On weeknights, my family’s schedule often feels like a whirlwind. I turn to Chicken Alfredo Pasta Bake then. It brings us together without much fuss. The creamy Alfredo sauce clings to tender penne and chicken chunks. Gooey cheese tops it all and bubbles perfectly. This meal feels indulgent. Yet it comes together in under an hour.
This bake reheats well for lunch leftovers. It keeps its creamy texture intact. As a busy mom, I love how it feeds six easily. It’s great for meal prep or surprise guests. The garlic and onion flavors comfort us. They elevate simple ingredients into something special.
Why We Love This Recipe
- Quick Prep Time: My Chicken Alfredo Pasta Bake assembles in just 20 minutes. It’s ideal for hectic evenings.
- Family Favorite: The creamy sauce and cheesy topping win over kids and adults. Everyone loves it.
- Versatile Comfort: I use it for weeknight dinners or potlucks. Easy swaps like different short pastas work well.
- Make It Yours: I add red pepper flakes sometimes. It gives a kick for spice lovers.
Easy Chicken Alfredo Pasta Bake
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Main Course
- Method: Bake
- Cuisine: Italian
Description
An easy and comforting chicken Alfredo pasta bake featuring diced chicken, penne pasta, creamy Alfredo sauce, and a cheesy topping, perfect for a family dinner.
Ingredients
- 3 boneless, skinless chicken breasts, cooked and diced
- 1 lb penne pasta, or similar short pasta
- 1 (16 oz) jar Alfredo sauce
- 1.5 cups shredded mozzarella cheese, divided
- 1/4 cup milk
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 cup shredded Cheddar cheese
Instructions
- Preheat your oven to 375°F (190°C).
- Cook the penne pasta according to package directions, al dente. Drain well.
- In a large mixing bowl, combine the cooked and diced chicken, drained pasta, Alfredo sauce, half of the mozzarella cheese, milk, onion powder, and garlic powder. Mix thoroughly until all ingredients are evenly coated.
- Transfer the mixture into a 1.5-quart casserole dish or baking dish.
- Evenly sprinkle the remaining mozzarella cheese and the Cheddar cheese over the top of the pasta mixture.
- Bake in the preheated oven for approximately 25 minutes, or until the cheese is melted, bubbly, and lightly golden brown.
- Allow the bake to rest for a few minutes before serving.
Notes
- Chicken breasts should be pre-cooked and diced before starting the recipe.
- You can substitute penne with any short pasta like rotini or fusilli.
- For a spicier version, add red pepper flakes to the mixture.
Ingredients to make Chicken Alfredo Pasta Bake
I use high-quality Alfredo sauce and fresh cheeses. They make the creamy layers shine in this comforting bake. Pre-cooked chicken saves me time. The flavors meld beautifully without extra work.
- Boneless, skinless chicken breasts – I cook and dice them for tender protein. It mixes evenly into the dish.
- Penne pasta – or similar short pasta like rotini. I cook it al dente to hold up to the creamy sauce.
- Alfredo sauce – The 16 oz jar gives a rich base. It coats everything perfectly.
- Shredded mozzarella cheese – I divide it for mixing and topping. This creates a bubbly, golden finish.
- Milk – A quarter cup thins the sauce just right. It blends smoothly.
- Onion powder – It adds savory depth. No need to chop fresh onions.
- Garlic powder – This brings bold flavor. It complements the creamy parts well.
- Shredded Cheddar cheese – I sprinkle it on top. It adds extra meltiness and sharp contrast.
How to Make Chicken Alfredo Pasta Bake
Step 1: Preheat the Oven
I set my oven to 375°F (190°C). This ensures even baking for the Chicken Alfredo Pasta Bake. The temperature melts the cheese nicely. It avoids over-browning the edges too fast.
Step 2: Cook the Pasta
I prepare the penne pasta per package directions. I cook it al dente, then drain well. This prevents excess water in the mix. The texture holds shape during baking.
Step 3: Combine Ingredients
In a large bowl, I mix the diced chicken, drained pasta, Alfredo sauce, half the mozzarella, milk, onion powder, and garlic powder. Everything gets evenly coated. This distributes flavors throughout the bake.
Step 4: Transfer to Baking Dish
I pour the mixture into a 1.5-quart casserole dish. I spread it evenly for uniform cooking. Greasing the dish stops sticking. It makes serving easier too.
Step 5: Add Cheese Topping
I sprinkle the remaining mozzarella and all the Cheddar on top. I make an even layer. This forms the bubbly, golden crust we love.
Step 6: Bake Until Golden
I bake it for about 25 minutes. The cheese melts, bubbles, and turns lightly golden. Then I let it rest a few minutes. This sets it for clean slices.
Pro Tips for Success
- Cook Pasta Al Dente: I drain it well immediately. This prevents sogginess in the creamy Chicken Alfredo Pasta Bake.
- Use Pre-Cooked Chicken: I dice it finely for even spread. It saves prep time too.
- Mix Thoroughly: I ensure seasonings coat everything. This gives balanced flavor in every bite.
- Watch Bake Time: I check at 20 minutes. This avoids over-browning the cheesy top.
How to Serve Chicken Alfredo Pasta Bake
Garnishes
I finish my Chicken Alfredo Pasta Bake with fresh parsley. It adds a pop of green and subtle freshness. Chopped green onions give mild crunch. They contrast the creamy inside nicely. A light Parmesan dusting boosts the cheesy notes. It doesn’t overpower at all.
Side Dishes
I pair this bake with a simple green salad in vinaigrette. It balances the richness well. Steamed broccoli or asparagus adds crisp brightness. They complement the tender pasta. Garlic bread completes the meal. It creates a cozy Italian dinner.
Creative Ways to Present
I scoop the Chicken Alfredo Pasta Bake into ramekins sometimes. It gives a personal touch at the table. For family style, I layer it on a large platter. I scatter extra cheese around the edges for appeal. At gatherings, I cut it into squares. I serve them on skewers with cherry tomatoes. This makes bite-sized portions easy.
Make Ahead and Storage
Storing Leftovers
I store leftovers of Chicken Alfredo Pasta Bake in an airtight container. It goes in the fridge for up to three days. This works great for lunches. The creaminess stays. I portion it after cooling. This avoids sogginess.
Freezing
For longer storage, I freeze the unbaked Chicken Alfredo Pasta Bake. I use a freezer-safe dish and wrap tightly. It lasts up to two months. I thaw overnight in the fridge. Then I bake as directed. This keeps flavors fresh for busy weeks.
Reheating
I reheat portions in the microwave on medium. I cover with a damp paper towel. This warms evenly without drying. In the oven, I bake at 350°F with foil. It takes about 15 minutes to heat through. This maintains the bubbly cheese. I stir in milk if needed to revive the sauce.
