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.
This is great! My family loves this. I add more cheese, but we love cheese! Better than any restaurant one I’ve had. I make this a lot.
Great recipe, easy to follow! I added 10 oz steamed broccoli, steamed in the microwave for about a minute less than the bag called for, and well drained. Folded in after mixing the pasta, chicken and sauce, so it wouldn’t fall apart too much. Came out beautifully and was so delicious that my friend who doesn’t like broccoli ate every bite. 🙂
Do you think the outcome would change much if I added some fresh mushrooms? I am always trying to add in more veggies into our meals. Thanks!
Made this last week & my family loved it!! My kids are 11, 7 & 4 months so I love when I find an easy recipe that is also delicious. Definitely my new favorite! Thanks for sharing😉
Made this a few weeks ago & the whole family loved it!! My kids are 7, 11 & 4 months so I love it when I find an easy to make recipe that is also delish. Definitely my new favorite. Thanks so much for sharing!!
Tiffany, Thank You for this recipe! Just made it tonight for dinner. My 5 & 7 year old boys LOVED it!
So did my husband and I as well. It gets “tricky” finding new recipes that my family will like and eat.
But this one’s a keeper! The only three things that I did a little different from your instructions were…
Made closer to 12 oz.’s of tri-colored penne pasta, baked the chicken breasts for 30 min. at 350 degrees,
and added shredded Italian cheese blend to the parmesan cheese, but still totaling 1 cup.
Wonderful dinner!!!
Loved this recipe! As a college student I’m always looking for easy dinners and this was sooo delicious! All my roommates loved it too, definitely making again. Thank you!
Tiffany, I have to complement you on this recipe.This is the best chicken alfredo I have ever had. I doubled the recipe so I could have another nights dinner for the family and so glad I did. I used a Costco roasted chicken but everything else was exact. Thank you for posting this.
This was so good! I came across it in a random Google search.
I increased the pasta to a box of whole wheat (about 13.5 oz). Used milk instead of cream and mixed 1/2-3/4 cup fresh grated Parmesan inside of the sauce with just a sprinkle on top at the end.
I also had to make the sauce in another pan because mine got too brown from cooking the chicken. at the end I had to bake it closer to 20 minutes to get it to brown (probably because of extra pasta).
This was so good though, definitely a new favorite! Thank you for the recipe!
So delicious and easy to make. Wonderul recipe even my 4 y/o daughter and 6 y/o son loved it.
Yay! Oh I love hearing when kids like these recipes as much as their parents do – it can be so hard to get the whole family to love the same thing, sounds like this one is a winner for your family!! 🙂