There is nothing more comforting than a cheesy pasta bake, and this Chicken Alfredo Pasta Bake has quickly become a family favorite in my house. The creamy homemade Alfredo sauce clings to every bite of pasta, the chicken makes it hearty, and that golden layer of mozzarella baked to perfection on top is the best part.
For me, this dish is all about practicality. I love that it feels hearty and indulgent, but it is still easy enough to make on a Tuesday night when time is short. It is the kind of recipe that makes everyone at the table happy, which is always a win.
If you’re in the mood for another creamy chicken dinner that feels a little fancy, try Marry Me Chicken Pasta next. Need a non-bake, hands-off dinner night? Instant Pot Teriyaki Chicken is quick and super reliable.
Step-by-step photos and instructions are below, but you can jump right to the recipe card if you wish!
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Why you’ll love this recipe
This Chicken Alfredo Pasta Bake is everything you want in a family dinner. It is cozy, cheesy, and easy enough for any night of the week.
- Comforting. Creamy Alfredo sauce, tender chicken, and melty cheese make this the ultimate comfort food.
- Easy. Comes together with simple steps and pantry ingredients you likely already have.
- Family-friendly. Kids and adults both love it, and there is never a complaint at the table.
- Make-ahead. You can prep it in advance and bake later, which makes busy nights so much easier.
- Adaptable. Switch up the pasta shape, add veggies, or swap in rotisserie chicken to fit your needs.
Try my EPIC Alfredo Sauce (watch the video), or my Chicken Alfredo Stuffed Shells, too.
What to serve with Pasta
Serve this creamy chicken pasta bake with a crisp green salad and some garlic bread to soak up all that creamy sauce. It also pairs well with roasted broccoli or sauteed green beans for a little balance.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Key Recipe Ingredients
The full list of ingredients and amounts is found in the printable recipe card below.
- Pasta: I used fusilli for this recipe. The spiral shape is perfect for catching and holding the creamy Alfredo sauce. You can also use rotini or cavatappi or penne pasta.
- Olive oil: Used to cook the chicken. You can sub with avocado oil or vegetable oil.
- Boneless skinless chicken breast: Cut into bite-sized pieces so it cooks quickly. Chicken thighs also work if that’s what you have.
- Butter: I use salted butter. Creates the base of the sauce and adds a smooth, buttery flavor.
- Garlic cloves: Fresh garlic gives the best flavor. If you’re short on time, jarred minced garlic is fine too.
- Flour: Plain, all-purpose flour. Helps thicken the Alfredo sauce. Don’t skip it or the sauce will be too runny.
- Milk: Whole milk is best for a creamy texture, but 2% will work. Avoid skim or non-dairy options in this one.
- Heavy cream: Makes the sauce rich and silky. You can sub with half-and-half if needed, but the sauce will be slightly thinner.
- Parmesan cheese: Use freshly grated for the smoothest melt and best flavor. Pre-shredded can be a little gritty.
- Mozzarella cheese: Split between the sauce and the topping. Shredding it yourself helps it melt better and avoids clumps.
- Italian seasoning: Adds herby flavor to the sauce. If you’re out, use a pinch of oregano or basil.
- Chopped parsley (optional): A sprinkle on top after baking adds color and a little freshness. Totally optional, but it looks nice..
How to make Chicken Alfredo Pasta Bake
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This next part is only a photo tutorial of the recipe steps. The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped: Cook the pasta according to package directions, in a large pot of salted boiling water until al dente. Drain and set aside. Preheat the oven to 375°F. Season the chicken with salt and pepper
Cook the chicken: In a large skillet, heat olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove to a plate.
Make the sauce: In the same skillet, melt the butter. Add garlic and cook for 1 minute until fragrant. Sprinkle in the flour and whisk for 1 minute. Slowly pour in the milk and cream, whisking constantly until smooth and slightly thickened, about 3-4 minutes.
Add the cheese: Stir in parmesan, 1 cup of the mozzarella, and Italian seasoning. Cook until the cheese is melted and the sauce is creamy.
Combine pasta, chicken, and sauce: Add the cooked pasta, cooked chicken and sauce together in a large bowl so the pasta is well coated. Make sure all the chicken and pasta are evenly coated in the sauce.
Transfer to a baking dish: Spread into a greased 9×13 casserole dish and sprinkle the rest of the mozzarella on top.
Bake until golden: Bake for 20–25 minutes, or until the cheese is bubbly and lightly browned.
Troubleshooting Guide – Common Problems and Solutions
- My sauce is too thin. Make sure you whisk the flour well into the butter before adding the milk and cream. This step thickens the sauce properly.
- The pasta turned out mushy. Be sure to cook it only until al dente. Since it bakes in the oven, the pasta will keep cooking in the sauce.
- The cheese clumped in the sauce. Shred your own mozzarella instead of using pre-shredded. Pre-shredded cheese has added starch that can make it clump.
- The top got too brown. Cover the dish with foil for the first 15 minutes of baking. Remove it toward the end so the cheese can still get bubbly.
- The sauce tastes bland. Be generous with the salt, pepper, and Italian seasoning. Alfredo sauce needs a good seasoning balance to shine.
- The pasta bake dried out. Add an extra splash of milk or cream to the sauce before baking to keep it creamy, or cover with foil partway through.
- The sauce separated. This usually happens if the heat is too high. Keep it on medium and whisk constantly as you add the milk and cream.
Frequently Asked Questions
Can I use rotisserie chicken instead of cooking the chicken myself?
Yes! Shred or chop up leftover rotisserie chicken and mix it in with the pasta and sauce. It saves time and still tastes great.
Can I use jarred Alfredo sauce?
You can, but the homemade version here is creamier and way more flavorful. That said, if you’re in a rush, go for it.
Can I make this ahead of time?
Totally. Assemble everything, cover, and refrigerate for up to 24 hours. Bake when ready, adding 5 to 10 extra minutes since it’s going in cold.
Can I freeze this?
Nope. Because of the cream-based sauce, the texture changes too much when frozen and thawed.
Can I add vegetables to this recipe?
Definitely. Try sautéed spinach, peas, fresh or frozen broccoli florets, or even mushrooms if you like them mixed into pasta bakes.
Kylee’s Notes
- Don’t overcook the pasta – you want it just al dente since it’ll keep cooking in the oven.
- Want more garlic? Add an extra clove or two.
- Add a pinch of red pepper flakes to the sauce if you like a little kick.
- To lighten it up, use half-and-half instead of cream.
- Swap in cooked rotisserie chicken to save time.
- Let the bake rest for 5 minutes before serving to help it set.
- Cover with foil for the first 15 minutes if you want it extra creamy.
- Double the recipe and freeze one for a future dinner emergency.
How to store leftovers
Refrigerator
Store in an airtight container for up to 3 days.
More recipes to love:
Want more Easy Pasta Recipes?
- Skillet Mac & Cheese. Comfort food at its finest, this skillet mac & cheese is so easy! Just the skillet and a pasta pot, the and a quick broil, and this is ready FAST!
- Florentine Chicken Lasagna Rolls Spinach, garlic, and cheese are all winners for this weeknight dinner! Delicious homemade Alfredo sauce is the key to these!
- Easy Cheesy Chicken Tomato Pasta. Quick to make, and super tasty – this recipe uses just 6 ingredients (mainly pantry staples) is yummy and kid-friendly to boot! The whole family will enjoy this one!
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Chicken Alfredo Pasta Bake
Ingredients
- 12 ounces pasta (I use fusilli (corkscrews))
- 1 pound boneless skinless chicken breast (cut into bite-sized pieces)
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 minced garlic cloves
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- ¾ cup grated parmesan cheese
- 1½ cups shredded mozzarella cheese (divided)
- ½ teaspoon Italian seasoning
Optional
- chopped parsley (for garnish)
Directions
- Get prepped: Cook 12 ounces pasta in a large pot of salted boiling water until al dente. Drain and set aside. Preheat the oven to 375°F. Season 1 pound boneless skinless chicken breast with 1 teaspoon salt and ½ teaspoon pepper
- Cook the chicken: In a large skillet, heat 1 tablespoon olive oil over medium heat. Add the seasoned chicken and cook until browned and cooked through, about 6-8 minutes. Remove to a plate.
- Make the sauce: In the same skillet, melt 2 tablespoons butter. Add 4 minced garlic cloves and cook for 1 minute until fragrant. Sprinkle in 2 tablespoons all-purpose flour and whisk for 1 minute. Slowly pour in 2 cups milk and 1 cup heavy cream, whisking constantly until smooth and slightly thickened, about 3-4 minutes.
- Add the cheese: Stir in parmesan, 1 cup of the 1½ cups shredded mozzarella cheese, and ½ teaspoon Italian seasoning. Cook until the cheese is melted and the sauce is creamy.¾ cup grated parmesan cheese
- Assemble and bake: In a large bowl, combine pasta, chicken, and sauce. Mix well, then transfer to a greased 9×13 baking dish. Top with the remaining ½ cup of 1½ cups shredded mozzarella cheese.
- Bake: Bake for 20–25 minutes or until bubbly and golden. Let rest a few minutes before serving. Garnish with chopped parsley if using.
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Notes
- Don’t overcook the pasta – you want it just al dente since it’ll keep cooking in the oven.
- Want more garlic? Add an extra clove or two.
- Add a pinch of red pepper flakes to the sauce if you like a little kick.
- To lighten it up, use half-and-half instead of cream.
- Swap in cooked rotisserie chicken to save time.
- Let the bake rest for 5 minutes before serving to help it set.
- Cover with foil for the first 15 minutes if you want it extra creamy.
- Double the recipe and freeze one for a future dinner emergency.
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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