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–+ servings

Chicken Alfredo Pasta Bake

A creamy and cheesy pasta bake that combines tender penne with shredded chicken and rich Alfredo sauce, perfect for quick weeknight dinners and potlucks.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Serving Size 6 servings

Ingredients

For the pasta bake

  • 8 ounces penne pasta Holds sauce well and gives great texture.
  • 2 cups cooked chicken, shredded Rotisserie chicken is a huge shortcut.
  • 2 cups Alfredo sauce Homemade or store-bought; the sauce is the star.
  • 1 cup shredded mozzarella Melts into a gooey topping.
  • 1/2 cup grated Parmesan Adds sharp, nutty depth.
  • 1 teaspoon garlic powder For a gentle garlic boost.
  • 1 teaspoon Italian seasoning Dried herbs to round the flavor.
  • to taste Salt and pepper Essential for balance.
  • 1/4 cup fresh parsley, chopped Brightens and colors the finished dish.

Instructions

Preparation

  • Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  • Bring a large pot of salted water to a boil. Add the penne and cook until just al dente, about 8–10 minutes. Drain and set aside.
  • Shred the cooked chicken. Use leftover chicken or a rotisserie bird for speed.
  • If making homemade Alfredo: melt 4 tablespoons butter in a saucepan over medium heat. Add 1 cup heavy cream and 1 cup grated Parmesan. Stir until the cheese melts and the sauce thickens slightly; remove from heat. (Season to taste.)

Assembly

  • In a large bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is evenly coated.
  • Transfer the mixture into the prepared baking dish. Spread into an even layer.
  • Sprinkle shredded mozzarella and the remaining grated Parmesan on top.

Baking

  • Bake for 25–30 minutes, until the cheese is bubbly and golden brown.
  • Let rest for 5 minutes before serving. Garnish with chopped parsley.

Notes

Use fettuccine or rigatoni if you don’t have penne. Swap mozzarella for provolone or fontina for a different melt. For a lighter version, use a low-fat Alfredo or mix half Alfredo with half plain Greek yogurt. Refrigerate leftovers for up to 3-4 days, or freeze for up to 2 months.