Creamy Chicken Alfredo Pasta Bake
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This Creamy Chicken Alfredo Pasta Bake is everything you love about classic fettuccine Alfredo, but baked and perfect for sharing! It’s cozy, comforting, and comes together with simple pantry ingredients in under an hour.
After enjoying this recipe, head on over to my Ravioli Alfredo Bake with Spinach and Bacon, Chicken Cordon Bleu Pasta Bake, and my Ravioli Bake for more delicious pasta bakes!
Why This Recipe Works
It’s a no-fuss, crowd-pleasing dinner. If there are two things I love it is creamy, saucy dishes involving lots of cheese and pasta noodles, and extremely easy dinners that will please almost anyone I serve them to. And I’m sure you’ve figured out that this recipe is very much both of those things. I love how this chicken Alfredo pasta bake brings together tender chicken, cheesy sauce, and pasta in one cozy dish that even picky eaters go for. It’s perfect for weeknights or low-key entertaining!
It starts with a homemade Alfredo sauce. Instead of using a jar, I make a quick roux-based Alfredo sauce right in the same skillet I use for the chicken. The result is a creamy, flavorful sauce that makes this the best chicken Alfredo bake I’ve ever made.
It bakes up perfectly cheesy. A layer of golden, melty Parmesan on top adds just the right amount of texture and flavor. This easy chicken Alfredo pasta bake is the kind of comfort food that keeps everyone coming back for seconds.
Ingredients
- Penne noodles: I used a mix of white and whole wheat for added texture and fiber. You can swap with rotini, rigatoni, or any short pasta you like.
- Chicken breasts: Boneless, skinless chicken breasts work well here. You could also use leftover rotisserie chicken to save time.
- Butter: Forms the base of the Alfredo sauce. If needed, you can use olive oil or plant-based butter.
- Flour: Helps thicken the sauce into a silky, creamy texture. All-purpose flour is best here, but a 1:1 gluten-free flour blend also works.
- Heavy cream or milk: I used fat-free half & half to lighten things up, but full-fat cream will make it extra rich. Whole milk is a great middle-ground option.
- Parmesan cheese: Use freshly grated parmesan for the best melt and flavor. Pre-shredded works in a pinch, but may not melt as smoothly.
- Garlic powder: Adds a subtle depth to the sauce. Fresh minced garlic works too if you want a stronger flavor.
- Salt and pepper: Season to taste at multiple stages for the most balanced flavor.
- Parsley (optional): A fresh sprinkle at the end brightens up the whole dish and makes it feel extra finished.
Here’s How to Make It
- Preheat & Prep Noodles: Preheat the oven to 400 degrees. Add penne noodles to a large pot, cover noodles with water. Bring to a boil over medium-high heat and boil until easily pierced with a fork. Drain and set aside. (not pictured)
- Sear the Chicken: Pound chicken to 1/2 inch thickness and season with salt and pepper to taste. Cook in a greased skillet over medium heat 5-6 minutes on each side until cooked through. Chop into 1 inch pieces and set aside. (photos 1-3)
- Make the Sauce: In the skillet where you cooked the chicken (you can just wipe it out with a paper towel to get rid of any leftover tidbits from the chicken) melt the butter over medium heat. Once melted, sprinkle flour over the butter and stir til it clumps together. Gradually whisk in the milk until smooth. Stir in garlic powder and salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper). Add 1/3 cup parmesan cheese and stir until melted and completely incorporated. (photo 4)
- Transfer to Baking Dish & Bake: In a large bowl combine cooked penne, chicken, and the sauce and stir to combine. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melty and begins to brown around the edges. Sprinkle with chopped parsley if desired and serve. (photos 5-8)
Expert Tips
- Don’t overcook the pasta. Boil the penne just until al dente! Remember, it will finish cooking in the oven. Overcooked pasta can turn mushy once baked.
- Make sure the roux is smooth before adding cheese. Whisk your flour and butter until it forms a golden paste, then slowly add in your cream while whisking constantly. This prevents lumps and helps your Alfredo sauce stay velvety and creamy.
- Season as you go. Taste the sauce before assembling and adjust salt and pepper to your liking. A little extra salt can really bring out the flavor of the cheese and garlic.
- Don’t skip the final bake. Even though everything is cooked, that last 10-15 minutes in the oven helps the flavors meld and gives the cheese a golden, bubbly finish. It also makes the dish easier to slice and serve.
Frequently Asked Questions
Yes, if you’re in a hurry, you can use a 15-oz jar of store-bought Alfredo. But I promise the homemade version is worth it, it’s what makes this the best chicken Alfredo pasta bake!
Absolutely. Assemble the pasta bake up to a day in advance, cover it, and refrigerate. When ready to eat, bake as directed, adding 5–10 extra minutes if baking straight from the fridge.
It pairs well with a green salad like my kale salad or Olive Garden copycat salad. It also goes great with grilled garlic bread or bread sticks! If you’d like, you can add steamed broccoli or spinach directly into the pasta mixture for a veggie boost.
More Pasta Bake Recipes to Try
- Baked Feta Tomato Pasta – feta was just begging to be used in a pasta like this.
- Baked Bacon Mac and Cheese – bacon is the thing your mac and cheese has been missing, trust me!
- Easy Ravioli Bake – I love ravioli any way you serve it up, but sauce it up, cover it in cheese, and bake it til bubbly and I’m smitten.
- Chicken Cordon Bleu Pasta Bake – all the flavors of classic chicken cordon bleu in a kid-friendly, crowd-pleasing pasta bake.
- Four Cheese Baked Ziti – four. cheeses. Need I say more?
Did you make this recipe? FANTASTIC. Please rate the recipe below and be sure to tag me on social when you share a photo on social – I love seeing what you’re up to in the kitchen!
Creamy Chicken Alfredo Pasta Bake
Ingredients
- 8 ounces penne noodles
- 2-3 chicken breasts, salted and peppered
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups heavy cream , or milk, (I used fat free half & half)
- 1 cup freshly grated parmesan cheese, divided
- 1 teaspoon garlic powder
- 1-2 tsp salt, or to taste
- ½ tsp cracked black pepper, or to taste
- optional: parsley for topping
Instructions
- Preheat oven to 400 degrees. Add penne noodles to a large pot, cover noodles with water. Bring to a boil over medium-high heat and boil until easily pierced with a fork. Drain and set aside.
- Pound chicken to 1/2 inch thickness and season with salt and pepper to taste. Cook in a greased skillet over medium heat 5-6 minutes on each side until cooked through. Chop into 1 inch pieces and set aside.
- In the skillet where you cooked the chicken (you can just wipe it out with a paper towel to get rid of any leftover tidbits from he chicken) melt the butter over medium heat. Once melted, sprinkle flour over the butter and stir til it clumps together. Gradually whisk in the milk until smooth. Stir in garlic powder and salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper) Add 1/3 cup parmesan cheese and stir until melted and completely incorporated.
- In a large bowl combine cooked penne, chicken, and the sauce and stir to combine. Transfer mixture to a greased 9×13 inch baking dish. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melty and begins to brown around the edges. Sprinkle with chopped parsley if desired and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Does you have to thicken the sauce before adding it?
Yes 🙂
So I made chicken Alfredo bake tonight ! It was delicious even my picky eater granddaughter had two helping . I changed recipe by putting chicken breasts in crockpot on high for two hours . Then mixed penne , sauce, and chicken and baked for 15 min. Had steamed broccoli with it.
This turned out great. Went the vegetarian route, subbed the chicken for prepped TVP chunks. My client loved it…
I made this tonight and it was delicious. I made no adjustments to the recipe which is uncharacteristic of me. As I was eating it I commented on the fact that it would be good even without the chicken. It would make a great side dish to a steak. The next time I make it I will use thighs as they are juicier and have more flavor. The stated time preparation is a joke as is often the case with online recipes. You can’t even boil the water for the penne in 10 minutes. This is a copycat of a dish sold at Costco for close to $22 and I made for $10 – $12 and likely had more chicken in it. Thanks for sharing, I will be making this again!
My family loves this recipe! Super easy and great for leftovers. Toddler approved!
Toddler approved! Alright!! 🙂
i also need to know if you can pre make this recipe and if you would have to bake it longer tham specified
Yes, I think this recipe can be made ahead of time!