When I spot Chicken Alfredo on a menu, I breathe a sigh of relief—my kids will actually eat it. This Baked Chicken Alfredo Pasta is creamy, comforting, and comes together in under 40 minutes.
The Dinner Your Family Can’t Get Enough Of
- Cheesy topping: The melted mozzarella and parmesan form a golden, bubbling crust. If you don’t double the recipe, don’t be surprised when there are no leftovers.
- Family favorite: This is one of those dishes everyone at the table agrees on—no fuss, just clean plates.
- Restaurant quality at home: It tastes impressive but is simple to prepare, perfect for a cozy night in.
Ingredients Overview
- Pasta: Penne works best for baking, but bowtie, rotini, rigatoni, or large macaroni are good alternatives.
- Chicken: Use rotisserie chicken to save time, or prepare shredded chicken in an Instant Pot or air fryer if you prefer homemade.
- Cheese: Grate mozzarella and parmesan fresh for the best melt and texture; pre-shredded cheese can be coated and won’t melt as smoothly.
- Sauce: You can make the Alfredo sauce from scratch or use a high-quality store-bought Alfredo to simplify the process.
How to Make Baked Chicken Alfredo Pasta
This casserole is easier than it looks. It comes together quickly, serves a crowd, and reheats beautifully. Below are clear steps for a reliable, family-friendly meal.
- Preheat and cook pasta: Preheat the oven to 350°F. Cook 16 ounces of penne according to package directions. Drain, rinse briefly, and set aside.
- Prepare the sauce: In a medium saucepan over medium heat, combine ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Stir until melted and smooth. Add ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon black pepper. Whisk until the sauce is uniform and smooth.
- Finish the sauce: Stir in 1 cup grated parmesan cheese. Bring the sauce to a gentle simmer and cook 3–5 minutes until it begins to thicken slightly.
- Combine pasta and chicken: Return the cooked pasta to the pot and pour the Alfredo sauce over it. Add 2 cups cooked chicken (shredded or chopped) and stir to combine so the sauce coats everything evenly.
- Layer and bake: In a 9×13 baking dish, spread half the pasta mixture, then sprinkle with half of the 2 cups of shredded mozzarella. Add the remaining pasta and top with the rest of the mozzarella and an additional ¼ cup parmesan. Bake 20–30 minutes until the cheese is golden and bubbly. Let the casserole rest 5 minutes before serving.
Storing Leftovers
This casserole often tastes even better the next day. Follow these tips to keep it fresh:
- Refrigerator: Cool the pasta, then store in an airtight container for up to 3 days.
- Freezer: Portion into freezer-safe containers and freeze up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat individual portions in the microwave in 30-second intervals until warmed through, or bake at 350°F until heated.
Make It a Meal
Serve this baked Chicken Alfredo with simple sides to round out the plate: roasted carrots, lemon-parmesan asparagus, steamed broccoli, or warm dinner rolls make great companions.
Salads
Wedge Salad
10 minutes
Breads
Homemade Breadtwists
1 hour 45 minutes
Side Dishes
Easy Air Fryer Broccolini
10 minutes
Dinner
Creamy Chicken Alfredo Soup
30 minutes
Baked Chicken Alfredo Pasta
4.50 from 4 votes
By: Alyssa Rivers
Creamy, cheesy, and family-approved—this Chicken Alfredo Bake comes together fast and disappears even faster.
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 6 people
Ingredients
- 2 cups cooked chicken, chopped or shredded
- 16 ounces uncooked penne pasta
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella
- ¼ cup additional parmesan for topping
Instructions
- Preheat the oven to 350°F. Cook the pasta according to package directions. Drain, rinse, and set aside.
- In a medium saucepan over medium heat, melt the butter with the heavy cream and cream cheese. Stir until smooth, then add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Whisk until combined.
- Stir in the grated parmesan and simmer for 3–5 minutes until the sauce slightly thickens.
- Toss the cooked pasta with the Alfredo sauce and the cooked chicken until well coated.
- Place half the pasta mixture into a 9×13 baking dish and top with half the mozzarella. Add the remaining pasta and top with the rest of the mozzarella and the additional parmesan.
- Bake 20–30 minutes until the cheese is golden and bubbly. Let rest 5 minutes before serving.
Video
Notes
Updated May 13, 2025
Storage: Store cooled Chicken Alfredo in an airtight container in the refrigerator for up to 3 days, or freeze portions for up to 2 months. Thaw overnight in the fridge and reheat in the microwave in 30-second intervals until warmed through.
Nutrition
Calories: 973 kcal
Carbohydrates: 64 g
Protein: 44 g
Fat: 60 g
Carbohydrates: 64 g
Protein: 44 g
Fat: 60 g
Nutrition information is automatically calculated and should be used as an approximation.
Additional Info
Course: Dinner
Cuisine: American, Italian American
Tried this recipe?
Share your photos or tag the creator on social media if you like the dish.