Skip the boring “what’s for dinner” debate. This Chicken Alfredo Pasta Bake is the kind of meal that shuts down complaints and gets forks moving.

Think silky sauce, juicy chicken, and a golden cheese crown that cracks like a crème brûlée for carb lovers.

It’s indulgent without being fussy, fast without tasting rushed, and yes—your leftovers will cause drama. Ready to win dinner with minimum effort and maximum applause?

Why This Recipe Never Fails

This recipe layers simple moves into big flavor. Seared chicken adds savory depth, while a quick Alfredo sauce clings to pasta like it’s destiny.

Baking fuses everything together—hello, crispy edges and melty middle. It’s flexible, forgiving, and kid-proof. Even if you eyeball the cheese (we see you), it still lands.

Chicken Alfredo Pasta Bake: Creamy, Cheesy Weeknight Flex

Recipe by Wendy CarterCourse: Chicken, Dinner

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

620

kcal

Ingredients

12 oz penne or rigatoni (any ridged, short pasta)
1.25–1.5 lb boneless skinless chicken breasts or thighs, cut into 1-inch pieces
2 tbsp olive oil
1 tsp kosher salt, plus more for pasta water
1/2 tsp black pepper
1 tsp Italian seasoning
4 tbsp unsalted butter
4 cloves garlic, minced
2 tbsp all–purpose flour
2 cups whole milk (or 1 cup milk + 1 cup half–and–half for richer sauce)
1 cup heavy cream
1 cup freshly grated Parmesan cheese
1.5 cups shredded mozzarella, divided
1/4 tsp red pepper flakes (optional)
1/4 cup chopped fresh parsley
Juice of 1/2 lemon (optional but brightens the richness)

Step-by-Step Instructions

Boil the pasta: Bring a large pot of generously salted water to a boil. Cook pasta 2 minutes shy of package directions. Drain and set aside.
Season the chicken: Pat chicken dry. Toss with olive oil, salt, pepper, and Italian seasoning.
Sear the chicken: Heat a large skillet over medium–high. Cook chicken in a single layer until browned and cooked through, 5–7 minutes. Transfer to a plate. Don’t wipe the pan—those browned bits are flavor gold.
Make the Alfredo base: Reduce heat to medium. Add butter to the skillet. When melted, add garlic; cook 30–45 seconds until fragrant (don’t burn it, garlic holds grudges).
Thicken it: Sprinkle in flour and whisk 1 minute. Slowly pour in milk and cream, whisking constantly. Simmer gently 3–4 minutes until it coats the back of a spoon.
Cheese time: Off heat, whisk in Parmesan until smooth. Stir in 1 cup mozzarella, red pepper flakes, and lemon juice if using. Taste and adjust salt/pepper.
Combine: In a 9×13–inch baking dish, toss pasta, chicken, and sauce. It should be well–coated but still saucy. If too thick, splash in a bit of warm milk.
Top and bake: Sprinkle remaining 1/2 cup mozzarella on top. Bake at 400ºF (200ºC) for 15–18 minutes until bubbling. Broil 1–2 minutes for browned, cheesy magic.
Finish: Rest 5 minutes, then shower with parsley. Serve hot. Brace for compliments.

Smart Storage Guide

Fridge: Store leftovers in an airtight container up to 4 days. Add a splash of milk when reheating to revive creaminess.
Freezer: Freeze baked (and cooled) portions up to 2 months. Thaw overnight in the fridge.
Reheat: Oven at 350°F, covered, 15–20 minutes; or microwave in 60–90 second bursts, stirring between.
Don’t scorch the sauce—stir, don’t suffer.

Why You’ll Feel Good Eating This

You’re getting protein-rich chicken plus calcium-loaded dairy to keep you full and energized. A smart portion with a side salad balances indulgence with sanity. Choose a high-fiber pasta (whole wheat or chickpea) if you want extra staying power.

It’s comfort food with a practical streak—like wearing sneakers with a suit. Somehow, it works.

Nutrition Stats

Per serving (estimate): 620 calories; 35g protein; 52g carbs; 28g fat
Key micros: Calcium from Parmesan and mozzarella; iron and B-vitamins from chicken and pasta
Make it lighter: Use 2% milk, reduce cream to 1/2 cup, and add steamed broccoli for volume and fiber
Make it heartier: Keep full cream, add extra chicken, and top with crispy prosciutto (IMO, elite)

Little Mistakes, Big Impact

Overcooking pasta: It finishes in the oven. Boil it al dente-minus or you’ll get mush-town.
Skimping on salt: Under-salted pasta water equals bland everything.
The sauce can’t fix that.
Curdled sauce: Boiling dairy is a fast track to grainy. Keep it at a gentle simmer, then add cheese off heat.
Pre-shredded cheese: Anti-caking agents block meltiness. Freshly grated melts like a dream.
Yes, it matters.
Dry chicken: High heat, quick sear, don’t overcook. Or use thighs for insurance.

Alternatives

Protein swaps: Rotisserie chicken (shredded), Italian sausage, or shrimp (sear briefly; add before baking).
Veggie boosters: Broccoli florets, peas, baby spinach, or roasted mushrooms. Stir into the sauce before baking.
Pasta picks: Ziti, rotini, or cavatappi grip sauce well.
Gluten-free pasta works—just undercook it slightly.
Lighter sauce: Use 2% milk + light cream cheese (4 oz) instead of heavy cream for body without the heft.
Herb twist: Swap parsley for basil or chives; add a micro-grate of nutmeg to the sauce for classic Alfredo vibes.

FAQ

Can I make this ahead?

Yes. Assemble up to the point of baking, cover, and refrigerate for up to 24 hours. Add 5–10 extra minutes to bake time since it’s starting cold.

If it looks thick, splash in milk before baking.

What if my sauce is too thick?

Whisk in warm milk, a few tablespoons at a time, until silky. Sauces tighten in the oven, so slightly looser than you think is perfect pre-bake.

How do I prevent greasy sauce?

Keep the heat moderate, add cheese off heat, and use freshly grated Parmesan. If using rotisserie chicken, remove skin before mixing—fat can separate under high heat.

Is there a good dairy-free version?

Use olive oil instead of butter, unsweetened almond milk + a thickener like 1–2 tsp cornstarch, and a quality dairy-free Parmesan-style cheese.

Flavor boost with extra garlic and lemon.

Can I add veggies without watering it down?

Absolutely. Roast or sauté veggies first to drive off moisture. Fold them into the sauce before baking.

What’s the best pan size?

A 9×13-inch baking dish is ideal.

For crispier edges, split into two 8×8 pans and bake side-by-side. More crunchy bits—no complaints.

Recipe Reflections

This Chicken Alfredo Pasta Bake is the definition of low-effort, high-return cooking. It’s the meal you make when you want “wow” with Tuesday energy.

The secret lies in micro-decisions: undercook the pasta, season boldly, and melt cheese off heat. From there, the oven does the heavy lifting. Make it once, and you’ll memorize it without trying—FYI, that’s how family favorites are born.

Chicken Alfredo Pasta Bake Recipe

Why This Recipe Never Fails