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.
i want to make this recipe for dinner for 8 people. will this serve 8?
It is intended to serve 4-6 people.
i was looking for a recipe to usE up soMe penne,chicken,’& half & half, & came across your site. This was fantastic & so easy to make! Loved that it used simple pantry ingredients but had so much flavor. Thx for such a great recipe!
You are so welcome, Renee!!
I’ve made this dish countless times, it’s so good! That white sauce. Omg. A family fave!
The white sauce is drool worthy, right?!?!
I have tried many similar recipes, but this is the first winner – thank you! other recipes turned out dry, but this recipe was creamy and full of flavor!
We were able to bring this to friends who just had a baby & now will be my new dish to share with others as well!
i will definitely keep this in the rotation at our house too yum!!
Glad to hear that you enjoyed this recipe, Melissa! What a nice friend you are 🙂
Yea!! I just made this for my hu and I and we loved it😋. Thank you
Fantastic! I am excited to hear that you guys enjoyed this recipe 🙂
This was DELICIOUS!! I made it with GF pasta and flour and my family loved it. Went back for seconds! I added nutmeg and paprika to mine and used some leftover pork tenderloin in place of the chicken but those were the only changes. We used FF half and half like you suggested and it was quite good.
Sounds like you did a great job, Evie! Way to go!
This taste so good my kids love it for sure this is added to my favorite new recipes. Thanks
Kid approved- woohoo! Happy to hear it was enjoyed by all!
Next time i would use 16oz. Pasta. There is enough sAuce. Top witj a handful of mozz. Before baking.
Thanks for your feedback!
I made this for Superbowl Sunday for my roommate and his friends. They absolutely loved it!i did make a whole box of pasta and doubled up on the Alfredo sauce. Thanks for the great recipe! I’ll definitely be keeping this in my rotation to make again for sure.
Can this be made ahead and frozen?
Absolutely wonderful. The first chicken alfredo recipe that had BOTH the kids asking for seconds, AND thirds.