This is the kind of dinner that disappears fast and brings everyone back for seconds. Creamy Alfredo sauce, tender shredded chicken, and plenty of melty mozzarella bake together with al dente penne into a crowd-pleasing casserole. It’s straightforward, comforting, and forgiving—exactly what I turn to when I want something that tastes like effort but doesn’t demand all night in the kitchen.
I like this recipe because it uses pantry-friendly ingredients and a quick shortcut: pre-cooked chicken. A rotisserie bird or leftover roasted chicken makes the whole process faster, and the sauce comes together on the stove in one pan. The bake finishes in the oven so you get that browned, bubbly top that everyone loves.
Below you’ll find everything you need: the exact ingredient list, a step-by-step guide that follows the recipe to the letter, smart swaps when you’re missing something, tools that make the job easier, and troubleshooting tips from the test kitchen. No fluff — just useful, practical notes to help you nail this Cheesy Chicken Alfredo Pasta Bake every time.
What Goes Into Cheesy Chicken Alfredo Pasta Bake
This dish is built from a handful of reliable components: pasta, a simple roux-based Alfredo made with half & half (not heavy cream), shredded cheeses for creaminess and a bubbly top, and cooked chicken for protein. Garlic and Italian seasoning bring savory depth, while chicken bouillon adds concentrated savory flavor without extra salt at the table.
Ingredients
- 1 pound dried penne — provides the pasta base; penne holds sauce well, but a similar shape works.
- 1 pound cooked chicken, chopped (leftover or rotisserie) — adds tender protein and stretches the meal.
- ¼ cup butter — forms the fat for the roux and gives the sauce a silky start.
- ¼ cup all-purpose flour — thickens the sauce into a creamy Alfredo when combined with butter.
- 5–6 cloves garlic, minced — gives aromatic punch; adjust to taste if you prefer milder garlic.
- 4 cups half & half — the sauce liquid; lighter than heavy cream but still rich enough.
- 2 teaspoons Italian seasoning — adds herbaceous notes; use a blend with oregano, basil, thyme if possible.
- 2 teaspoons chicken bouillon — concentrated savory boost; dissolves into the sauce for depth.
- 3 cups shredded mozzarella cheese, divided — provides gooey melt and a browned topping; split between sauce and bake.
- 1 cup grated Parmesan — adds sharp, salty, nutty flavor that rounds the sauce.
- Parsley for garnish — brightens the finished dish and adds a fresh visual contrast.
Cheesy Chicken Alfredo Pasta Bake: Step-by-Step Guide
- Preheat the oven to 350°F (175°C) and set out a 9×13-inch baking dish.
- Bring a large pot of water to a boil. Add 1 pound dried penne and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- While the pasta cooks, melt ¼ cup butter in a large saucepan over medium heat. Whisk in ¼ cup all-purpose flour until smooth and bubbling, about 1 minute.
- Whisk in 5–6 cloves minced garlic and continue whisking 1–2 minutes, until the roux is golden and fragrant.
- Gradually whisk in 4 cups half & half until smooth. Add 2 teaspoons Italian seasoning and 2 teaspoons chicken bouillon, and heat the mixture until it is hot and starting to simmer, stirring frequently.
- Remove the sauce from direct heat and stir in 1 cup shredded mozzarella and 1 cup grated Parmesan until melted and smooth. If the sauce becomes too thick, whisk in ½ to 1 cup reserved pasta water until it reaches a saucy (not gravy-like) consistency.
- Add the cooked pasta and 1 pound chopped cooked chicken to the sauce and stir gently until everything is evenly coated.
- Transfer the pasta-and-chicken mixture to the prepared 9×13-inch baking dish and spread it evenly. Sprinkle the remaining 2 cups shredded mozzarella evenly over the top.
- Bake for 20–25 minutes, until the sides are bubbling and the top cheese is melted and beginning to brown at the edges.
- Remove from the oven, let rest a few minutes, garnish with parsley, and serve warm.
Why Cooks Rave About It
There are no complicated techniques here—just a reliable roux, a forgiving sauce, and a high-return bake. The roux + half & half gives you a sauce that clings to pasta without being overly heavy. Using cooked chicken lets you control timing and keeps this from becoming a labor-intensive weeknight meal.
Texture is another reason this works: penne keeps a toothsome bite, the sauce is creamy, and the shredded mozzarella on top becomes both gooey and lightly browned. It’s familiar comfort food with satisfying contrast between creamy inside and caramelized edges.
If You’re Out Of…
- Penni — any similar medium pasta (ziti, rigatoni, shells) will do. Keep cooking to al dente.
- Cooked chicken — rotisserie chicken is perfect. If you have raw chicken breasts, you can quickly poach or pan-sear and shred them before adding.
- Half & half — a 50/50 mix of milk and heavy cream mimics it. If you only have milk, the sauce will be thinner; reduce a little more to concentrate it.
- Chicken bouillon — a teaspoon of concentrated chicken stock or a splash of low-sodium chicken broth can replace it, but reduce any added salt until finished.
- Mozzarella or Parmesan — swap with similar melting or aged cheeses, but be cautious: different cheeses change salt and moisture levels.
Essential Tools for Success
- Large pot — enough water to cook pasta properly so it doesn’t clump.
- Large saucepan or skillet — for making the roux and sauce; a heavy-bottomed pan prevents scorching.
- Whisk — essential while adding milk to a roux to avoid lumps.
- 9×13-inch baking dish — the size specified for even baking and proper depth.
- Colander — for draining pasta and reserving pasta water.
Problems & Prevention
Issue: Sauce is lumpy right after adding half & half. Prevention: Add the liquid gradually while whisking constantly. A smooth, slow addition prevents lumps.
Issue: Sauce too thick. Prevention: Stir in reserved pasta water ½ cup at a time until you reach a saucy (not gravy-like) consistency. The recipe specifies ½ to 1 cup for this reason.
Issue: Top browns too quickly but center is cold. Prevention: Cover loosely with foil for the first 15 minutes of baking, remove for the final 5–10 minutes to allow browning. Also make sure the dish goes into a preheated oven set to 350°F (175°C).
Issue: Soggy pasta bake. Prevention: Don’t overcook the pasta; cook to al dente in the boiling water. Also keep sauce saucy, not watery; the balance ensures the bake sets properly without becoming gluey.
How to Make It Lighter
- Reduce cheese — cut the mozzarella by ½ cup if you want less total cheese on top; the dish remains creamy thanks to the Parmesan mixed into the sauce.
- Use lower-fat dairy — swap half & half for a 50/50 mix of 2% milk and light cream, then reduce slightly to concentrate flavor. Expect a thinner mouthfeel but less richness.
- Add vegetables — stir in steamed broccoli florets or sautéed spinach to bulk the dish with fiber and lower per-serving calories without sacrificing comfort.
Notes from the Test Kitchen
We tested this across a few small tweaks. First: reserve that pasta water. It’s the secret rescue when your sauce tightens up after cheese is added. Add it slowly and stop once the sauce coats the back of a spoon.
Second: timing. Cook the pasta to package directions, but aim for a minute or two shy of perfect if your oven runs hot or if you like a slightly firmer center. If your chicken is cold from the fridge, shred and fold it into the warm sauce to bring it up to temperature before baking—this avoids an overly long bake time.
Third: garlic. The recipe calls for 5–6 cloves. If you love garlic, peel and add a bit more on top just before serving, but don’t exceed the sauté step by much or the raw sharpness disappears into bitterness when overcooked.
Prep Ahead & Store
Make-ahead: Assemble the bake, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Add 5–10 minutes to the bake time if baking from chilled, and remove the cover for the final minutes to brown the top.
Leftovers: Store airtight in the fridge for up to 3 days. Reheat individual portions in the microwave with a tablespoon of water added to keep the sauce from tightening. For a crisper top, reheat in a 350°F oven for 10–15 minutes.
Freeze: You can freeze the assembled (unbaked) casserole for up to 2 months. Thaw overnight in the fridge before baking and add 10–15 minutes to the bake time if still cold.
Handy Q&A
Can I use raw chicken?
Yes, but cook it first. Poach, roast, or pan-sear then shred or chop before folding into the sauce. The recipe assumes 1 pound of cooked chicken.
What if I don’t have half & half?
Mix equal parts milk and heavy cream, or reduce milk to concentrate if using lower-fat dairy. Watch the sauce consistency and adjust with reserved pasta water.
Can I make this vegetarian?
Replace the chicken with roasted vegetables or a plant-based chicken substitute and use vegetable bouillon in place of chicken bouillon.
How do I get a browned top without burning?
Bake uncovered for the last 5–10 minutes; if the top is browning too fast, tent with foil and finish heating until the center bubbles.
Bring It Home
This Cheesy Chicken Alfredo Pasta Bake is one of those dependable dishes that feeds a family, delights a crowd, and stores well for lunches. It’s simple enough for a weeknight but satisfying enough for company. Follow the steps above, keep a cup of pasta water handy, and don’t skip the parsley at the end—it adds a bright, fresh note that balances the richness.
Make it your own by adding a handful of steamed greens, swapping cheeses to suit your pantry, or using leftover roast chicken. No matter the tweak, you’ll end up with a bubbling, golden-topped casserole that’s comfort in a pan.
Cheesy Chicken Alfredo Pasta Bake
Equipment
- 9x13 inch Baking Dish
- Large Pot
- Large saucepan
- Whisk
- Colander
Ingredients
Ingredients
- 1 pounddried penneor another similar shape
- 1 poundcooked chickenchopped leftover or rotisserie
- 1/4 cupbutter
- 1/4 cupall-purpose flour
- 5-6 clovesgarlicminced
- 4 cupshalf & half
- 2 teaspoonsItalian seasoning
- 2 teaspoonschicken bouillon
- 3 cupsshredded mozzarella cheesedivided
- 1 cupgrated parmesan
- Parsley for garnish
Instructions
Instructions
- Preheat the oven to 350°F (175°C) and set out a 9×13-inch baking dish.
- Bring a large pot of water to a boil. Add 1 pound dried penne and cook according to package instructions until al dente. Before draining, reserve 1 cup of the pasta cooking water, then drain the pasta and set it aside.
- While the pasta cooks, melt ¼ cup butter in a large saucepan over medium heat. Whisk in ¼ cup all-purpose flour until smooth and bubbling, about 1 minute.
- Whisk in 5–6 cloves minced garlic and continue whisking 1–2 minutes, until the roux is golden and fragrant.
- Gradually whisk in 4 cups half & half until smooth. Add 2 teaspoons Italian seasoning and 2 teaspoons chicken bouillon, and heat the mixture until it is hot and starting to simmer, stirring frequently.
- Remove the sauce from direct heat and stir in 1 cup shredded mozzarella and 1 cup grated Parmesan until melted and smooth. If the sauce becomes too thick, whisk in ½ to 1 cup reserved pasta water until it reaches a saucy (not gravy-like) consistency.
- Add the cooked pasta and 1 pound chopped cooked chicken to the sauce and stir gently until everything is evenly coated.
- Transfer the pasta-and-chicken mixture to the prepared 9×13-inch baking dish and spread it evenly. Sprinkle the remaining 2 cups shredded mozzarella evenly over the top.
- Bake for 20–25 minutes, until the sides are bubbling and the top cheese is melted and beginning to brown at the edges.
- Remove from the oven, let rest a few minutes, garnish with parsley, and serve warm.
Notes
Can I Use Cooked Chicken?
This is a great recipe to use up leftover chicken from earlier in the week. If you don’t have leftovers available, you can buy a rotisserie chicken, or pre-cooked chopped chicken in the meat department.
No-Boil Method for Cooking Pasta:
Place the dried pasta in a large bowl. Add very hot tap water. Stir, then allow the pasta to soak for 20 minutes. Drain and use.
Leftovers:
Leftovers will keep well for up to
3 days in the fridge
. It will still taste terrific when reheated in the microwave or oven!
Make Ahead and Freeze:
For best results, I recommend making the casserole in a freezer-safe dish, like disposable aluminum foil pans with lids. You can fully prepare the Cheesy Chicken Alfredo Pasta, package in an airtight container, and freeze unbaked for up to
3 months
.
When you are ready to enjoy, simply bake uncovered in a 350 degree F preheated oven for 1 hour. There’s no need to defrost it first!
