Baked Chicken Alfredo Pasta

This baked chicken Alfredo pasta casserole is pure weeknight armor garlicky creamy Alfredo tossed with juicy chicken and penne then blanketed in mozzarella till it bubbles and browns. It is the Italian-American classic turned cozy casserole perfect for feeding a hungry crowd potlucks or a cold Sunday with Parmesan bite oregano warmth and leftovers that reheat like a dream.

I first made this on a chilly evening when I needed something hearty but quick and it instantly became my family favorite. The combination of melty cheese and tender chicken makes everyone ask for seconds and the leftovers are just as good warmed up.

Ingredients

• Penne pasta: 12 ounces which holds sauce well and stays firm
• Cooked boneless skinless chicken breast: 2.5 cups shredded for tender protein
• Unsalted butter: 3 tablespoons to create the roux foundation
• Garlic: 4 cloves minced to add aromatic depth
• All purpose flour: 3 tablespoons as the roux thickener
• Chicken broth: 2.5 cups for savory richness
• Heavy cream: 1 cup to create the creamy sauce
• Parmesan cheese: 1.5 cups grated for sharp umami flavor
• Mozzarella: 1 cup shredded with extra for topping for gooey melted cheese
• Salt: 1 teaspoon to enhance all flavors
• Black pepper: 1 teaspoon freshly ground for mild heat
• Dried oregano: 2 tablespoons brings warm herbaceous notes
• Olive oil cooking spray: to keep the casserole dish clean and nonstick

Instructions

Heat oven and prep the dish:

Preheat the oven to 375 degrees Fahrenheit and set a rack in the center of the oven. Lightly spray a 9 by 13 inch baking dish with olive oil cooking spray to prevent sticking and make cleanup easier.

Cook the pasta very al dente:

Bring a large pot of well salted water to a rolling boil. Add the penne pasta and cook 2 minutes less than the package instructions which allows it to finish cooking in the oven without becoming mushy. Reserve 1 cup of pasta water before draining the pasta in a colander.

Make a garlic roux:

In a large skillet melt the butter over medium heat. Once melted add the minced garlic and cook for about 30 seconds just until fragrant but not browned. Whisk in the flour and cook for 1 to 2 minutes until the roux turns foamy and releases a nutty aroma.

Build the Alfredo sauce:

Slowly whisk in the chicken broth followed by the heavy cream stirring constantly to avoid lumps. Simmer the sauce for 2 to 4 minutes until it thickens slightly to a glossy texture similar to light gravy. Season with salt black pepper and dried oregano. Remove from heat and stir in the Parmesan and 1 cup of mozzarella cheese until completely smooth.

Combine pasta chicken and sauce:

Add the drained pasta and shredded chicken to the skillet and toss gently until every piece is well coated with the creamy sauce. If the mixture looks too thick add a splash of the reserved pasta water to loosen it so it stays saucy after baking.

Assemble and top:

Transfer the mixture into the prepared baking dish and spread into an even layer. Sprinkle generously with the remaining shredded mozzarella cheese and if you like a bit of herb crust you can add a pinch of oregano on top.

Bake and finish:

Bake the casserole uncovered for 18 to 22 minutes or until it is bubbling at the edges and the top is melted and lightly golden. For extra color switch the oven to broil and broil for 1 to 2 minutes watching closely so the cheese bronzes but does not burn. Remove and let rest for at least 10 minutes to allow the sauce to settle so you can slice clean squares.

Using raw chicken:

If using raw chicken breast instead of cooked cut 1 pound of raw chicken breast into small bite size pieces and lightly season with salt and pepper. Toss the raw chicken into the sauced pasta mixture then transfer to the baking dish and cover tightly with foil. Bake for 30 to 35 minutes until the chicken reaches 165 degrees Fahrenheit in the center. Remove the foil uncover and sprinkle extra mozzarella cheese then bake uncovered for another 10 to 12 minutes to brown the top.

One of my favorite ingredients here is the Parmesan cheese because it adds a sharp savory bite that makes the sauce really pop. A memorable moment was serving this dish to a group of friends during a casual dinner party everyone loved digging into the cheesy bubbly top and it sparked great conversation and requests for the recipe.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to four days. To reheat use the microwave adding a splash of cream or milk to loosen the sauce or reheat covered in the oven at 350 degrees Fahrenheit until warmed through.

Ingredient Substitutions

If you dont have penne pasta use rigatoni or ziti as they hold sauce similarly well. For a lighter alternative use half and half instead of heavy cream but the sauce will be less rich. If fresh chicken is not available rotisserie chicken works wonderfully and adds extra flavor.

Serving Suggestions

Serve this casserole with a simple green salad tossed in a lemon vinaigrette to cut through the richness. Garlic bread or crusty Italian bread also pair perfectly to mop up the creamy sauce. A glass of crisp white wine complements the flavors nicely.

This baked chicken Alfredo pasta casserole is a comforting easy weeknight meal that reheats well. Let it rest after baking for easier slicing and serve with a simple salad or crusty bread.

Common Questions About Recipes

→ How can I keep the pasta from becoming mushy?

Cook the penne very al dente, about 2 minutes less than package directions, so it finishes cooking in the oven and maintains texture.

→ What cheese works best for the topping?

Shredded mozzarella cheese is ideal for topping, as it melts evenly and creates a golden, bubbly crust.

→ Can I use different types of chicken?

Yes, rotisserie or canned chicken can be used for convenience, adding flavor and texture variations to the dish.

→ Why add pasta water to the sauce?

A splash of reserved pasta water helps loosen the sauce, ensuring it stays creamy and coats the pasta evenly after baking.

→ How do I prevent the sauce from splitting when adding cheese?

Remove the pan from heat before stirring in Parmesan and mozzarella to melt smoothly without separating.