Chicken Alfredo Pasta Bake
Make creamy Chicken Alfredo Pasta Bake, featuring juicy chicken, rich alfredo sauce, and pasta. A delicious one-pan pasta recipe!
This Chicken Alfredo Pasta Bake is brought to you by Jody from 5 Boys Baker. This pasta dish is a creamy and cheesy skillet dinner full of tender chicken, pasta, and a rich Alfredo sauce, baked until golden and bubbly. What I love most about this recipe is that it’s not only made with simple ingredients and easy steps, but it’s all cooked in one pan. Busy moms like me can always appreciate a one-pan meal, because it means less cleanup and perfectly blended flavors every time! I especially enjoy making this in the spring because it’s lighter than most casserole-style pasta dishes, yet just as comforting.
CHICKEN ALFREDO PASTA BAKE
To make this creamy pasta bake, cook the pasta and reserve some pasta water. Sauté the chicken until lightly browned, then prepare the Alfredo sauce with butter, cream, half & half, flour, and Parmesan. Toss the pasta and chicken in the sauce, adding reserved pasta water as needed for the perfect consistency. Top with mozzarella and broil until golden and bubbly, then garnish with parsley and extra Parmesan before serving. The result is a rich, creamy one-pan pasta that the whole family will devour in one sitting. Don’t forget the sides! No pasta is complete without Copycat Olive Garden Breadsticks or Easy Cheesy Garlic Bread.
Find my expert tips on how to make homemade chicken alfredo pasta bake below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️
Why You’ll Love This Chicken Alfredo Pasta Bake Recipe:
- The Ultimate Comfort Food: This Chicken Alfredo Pasta Bake is rich, creamy, and utterly comforting, with Alfredo sauce coating every bite of chicken and pasta.
- One-Pan Weeknight Dinner: This all-in-one bake combines simple ingredients for an easy, family-friendly weeknight meal.
- Great For Entertaining: This pasta bake serves six, making it ideal for family dinners, pasta night, and small gatherings.
Ingredients
- 3 boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 ½ cups dry pasta (rotini, penne OR elbow macaroni all work great)
- 4 tablespoons butter, divided
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/3 cup half & half
- 3/4 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 to 1 1/2 cups of pasta water
- Salt & pepper to taste
- fresh parsley, optional
- extra Parmesan cheese for the top, optional
Instructions
Cook pasta according to package instructions. Drain, making sure to reserve the pasta water.
In a large skillet, melt 2 tablespoons of the butter over medium heat. Add chicken pieces and cook until chicken is no longer pink and begins to slightly brown. Remove chicken from the skillet and set aside.
In the same skillet, melt the remaining 2 tablespoons of butter. Whisk in the heavy cream and half & half. Add the flour and continue whisking until the sauce thickens. Stir in Parmesan cheese and whisk until well combined. Season with salt and pepper and continue whisking. At this point, the sauce should be fairly thick; thin it down using the reserved pasta water. Add chicken and pasta to the skillet and mix until the pasta begins to absorb some of the sauce. Note: At this point, you can add more pasta water if you think it needs it.
Top with mozzarella cheese and place under the broiler for about 5 minutes or until cheese is bubbly and golden brown. Make sure you keep an eye on it so the top doesn’t burn.
Garnish with parsley and more Parmesan cheese if preferred. Enjoy!
Servings
Serves 6.
Storage and Reheating
Allow the chicken alfredo pasta bake to cool completely, then transfer to an airtight container and refrigerate for up to 3-4 days. For best results, store any extra sauce separately to prevent the pasta from becoming too soft.
To reheat, warm individual portions in the microwave or bake the entire dish at 350°F for 15-20 minutes until heated through, adding a splash of cream or pasta water if needed. To freeze, transfer pasta to a freezer-safe, airtight container or heavy-duty freezer bag. For best results, store the sauce separately if possible to prevent the pasta from becoming too soft. Freeze for up to 2–3 months. Thaw overnight in the refrigerator, then reheat at 350°F for 25–30 minutes until warmed through, adding a splash of cream or reserved pasta water to restore the creamy consistency.
Holly’s Tips for The Best Chicken Alfredo Pasta Bake:
- Choose The Right Pasta Shape: Rotini, penne, or elbow macaroni all work perfectly because their shapes hold onto the creamy Alfredo sauce. Cook pasta just until al dente, as it will continue to cook in the oven and absorb the sauce.
- Avoid Overcooking The Chicken: Cook the pieces of chicken until they’re just cooked through and slightly browned. Overcooked chicken can become dry once baked in the creamy sauce.
- For Smoothy & Creamy Alfredo Sauce: Whisk the heavy cream, half & half, and butter together before adding flour to avoid lumps. Stir in Parmesan gradually and adjust thickness with reserved pasta water to get a silky, coat-every-bite sauce.
- Reserve Some Pasta Water: Adding a little pasta water thins the sauce just enough while helping the sauce cling to the pasta for the best flavor in every bite.
- Broil At The End: Broiling for 3-5 minutes gives the top a lightly crisp, golden finish, adding contrast to the hearty and creamy pasta.
- Make It Your Own: Add vegetables like broccoli, spinach, or peas for color and nutrition, or swap mozzarella with provolone or fontina for a different cheesy twist.
Frequently Asked Questions:
Absolutely. Prepare the pasta, chicken, and sauce in advance, then assemble and store in the refrigerator. Bake when ready to serve. Leftovers can be refrigerated for 3–4 days and reheated in the oven for best results.
Yes! Rotini, penne, or elbow macaroni are ideal because they hold the creamy sauce well. You can also experiment with shells or rigatoni for extra sauce pockets.
Mozzarella is perfect for a bubbly top layer, while Parmesan adds depth and richness to the sauce. You can also experiment with provolone, fontina, or a mild cheddar.
Broil for 3-5 minutes and keep a close eye on the dish. The goal is a bubbly, golden-brown cheese layer. Rotate the pan if necessary for even browning.
To make Chicken Alfredo Pasta Bake gluten-free, use gluten-free pasta and substitute the all-purpose flour in the sauce with a gluten-free alternative like rice flour or a gluten-free flour blend. All other ingredients are naturally gluten-free.
Similar Recipes
Craving something similar? Make my Chicken Ranch Pasta Bake.
Wanting something different? My Philly Cheesesteak Pasta Bake is just as satisfying.
Can’t get enough of pasta? Try these highly-rated recipes next: Baked Penne, Ham and Cheese Penne, Chicken Bacon Ranch Baked Penne, and Cajun Chicken Pasta.
Have you made this Chicken Alfredo Pasta Bake recipe? ❤️
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenAlfredoPastaBake #LifeInTheLofthouse
Chicken Alfredo Pasta Bake
Ingredients
- 3 boneless, skinless chicken breasts cut into 1-inch pieces
- 2 ½ cups dry pasta (rotini, penne or elbow macaroni all work great)
- 4 tablespoons butter divided
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/3 cup half & half
- 3/4 cup grated parmesan cheese
- 1 cup grated mozzarella cheese
- 1 to 1 1/2 cups pasta water
- Salt & pepper to taste
Optional Garnishes
- Fresh parsley
- Extra Parmesan cheese I like to toss shaved Parmesan on top
Instructions
- Cook pasta according to package instructions. Drain, making sure to reserve the pasta water.
- In a large skillet melt 2 tablespoons of the butter over medium heat. Add chicken pieces and cook until chicken is no longer pink and begins to slightly brown. Remove chicken from skillet and set aside.
- In the same skillet, melt the remaining 2 tablespoons butter. Whisk in the heavy cream and half & half. Add the flour and continue whisking until sauce thickens. Stir in Parmesan cheese and whisk until well combined. Season with salt and pepper and continue whisking. At this point, the sauce should be fairly thick, thin it down using the reserved pasta water. Add chicken and pasta to skillet and mix until pasta begins to absorb some of the sauce. (At this point you can add more pasta water if you think it needs it.)
- Top with mozzarella cheese and place under the broiler for about 5 minutes or until cheese is bubbly and gets golden brown. Make sure you keep an eye on it so the top doesn’t burn.
- Garnish with parsley and more Parmesan cheese if preferred.
Notes
Recipe by: 5 Boys Baker.com.
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Chicken alfredo is one of the favorite dishes around here, can’t wait to try this recipe too!
I made this to share with friends tonight and it was delicious! Maybe a little too rich (I will probably use more half and half cream or some milk next time), but it was really easy to follow and super easy to make! Thanks!
Perfect! Thank you! I was rushed so I just bought a bag of frozen, pre-cooked, grilled chicken…. 🙂
can I use only cream instead of half and half?
Yes!