Chicken Alfredo Pasta Bake
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.
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.
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