If you’re craving a cozy, crowd-pleasing dinner that feels like restaurant comfort food, this Chicken Alfredo Penne Bake delivers big time. It’s packed with tender chicken, perfectly cooked penne, and a rich, creamy Alfredo sauce—then baked until the top is bubbly, golden, and irresistible.
This recipe is perfect for busy nights because it comes together fast with simple ingredients you probably already have. You can use leftover chicken or grab a rotisserie chicken to make prep even easier, and the oven does the rest while you unwind (or tackle the after-school chaos).
What makes this baked Alfredo pasta so good is the texture: creamy and saucy underneath, with that cheesy, lightly crisp top layer that everyone fights over. It’s the kind of casserole that tastes even better the next day, making it a great choice for meal prep or make-ahead dinners.
Serve it with a fresh green salad, garlic bread, or roasted veggies for a complete meal that works for family dinners, potlucks, and freezer-friendly planning. Once you try this easy chicken Alfredo bake, it’ll be on repeat anytime you need a guaranteed comfort-food win.
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Chicken Alfredo Penne Bake
Creamy homemade Alfredo coats tender chicken and penne, then everything gets baked under a bubbly, golden cheese topping. Comfort food perfection!
- Total Time: 40 minutes
- Yield: 6 servings 1x
Ingredients
Pasta + chicken
12 oz penne pasta
2 cups cooked chicken, diced or shredded (rotisserie works great)
2 cups mozzarella cheese, shredded (divided)
1/2 cup Parmesan cheese, grated (divided)
1 tsp Italian seasoning
1/2 tsp garlic powder
Salt & black pepper, to taste
Homemade Alfredo sauce
4 tbsp butter
3 cloves garlic, minced
2 tbsp all-purpose flour
2 cups heavy cream (or half-and-half for lighter)
1 1/2 cups milk
1 cup Parmesan cheese, finely grated
1/4 tsp nutmeg (optional, but great)
Salt & pepper, to taste
Optional topping
1/3 cup panko breadcrumbs
1 tbsp melted butter
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Instructions
Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
Cook pasta in salted water until al dente (about 1–2 minutes less than package directions). Drain.
Make Alfredo sauce:
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Melt butter in a saucepan over medium heat. Add garlic and cook 30 seconds.
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Whisk in flour and cook 1 minute.
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Slowly whisk in cream and milk. Simmer 3–5 minutes until slightly thickened.
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Stir in Parmesan, nutmeg (if using), and season with salt and pepper.
Combine: In a large bowl, mix pasta + chicken + Alfredo sauce + 1 1/2 cups mozzarella + 1/4 cup Parmesan + Italian seasoning + garlic powder.
Assemble: Pour into baking dish. Top with remaining 1/2 cup mozzarella and 1/4 cup Parmesan. (Add panko mixed with melted butter if using.)
Bake for 20–25 minutes until hot and bubbly. Broil 1–2 minutes for extra browning (watch closely).
Rest 5 minutes, then serve.
Notes
Cooking Tips
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Don’t overcook the pasta—it keeps cooking in the oven.
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Grate your own Parmesan for the smoothest Alfredo (pre-shredded can get grainy).
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Thin or thicken easily: Simmer longer to thicken; splash in milk to loosen.
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Broil for the finish to get that irresistible golden top.
Variations
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Veggie add-in: Stir in 2 cups broccoli florets (steam or blanch first) or 2–3 cups fresh spinach (mix in at the end).
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Bacon lover: Add 6 slices cooked crumbled bacon.
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Spicy version: Add 1/2 tsp crushed red pepper or a splash of hot sauce.
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Protein swap: Use turkey, ham, or sautéed shrimp.
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Lighter option: Use half-and-half and reduce cheese slightly (still creamy and delicious).
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 4g
- Sodium: 750mg
- Fat: 28g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 32g
