Baked Chicken Alfredo Pasta Recipe
Baked Chicken Alfredo Pasta is a creamy and cheesy pasta casserole made with tender chicken, penne pasta, and rich homemade Alfredo sauce.The dish is layered with mozzarella and parmesan cheese.It’s baked until golden and bubbly for a comforting family dinner.
Ingredients
- 2 cups cooked chicken chopped or shredded
- 16 ounces uncooked penne pasta
- ½ cup unsalted butter
- 2 cups heavy whipping cream
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese
- ¼ cup grated parmesan cheese
Instructions
- Preheat the oven to 350°F (175°C). Cook the penne pasta according to the package instructions. Drain and set aside.
- In a medium saucepan over medium heat, combine the butter, heavy whipping cream, and cream cheese. Stir until fully melted and smooth.
- Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper. Continue whisking until well blended.
- Stir in the grated parmesan cheese and bring the sauce to a gentle simmer. Cook for about 3–5 minutes until the Alfredo sauce begins to thicken.
- Add the cooked pasta and shredded chicken to the saucepan and mix until everything is well coated with the creamy sauce.
- Transfer half of the pasta mixture into a 9×13 inch baking dish. Sprinkle half of the mozzarella cheese on top.
- Add the remaining pasta mixture and finish with the remaining mozzarella and ¼ cup parmesan cheese.
- Bake for 20–30 minutes until the cheese is melted, golden, and bubbly.
- Allow the pasta to rest for about 5 minutes before serving.
Notes
You can substitute penne with rigatoni, rotini, or ziti for a different texture. Adding a small amount of mozzarella into the sauce itself creates an even creamier texture. Garnish with fresh parsley or extra parmesan before serving for a brighter finish.