This Chicken and Pasta Alfredo Bake will have the whole family running to the table for this easy, cheese-filled casserole. It has all the best flavors with a classic homemade Alfredo sauce, combined with the delicious taste of seared chicken breast. It's perfect for any family looking for an easy weeknight dinner option because it takes less than an hour to make.
Quick Look: Chicken and Pasta Alfredo Bake
- ⏱ Prep Time: 10 minutes
- 🔥 Cook Time: 40 minutes
- ⏳ Total Time: 50 minutes
- 🍝 Serving: 6 helpings
- ⚡ Calories: 647 calories per helping
- 🍗 Flavor Profile: rich, creamy, and ultra-comforting
- 👌 Difficulty: Easy, perfect for a weeknight dinner with family
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If you are a regular around the Golden Grace Kitchen, you know pasta recipes are my thing. They are warm, comforting, and always a great option when looking to feed a bunch of people. My family has always been obsessed with chicken Alfredo, and that helped inspire this chicken Alfredo casserole.
My recipe focuses on using mozzarella cheese, just like my Blackened Chicken Alfredo and my Chicken Fettuccine Alfredo. That means more protein and extra flavor for everyone!
Pair this chicken Alfredo bake with my Air Fryer Asparagus or my Arugula Salad with Pistachios for some veggies to help add greens and good nutrients to your table.
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Why You'll Love This Recipe
- Simple ingredients: Most of these ingredients are in the house or can be found quickly in the store, making this an easy chicken Alfredo option.
- So Easy: Use this simple chicken and pasta Alfredo bake to get food on the table quickly, with only a couple of dishes. Less time in the kitchen, more time enjoying loved ones.
- Customizable: Turn this into a chicken and bacon Alfredo pasta bake or a chicken and shrimp Alfredo pasta bake to get extra bold flavor!
- Plenty of leftovers: this easy chicken and pasta Alfredo casserole means you are bound to have an extra serving or two. Perfect for lunch tomorrow just like my Marry Me Pasta.
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"The kids are obsessed with this one! We all know that Alfredo is a perfect option when trying to get them fed and this baked option helps save time when in a pinch!" - Becky
Key Ingredients
You'll find the full list of ingredients and their exact amounts in the recipe card at the bottom of the post.
- Chicken: 2 large Springer Mountain Farms chicken breasts or any other chicken breast. I prefer Springer Mountain because they are antibiotic and hormone-free. They are also certified humane and do not use any animal by-products in their feed.
- Pasta: I used one box of gluten-free penne pasta cooked to an al dente finish.
- Sauce: Mozzarella, parmesan, whole milk, and heavy cream mix together for a dreamy melt-in-your-mouth sauce.
- Spices: Paprika, garlic, pepper, salt, and Italian seasoning all combine for a burst of flavor to bake chicken Alfredo.
- Olive Oil: I prefer Costabile olive oil for its quality and purity. Use Code: 15GoldenGK for 15% off.
Variations
- Shrimp or Steak: Don't be afraid to add in a different type of protein to this fettuccine alfredo bake for a fun twist!
- Fresh Cheese: I use shredded cheese, but one way to add extra flavor is to grate your own. It melts easily and gives a smoother texture.
- Jar Sauce: Baked chicken Alfredo with jar sauce is a great way to save time or use ingredients already on hand. Nothing wrong with saving a few dollars where you can!
- Add Vegetables: Adding mushrooms, zucchini, broccoli, or asparagus is a great way to dress up my creamy chicken and pasta Alfredo bake.
How to Make Chicken and Pasta Alfredo Bake
Step 1. Start by cooking your pasta to al dente. Then, put your chicken into a medium bowl and coat the chicken with 1 teaspoon of olive oil. Then, add in your seasonings and mix well until both chicken breasts are evenly coated.
Step 2. Next, add 1 tablespoon of olive oil to a large sauté pan. Sauté the chicken on medium heat for two minutes per side. Then lower the heat and cook for 10-12 minutes, flipping every 5 minutes until the internal temperature reaches 165°F. Once done, set it aside to rest before dicing the chicken.
Step 3. In the same pan you cooked the chicken, melt butter. Once melted, add in minced garlic and flour.
Step 4. Pour in the milk and heavy cream, and bring to a simmer, whisking often as it thickens. Then add in dry seasonings.
Step 5. Next, add in the cheese. Stir well until it is all melted.
Step 6. Place the pasta and diced chicken into a large bowl or the pot it was cooked in. Pour the sauce over top and stir well.
Step. 7 Then add the pasta mixture to the prepared pan. Place all remaining cheese on top. Bake for 20 to 25 minutes until it begins to bubble, and the cheese has started to brown.
Step 8. Add fresh parsley or basil and enjoy!
Expert Tips
- Feel free to use pre-cooked chicken to save time during prep. Rotisserie chickens are always a great option.
- Use your favorite type of pasta! Rotini, farfalle, or rigatoni. If your kids prefer a certain noodle, that sounds like the best option in my mind.
- Throw a little extra cheese on top of the chicken Alfredo pasta. It will create a beautiful melted crust and give you that famous cheese pull you see in all my videos.
Chicken and Pasta Alfredo Bake FAQs
Yes! You can definitely use spaghetti for your casserole. Keep an eye on the dish while it is in the oven. Different pastas will take different amounts of time to bake.
White sauce is actually French and has a base of milk and flour or corn starch. Alfredo sauce is Italian and has a base of butter, heavy cream, and cheese. For this recipe, it is best to stick with an Alfredo base.
Yes, this recipe is a great option for someone looking for a healthy option because it uses whole foods. You can use low-fat cheese, 2% milk, or plant-based butter to make it even healthier, but it might not have the same creamy texture.
Yes! I made this recipe gluten-free, but you can use regular flour and regular pasta if you do not have a gluten allergy! All of my recipes can be adjusted to be full gluten as well.
📖 Recipe
Chicken and Pasta Alfredo Bake
Video
Equipment
- Liquid measuring cup
Ingredients
Chicken
- 2 Springer Mountain Farms chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon olive oil
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 ½ teaspoon paprika
Pasta
- 1 box gluten-free penne pasta or regular pasta. Cooked Al dente.
- 3 tablespoon butter
- 1 tablespoon minced garlic
- 2 tablespoon 1:1 Gluten free flour or regular flour
- 2 cups whole milk or milk of your choice
- 1 cup parmesan cheese shredded
- 2 cups Mozzarella Cheese shredded
- ½ tablespoon Italian seasoning
- 1 teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cooking the Chicken
- Clean your chicken and add it to a medium size bowl. Then add in your Italian seasoning, Salt, Pepper, Paprika, Garlic powder.
- Coat the chicken with 1 teaspoon of olive oil. Mix the seasonings and oil together until both chicken breast are evenly combined.
- Next, heat 1 tablespoon of olive oil in a large sauté pan. On medium high heat, sauté the chicken for two minutes each side. Once you’ve cooked for two minutes on each side, flip the chicken, one more time and lower the heat to medium low. Place a lid on the sauté pan.
- Cook for 10-12 minutes flipping every 5 minutes until the internal temperature reaches 165 °F. Once the chicken reaches 165 °F, remove and set aside.
- Let it cool then dice the chicken.
Making the Alfredo Sauce
- Begin by boiling your pasta for al dente instructions. Drain completely when it’s done cooking and let it rest. Save some of the pasta water.
- Melt the butter in the same pan you cooked the chicken in, on medium. Once it’s melted, add the minced garlic and stir for 30 seconds.
- Then add the flour and whisk for another 30 seconds.
- Pour in the milk and heavy cream and allow it to simmer, whisking often while it thickens.
- Then add the Italian seasoning, salt, and pepper.
- Once that’s in, add 1 cup of mozzarella and the 1 cup of Parmesan. Stir well until all the cheese is melted. Remove from heat.
Baking the Pasta
- Preheat the oven to 375 °F. Coat a 9x13 baking dish with non stick spray.
- Place the pasta and diced chicken into a large bowl or the pot it was cooked in. Pour the sauce over top and stir well.
- Then add the pasta mixture into the prepared pan. Place all remaining cheese on top.
- Bake for 20 to 25 minutes until it begins to bubble and the cheese has slightly started to Brown.
- Add fresh parsley or basil and enjoy!
Notes
- Refrigerate for up to 3 days in an airtight container.
- Reheat the entire dish in a skillet over medium-low heat or microwave individual portions at 1-minute intervals.
- If you sauce is too thick you can add pasta water to thin it back out. Add in one tablespoon at a time to prevent the sauce from getting too watery too quickly.
- Always add salt to your pasta water before boiling, to prevent the pasta from sticking. Additionally, you can run cold water over it after cooking.
- Make sure you have lowered the heat before adding the butter to the pan. Missing this crucial step will result in burnt butter.
- Be sure to remove the chicken from the heat as soon as it reaches the internal temperature of 165 ℉. Then, wait for the chicken to cool completely while making the sauce. Cut the chicken once it has cooled. This will retain moisture within the chicken breasts.
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