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Chicken Alfredo Pasta Bake

Prep Time 35 minutes
Total Time 35 minutes
Author Holly


  • 3 boneless, skinless chicken breasts cut into 1-inch pieces
  • 2 ½ cups dry pasta rotini, penne or elbow macaroni work great
  • 4 tablespoons butter divided
  • 2 tablespoons flour
  • 1 cup heavy 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


  • 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.


I’ve also used white sharp cheddar cheese on top and it’s absolutely delicious as well. Feel free to use any kind of cheese on top that you’d like.