Cheesy Chicken Alfredo Pasta Bake
A creamy, cheesy baked pasta with cooked chicken in a homemade Alfredo-style sauce, topped with melted mozzarella and finished with parsley.
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
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!
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!