Description
This Chicken Alfredo Bake is a creamy, cheesy, and comforting Italian-American casserole that’s perfect for an easy weeknight dinner. Tender chicken pieces and penne pasta are smothered in rich Alfredo sauce, topped with mozzarella and Parmesan, then baked to golden perfection. It’s a flavorful, hearty dish that the whole family will love.
Ingredients
Scale
Protein and Pasta
- 12 oz penne pasta
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
Sauce and Cheese
- 3 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Seasonings and Oils
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Garnish
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Preheat Oven and Cook Pasta: Preheat your oven to 375°F (190°C). Bring a large pot of salted water to a boil and cook the penne pasta until al dente, following package instructions. Drain the pasta and set it aside.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with garlic powder, salt, and black pepper. Add the chicken to the hot skillet and cook for 6 to 8 minutes, stirring occasionally, until the chicken is browned and cooked through.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, cooked chicken, and Alfredo sauce. Stir well to ensure everything is evenly coated with the creamy sauce.
- Assemble the Bake: Grease a 9×13-inch baking dish lightly. Pour the chicken and pasta mixture into the dish and spread evenly. Sprinkle the mozzarella and Parmesan cheeses evenly on top. If desired, add crushed red pepper flakes for a little heat.
- Bake: Place the baking dish uncovered into the preheated oven and bake for 20 to 25 minutes, until the sauce is bubbly and the cheese on top is melted and golden brown.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes to set. Garnish with chopped fresh parsley if you like, then serve warm.
Notes
- Add steamed broccoli or spinach to the bake for extra vegetables and nutrients.
- Use rotisserie chicken instead of cooking raw chicken to save prep time.
- This dish can be assembled ahead of time and refrigerated for up to 24 hours before baking.
