Chicken Penne Alfredo Bake combines tender pasta, juicy chicken, and creamy Alfredo sauce, topped with melted cheese. A comforting, crowd-pleasing dish

If you’re looking for a dish that’s rich, comforting, and guaranteed to please a crowd, this Chicken Penne Alfredo Bake is it!

Topped with a golden layer of melted cheese.
Imagine tender penne pasta tossed with juicy chicken and a velvety homemade Alfredo sauce, all topped with a golden layer of melted cheese. It’s the ultimate comfort food that’s perfect for family dinners, potlucks, or even meal prep.

This baked pasta never fails to impress.
My family absolutely adores this dish. Whether it’s a cozy weeknight dinner or a special occasion, this baked pasta never fails to impress. The combination of creamy sauce, gooey cheese, and perfectly cooked pasta is simply irresistible. Plus, it’s surprisingly easy to make!

How to Make Chicken Penne Alfredo Bake
This recipe is all about simplicity and flavor. Here’s how I make it:
- Make the Alfredo Sauce: While the pasta cooks, I whip up a quick homemade Alfredo sauce. It starts with a base of butter, flour, and garlic, then gets its creamy richness from whole milk, heavy cream, and a blend of Parmesan and mozzarella cheeses.
- Combine Pasta, Chicken, and Sauce: Once the sauce is ready, I toss it with cooked penne pasta and diced chicken. The key here is to coat every piece of pasta and chicken in that luscious sauce.
- Layer and Bake: I transfer the mixture to a baking dish, top it with a generous amount of shredded mozzarella, and bake until the cheese is bubbly and golden brown. A sprinkle of fresh parsley adds the perfect finishing touch.
Tips for the Perfect Chicken Penne Alfredo Bake
- Use Freshly Grated Cheese: Pre-shredded cheese often contains anti-caking agents that can affect how smoothly it melts. Freshly grated cheese makes all the difference!
- Cook the Pasta Al Dente: Since the pasta will bake in the oven, I make sure to cook it just until it’s al dente. This prevents it from becoming too soft during baking.
- Customize the Protein: Don’t have chicken? No problem! This recipe works great with shrimp, bacon, or even just veggies.
Variations to Try
This dish is incredibly versatile. Here are some of my favorite ways to switch it up:
- Seafood Lovers: Swap the chicken for cooked shrimp or a mix of seafood for a luxurious twist.
- Veggie-Packed: Add spinach, sun-dried tomatoes, or mushrooms for extra flavor and nutrition.
- Cheese Swap: Try using Asiago or Pecorino Romano instead of Parmesan for a different flavor profile.
- Stuffed Pasta: Use cheese ravioli or tortellini instead of penne for an extra cheesy experience.
Make-Ahead Tips
One of the best things about this recipe is that it can be made ahead of time. Simply assemble the dish, cover it, and refrigerate for up to 3 days. When you’re ready to serve, bake it covered with foil at 350°F until heated through (about 45 minutes).
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Servings Yield: 6-8 servings
Ingredients
Here’s what you’ll need to make this cheesy masterpiece:
- 12 ounces penne pasta, cooked al dente
- 3 cups diced cooked chicken (rotisserie chicken works great!)
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
- Cooking spray
- 1 tablespoon chopped parsley, for garnish
Step-by-Step Instructions
- Preheat the Oven: Set your oven to 375°F and coat a 3-quart baking dish with cooking spray.
- Make the Sauce: In a large pan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually pour in the milk and cream, whisking constantly until the sauce thickens. Stir in the Parmesan and ½ cup of mozzarella until melted. Season with salt and pepper.
- Combine Pasta and Chicken: In a large bowl, toss the cooked penne and diced chicken with the Alfredo sauce until evenly coated.
- Assemble and Bake: Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella cheese.
- Bake: Bake uncovered for 20 minutes, or until the cheese is bubbly and lightly browned.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
Why You’ll Love This Recipe
This Chicken Penne Alfredo Bake is more than just a meal—it’s a celebration of comfort food at its finest. It’s creamy, cheesy, and packed with flavor, making it a dish your family will request again and again. Plus, it’s easy to customize and perfect for feeding a crowd.
So, what are you waiting for? Grab your ingredients and get ready to create a dish that’s sure to become a family favorite. Trust me, one bite of this cheesy, creamy bake, and you’ll be hooked!
Print
Chicken Penne Alfredo Bake: A Cheesy, Creamy Comfort Food Classic
- Total Time: 35 minutes
- Yield: 6 - servings 1x
Ingredients
-
- 12 ounces penne pasta, cooked al dente
-
- 3 cups diced cooked chicken (rotisserie chicken works great!)
-
- 3 tablespoons butter
-
- 2 tablespoons flour
-
- 1 teaspoon minced garlic
-
- 2 cups whole milk
-
- 1 cup heavy cream
-
- ¾ cup grated Parmesan cheese
-
- 2 cups shredded mozzarella cheese, divided
-
- Salt and pepper, to taste
-
- Cooking spray
-
- 1 tablespoon chopped parsley, for garnish
Instructions
- Preheat the Oven: Set your oven to 375°F and coat a 3-quart baking dish with cooking spray.
- Make the Sauce: In a large pan, melt the butter over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute. Gradually pour in the milk and cream, whisking constantly until the sauce thickens. Stir in the Parmesan and ½ cup of mozzarella until melted. Season with salt and pepper.
- Combine Pasta and Chicken: In a large bowl, toss the cooked penne and diced chicken with the Alfredo sauce until evenly coated.
- Assemble and Bake: Transfer the mixture to the prepared baking dish. Top with the remaining mozzarella cheese.
- Bake: Bake uncovered for 20 minutes, or until the cheese is bubbly and lightly browned.
- Garnish and Serve: Sprinkle with chopped parsley and serve hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes

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