Chicken Alfredo Baked Pasta

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Chicken Alfredo Baked Pasta

Prep Time: 20 minutes
Cook Time: 40 minutes (includes baking)
Total Time: 1 hour
Yields: 6–8 servings

Nutrition Facts (per serving, based on 8 servings)

  • Calories: ~520
  • Protein: 30g
  • Carbohydrates: 40g
  • Fat: 27g
  • Saturated Fat: 14g
  • Cholesterol: 95mg
  • Sodium: 620mg
  • Fiber: 2g
  • Sugar: 4g
A plate of baked ziti pasta with melted cheese and herbs, served on a white plate, with fresh parsley and red pepper flakes in the background.

How To Make Chicken Alfredo Baked Pasta

Various ingredients for pasta are arranged on a marble surface, including uncooked penne, cooked chicken, shredded cheese, milk, butter, flour, seasonings, and broth in glass bowls.

Ingredients:

For the pasta:

  • 1 lb (450g) ziti or penne pasta
  • 2–3 cups cooked chicken (shredded or diced)
  • 2 cups mozzarella cheese, shredded
  • ½ cup Parmesan cheese, grated
  • 2 tbsp fresh parsley or basil, chopped (optional, for garnish)

For the Alfredo sauce:

  • 4 tbsp butter
  • 4 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk (or 1 cup heavy cream + 1 cup milk for richness)
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg (optional for depth)
A plate of baked penne pasta with creamy sauce, garnished with herbs. A fork holds a bite-sized piece of pasta above the plate.

Step-by-Step Guide

1. Preheat oven to 375°F (190°C).

Grease a 9×13-inch baking dish.

2. Cook the pasta: Boil the ziti until just shy of al dente (it’ll finish in the oven).

Drain and set aside.

3. Make the Alfredo sauce:

In a large skillet or saucepan, melt butter over medium heat.

  • A metal saucepan with two cubes of butter inside sits on a white marble countertop.
  • A saucepan with melted butter sits on a white marble surface.

Add minced garlic and sauté until fragrant (about 30 seconds).

  • A small glass bowl of chopped garlic is held above a saucepan containing melted butter on a marble countertop.
  • A saucepan with melted butter or a bubbling liquid sits on a marble countertop next to a wooden spoon.

Whisk in flour and cook 1–2 minutes to make a roux.

  • A glass bowl of flour is being added to a saucepan of melted butter on a marble countertop, with a wooden spoon beside the pan.
  • A saucepan with melted butter and a mound of flour inside, sitting on a marble countertop next to a wooden spatula.
  • A saucepan with a bubbly, pale yellow mixture sits on a marble surface next to a wooden spoon.

Slowly add milk and broth, whisking constantly until smooth.

  • A glass measuring cup pours milk into a saucepan containing a beige mixture, on a marble countertop with a wooden spoon nearby.
  • A measuring cup pours a brown liquid into a saucepan containing a yellow mixture, set on a marble countertop beside a wooden spoon.
  • A saucepan with butter and lightly browned bits on the surface, sitting on a marble countertop next to a wooden spoon.

Simmer 3–5 minutes, then stir in Parmesan cheese until melted.

A hand holds a bowl of grated cheese above a saucepan filled with a yellow liquid mixture on a marble countertop.

Season with salt, pepper, and nutmeg if using.

  • A glass bowl with seasonings is being held above a saucepan containing melted butter and grated cheese on a marble countertop.
  • A saucepan on a marble surface containing melted butter, grated cheese, and a sprinkle of spices.
  • A saucepan containing a light beige liquid mixture sits on a white marble surface.

Let thicken slightly.

4. Assemble:

In a large bowl, combine pasta, chicken, half the mozzarella, additional parmesan, and Alfredo sauce.

  • A stainless steel pot filled with cooked penne pasta sits on a white marble surface.
  • A white bowl filled with cooked penne pasta sits on a marble surface, with a spoon and a separate bowl of diced cooked chicken nearby.
  • A large white bowl with cooked penne pasta and a smaller bowl of diced cooked chicken being poured into it, on a marble surface.
  • A white bowl filled with cooked penne pasta and diced cooked chicken sits on a marble countertop.
  • A creamy sauce is being poured from a pot over chopped cooked chicken and penne pasta in a white mixing bowl on a marble countertop.
  • A white bowl containing cooked penne pasta topped with chunks of cooked chicken and a creamy sauce, placed on a marble surface.
  • A white bowl on a marble surface contains penne pasta, diced cooked chicken, and shredded cheese. A wooden spoon rests beside the bowl.
  • A bowl of cooked penne pasta, diced chicken, and shredded cheese, with a hand holding a small bowl of grated cheese above it.
  • A white bowl filled with penne pasta, diced cooked chicken, and shredded cheese on a marble countertop.
  • A white bowl filled with creamy penne pasta, mixed with small pieces of meat or seafood, on a marble countertop.

Mix well.

Pour into the baking dish, spread evenly.

An oval white baking dish filled with penne pasta in a creamy white sauce sits on a marble surface next to a wooden spoon.

Top with remaining mozzarella.

An oval baking dish filled with uncooked pasta covered with shredded cheese, placed on a marble countertop.

5. Bake uncovered for 20–25 minutes, or until bubbly and golden on top.

A white oval baking dish filled with baked pasta topped with melted, slightly browned cheese, set on a marble surface.

Broil 1–2 minutes at the end if you want a crisp cheesy top.

A baked pasta casserole with penne noodles covered in melted and lightly browned cheese in a white ceramic dish on a marble surface.

6. Garnish with fresh parsley or basil and serve warm!

Baked pasta casserole with melted cheese on top in an oval dish, garnished with chopped herbs. Bowls of grated cheese and red pepper flakes are nearby on a marble surface.
Baked pasta topped with melted cheese and garnished with chopped herbs in a white casserole dish.
Baked pasta casserole topped with melted cheese and chopped herbs in a white oval dish.

FAQ

Q: Can I use rotisserie chicken?

A: Yes! Rotisserie chicken works great and saves time.

Q: Can I make this ahead of time?

A: Yes, assemble the dish and refrigerate it for up to 24 hours before baking.

Add 5–10 extra minutes to the baking time if cold from the fridge.

Q: Can I freeze this?

A: Yes, assemble (but don’t bake), cover tightly, and freeze up to 2 months.

Thaw overnight in the fridge and bake as directed.

Q: Can I use jarred Alfredo sauce?

A: Yes, use about 3–3½ cups of store-bought Alfredo sauce instead of making it from scratch.

Q: Can I substitute the pasta type?

A: Definitely. Penne, rigatoni, or rotini work just as well as ziti.

A serving spoon holds a portion of baked pasta with melted cheese and herbs above a casserole dish filled with the same pasta.
A plate of baked penne pasta with pieces of chicken, melted cheese, and fresh herbs sprinkled on top.

Chicken Alfredo Baked Pasta

Print Recipe
A plate of baked penne pasta with pieces of chicken, melted cheese, and chopped herbs, on a white surface with parsley and a spice bowl in the background.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour

Ingredients

For the pasta:

  • 1 lb 450g ziti or penne pasta
  • 2–3 cups cooked chicken shredded or diced
  • 2 cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • 2 tbsp fresh parsley or basil chopped (optional, for garnish)

For the Alfredo sauce:

  • 4 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or 1 cup heavy cream + 1 cup milk for richness
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg optional for depth

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
  • Cook the pasta: Boil the ziti until just shy of al dente (it’ll finish in the oven). Drain and set aside.
  • Make the Alfredo sauce: In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Whisk in flour and cook 1–2 minutes to make a roux. Slowly add milk and broth, whisking constantly until smooth. Simmer 3–5 minutes, then stir in Parmesan cheese until melted. Season with salt, pepper, and nutmeg if using. Let thicken slightly.
  • Assemble: In a large bowl, combine pasta, chicken, half the mozzarella, additional parmesan, and Alfredo sauce. Mix well. Pour into the baking dish, spread evenly. Top with remaining mozzarella.
  • Bake uncovered for 20–25 minutes, or until bubbly and golden on top. Broil 1–2 minutes at the end if you want a crisp cheesy top.
  • Garnish with fresh parsley or basil and serve warm!
Servings: 8 servings
Calories: 520kcal
A plate of baked penne pasta with chunks of chicken, creamy sauce, chopped herbs, and a fork, garnished with red pepper flakes.
Baked penne pasta casserole topped with melted cheese and chopped herbs in a white oval dish, placed on a marble surface.

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