. Sub with half and half if you need, but the sauce will be thinner.
• Half and Half: Balances the richness of the sauce. Substitute with whole milk if needed, though the sauce will be thinner.
• Cream Cheese: Add creaminess to the sauce that I just love for this pasta.
• Parmesan Cheese: Adds a nutty, savory depth. Pecorino Romano would also work well.
• Shredded Rotisserie Chicken: Provides tender, flavorful protein. Cooked chicken breast or thighs are great substitutes.
• Mozzarella Cheese: Creates the melty layer on top. Sub your favorite white melty cheese.

How to Make Chicken and Pasta Alfredo Bake

Cook the Pasta: Boil the penne until al dente. Drain and toss with olive oil.

Make the Sauce: Melt butter in a large sauté pan over medium-low heat. Stir in garlic, flour, and Italian seasoning, cooking for about 1 minute. Whisk in heavy cream and half and half until smooth and creamy. Cook over medium-low heat until slightly thickened, but do not let it boil.

Add the Cheese: Stir in cream cheese and Parmesan until melted and well combined. Season with salt and pepper to taste.

Combine Pasta and Chicken: Add the cooked pasta and shredded chicken to the sauce, tossing to coat evenly. Warm through and adjust seasoning as needed.

Assemble the Casserole: Transfer the mixture to a 9×13 baking dish. Top with shredded mozzarella cheese.

Bake: Cover and bake at 350°F for 5-10 minutes, or until the cheese is melted and the casserole is heated through.

Serve: Garnish with fresh chopped parsley and enjoy warm.

Tips for Making Chicken and Pasta Alfredo Bake

• Salt the Pasta Water: Add 2-4 tablespoons of Kosher salt to the boiling water before adding the pasta. This is your first chance to season the pasta and it adds so much more flavor to the overall dish.
• Cook the Pasta Al Dente: It will continue cooking in the oven, so this prevents it from getting mushy.
• Use Freshly Grated Cheese: Pre-shredded cheese may not melt as smoothly due to added anti-caking agents.
• Sauce Consistency: The sauce should be creamy but still pourable when mixing with the pasta.
• Adjust the Consistency: If the sauce is too thick, add a splash of half and half, milk, or heavy cream. If the sauce is too thin, cook it over medium-low heat for another minute or two and it will thicken right up.

Make-Ahead Instructions

• Assemble the casserole up to the baking step.
• Cover and refrigerate for up to 2 days.
• When ready to bake, allow it to sit at room temperature for an hour before baking.
• Plan to add some extra baking time to account for the colder temperature.

Storing Leftovers

Store leftover chicken alfredo in an airtight container in the refrigerator for up to 3 days.

Freezing Chicken and Pasta Alfredo Bake

• Freeze the unbaked casserole in a freezer-safe container for up to 3 months.
• Thaw overnight in the fridge before baking.
• Allow to sit out on the counter for 1 hour before baking.
• Plan to add extra baking time to account for the colder temperature.

Reheating Chicken and Pasta Alfredo Bake

• Reheat in a 350°F oven until warmed through, about 20 minutes. Cover with foil to prevent it from drying out.
• For quicker reheating, microwave individual portions in 30-60 second intervals until heated through.

Serving Suggestions

• simple house salad
• easy garlic bread
• Caprese cheese bread
• grilled halloumi salad
• cheesy olive bread

Try these easy chicken recipes next!

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