This creamy, cheesy chicken alfredo pasta bake is one of those meals I keep coming back to again and again. It’s made with tender penne pasta, juicy chicken, a garlicky homemade cream sauce, and lots of gooey mozzarella and parmesan. It’s a true comfort food dish that comes together in under an hour, making it perfect for busy weeknights or family dinners.

Why You’ll Love This Recipe

I love how simple yet indulgent this pasta bake is. The sauce is homemade, but it doesn’t take much effort at all—just cream, cheese, and garlic creating a silky, flavorful base. I also like that it’s flexible: sometimes I toss in extra veggies, or I use leftover chicken to make it even faster. And when I pull it from the oven with that golden, bubbling mozzarella on top, it feels like I made something really special, even on a weeknight.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound penne pasta

• 2 tablespoons olive oil

• 2 pounds boneless, skinless chicken breast, sliced or diced

• 2 teaspoons salt

• ½ teaspoon ground black pepper

• 4 cloves garlic, finely minced

• ½ cup low-sodium chicken broth

• 1 cup heavy cream

• 2 cups shredded parmesan cheese

• 2 cups shredded mozzarella cheese, divided

• 2 teaspoons Italian seasoning

• Chopped parsley for garnish

Directions

1. Preheat the oven broiler to HIGH.

2. Bring a large pot of salted water to a boil and cook the pasta until al dente. Drain and set aside.

3. Heat olive oil in the same pot over medium heat. Add chicken, season with salt and pepper, and cook until browned and cooked through, about 5 minutes. Remove and cover loosely.

4. Add garlic to the pot and cook until fragrant, about 1 minute.

5. Stir in chicken broth, scraping up any browned bits.

6. Add cream, parmesan, half the mozzarella, and Italian seasoning. Whisk until the cheese melts and the sauce thickens, about 8 minutes.

7. Stir in the pasta and chicken. Transfer mixture to a greased 9×13-inch casserole dish.

8. Top with the remaining mozzarella and broil 6–10 minutes, until the cheese is melted and lightly browned.

9. Garnish with parsley and serve hot.

Servings and timing

This recipe makes about 8 servings. Prep time is around 10 minutes, cook time 25–30 minutes, with a total time of about 40 minutes.

Variations

I sometimes make a few swaps to keep this pasta bake interesting. Leftover or rotisserie chicken works perfectly when I don’t want to cook fresh chicken. I also like stirring in vegetables like broccoli, peas, or mushrooms for extra flavor and texture. If I’m in a hurry, I’ve even swapped in a jar of store-bought alfredo sauce instead of making it from scratch—it still turns out delicious. For a thicker sauce, I’ll whisk in a cornstarch slurry during cooking.

Storage/Reheating

I keep leftovers in an airtight container in the fridge for 3–5 days. To reheat, I cover the dish with foil and bake at 350°F until warmed through. If I’ve stored it in smaller portions, I just microwave them, but I always add a splash of cream or broth to keep the pasta from drying out.

FAQs

Can I make this pasta bake ahead of time?

Yes, I often assemble it a day or two ahead and store it covered in the fridge. When ready, I bake it as directed, just adding a few extra minutes if it’s cold.

Do I have to pre-boil the pasta?

Yes, for this recipe the pasta should be cooked al dente before mixing with the sauce. Since it only goes under the broiler for a short time, it won’t cook further in the oven.

Can I use a different pasta shape?

Absolutely. I like penne, but fusilli, rigatoni, or farfalle all work well since they hold the creamy sauce beautifully.

What cheese works best besides mozzarella and parmesan?

Sometimes I mix in provolone or fontina for extra melty goodness. Romano cheese is also a great addition for sharper flavor.

Can I freeze chicken alfredo pasta bake?

Yes, I freeze it before baking. I assemble the casserole, wrap it tightly in foil, and freeze for up to 2 months. When I’m ready to cook, I bake it straight from frozen, covered, at 350°F until hot, then broil to finish the top.

Conclusion

This chicken alfredo pasta bake is creamy, cheesy, and hearty—the kind of dish that feels like a hug in a bowl. I love how versatile it is and how it always satisfies everyone at the table. Whether I make it ahead, load it with vegetables, or keep it classic, it’s always a winning meal that I know I’ll make again and again.