Chicken Alfredo Pasta Bake: Creamy, Cheesy Comfort in Every Bite
This Chicken Alfredo Pasta Bake is the ultimate comfort food—tender pasta and juicy chicken tossed in a rich Alfredo sauce, layered with cheese, and baked until bubbly and golden.
Alfredo sauce has long been a beloved staple in Italian-American kitchens, celebrated for its creamy texture and indulgent flavor.
By turning this classic into a baked casserole, you get all the comforting richness of Alfredo with the added magic of melted, golden cheese on top.
This Chicken Alfredo Pasta Bake is versatile and easy to adapt—use leftover chicken, swap in your favorite pasta shapes, or toss in some vegetables for extra nutrition.
Why You’ll Love This Recipe
- One-pan wonder: Creamy pasta and chicken baked together for easy cleanup.
- Family-friendly: Mild, cheesy flavors that appeal to both kids and adults.
- Customizable: Add vegetables, change up the cheese, or swap proteins.
- Great for meal prep: Reheats beautifully and can be made ahead.
- Comfort food classic: A cozy, indulgent dish perfect for any occasion.
Chicken Alfredo Pasta Bake
Ingredients
- For the Pasta Bake:
- 12 oz pasta penne or rigatoni; rotini or ziti also work well
- 2 cups cooked chicken shredded or cubed (rotisserie chicken is perfect)
- 2 cups Alfredo sauce store-bought or homemade
- 1 cup ricotta cheese or cottage cheese for a lighter version
- 2 cups shredded mozzarella cheese or provolone for a milder option
- ½ cup Parmesan cheese grated
- 2 cups fresh spinach or broccoli florets optional, for extra veggies
- 1 tbsp olive oil
- Salt & pepper to taste
- Optional Topping:
- ½ cup seasoned breadcrumbs mixed with 1 tbsp melted butter for a crunchy crust
Instructions
- Preheat oven: Set to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Cook pasta: Boil pasta in salted water until just al dente (1–2 minutes less than package directions). Drain and toss with olive oil to prevent sticking.
- Mix filling: In a large bowl, combine pasta, chicken, Alfredo sauce, ricotta, half of the mozzarella, and spinach/broccoli (if using). Season with salt and pepper. Stir until well coated and creamy.
- Assemble casserole: Spread mixture evenly into the baking dish. Sprinkle remaining mozzarella and Parmesan over the top. If using breadcrumbs, scatter them evenly for added crunch.
- Bake: Cover loosely with foil and bake for 20 minutes. Remove foil and bake for another 10–15 minutes, until cheese is melted, bubbly, and golden brown.
- Rest & serve: Let casserole sit for 5 minutes before serving to help it set. Garnish with parsley for a fresh finish.
Pro Tips & Variations
- Vegetable boost: Add sautéed mushrooms, roasted red peppers, or zucchini for extra nutrition.
- Protein swaps: Use cooked shrimp, turkey, or even sausage instead of chicken.
- Cheese variations: Swap mozzarella for provolone or gouda for a richer flavor.
- Lightened-up version: Use whole-wheat pasta, cottage cheese instead of ricotta, and a lighter Alfredo sauce.
- Extra creamy: Stir in ½ cup heavy cream or cream cheese before baking.
- Storage: Refrigerate leftovers in an airtight container for up to 4 days.
- Reheating: Warm in the oven at 350°F (175°C) for 15 minutes or microwave single portions until hot.
Serving Suggestions
- Toppings: Garnish with fresh parsley, cracked black pepper, or extra Parmesan.
- Sides: Pair with garlic bread, Caesar salad, or roasted green beans for a complete meal.
- Drinks: Serve with a crisp white wine (like Chardonnay) or sparkling water with lemon.
- Occasions: Ideal for weeknight family dinners, Sunday comfort meals, meal prep, or casual dinner parties.
Frequently Asked Questions
Q: Can I make this ahead of time?
Yes—assemble the casserole, cover tightly, and refrigerate for up to 24 hours before baking. Add 10 extra minutes to the bake time if chilled.
Q: Can I freeze Chicken Alfredo Pasta Bake?
Absolutely! Bake it first, let it cool completely, then wrap tightly and freeze for up to 2 months. Reheat at 350°F (175°C), covered, until warmed through.
Q: Can I use jarred Alfredo sauce?
Yes—store-bought works great, but homemade Alfredo will give a fresher, creamier flavor.
Q: How do I prevent the pasta from drying out?
Be sure to cover with foil during the first part of baking and don’t skimp on sauce—slightly extra sauce ensures it stays creamy.
