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Chicken Alfredo Pasta Bake

Elina James
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Course Pasta
Cuisine American
Servings 6 servings
Calories 300 kcal

Ingredients
  

  • For the Pasta Bake
  • 12 oz (340 g) penne or rotini pasta
  • 2 cups cooked chicken breast, diced or shredded
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 cup mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • ½ teaspoon salt
  • 1 cup broccoli florets or spinach (optional, for veggies)
  • For Homemade Alfredo Sauce (Optional)
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 2 cups whole milk
  • ½ cup grated Parmesan cheese
  • 1 teaspoon garlic, minced
  • Salt and pepper, to taste

Instructions
 

  • Preheat Oven : Preheat oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
  • Cook Pasta : Cook pasta according to package directions until al dente. Drain and set aside.
  • Prepare Alfredo Sauce (if homemade) : In a medium saucepan, melt butter over medium heat. Whisk in flour to form a roux, cooking 1–2 minutes. Gradually add milk, whisking constantly to avoid lumps. Stir in Parmesan and garlic, season with salt and pepper, and cook until sauce thickens.
  • Combine Ingredients : In a large bowl, combine cooked pasta, diced chicken, optional vegetables, and Alfredo sauce. Mix until pasta is evenly coated.
  • Assemble Pasta Bake : Transfer pasta mixture to prepared baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
  • Bake : Bake uncovered for 20–25 minutes, until cheese is melted and bubbly. Optional: broil for 2–3 minutes for extra golden topping.
  • Serve : Let the pasta bake rest for 5 minutes before serving. Garnish with fresh parsley if desired.