Easy Chicken Alfredo Pasta Bake

This bake turns chicken Alfredo into an easy casserole, with a homemade cream sauce and shredded chicken tossed through penne before it all gets topped with cheese and baked until bubbly. It's a great way to use up leftover cooked chicken, and the option to stir in broccoli, bacon, or spinach makes it easy to customize. A few minutes under the broiler gives the top a golden finish.

Penne, shredded chicken, and homemade Alfredo sauce bake together under a blanket of cheese until bubbly and golden.

Why You'll Love This Recipe

• Fast: ready in about 40 minutes (15 min prep, 25 min cook)
• Simple: 18 everyday ingredients
• Feeds the family: 6 servings
• Light: about 620 calories per serving

Ingredients

• 12 ounces penne pasta
• 2 cups cooked chicken breast (shredded or diced)
• 3 tablespoons butter
• 4 cloves garlic (minced)
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 2 cups shredded mozzarella cheese (divided)
• 1 teaspoon Italian seasoning
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley
• 1 tablespoon olive oil
• 2 cups broccoli florets
• 6 slices cooked bacon (crumbled)
• 1 cup sliced mushrooms
• 2 cups fresh spinach

Instructions

1. Boil the pasta in salted water until al dente, then drain, being careful not to overcook it.
2. For homemade Alfredo sauce, melt the butter in a skillet over medium heat, cook the garlic until fragrant, then stir in the heavy cream and simmer gently before adding the Parmesan.
3. The sauce is ready when it's smooth and thick enough to coat the back of a spoon.
4. In a large bowl, combine the following ingredients.
5. Add the cooked pasta.
6. Add the cooked chicken.
7. Pour in the Alfredo sauce.
8. Stir in half of the cheese.
9. Add the seasonings.
10. Mix everything thoroughly so the sauce coats every piece of pasta.
11. Transfer the mixture to a greased baking dish and sprinkle the remaining cheese evenly on top.
12. Bake at 375°F for 20 to 25 minutes, until the cheese is melted and bubbling.
13. For a golden top, broil for the final 2 to 3 minutes.
14. Let the casserole rest a few minutes before serving, garnished with parsley and extra Parmesan if you like.

Cooking Tips

• Undercook the pasta slightly, since it finishes cooking in the oven.
• Reserve half the cheese for the top so you get a melty, golden crust.
• Broil briefly at the end if you want extra color on top, watching closely so it doesn't burn.

Substitutions

• Rotisserie chicken can replace freshly cooked chicken breast.
• Half-and-half can be used in place of heavy cream for a lighter sauce.
• Add crumbled bacon, mushrooms, or spinach for extra flavor and texture.

Storage

• Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat individual portions in the microwave or the whole dish covered in the oven.
• Freeze baked and cooled portions for up to 2 months.

Serving Suggestions

• Garnish with fresh parsley and extra Parmesan before serving.
• Serve with garlic bread to soak up the sauce.
• Pair with a simple side salad for balance.

Nutrition (per serving)

Nutrient	Amount
Calories	620 kcal

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