Description
This Chicken Alfredo Bake is a creamy, comforting Italian-American casserole featuring tender bite-sized chicken pieces, perfectly cooked penne pasta, and rich Alfredo sauce. Topped with melted mozzarella and Parmesan cheeses, this easy weeknight dinner can be prepared ahead and baked to bubbly, golden perfection. Optional crushed red pepper flakes add a hint of spice, and fresh parsley provides a bright garnish.
Ingredients
Scale
Dry Ingredients
- 12 oz penne pasta
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Protein & Dairy
- 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
- 3 cups Alfredo sauce (store-bought or homemade)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Oils & Garnishes
- 2 tablespoons olive oil
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Prepare Pasta: Preheat your oven to 375°F (190°C). Cook the penne pasta in a large pot of salted boiling water until al dente, usually about 10-12 minutes. Drain the pasta and set aside to cool slightly.
- Cook Chicken: While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season the bite-sized chicken pieces with garlic powder, salt, and black pepper. Add the chicken to the hot skillet and cook for 6–8 minutes, stirring occasionally, until the chicken is browned on the outside and cooked through.
- Combine Ingredients: In a large mixing bowl, combine the cooked pasta, sautéed chicken, and Alfredo sauce. Stir well until the pasta and chicken are completely coated with the sauce.
- Assemble Bake: Lightly grease a 9×13-inch baking dish. Pour the pasta mixture into the dish and spread it evenly. Sprinkle shredded mozzarella and grated Parmesan cheeses evenly over the top. If desired, sprinkle crushed red pepper flakes for a mild kick.
- Bake: Place the baking dish in the preheated oven and bake uncovered for 20–25 minutes, or until the casserole is bubbling and the cheese on top turns golden brown.
- Rest and Garnish: Remove the dish from the oven and let it rest for 5 minutes to settle. Garnish with freshly chopped parsley before serving for a fresh, colorful finish.
Notes
- Add steamed broccoli or spinach for extra veggies and added nutrition.
- Use rotisserie chicken to cut down on prep time and make the recipe quicker.
- You can assemble the casserole ahead of time, cover, and refrigerate for up to 24 hours before baking.
