Ultimate Chicken Alfredo Pasta Bake: Creamy Comfort Food Perfected

This creamy chicken pasta bake combines everything you love about classic Alfredo with the convenience of a make-ahead casserole. The homemade Alfredo sauce clings perfectly to every piece of pasta, while the golden cheese topping creates an irresistible contrast of textures. It’s a crowd-pleasing dish that’s perfect for busy weeknights yet impressive enough for company.

Unlike many baked pasta recipes that can dry out in the oven, this one stays perfectly creamy thanks to the generous amount of sauce. The combination of Parmesan and mozzarella cheeses creates the ideal balance of flavor and that Instagram-worthy cheese pull when you serve it up.

For the Pasta and Chicken:

• 1 pound pasta (penne, rigatoni, or medium shells work best)
• 2 boneless, skinless chicken breasts (about 1 pound), or 2 cups shredded rotisserie chicken
• 1 tablespoon olive oil (if cooking fresh chicken)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 cups broccoli florets (optional)

For the Homemade Alfredo Sauce:

• 6 tablespoons unsalted butter
• 4 cloves garlic, minced
• 3 tablespoons all-purpose flour
• 3 cups half and half (or 1.5 cups each of heavy cream and milk)
• 1 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon nutmeg (optional, but adds wonderful depth)

For the Topping:

• 2 cups shredded mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1/2 cup Panko breadcrumbs or crushed Ritz crackers (optional)
• 1 tablespoon melted butter (if using breadcrumbs)
• 1 tablespoon fresh parsley, chopped (for garnish)

1. Preheat your oven to 350°F (175°C) and lightly grease a 9×13 baking dish.
2. If using fresh chicken, cut the chicken breasts in half horizontally to create thinner pieces. Season with Italian seasoning, garlic powder, salt, and pepper.
3. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5-6 minutes per side until golden and cooked through (internal temperature of 165°F).
4. Let the chicken rest for 5 minutes, then dice into bite-sized pieces.
5. If using rotisserie chicken: Simply shred or dice the chicken into bite-sized pieces.

1. Bring a large pot of salted water to a boil.
2. Cook pasta according to package directions until just al dente (about 1-2 minutes less than the recommended time).
3. If adding broccoli: Add the broccoli florets to the pasta water during the last 3 minutes of cooking.
4. Drain the pasta and broccoli, but do not rinse.

1. In a large saucepan, melt butter over medium heat.
2. Add minced garlic and cook for 1 minute until fragrant (be careful not to burn it).
3. Whisk in flour and cook for 1-2 minutes to create a roux.
4. Gradually whisk in the half and half, about 1/2 cup at a time, ensuring each addition is fully incorporated before adding more.
5. Bring the mixture to a gentle simmer and cook for 3-4 minutes until it begins to thicken.
6. Reduce heat to low and gradually stir in the Parmesan cheese until melted and smooth.
7. Season with salt, pepper, and nutmeg if using.

1. In a large bowl or directly in the baking dish, combine the cooked pasta, chicken, and Alfredo sauce. Stir gently until everything is well coated.
2. Transfer the mixture to your prepared baking dish if you haven’t already.
3. Sprinkle the shredded mozzarella cheese evenly over the top, followed by the remaining Parmesan cheese.
4. If using breadcrumbs or crushed crackers: Mix them with 1 tablespoon of melted butter and sprinkle over the cheese layer.
5. Bake uncovered at 350°F for 20-25 minutes until the cheese is melted and bubbly, and the edges are golden brown.
6. For an extra golden top: Broil for the final 2-3 minutes, watching carefully to prevent burning.
7. Let the pasta bake rest for 5-10 minutes before serving to allow the sauce to set slightly.
8. Garnish with fresh chopped parsley before serving.

Refrigerating Leftovers

Store leftover Chicken Alfredo Pasta Bake in an airtight container in the refrigerator for up to 3-4 days. The pasta will absorb some of the sauce as it sits, which is perfectly normal.

Freezing Instructions

This cheesy Alfredo bake freezes beautifully! You can freeze it either before or after baking:

• Before baking: Assemble the pasta bake but don’t bake it. Cover tightly with plastic wrap and then aluminum foil. Freeze for up to 3 months.
• After baking: Allow the pasta bake to cool completely, then portion it into airtight containers. Freeze for up to 2 months.

Reheating Methods

For the best texture when reheating this creamy chicken pasta:

• Oven (best method): Cover with foil and reheat at 350°F for 20-25 minutes until heated through. Remove the foil for the last 5 minutes to re-crisp the top.
• Microwave: For individual portions, microwave on 70% power with a damp paper towel over the top to prevent drying out. Heat in 1-minute intervals, stirring between each.
• Pro tip: Add a splash of milk or cream before reheating to refresh the sauce if it seems dry.