If you’re craving a cozy, creamy dinner that practically makes itself, then you’re going to adore this Chicken Alfredo Pasta Bake Recipe. I absolutely love how this dish combines the silky richness of Alfredo sauce with tender chicken and perfectly cooked pasta—all baked to bubbly, cheesy perfection. Stick with me here because once you try this, it just might become your new weeknight favorite!
Why You’ll Love This Recipe
- Effortless Prep: You toss everything together in one dish—no boiling pasta separately, which saves so much cleanup.
- Comfort Food at Its Best: Creamy Alfredo sauce melds with juicy chicken and melty cheese for that soul-soothing flavor.
- Flexible Ingredients: Use rotisserie chicken or leftovers, and switch up your pasta shapes—easy to customize.
- Family Favorite: My family goes crazy for this dish, and it always disappears fast whenever I make it.
Ingredients You’ll Need
To make this Chicken Alfredo Pasta Bake Recipe truly shine, it’s all about simple, quality ingredients working harmoniously. You’ll want a good Alfredo sauce and cooked chicken to save time, plus pasta that holds up well to baking.
- Short pasta (rotini or penne): These shapes hold sauce beautifully and stay tender without getting mushy.
- Alfredo sauce: Store-bought works great, but homemade will make it extra special.
- Chicken broth: Adds depth and helps cook the pasta right in the sauce.
- Rotisserie chicken: Super convenient and flavorful, but any cooked, shredded chicken will do.
- Italian seasoning: Brings warmth and herbs that complement the creamy sauce.
- Garlic powder: A subtle garlic kick without overpowering the dish.
- Pepper: Freshly cracked if possible, to boost flavor.
- Mozzarella cheese: Melts wonderfully for a golden bubbly crust.
Variations
What’s great about this Chicken Alfredo Pasta Bake Recipe is how easy it is to tweak based on what you have or your cravings. I often mix things up, and it never disappoints!
- Vegetable addition: I love stirring in some fresh spinach or steamed broccoli for extra color and nutrients—it sneaks in veggies without fuss.
- Spicy kick: Adding a pinch of red pepper flakes gives it a subtle heat that my husband absolutely adores.
- Dairy-free twist: Use a plant-based Alfredo sauce and vegan cheese, which I’ve done with good results for family members with allergies.
- Protein swaps: Turkey or even cooked sausage can replace chicken if you want a different flavor profile.
How to Make Chicken Alfredo Pasta Bake Recipe
Step 1: Prepare and Mix Your Ingredients
First things first: preheat your oven to 400°F and lightly spray your 9-inch baking dish with nonstick spray. I always take this step seriously because it makes cleaning afterward so much easier! Then, in the dish, combine your uncooked pasta, Alfredo sauce, chicken broth, and shredded chicken. Stir everything well to make sure every pasta piece is coated with flavor. Don’t forget to sprinkle in the Italian seasoning, garlic powder, and pepper—seasoning is key, so give it a thorough mix for balanced taste.
Step 2: Cover and Bake Pasta
Cover the dish tightly with foil and pop it into the oven for 30 minutes. This is when the magic happens: the pasta slowly cooks right in the sauce, soaking up all those creamy, savory flavors. I’ve learned that loosening the foil a bit or skipping this step leads to pasta that’s drier or unevenly cooked—so trust the foil cover here.
Step 3: Add Cheese and Finish Baking
After 30 minutes, remove the foil carefully (watch out for steam!) and sprinkle shredded mozzarella evenly over the top. Return the dish to the oven, uncovered this time, for another 10-15 minutes until the cheese bubbles and turns a gorgeous golden brown. This step adds that irresistible crust my family always fights over!
Step 4: Rest and Serve
Let your pasta bake sit for a few minutes after coming out of the oven. I used to rush this part, but I learned resting lets everything set up so it slices nicely and the flavors meld even more. Serve warm, and enjoy the creamy, cheesy goodness!
Pro Tips for Making Chicken Alfredo Pasta Bake Recipe
- Use rotisserie chicken: It saves so much time and adds juicy, seasoned chicken that blends perfectly with the sauce.
- Don’t skip the foil cover: It traps steam and ensures the pasta cooks evenly without drying out.
- Choose your pasta wisely: I recommend sturdy shapes like rotini or penne that catch sauce well and won’t get mushy after baking.
- Rest before serving: Letting the bake cool a bit sets the texture and makes portions cleaner and easier to serve.
How to Serve Chicken Alfredo Pasta Bake Recipe
Garnishes
I love topping this pasta bake with a sprinkle of freshly chopped parsley or basil to add a little brightness and color. Sometimes I grate a touch of Parmesan over each serving for an extra cheesy kick that really elevates the flavors.
Side Dishes
For sides, my go-to is a crisp green salad with a zesty vinaigrette to cut through the richness. Garlic bread or buttery dinner rolls are also perfect for soaking up leftover sauce—you won’t want to waste a bite!
Creative Ways to Present
Once, I made this Chicken Alfredo Pasta Bake Recipe for a casual dinner party and divided it into individual ramekins before baking. It looked so pretty with the golden cheese crust and little herb sprigs on top—everyone loved that personal touch and asked for the recipe!
Make Ahead and Storage
Storing Leftovers
I store leftovers tightly covered in the fridge and they keep beautifully for 3-4 days. The flavors actually deepen overnight, so sometimes I prefer it even more the next day. Just be sure to cool it completely before refrigerating to keep the cheese from getting rubbery.
Freezing
This pasta bake freezes wonderfully. I freeze it before adding the cheese topping, then when I’m ready, I thaw overnight in the fridge, add the cheese, and bake as usual. It’s a lifesaver for busy weeks when you want a homemade meal ready to go.
Reheating
To reheat, I cover leftovers with foil and warm at 350°F for about 15-20 minutes until heated through. Adding a little extra shredded cheese on top before reheating helps refresh that melty, cheesy crust we all love.
FAQs
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Can I use fresh chicken instead of rotisserie chicken for this Chicken Alfredo Pasta Bake Recipe?
Absolutely! You can cook fresh chicken by sautéing or baking it before shredding or chopping, then add it to the pasta mixture. Using rotisserie chicken just saves time and adds pre-seasoned flavor, but fresh cooked chicken works just as well.
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Do I have to cook the pasta before baking?
Nope! One of the best things about this recipe is that the uncooked pasta bakes right in the sauce and chicken broth, absorbing the flavors and cooking perfectly during the bake. Just make sure your baking dish is tightly covered for even cooking.
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Can I substitute Alfredo sauce with something else?
You can swap Alfredo sauce for a creamy béchamel or even a cheese sauce, but keep in mind this will change the flavor profile. For the classic creamy taste, I recommend sticking with Alfredo or a high-quality creamy sauce.
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How can I make this recipe gluten-free?
Use gluten-free pasta and double-check your Alfredo sauce and chicken broth labels for hidden gluten ingredients. This adjustment keeps the dish safe without sacrificing flavor.
Final Thoughts
This Chicken Alfredo Pasta Bake Recipe feels like a hug on a plate every time I make it. It’s straightforward enough for busy nights but impressive enough for unexpected guests. I hope you’ll give it a try and see how this creamy, cheesy, comforting meal quickly becomes a staple in your own kitchen—just like it did for mine!
Print
Chicken Alfredo Pasta Bake Recipe
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
This Chicken Alfredo Pasta Bake is a creamy, comforting one-dish meal that combines tender chicken, rich Alfredo sauce, and perfectly cooked pasta baked to golden, cheesy perfection. Ideal for busy weeknights, this easy-to-make casserole delivers classic Italian flavors with minimal prep and maximum flavor.
Ingredients
Pasta and Sauce
- 8 oz short pasta (like rotini or penne)
- 2½ cups Alfredo sauce
- 1 cup chicken broth
Chicken and Seasonings
- 2 cups rotisserie chicken (or other cooked and chopped chicken)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
Cheese
- 1½ cups shredded mozzarella cheese
Instructions
- Preheat Oven and Prepare Baking Dish. Preheat your oven to 400°F (200°C). Lightly mist a 9-inch baking dish with nonstick cooking spray to prevent the pasta from sticking during baking.
- Combine Ingredients in Baking Dish. In the prepared dish, add uncooked pasta, Alfredo sauce, chicken broth, and chopped cooked chicken. Stir thoroughly to evenly mix all ingredients. Season the mixture with Italian seasoning, garlic powder, and black pepper, adjusting the taste as desired.
- Bake Covered. Cover the baking dish tightly with aluminum foil to trap moisture and heat for even cooking. Bake in the preheated oven for 30 minutes, allowing the pasta to cook through and absorb the sauce.
- Add Cheese and Finish Baking. Carefully remove the foil without burning yourself. Sprinkle the shredded mozzarella cheese evenly over the pasta. Return the dish to the oven and bake uncovered for an additional 10 to 15 minutes, until the cheese is melted, bubbly, and slightly golden.
- Rest and Serve. Let the pasta bake rest for a few minutes after removing from the oven to set and cool slightly. Serve warm for the best creamy and cheesy flavor experience.
Notes
- You can substitute cooked shredded chicken with leftover grilled chicken or rotisserie chicken.
- If you prefer a spicier kick, add red pepper flakes along with the seasonings.
- For a creamier texture, stir in a little extra Alfredo sauce or cream before baking.
- Make sure the baking dish is tightly covered with foil during the first baking phase to ensure the pasta cooks thoroughly.
- This casserole can be prepared ahead and refrigerated; just add a few extra minutes to bake time if baking from cold.
Nutrition
- Serving Size: 1 cup
- Calories: 420
- Sugar: 3g
- Sodium: 650mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 70mg
