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Creamy Chicken Alfredo Pasta Bake

A generous serving of creamy chicken alfredo pasta bake topped with bubbly, browned cheese and visible broccoli florets.
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Make this rich and comforting chicken alfredo pasta bake. It is a simple, family-friendly casserole that delivers classic flavor with minimal effort.

Ingredients

Scale
  • 1 pound dried fettuccine or penne pasta
  • 2 tablespoons olive oil
  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/2 cup unsalted butter
  • 2 cloves garlic, minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1.5 cups grated Parmesan cheese, plus extra for topping
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon black pepper
  • 2 cups cooked broccoli florets (optional)
  • 1 cup shredded mozzarella cheese

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain the pasta and set it aside.
  3. While the pasta cooks, season the chicken pieces with salt, pepper, and garlic powder.
  4. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook until browned and cooked through. Remove the chicken from the skillet and set it aside.
  5. Reduce the heat to medium. Add the butter to the same skillet. Once melted, add the minced garlic and cook for one minute until fragrant.
  6. Pour in the heavy cream and milk. Bring the mixture to a gentle simmer, stirring often. Do not let it boil rapidly.
  7. Remove the skillet from the heat. Whisk in the 1.5 cups of Parmesan cheese, nutmeg, and pepper until the sauce is smooth and creamy.
  8. In a large bowl, combine the cooked pasta, the creamy alfredo sauce, the cooked chicken, and the broccoli florets if you are using them. Mix well to coat everything evenly.
  9. Pour the pasta mixture into the prepared baking dish.
  10. Sprinkle the top evenly with the shredded mozzarella cheese and a little extra Parmesan cheese.
  11. Bake for 20 to 25 minutes, or until the top is golden brown and the sauce is bubbly. Let it rest for 5 minutes before serving.

Notes

  • To keep the sauce from separating during baking, make sure you remove the skillet from the heat before adding the Parmesan cheese.
  • For a make-ahead option, assemble the entire casserole, cover it tightly, and refrigerate for up to 24 hours. Add 10-15 minutes to the baking time if baking directly from the refrigerator.
  • Use fresh, high-quality Parmesan cheese for the best flavor in this rich and creamy baked pasta.

Nutrition

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