Cheesy Baked Chicken Alfredo Pasta Casserole

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Total Time: 55 minutes

Quick Ingredients

• 12 oz (340 g) penne or ziti pasta
• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut in 1-inch pieces
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 4 garlic cloves, minced
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 1/2 cups (150 g) freshly grated Parmesan cheese
• 2 cups (200 g) shredded low-moisture mozzarella cheese
• 1 tsp Italian seasoning
• 1/4 tsp ground nutmeg (optional)
• Salt and freshly ground black pepper
• 2 tbsp chopped fresh parsley (for garnish)

Do This

• 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch (23×33 cm) baking dish.
• 2. Boil pasta in salted water until just shy of al dente; drain and set aside.
• 3. Season chicken with salt, pepper, and half the Italian seasoning. Sear in olive oil over medium-high heat until cooked through; set aside.
• 4. In same pan, melt butter, sauté garlic, then add cream and milk. Simmer gently, whisk in Parmesan, nutmeg, remaining Italian seasoning, salt, and pepper to make Alfredo sauce.
• 5. Combine pasta, chicken, and Alfredo sauce in a large bowl. Adjust seasoning.
• 6. Transfer mixture to baking dish, top evenly with mozzarella, and bake 15–20 minutes until bubbly and lightly golden.
• 7. Rest 5 minutes, garnish with parsley and extra Parmesan if desired, then serve warm.

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Why You’ll Love This Recipe

• All the cozy flavor of classic Chicken Alfredo, but in an easy, family-style baked casserole.
• Creamy, garlicky Parmesan sauce hugs every piece of pasta and tender chicken.
• Perfect make-ahead dish for busy nights, potlucks, or feeding a crowd.
• Simple ingredients, beginner-friendly steps, and tons of comforting flavor.

Grocery List

• Produce: Garlic, fresh parsley (optional but recommended).
• Dairy: Unsalted butter, heavy cream, whole milk, Parmesan cheese (block, for grating), mozzarella cheese (block or pre-shredded).
• Pantry: Penne or ziti pasta, olive oil, Italian seasoning, ground nutmeg (optional), salt, black pepper, nonstick spray or oil for greasing dish.

Full Ingredients

Pasta and Chicken

• 12 oz (340 g) penne or ziti pasta
• 1 1/2 lb (680 g) boneless, skinless chicken breasts, cut into 1-inch (2.5 cm) pieces
• 2 tbsp olive oil
• 1 tsp Italian seasoning, divided
• 1 tsp kosher salt (for seasoning chicken), plus more for pasta water
• 1/2 tsp freshly ground black pepper

Alfredo Sauce

• 4 tbsp (1/2 stick; 56 g) unsalted butter
• 4 garlic cloves, minced (about 1 1/2 tbsp)
• 2 cups (480 ml) heavy cream
• 1 cup (240 ml) whole milk
• 1 1/2 cups (150 g) freshly grated Parmesan cheese, lightly packed
• 1/4 tsp ground nutmeg (optional but classic for Alfredo-style sauces)
• 1/2 tsp kosher salt, or to taste
• 1/2 tsp freshly ground black pepper, or to taste

For Baking and Serving

• 2 cups (200 g) shredded low-moisture mozzarella cheese
• 2–3 tbsp freshly grated Parmesan cheese, for sprinkling on top (optional)
• 2 tbsp chopped fresh parsley, for garnish
• Nonstick cooking spray or a little oil, for greasing the baking dish

Step-by-Step Instructions

Step 1: Preheat the oven and prep the dish

Preheat your oven to 375°F (190°C) with a rack in the center. Lightly grease a 9×13-inch (23×33 cm) baking dish with nonstick spray or a thin film of olive oil. This helps prevent sticking and makes cleanup easier.

Step 2: Cook the pasta until just shy of al dente

Bring a large pot of water to a rolling boil. Add a generous tablespoon of salt (this seasons the pasta itself). Add the penne or ziti and cook according to package directions, but subtract about 1–2 minutes so the pasta is just shy of al dente. It should still have a bit of firmness, since it will finish cooking in the oven.

Once cooked, drain the pasta well but do not rinse. If you like, reserve about 1/2 cup of the starchy pasta water in case you want to thin the sauce later. Set the pasta aside.

Step 3: Season and cook the chicken

While the pasta cooks, pat the chicken pieces dry with paper towels so they sear nicely. In a bowl, toss the chicken with 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp of the Italian seasoning.

Heat the olive oil in a large deep skillet or sauté pan over medium-high heat. When the oil is hot and shimmery, add the chicken in a single layer. Cook for 5–7 minutes, stirring occasionally, until the chicken is lightly browned on the outside and cooked through (internal temperature 165°F / 74°C). Transfer the cooked chicken to a plate and set aside. Do not wipe out the pan; those browned bits will flavor the sauce.

Step 4: Make the creamy Alfredo sauce

In the same skillet used for the chicken, reduce the heat to medium. Add the butter and let it melt, scraping up any browned bits from the bottom of the pan with a wooden spoon. Stir in the minced garlic and cook for 30–60 seconds, just until fragrant. Do not let the garlic brown or it will taste bitter.

Pour in the heavy cream and milk. Stir well and bring the mixture to a gentle simmer (small bubbles around the edges), not a full boil. Simmer for 3–4 minutes, stirring frequently, until slightly thickened.

Reduce the heat to low. Slowly sprinkle in the 1 1/2 cups Parmesan, stirring constantly to help it melt smoothly into the sauce. Add the remaining 1/2 tsp Italian seasoning, the nutmeg (if using), 1/2 tsp salt, and 1/2 tsp black pepper. Simmer for another 1–2 minutes, stirring, until the sauce is creamy and coats the back of a spoon. Taste and adjust seasoning as needed.

Step 5: Combine the pasta, chicken, and sauce

In a large mixing bowl (or in the pot you used for the pasta), add the drained pasta and the cooked chicken pieces. Pour the warm Alfredo sauce over the top.

Gently fold everything together with a spatula or large spoon until the pasta and chicken are evenly coated in the sauce. If the mixture seems very thick or dry, stir in a splash or two of the reserved pasta water until it looks creamy and saucy. Remember, the pasta will absorb some liquid as it bakes, so you want it slightly saucier than you think.

Step 6: Transfer, top with cheese, and bake

Pour the pasta and chicken mixture into the prepared 9×13-inch baking dish and spread it into an even layer. Sprinkle the shredded mozzarella evenly over the top. If you like a stronger cheesy flavor, add an extra 2–3 tbsp of grated Parmesan on top of the mozzarella.

Place the baking dish in the preheated 375°F (190°C) oven. Bake for 15–20 minutes, until the cheese is melted, the edges are bubbly, and the center is hot. For a more golden, lightly browned top, switch the oven to broil for the last 1–2 minutes, watching very closely so it does not burn.

Step 7: Rest, garnish, and serve

Remove the Chicken Alfredo bake from the oven and let it rest for about 5 minutes. This short resting time allows the sauce to settle slightly so it is creamy but not runny when you scoop it.

Just before serving, sprinkle the top with chopped fresh parsley for color and freshness. Optionally, finish with a light dusting of extra grated Parmesan and a few cracks of black pepper. Serve warm, scooping generous portions into shallow bowls or onto plates so every serving gets pasta, chicken, and plenty of creamy, cheesy sauce.

Pro Tips

• Grate your own cheese: For the smoothest sauce and best melt, use blocks of Parmesan and mozzarella and grate them yourself. Pre-shredded cheeses often contain anti-caking agents that can make sauces grainy.
• Do not overcook the pasta: Undercook it by 1–2 minutes so it finishes in the oven without becoming mushy.
• Keep the sauce gentle: Avoid boiling the cream sauce after adding the cheese; high heat can cause it to separate. Low and slow melting is best.
• Adjust creaminess: If the mixture looks too thick before baking, add a splash of reserved pasta water or a bit more milk to keep the finished bake luscious and creamy.
• Broil with care: When browning the top under the broiler, stay near the oven and check every 20–30 seconds. Cheese can go from golden to burnt quickly.

Variations

• Chicken Alfredo bake with veggies: Stir in 1–2 cups of lightly steamed broccoli florets, peas, or baby spinach when you combine the pasta, chicken, and sauce. This adds color, texture, and extra nutrition.
• Cajun-style Alfredo bake: Toss the chicken with 1–2 tsp Cajun seasoning instead of Italian seasoning and reduce the added salt slightly. Add a pinch of red pepper flakes to the sauce for gentle heat.
• Bacon or pancetta twist: Cook 4–6 slices of chopped bacon or 3 oz (85 g) pancetta until crisp, then stir the cooked pieces into the pasta mixture before baking. Use some of the rendered fat in place of part of the olive oil for extra flavor.

Storage & Make-Ahead

Let leftovers cool to room temperature, then cover the baking dish tightly or transfer portions to airtight containers. Refrigerate for up to 3–4 days. Reheat individual portions in the microwave, adding a splash of milk or cream if needed to loosen the sauce. For the oven, cover the dish with foil and reheat at 325°F (165°C) until warmed through.

To make ahead, assemble the unbaked casserole, cover tightly, and refrigerate for up to 24 hours. When ready to cook, let it sit at room temperature for 20–30 minutes while the oven preheats, then bake. You may need to add 5–10 extra minutes of baking time since it is starting from cold.

You can also freeze the assembled, unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before baking, or bake from frozen at 350°F (175°C), covered with foil, for about 45–55 minutes, then uncover and bake until hot and bubbly.

Nutrition (per serving)

Approximate values for 1 of 6 servings (will vary with specific ingredients and brands): about 700–750 calories; 40–45 g protein; 50–55 g carbohydrates; 35–40 g fat; 16–18 g saturated fat; 120–140 mg cholesterol; 750–900 mg sodium; 2–3 g fiber. Consider adding a simple green salad or steamed vegetables on the side to balance the richness of the dish.