Looking for a cozy dinner that comes together with little fuss? This Creamy Chicken Alfredo Pasta Bake is rich, cheesy, and just the kind of comfort food that wins over picky eaters and busy schedules alike.

This dish features tender penne coated in a smooth, garlicky Alfredo sauce, tender shredded chicken for protein, and a golden, bubbly mozzarella top. It’s creamy, slightly tangy from the Parmesan, and has a satisfying crisp edge after baking. It’s special because it tastes like restaurant Alfredo but uses pantry staples and takes less time than you think.

Top reasons to make this tonight:

It’s fast and filling for busy weeknights.
It reheats well for leftovers or meal prep.
It uses simple ingredients you likely already have.

Why You’ll Love This Recipe

Ready in about 30–40 minutes with minimal hands-on time.
Made with pantry staples and leftover or rotisserie chicken.
Crowd-pleasing comfort food that kids and adults both enjoy.
Easy to double for a crowd or to freeze for later.
If you like simple, shareable dishes, try this buffalo chicken dip another night for game-day variety.

Ingredients of Creamy Chicken Alfredo Pasta Bake

8 ounces penne pasta, dry
2 cups shredded cooked chicken, cooled or rotisserie
2 cups Alfredo sauce, store-bought or homemade
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped parsley, optional (for garnish)

Step-by-Step Instructions of Creamy Chicken Alfredo Pasta Bake

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Boil the penne in salted water according to package directions until al dente. Drain and return to the pot.
Stir the shredded chicken into the warm pasta.
Pour the Alfredo sauce over the pasta and chicken. Mix until everything is evenly coated.
Season with salt and pepper to taste, then fold in half of the mozzarella and half of the Parmesan.
Transfer the pasta mixture to the prepared baking dish and smooth the top.
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Bake for 15–20 minutes until the cheese is bubbly and lightly golden.
Broil 1–2 minutes if you want a more browned top watch closely to prevent burning.
Let rest 5 minutes, then sprinkle with chopped parsley and serve warm.

Tips for Success

Don’t overcook the pasta; al dente holds up better in the bake.
Use rotisserie chicken to save time and add extra flavor.
Cover with foil for the first 10 minutes of baking if the top browns too quickly.

Substitutions & Variations of Creamy Chicken Alfredo Pasta Bake

To Make It Vegan/Gluten-Free:

For gluten-free: Use GF penne and check your Alfredo sauce label for gluten-free status.
For vegan: Use dairy-free Alfredo sauce (cashew or coconut-based), vegan mozzarella, and a plant-based chicken substitute or white beans for protein.

Variations:

Add steamed broccoli or sautéed mushrooms for veggies.
Stir in a spoonful of pesto for a herby twist.
Swap penne for rotini, rigatoni, or gluten-free pasta shapes.
Mix in cooked bacon or ham for extra savoriness.

Storage Instructions of Creamy Chicken Alfredo Pasta Bake

Refrigerator:

Store leftovers in an airtight container for up to 3–4 days. Reheat covered in the oven at 350°F (175°C) or in the microwave until hot.

Freezer:

Freeze baked dish (cool completely) in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.

Make-Ahead:

Assemble in the baking dish, cover tightly, and refrigerate for up to 24 hours before baking. Add a few extra minutes to the baking time if chilled.

Frequently Asked Questions (FAQ) of Creamy Chicken Alfredo Pasta Bake

Can I use fresh-cooked chicken instead of rotisserie?

Yes. Shred or chop cooked chicken breasts or thighs and stir in just like rotisserie chicken.

Can I make the Alfredo sauce from scratch?

Absolutely. A simple sauce of butter, cream (or milk), garlic, and Parmesan comes together in minutes and tastes great.

Will this get soggy if I freeze it?

If you freeze before baking, it can be a bit saucier. Freezing after baking preserves texture better. Thaw fully before reheating to keep the texture even.

Conclusion

This Creamy Chicken Alfredo Pasta Bake is an easy, comforting meal that brings cheesy satisfaction to busy nights. It reheats well and plays nice with swaps like gluten-free pasta or extra veggies.Give the recipe a try, leave a comment to tell me how it went, and don’t forget to leave a star rating if you loved it I read every note and enjoy hearing kitchen wins.

Creamy Chicken Alfredo Pasta Bake

Print Recipe

A warm, cheesy pasta bake made with penne, shredded chicken, and a rich Alfredo sauce, perfect for busy weeknights.

Total Time: 30 minutes
Yield: 4 servings

Ingredients

Scale

8 ounces penne pasta, dry
2 cups shredded cooked chicken, cooled or rotisserie
2 cups Alfredo sauce, store-bought or homemade
1 cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper to taste
1 tablespoon chopped parsley, optional (for garnish)

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Instructions

Preheat the oven to 375°F (190°C) and grease a 9×9-inch baking dish.
Boil the penne in salted water according to package directions until al dente. Drain and return to the pot.
Stir the shredded chicken into the warm pasta.
Pour the Alfredo sauce over the pasta and chicken. Mix until everything is evenly coated.
Season with salt and pepper to taste, then fold in half of the mozzarella and half of the Parmesan.
Transfer the pasta mixture to the prepared baking dish and smooth the top.
Sprinkle the remaining mozzarella and Parmesan evenly over the top.
Bake for 15–20 minutes until the cheese is bubbly and lightly golden.
Broil 1–2 minutes if you want a more browned top—watch closely to prevent burning.
Let rest 5 minutes, then sprinkle with chopped parsley and serve warm.

Notes

For best results, do not overcook the pasta; al dente holds up better. Use rotisserie chicken to save time.

Author: soukaina
Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: Baking
Cuisine: American
Diet: Non-Vegetarian