Easy Chicken Alfredo Bake
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This easy Chicken Alfredo Bake recipe combines creamy Alfredo with tender chicken, pasta, and lots of gooey cheese. Topped with bread crumbs and baked to golden brown perfection, it’s guaranteed to become a permanent addition to your dinner rotation!
Originally published July 2019 – Updated February 2024
Chicken Alfredo Pasta Bake Recipe
If there’s one thing my family loves, it’s a cheesy casserole! Lucky for me, this one’s super easy and delicious…my favorite combo.
It’s always a hit at our house, especially with the kids. This recipe takes everything you love about chicken alfredo and turns it into a warm, cheesy casserole with tender pasta, creamy sauce, and golden breadcrumbs on top for the perfect crunch.
The best part? It’s on the table in under an hour, perfect for busy weeknights when you want something hearty without the hassle.
If your family loves pasta recipes, you should also check out this Turkey Pasta Bake and this Cheesy Taco Tortellini. For your little hot dog lovers, I’ve got this Hot Dog Pasta that’s always a hit with the kids!
Why We Love This Recipe
- Quick and easy: Made with just a handful of simple ingredients, this easy pasta dish is ready in under an hour.
- Rich and creamy: The creamy sauce perfectly coats each piece of pasta and juicy chicken pieces.
- Make-ahead meal: It’s just as good the next day (and leftovers mean that you get a night off from cooking). Plus, the leftovers can easily be frozen for later.
- Perfect for potlucks: You get all the flavors of stove top alfredo but in a convenient, carry-and-go casserole form.
Ingredients
- Penne pasta
- Jarred alfredo sauce
- Boneless, skinless chicken breasts
- Italian seasoned dry bread crumbs
- Egg, slightly beaten
- Ricotta cheese
- Shredded mozzarella cheese
- Grated parmesan
- Dried basil or fresh basil leaves
- Italian seasoning, salt and pepper
- Minced garlic (not pictured)
Find the full printable recipe with measurements and directions in the recipe card below.
How to Make Chicken Alfredo Casserole
Step 1. Preheat the oven to 350° and spray your baking dish with non stick spray.
Step 2. Cut the chicken into chunks. Season with salt and pepper and a little Italian seasoning.
Step 3. Add chicken to a large skillet over medium heat until cooked through. Cooked chicken should have an internal temperature of 165° on an instant read thermometer.
Tip: You can save time by using rotisserie chicken or leftover grilled chicken instead.
Step 4. Cook pasta in a large pot of salted water until al dente.
Step 5. While the pasta is cooking, mix the ricotta, mozzarella, basil, garlic, egg and pepper.
Step 6. Combine the pasta and alfredo sauce. Mix well.
Step 7. Add ricotta mixture and diced chicken and mix together.
Step 8. Pour the pasta evenly into a baking dish. Sprinkle the top with mozzarella, breadcrumbs and grated Parmesan cheese.
Step 9. Cover with foil and bake for 30 minutes, removing foil for the last five minutes. You can place it under broiler for the last two minutes to give it a finished, golden look.
Baked Chicken Alfredo Recipe Variations and Add-ins
- Pasta: You can swap the penne with just about any kind of pasta. Ziti, bowtie, cavatappi, fusilli or rotini all work great with this recipe.
- Chicken: Make this with leftover baked, shredded, or grilled chicken. You can also use store-bought rotisserie chicken.
- Spice: Add a little heat with a pinch of cayenne pepper or red pepper flakes.
- Veggies: Feel free to add vegetables like broccoli florets, spinach mushrooms or sauteed peppers and onion. It’s a great way to sneak in extra veggies without the kids noticing. Sun-dried tomatoes are another great add-in.
- Shrimp alfredo: Want to switch up the protein? Swap the chicken and use large shrimp instead. Just be careful not to over cook the shrimp when you sauté them.
- Bacon: You can never go wrong with bacon. For even more flavor, add crispy, crumbled bacon to the pasta mixture before baking.
How to Store Leftover Chicken Alfredo Bake
Let the baked pasta cool, cover it with foil or transfer it to an airtight container. It will stay fresh in the fridge for up to 2-3 days.
Best Chicken Alfredo Casserole Recipe Tips
- Don’t overboil the pasta. You want to cook it just until al dente because it will cook more in the oven.
- Combine the sauce with pasta while the pasta is warm. Warm pasta absorbs the flavors of the sauce better than when it’s cooled.
- If the pasta mixture seems a little too thick, you can use a little of the pasta water or some chicken broth to thin it out.
- Don’t forget to cover it. Covering it with foil during the initial baking period helps lock in moisture.
- I’m all about the easy recipes so I like to use store-bought alfredo. However, if you have a favorite homemade alfredo sauce recipe, you can certainly use it instead.
Creamy Chicken Alfredo FAQs
Yes! You can make it ahead and bake when ready. Just prep everything up to the toppings, then cover the pan with foil and refrigerate. When you’re ready, sprinkle on the mozzarella, breadcrumbs, and parmesan, then bake as directed.
Yes! This casserole freezes and reheats beautifully, making it a perfect make-ahead meal. Just seal it well to prevent freezer burn, thaw in the fridge, then reheat in the oven at 350° for about 10 minutes.
This is a hearty pasta dish, so it’s best when served with simple salad and a couple slices of crusty bread.
Just pop them in the microwave until warm, or bake for about 10 minutes until heated through. If you’ve got a little extra cheese, sprinkle some on top before baking for an extra cheesy finish.
Other Delicious Dinner Recipes
- Easy Homemade Lasagna
- Easy Baked Ziti
- Lemon Rosemary Chicken
- Honey Garlic Chicken
- Sheet Pan Chicken And Veggies
- Turkey Meatloaf
- Homemade Shake & Bake Pork Chops
- Chicken Alfredo Bake
- Baked Ziti With Veggies
Find More On Pinterest!
Easy Chicken Alfredo Bake
Equipment
Ingredients
- 2 cups chicken, cooked & cubed approx. 2 boneless chicken breasts
- 10 ounces penne pasta
- 1 cup ricotta cheese
- 2 cups shredded mozzarella cheese divided
- 1 egg slightly beaten
- 2 cloves minced garlic
- 1 tablespoon dried basil or 1/4 cup fresh basil leaves
- 1/8 teaspoon ground black pepper
- 15 ounces Alfredo sauce 1 jar
- 2 tablespoons Italian seasoned dry bread crumbs
- 2 tablespoons grated Parmesan cheese
Instructions
- Preheat the oven to 350° and spray a 9×13 baking dish with non stick spray.
- Cut the chicken into chunks. Season with salt and pepper and a little Italian seasoning.2 cups chicken, cooked & cubed
- Add chicken to a large skillet over medium heat until cooked through. Chicken should have an internal temperature of 165° on an instant read thermometer.
- Cook pasta in a large pot of salted water until al dente.10 ounces penne pasta
- While the pasta is cooking, mix the ricotta, 1 1/2 cups of the mozzarella, egg, garlic, basil and pepper.1 cup ricotta cheese, 2 cups shredded mozzarella cheese, 1 egg, 2 cloves minced garlic, 1 tablespoon dried basil, 1/8 teaspoon ground black pepper
- Combine the pasta with the alfredo sauce.15 ounces Alfredo sauce
- Add ricotta mixture and diced chicken. Mix well.
- Pour into a casserole dish. Spread evenly, then sprinkle the top with remaining mozzarella, breadcrumbs and grated Parmesan cheese.2 tablespoons Italian seasoned dry bread crumbs, 2 tablespoons grated Parmesan cheese
- Cover with foil and bake for 30 minutes, removing foil for the last five minutes. You can place it under broiler for the last two minutes to give it a finished, golden look.
Notes
- Don’t overboil the pasta. You want to cook it just until al dente because it will cook more in the oven.
- Combine the sauce with pasta while the pasta is warm. Warm pasta absorbs the flavors of the sauce better than when it’s cooled.
- If the pasta mixture seems a little too thick, you can use a little of the pasta water or some chicken broth to thin it out.
- Don’t forget to cover it. Covering it with foil during the initial baking period helps lock in moisture.
- If you need to save time, this recipe works great with store bought rotisserie chicken too.
Nutrition
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About Lisa O’Driscoll
Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s Lisa O’Driscoll is a lifestyle and parenting expert, cookbook author, and the creative force behind Fun Money Mom, a popular blog she’s run since 2014. She’s the author of the children’s cookbook Roll It, Slice It, Mash It, Dice It, designed to get kids excited about cooking. With multiple TV appearances under her belt, she loves sharing her expertise on family-friendly recipes, creative DIYs, and party planning and is always on a mission to inspire and entertain!
This dish was simple, quick and deliscious. Granddaughter approved (she’s 9 and had seconds) adult approved )we’re talking hirds here). used chkn tenders as I had no whole breasts. Added some crusty rolls and green beans to complete the meal. Wonderful. Will be making again. Thanks
Thank you for sharing! I’m so glad that you loved it as much as we do! ❤️