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Chicken and Pasta Alfredo Bake

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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!

Ingredients

Units Scale
  • 16 ounces penne pasta
  • olive oil for tossing pasta
  • 4 tablespoons butter
  • 6 cloves garlic, grated or finely minced
  • 6 tablespoons flour
  • 2 teaspoons Italian seasoning
  • 16 ounces heavy cream
  • 16 ounces half and half
  • 4 ounces cream cheese
  • 8 ounces freshly shredded Parmesan cheese
  • 2 cups shredded rotisserie chicken
  • 4 ounces whole milk mozzarella cheese, shredded
  • Kosher salt
  • fresh cracked pepper
  • fresh chopped parsley for garnish

Instructions

  1. Heat oven to 350 degrees.
  2. Cook the pasta just until al dente. Toss pasta with olive oil and season with salt and pepper.
  3. Melt butter in a large sauté pan over medium-low heat. Add garlic, flour, and Italian seasoning and cook for 1 minute, stirring frequently. Do not allow garlic to brown!
  4. Whisk in heavy cream and half and half until the mixture becomes smooth and creamy. Cook over medium-low heat, stirring occasionally for a few minutes until it thickens. Don’t let it come to a simmer or boil. 
  5. Stir in cream cheese and Parmesan cheese until melted. Season to taste with salt and pepper.
  6. Add cooked pasta and shredded chicken. Toss to coat everything evenly. Cook until everything is warmed through. Season to taste with salt and pepper.
  7. Transfer to an oven-safe dish like this 9×13 white baking dish or this enameled cast iron pan and top pasta with shredded mozzarella cheese. Cover and bake for about 5-10 minutes or until the cheese is melted and the pasta is warmed through. 
  8. Garnish with fresh chopped parsley and enjoy!
  9. If you loved this recipe, please leave a 5-star rating and review below!

Equipment

Notes

    • 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.

Nutrition

Find it online: https://midwestfoodieblog.com/chicken-and-pasta-alfredo-bake/