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Easy Chicken Alfredo Bake

This chicken alfredo bake is as easy to make as it is delicious and will have the family begging for seconds!
Course Main Course
Cuisine Italian
Keyword alfredo, chicken alfredo bake, dinner, main dish, pasta, sunday supper
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 433kcal

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 9x13 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

Serving: 1g | Calories: 433kcal | Carbohydrates: 32g | Protein: 26g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 118mg | Sodium: 668mg | Potassium: 304mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 1mg | Calcium: 246mg | Iron: 2mg