Chicken Alfredo Pasta Bake

A spoon lifting cheesy chicken Alfredo pasta with melted strands of cheese.

Chicken Alfredo Pasta Bake

A cheesy, creamy pasta bake loaded with tender chicken and tossed in a homemade Alfredo sauce. This one's total comfort food and easy enough for a Tuesday night. Serve it straight from the oven for a warm, filling family dinner everyone will be into.

Course Main Dish

Cuisine American

Prep Time 15

Cook Time 25

Total Time 40

Servings

Calories 669kcal

Author Kylee Ayotte

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

Instructions

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 9x13 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.

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.

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