One-Pan Baked Chicken Alfredo That Practically Cooks Itself

You want creamy, cheesy comfort that doesn’t torpedo your evening? This one-pan baked chicken Alfredo delivers restaurant-level flavor with home-kitchen effort.

No juggling pots, no sauce babysitting, and zero cleanup drama.

Chicken stays juicy, pasta gets perfectly saucy, and the top layer? Golden and irresistible. If “set it and forget it” had a delicious twin, this would be it.

Why This Recipe Never Fails

This dish leans on smart layering and oven steam to cook the pasta directly in the sauce.

That means the starch from the noodles thickens the Alfredo as it bakes—no flour, no roux, no fuss. The chicken is cut into bite-sized pieces so it cooks evenly without drying out. And topping with Parmesan and mozzarella guarantees that signature pull-apart cheese moment.

Easy inputs, big outputs—your ROI, but delicious.

One-Pan Baked Chicken Alfredo That Practically Cooks Itself

Recipe by Wendy CarterCourse: Chicken, Dinner, Pasta

Servings

6

servings

Prep time

10

minutes

Cooking time

35

minutes

Calories

610

kcal

Ingredients

• 1 lb (450 g) boneless, skinless chicken breasts: cut into 1-inch pieces

• 12 oz (340 g) dried penne: or ziti

• 3 cups low-sodium chicken broth

• 1 cup heavy cream: (or 3/4 cup cream + 1/4 cup milk)

• 1 cup freshly grated Parmesan cheese: plus more for serving

• 1 cup shredded low-moisture mozzarella

• 3 cloves garlic: minced

• 2 tbsp unsalted butter

• 2 tbsp olive oil

• 1 tsp kosher salt: plus more to taste

• 1/2 tsp black pepper

• 1/2 tsp Italian seasoning: (optional but recommended)

• 1/4 tsp red pepper flakes: (optional, for subtle heat)

• Fresh parsley: chopped, for garnish

Step-by-Step Instructions

• Preheat and prep. Set the oven to 400ºF (200ºC). Lightly oil a large oven-safe skillet or 9×13 baking dish.
• Season the chicken. Toss the chicken with 1 tbsp olive oil, salt, pepper, and Italian seasoning. Keep it simple; you’re building flavors later.
• Quick sear (optional but powerful). In a large oven-safe skillet over medium-high heat, melt butter with 1 tbsp olive oil. Sear chicken 2–3 minutes total to get light color. Don’t cook through. Remove to a plate.
• Bloom the garlic. In the same pan, add minced garlic for 30 seconds until fragrant. Don’t burn it—garlic’s a diva.
• Add liquids and pasta. Pour in chicken broth and cream. Stir in uncooked penne. Bring to a simmer so the pasta starts absorbing flavor.
• Nestle the chicken. Return the chicken (plus any juices) to the pan, spreading evenly. Sprinkle red pepper flakes if using.
• Bake covered. Cover tightly with a lid or foil and bake 20 minutes, until pasta is almost tender.
• Add the cheese. Remove cover. Stir in Parmesan until creamy and smooth. Sprinkle mozzarella over the top.
• Finish baking. Bake uncovered 8–10 minutes, until the sauce is silky and the cheese is melted and lightly golden.
• Rest and garnish. Let it sit 5 minutes to thicken. Taste and adjust salt/pepper. Shower with chopped parsley and extra Parmesan.
• Serve with balance. Plate with a crisp salad or steamed broccoli to keep the richness in check. Your future self will say thanks.

Storage Made Simple

• Fridge: Store in an airtight container up to 4 days.
  

  Add a splash of broth or milk when reheating to revive the sauce.

• Freezer: Up to 2 months. Wrap tightly. Thaw overnight in the fridge; reheat covered at 325°F with a few tablespoons liquid.
• Reheat tips: Low and slow wins.
  

  Microwave at 50–60% power, stirring once. Or warm on the stovetop over low heat with a splash of cream.

Why This is Good for You

No, this isn’t a kale smoothie. But it does deliver high-quality protein from chicken and calcium from cheese.

Cooking the pasta in one pan minimizes added fats and preserves nutrients. Paired with greens, it hits that sweet spot of satisfying and reasonable. Food should make you happy—this one does that without being a total calorie bomb, IMO.

Nutrition Stats

• Calories: ~610 per serving
• Protein: ~37 g
• Carbs: ~50 g
• Fat: ~27 g (Sat fat ~13 g)
• Sodium: ~760 mg (using low-sodium broth)
• Calcium: ~35% DV

Estimates will vary based on brands and exact measurements, FYI.

What Can Go Wrong

• Dry chicken: Overcooking is the villain.
  

  Keep pieces bite-sized and pull when just cooked.

• Soupy sauce: Didn’t let it rest, or didn’t bake uncovered at the end. Give it time to tighten up.
• Clumpy cheese: Parmesan needs to be freshly grated. Pre-shredded has anti-caking agents that fight creaminess.
• Undercooked pasta: Oven temps vary.
  

  If needed, add 1/4 cup hot broth and bake a few more minutes, covered.

• Burnt top: Your broiler is not a toy. If you broil, do 1–2 minutes, watching like a hawk.

Creative Alternatives

• Lighter swap: Use half-and-half instead of heavy cream; thicken with 1 tsp cornstarch dissolved in 1 tbsp water before baking uncovered.
• Protein twists: Try Italian sausage, rotisserie chicken, or shrimp (add shrimp in the last 8–10 minutes only).
• Veggie boost: Stir in spinach or peas after baking covered; they’ll wilt/warm during the final bake. Broccoli florets can go in from the start.
• Gluten-free: Use sturdy GF pasta (brown rice or corn blend).
  

  Check early; GF pasta can cook faster or soak more liquid—keep extra broth on standby.

• Flavor bombs: Add sun-dried tomatoes, roasted garlic, or a squeeze of lemon at the end to brighten the richness.
• Cheese remix: Asiago, Pecorino Romano, or a touch of Boursin for herby creaminess.

FAQ

Can I make this without cream?

Yes. Use 1 1/2 cups whole milk and thicken with 1–2 tsp cornstarch whisked into cold milk before adding. Finish with extra Parmesan for body.

Will this work with pre-cooked chicken?

Absolutely.

Add it after the covered bake when you stir in Parmesan, then proceed with the final 8–10 minutes. That prevents overcooking.

Can I assemble this ahead of time?

Partially. Mix everything except the pasta and liquids.

When ready to bake, add broth, cream, and dry pasta. If it sits too long, pasta absorbs liquid early and messes with timing.

How do I make it spicier?

Double the red pepper flakes, add a pinch of cayenne, or swirl in Calabrian chili paste before the final bake. Spicy Alfredo is elite.

What pan should I use?

A 12-inch oven-safe skillet or enameled Dutch oven is ideal.

Otherwise, a 9×13 baking dish works—just do the initial garlic step in a small pan and pour everything in.

The Bottom Line

One-Pan Baked Chicken Alfredo is your weeknight power move: minimal dishes, maximum comfort, and consistent results.

It’s rich without being ridiculous, flexible without getting fussy, and impressive enough for guests. Keep this in your rotation and you’ll have a guaranteed win whenever the “what’s for dinner?” panic hits.

Creamy, cheesy, done.