Easy Chicken Alfredo Pasta Bake: The Ultimate Comfort Food

Is there anything more comforting than a creamy, cheesy pasta bake coming out of your oven on a busy weeknight? I don’t think so. This Chicken Alfredo Pasta Bake is the hero of my kitchen on those days when I need something satisfying, simple, and sure to please the whole crew. It’s the kind of meal that feels like a warm hug but doesn’t ask you to spend all evening making it. So, let’s get cozy and make a dish that’ll have everyone asking for seconds.

Why You’ll Love This

This recipe is the perfect trifecta: it’s incredibly easy to pull together, it uses simple ingredients you probably already have, and it delivers that rich, restaurant-style flavor we all crave. You get that classic, creamy Alfredo sauce, tender chunks of chicken, and perfectly cooked pasta, all topped with a golden, bubbly cheese crust. It’s a complete meal in one dish, which means fewer pots to wash. And honestly, what’s not to love about that? It’s a crowd-pleaser through and through.

Ingredients You’ll Need

• 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces (for lean, easy protein)
• 12 ounces penne or rotini pasta (their shapes hold the sauce so well)
• 2 tablespoons olive oil (to cook our chicken to perfection)
• 4 tablespoons butter (the rich base for our sauce)
• 3 cloves garlic, minced (for that essential aromatic punch)
• 1 cup heavy cream (creates that luxurious, velvety texture)
• 1 cup whole milk (balances the richness for the perfect sauce)
• 1 ½ cups freshly grated Parmesan cheese (because pre-grated just doesn’t melt the same)
• 1 cup shredded mozzarella cheese, divided (half for the sauce, half for that gorgeous top)
• 1 teaspoon Italian seasoning (a simple flavor boost)
• ½ teaspoon each of salt and black pepper, plus more to taste
• Fresh parsley, chopped, for garnish (a pop of color and freshness)

Let’s Get Cooking Step by Step

1. First, preheat your oven to 375°F (190°C) and grab a 9×13 inch baking dish. Grease it lightly with a bit of butter or cooking spray.
2. Bring a large pot of well-salted water to a boil. Cook your pasta according to the package directions, but aim for al dente—it’ll continue cooking in the oven. Drain it and set it aside.
3. While the pasta cooks, heat the olive oil in a large skillet over medium-high heat. Add your chicken pieces, season with a pinch of salt and pepper, and cook for 5-7 minutes, until they’re cooked through and no longer pink inside. Transfer the chicken to a plate.
4. In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about a minute, until it’s fragrant. Don’t let it brown!
5. Pour in the heavy cream and milk, then whisk in the Italian seasoning, salt, and pepper. Let it simmer gently for 3-4 minutes to slightly thicken. It won’t be super thick yet—that’s okay!
6. Reduce the heat to low. Gradually whisk in the grated Parmesan and ½ cup of the mozzarella cheese until everything is melted, smooth, and wonderfully creamy. Taste it! This is your moment to adjust any seasoning.
7. Add the cooked, drained pasta and chicken back into the skillet with the sauce. Gently stir until every single piece is coated in that glorious Alfredo sauce.
8. Pour the whole mixture into your prepared baking dish. Sprinkle the remaining ½ cup of mozzarella cheese evenly over the top.
9. Bake for 20-25 minutes, until the cheese is fully melted and the edges are lightly bubbly. For a more golden top, you can broil it for the last 1-2 minutes—just keep a very close eye on it!
10. Let the bake rest for about 5 minutes after pulling it from the oven. This helps the sauce set a little. Garnish with fresh parsley before serving.

Easy Chicken Alfredo Pasta Bake Variations

This recipe is wonderfully adaptable! For a veggie boost, stir in a couple of cups of fresh spinach or steamed broccoli florets when you combine the pasta and sauce. If you’re looking for healthy dinner ideas, you can easily use whole wheat pasta and swap the heavy cream for half-and-half (though the sauce will be a bit less rich). For a different protein, try swapping the chicken for seasoned ground turkey or even canned chickpeas for a vegetarian twist. And if you love a little heat, a pinch of red pepper flakes stirred into the sauce is just divine.

Serving Ideas & Pairings

This bake is a complete meal on its own, but a simple side salad with a bright vinaigrette is my go-to for cutting through the richness. A classic Caesar salad or a simple arugula salad with lemon work beautifully. For something green and easy, roasted asparagus or green beans are fantastic. And don’t forget a loaf of crusty garlic bread for soaking up every last bit of that delicious sauce. So good.

Storage & Reheating Tips

Leftovers? Let the bake cool completely, then store them in an airtight container in the fridge for up to 4 days. You can also freeze it for up to 3 months—just thaw overnight in the fridge before reheating. To reheat, the microwave is quick (1-2 minutes on high, stirring halfway), but for best results, use the oven. Cover the dish with foil and warm it at 350°F for about 20-25 minutes, or until heated through. You might want to add a tiny splash of milk before reheating to keep the sauce creamy.

Pro Tips For Perfect Results

• Grate your own cheese! Pre-shredded cheese contains anti-caking agents that can make your sauce grainy instead of silky smooth.
• Undercook your pasta by a minute or two. It absorbs liquid from the sauce while baking, and this prevents it from becoming mushy.
• Don’t skip letting the baked dish rest for 5 minutes before serving. It allows the sauce to thicken up just enough so you get perfect slices.
• If your sauce seems too thin after combining everything, a tablespoon of flour whisked into the cream and milk mixture will help thicken it up nicely.
• For the ultimate flavor, season every layer—the chicken, the sauce, and taste again at the end!
• And my number one tip? Don’t stress. This is a forgiving dish meant to make your life easier, not harder.

Frequently Asked Questions

• Can I make this Chicken Alfredo Pasta Bake ahead of time? Absolutely! Assemble the entire dish, cover it tightly, and refrigerate it for up to 24 hours before you need to bake it. You might need to add 5-10 minutes to the baking time since it’ll be going in cold.
• What are some other cheap dinners for a family that are similar? This recipe is already pretty budget-friendly, but you can stretch it even further by adding in more pasta or vegetables like peas or carrots. Other great easy weeknight dinners in the same vein are a simple baked ziti or a hearty tuna casserole.
• I’m out of heavy cream. What can I use? You can use half-and-half in a pinch, though your sauce will be slightly less rich. I don’t recommend using milk alone, as it won’t thicken properly.
• How can I tell when the chicken is cooked through? The safest way is to use an instant-read thermometer; chicken is done at 165°F. Otherwise, just cut into a larger piece to ensure there’s no pink left inside.