Chicken Alfredo Baked Pasta

My deliciously rich and cheesy Chicken and Pasta Alfredo Bake recipe is the textbook definition of comfort food. The combo of juicy meat, cozy carbs, herby cream sauce, plenty of mozzarella and parmesan cheese ensure every bite is brimming with savory nostalgia. P.S. If you’re looking to use up leftover rotisserie chicken, this is the recipe for you!

All you need are about 10 ingredients and 20 minutes of active prep work to get this cozy, creamy chicken alfredo pasta bake in the oven. Much like my slow cooker cheesy chicken enchilada pasta, this easy casserole is a complete meal that comes together in a snap. If you’re feeling fancy, add a side of steamed broccoli for color or a hunk of garlic bread to sop up every last drop of dreamy alfredo goodness!

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

Why You’ll Love Chicken and Pasta Alfredo Bake

• Quick & Easy – Mix up a quick alfredo sauce (or save yourself time and use store-bought), boil some pasta, then layer everything together in a casserole dish with juicy chunks of chicken and a generous topping of melty cheese. All in, you’re looking at just 20 minutes of active prep. From-scratch dinner on the table in just an hour? Not too shabby!
• Simple Ingredients – Chicken alfredo penne pasta might sound like a mouthful, but you only need a few common ingredients to make it: milk, butter, cheese, chicken broth, a box of pasta, plus a few herbs and spices. It’s the perfect meal for repurposing leftover chicken when the pantry is mostly bare.
• Cozy & Carb-y – Whenever I had a horrible, terrible, no good, very bad day growing up, a big plate of creamy carbs could immediately turn my frown upside down. This easy chicken alfredo pasta bake is infused with the same magic. It’s essentially the food version of a snuggly blanket!

Ingredients

Ingredients & Substitutions

• Ziti or Penne Pasta – Ziti is perfect, but you can easily swap in penne, rigatoni, rotini, or shells—anything with grooves or curls to hold onto the sauce. Just cook it slightly under al dente so it doesn’t get mushy in the oven.
• Cooked Chicken – It can be rotisserie chicken, leftover chicken, simple poached chicken, chopped grilled chicken, leftover Thanksgiving turkey… whatever you have on hand is perfect.
• Mozzarella Cheese – Make sure you’re reaching for block-style, shreddable low-moisture mozzarella, not the fresh variety that’s packed in water.
• Parmesan Cheese – Grating your own cheese will yield better flavor, better meltability, and, generally speaking, better pricing, so make sure you reach for a wedge of parmesan instead of the pre-grated kind.
• Butter – Because butter makes everything better! 
• Garlic – I know they say “fresh is best,” but I won’t tell if you use jarred minced garlic to keep prep to a minimum.
• All-Purpose Flour – A touch of flour helps to thicken the alfredo sauce to perfection.
• Whole Milk – Whole milk is great for a dreamy sauce that isn’t too rich. Feel free to swap in half & half (half whole milk and half cream) for a more decadent meal.
• Chicken Broth – Veggie broth works too! For a sneaky protein boost, swap in chicken bone broth, which has about 2x as much protein as regular broth.
• Nutmeg – Optional, but excellent for adding a savory-sweet depth to the sauce.
• Fresh Parsley or Basil – Optional, but nice for a pop of bright color and fresh flavor as a garnish.
• Salt & Black Pepper – Just the basics!

How to Make Chicken Alfredo Pasta Bake

Step 1: Preheat & Prep. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish so nothing sticks.

Step 2: Cook Pasta. Boil the ziti until it’s just shy of al dente (it’ll finish cooking in the oven). Drain and set aside.

Step 3: Sauté Garlic. In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for about 30 seconds, just until fragrant.

Step 4: Make a Roux. Whisk in the flour and cook for 1-2 minutes, stirring constantly. This helps thicken the sauce and keeps it nice and creamy.

Step 5: Whisk in Liquids. Slowly pour in the milk and broth, whisking the whole time so it stays smooth (no lumps!). Let it simmer for 3-5 minutes until it starts to thicken.

Step 6: Add Cheese + Season. Stir in the Parmesan until melted and creamy. Season with salt, pepper, and a pinch of nutmeg if you’re using it, then let the sauce thicken slightly.

Step 7: Assemble the pasta bake – In a large bowl, mix together the cooked pasta, chicken, half the mozzarella, a little extra Parmesan, and the Alfredo sauce. Pour everything into your baking dish and spread it out evenly.

Step 8: Top with Cheese. Sprinkle the remaining mozzarella over the top (because more cheese is always the answer).

Step 9: Bake uncovered for 20-25 minutes, until hot, bubbly, and golden on top. If you want an extra crispy cheesy top, broil for 1-2 minutes at the end—just keep a close eye on it!

Step 10: Garnish & Serve. Finish with fresh parsley or basil, then scoop, serve, and enjoy while it’s warm and melty.

Optional Variations & Dietary Adaptations

This baked alfredo pasta can be taken in many different directions with thoughtful add-ins. Here are a few ideas to get you started:

• Lightened Up – For a slightly lighter version, use 2% milk instead of whole milk, and cut back a bit on the butter and cheese. 
• Gluten-Free – Use your favorite gluten-free pasta and swap the flour in the Alfredo sauce for a gluten-free all-purpose flour blend. (You can also thicken the sauce with a cornstarch slurry if you prefer.)
• Broccoli Chicken Alfredo Bake – Stir in 2-3 cups of steamed or roasted broccoli florets before baking. It adds color, texture, and makes the whole dish feel a little more balanced.
• Spinach Alfredo Pasta Bake – Mix in 2-3 big handfuls of fresh spinach right into the warm Alfredo sauce until it wilts. You can also use frozen spinach—just thaw and squeeze it dry first so your bake doesn’t get watery.
• Mushroom Chicken Alfredo Bake – Sauté 8 oz sliced mushrooms in a little butter or olive oil until golden, then mix them in with the pasta. They add a savory, “restaurant-style” flavor that’s so good! (You can also swap in extra mushrooms for the chicken if you prefer a vegetarian option.)
• Spicy Chicken Alfredo Bake – Add ½ teaspoon crushed red pepper flakes, a pinch of cayenne, or a drizzle of hot sauce to the Alfredo sauce. It gives the creamy sauce a little kick and keeps each bite extra interesting.
• Bacon Chicken Alfredo Bake – Fold in ½-1 cup cooked crumbled bacon for a smoky, salty upgrade. This one is very rich—perfect for a cozy weekend dinner.
• Garlic Bread Alfredo Bake – Top the pasta with mozzarella, then sprinkle on buttery garlic breadcrumbs (panko + melted butter + garlic powder + Parmesan). It adds an irresistible crispy topping that makes it feel extra fancy.
• Extra Cheesy Alfredo Bake – Add 1 cup ricotta or a few spoonfuls of cream cheese to the sauce for an even creamier texture. You can also mix in a little shredded Italian blend cheese along with the mozzarella.

Protein Swap – No chicken? No problem. Try turkey, rotisserie chicken, or even cooked Italian sausage for a different flavor vibe.

Expert Tips & Tricks 

• Undercook the pasta slightly. Boil your ziti just shy of al dente, since it’ll keep cooking in the oven. This is the easiest way to avoid a mushy pasta bake.
• Use freshly grated cheese if you can. Pre-shredded or shelf-stable cheese doesn’t melt as smoothly and can make the sauce grainy. 
• Whisk constantly when adding the milk and broth. Pour slowly and keep whisking so the sauce stays lump-free. This is especially important right after adding the flour (roux stage).
• Don’t let the sauce boil hard. A gentle simmer thickens the Alfredo without scorching the bottom or breaking the sauce. Keep it at medium to medium-low once it starts to bubble.
• Season in layers. Add a little salt and pepper to the sauce, then taste again after adding the cheese (since Parmesan is salty). This keeps the flavor balanced.
• Nutmeg is optional, but worth it. Just a tiny pinch adds that classic “something extra” Alfredo flavor without making it taste like dessert. It’s subtle, cozy, and very Italian-restaurant vibes.
• Use warm milk for a smoother sauce. If you have time, warm the milk slightly before adding it. Cold milk can slow thickening and sometimes makes the roux seize up at first.
• Rotisserie chicken = easy mode. Using pre-cooked rotisserie chicken saves time and adds extra flavor. Just shred or chop it and you’re ready to go.
• Want it extra creamy? Don’t overbake. Baking too long can dry out the pasta and make the sauce tighten up. Pull it when it’s bubbly and golden, not when it’s been in there forever.
• Broil at the end, but watch closely. Broiling gives you that gorgeous golden cheesy top in 1-2 minutes. That said, it can go from perfect to burnt fast, so don’t walk away.
• Let it rest before serving. Give the bake 5-10 minutes to settle after it comes out of the oven. It’ll slice cleaner and the sauce will thicken up just enough to cling to the pasta.
• Add a splash of milk when reheating. Alfredo thickens in the fridge. A small splash of milk while reheating brings the sauce back to life and makes leftovers creamy again.

How to Serve

This baked chicken alfredo with penne pasta is rich, creamy, and ultra comforting, so I love serving it with something a little fresh or crispy on the side to balance out all that cheesy goodness. Garlic bread, breadsticks, or a warm crusty loaf are perfect for soaking up any extra sauce (because trust me, you won’t want to waste a drop).

For something lighter, pair it with a simple side salad tossed in a tangy vinaigrette, or go classic with a Caesar salad for Italian-restaurant vibes. If you want to add veggies, you can’t go wrong with roasted broccoli, asparagus, or green beans. Finish each serving with an extra sprinkle of Parmesan and a handful of fresh parsley or basil for a bright, fresh pop right before serving.

Storage & Reheating

• Make Ahead – You can assemble the chicken alfredo pasta bake up to 24 hours in advance, cover, and refrigerate. When ready to bake, let it sit at room temp for about 15 minutes, then bake as directed (you may need a few extra minutes).
• Refrigerator – Let the pasta bake cool slightly, then store leftovers in an airtight container in the fridge for up to 4 days.
• Freezer – This cheesy chicken alfredo baked pasta freezes well! Wrap the whole dish (or individual portions) tightly and freeze for up to 2 months. Tip: Alfredo sauce can thicken as it cools, so freezing it with a little extra sauce helps keep it creamy when reheated.
• Reheating
  • Microwave: Heat individual portions in 30–60 second bursts until warmed through. Add a splash of milk if it looks a little dry.
  • Oven: Cover with foil and bake at 350°F for 15-20 minutes (or until hot). Remove foil at the end if you want the cheese bubbly again.

FAQs

What pasta is best for chicken alfredo?

The best pasta for chicken Alfredo is one that holds onto the creamy sauce. For a pasta bake, ziti or rigatoni are especially great because they stay sturdy and trap sauce inside every bite.

What makes chicken alfredo taste better?

Chicken Alfredo tastes even better when you boost the flavor with a few simple upgrades: use freshly grated Parmesan, add extra garlic, and season the sauce well with salt, black pepper, and a pinch of nutmeg. Finishing with fresh parsley/basil (plus a squeeze of lemon if you like brightness) makes the whole dish taste richer and more balanced.

What is good to add to chicken alfredo?

Great add-ins for chicken Alfredo are broccoli, spinach, mushrooms, or peas for veggies, and bacon or Italian sausage for extra flavor. You can also boost the sauce with roasted garlic, sun-dried tomatoes, a pinch of red pepper flakes, or extra Parmesan. Yum!