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–+ servings

Baked Chicken Alfredo Pasta

Creamy, cheesy, and family-approved—this Chicken Alfredo Bake comes together fast and disappears even faster
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 6
Calories: 973
Ingredients Method Nutrition Notes

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 pepper
  • 1 cup grated parmesan cheese
  • 2 cups mozzarella
  • ¼ cup parmesan

Method
 

  1. Preheat the oven to 350 degrees Fahrenheit. Cook the 16 ounces uncooked penne pasta according to package directions. Drain, rinse, and set it aside.
  2. In a medium saucepan, over medium-high heat, add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese. Cook until melted. Add the ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon pepper. Continue to whisk until smooth.
  3. Add the 1 cup grated parmesan cheese. Bring the sauce to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken.
  4. Add the cooked pasta back to the pot and pour the Alfredo Sauce over it. Then add in the 2 cups cooked chicken, and stir everything together.
  5. Add HALF of the pasta mixture to a 9x13 baking dish and top with HALF of the 2 cups mozzarella. Then, add the rest of the pasta mixture to the dish and top with the remaining mozzarella and ¼ cup parmesan.
  6. Bake for 20-30 minutes until the cheese is golden and bubbly. Remove the dish from the oven and let it rest for 5 minutes before serving.

Nutrition

Serving: 1gCalories: 973kcalCarbohydrates: 64gProtein: 44gFat: 60gSaturated Fat: 36gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 209mgSodium: 858mgPotassium: 450mgFiber: 3gSugar: 6gVitamin A: 900IUVitamin C: 2mgCalcium: 300mgIron: 1.5mg

Notes

  • For a creamier sauce, always opt for freshly grated Parmesan cheese rather than pre-grated; it melts better and enhances the flavor.
  • To prevent the sauce from breaking, keep the heat at medium when adding the cream and cheese, and whisk continuously until smooth.
  • Store leftovers in an airtight container in the fridge for up to 3 days; for longer storage, freeze individual portions for up to 2 months.
  • When reheating, use the oven at 350 degrees Fahrenheit for about 15-20 minutes to maintain the cheesy texture, rather than the microwave which can dry it out.
  • If you're short on time, feel free to use a high-quality store-bought Alfredo sauce; just add a bit of garlic and Italian seasoning to enhance the flavor.

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