This chicken Alfredo pasta bake mixes 2 cups of penne, 2 cups of cooked chicken and 2 cups of broccoli florets with 2 cups of Alfredo sauce, then covers the top with mozzarella and Parmesan. It bakes for 25 to 30 minutes at 350°F (175°C) and serves 6. Prep is 15 minutes and the total time is 45 minutes.
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The chicken is already cooked, so leftover or rotisserie chicken is a good fit. The whole recipe is a pot of pasta, a bowl and a baking dish.
What Goes in the Dish
- Penne (2 cups): cook it to al dente first, since it keeps cooking in the oven. Gluten-free pasta works too.
- Cooked chicken (2 cups): shredded or diced. Cooked shrimp or Italian sausage can replace it.
- Broccoli florets (2 cups): fresh or frozen. Spinach or bell peppers are alternatives if you do not want broccoli.
- Alfredo sauce (2 cups): store-bought or homemade. Homemade lets you control what goes in.
- Mozzarella (1 cup, shredded) and Parmesan (1/2 cup, grated): they make up the cheesy top.
- Garlic powder and Italian seasoning (1 teaspoon each), salt and pepper: the seasoning.
- Olive oil (1 tablespoon): for greasing the dish. For more flavor, sauté onions and garlic in it first before mixing with the pasta.
- Fresh parsley: sprinkled on top at the end if you want some color.
Putting It Together
Grease a 9×13-inch baking dish with the olive oil. Any oven-safe casserole dish will do if you do not have one that size. Cook and drain the pasta, then stir it with the chicken, broccoli, Alfredo sauce, garlic powder, Italian seasoning, salt and pepper in a large bowl until everything is coated.
Spread the mixture evenly in the dish and cover it with the mozzarella and Parmesan. Bake 25 to 30 minutes, until the cheese is bubbly and golden brown. Let it stand a few minutes before serving, and top it with parsley if you like.
You can assemble the whole dish ahead, cover it tightly, store it in the refrigerator and bake it later. Cooking the chicken and broccoli ahead also shortens the work on the day.
Changing the Bake
- Vegetables: bell peppers, spinach or zucchini.
- Protein: cooked shrimp, Italian sausage or diced turkey in place of the chicken.
- Cheese: gouda instead of mozzarella, a sprinkle of feta for tang, or cream cheese stirred in for a creamier texture. Cheddar is another option.
- Heat: mix in red pepper flakes or diced jalapeños with the pasta.
- Herbs: chopped fresh basil, thyme or oregano mixed in before baking.
- Crunch: toasted pine nuts or walnuts.
- Different base: spiralized zucchini or cauliflower rice in place of the pasta, if you want it lighter on carbs. Zucchini or shirataki noodles also work.
What to Serve With It
The bake is rich, so a vegetable side balances it. Garlic butter green beans, roasted Brussels sprouts tossed with olive oil, salt and pepper, cheesy steamed broccoli, or a spinach salad with avocado, cherry tomatoes and a lemon vinaigrette all work. Cauliflower mash soaks up the extra sauce. For drinks, sparkling water with lemon, unsweetened herbal iced tea, or a glass of dry red or white wine.
Nutrition per Serving
Each serving has about 450 calories, 22 grams of fat (10 grams saturated), 32 grams of carbohydrates, 2 grams of fiber, 2 grams of sugar, 30 grams of protein and 800 milligrams of sodium.
FAQ
Can I make it ahead of time?
Yes. Assemble it, cover it tightly, refrigerate, and bake when you are ready.
What can replace the penne?
Zucchini noodles or shirataki noodles for fewer carbs, or gluten-free pasta.
How long do leftovers keep?
Up to 3 days in an airtight container in the refrigerator. Reheat in the oven or microwave until warmed through. Reheat gently to keep the sauce creamy.
Can I use homemade Alfredo sauce?
Yes. It lets you control the ingredients and flavor.
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Written and edited by The Foodie Yummy Kitchen Team
The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us
Chicken Alfredo Pasta Bake: A Creamy Delight You’ll Love!
Ingredients
Instructions
Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with olive oil.
Cook the penne pasta according to package instructions until al dente. Drain and set aside.
In a large bowl, combine the cooked pasta, shredded chicken, broccoli, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper. Mix until everything is well coated.
Pour the pasta mixture into the prepared baking dish. Spread it evenly.
Sprinkle the mozzarella and Parmesan cheese on top of the pasta mixture.
Bake in the preheated oven for 25-30 minutes, or until the cheese is bubbly and golden brown.
Remove from the oven and let it cool for a few minutes. Garnish with fresh parsley if desired before serving.
Notes
For added flavor, sauté some onions and garlic in the olive oil before mixing with the pasta.
You can substitute the chicken with cooked shrimp or Italian sausage for a different protein option.
Nutrition
| Serving Size | 1 serving |
|---|---|
| Calories | 450 calories |
| Sugar Content | 2g |
| Sodium Content | 800mg |
| Fat Content | 22g |
| Saturated Fat Content | 10g |
| Unsaturated Fat Content | 8g |
| Trans Fat Content | 0g |
| Carbohydrate Content | 32g |
| Fiber Content | 2g |
| Protein Content | 30g |
| Cholesterol Content | 80mg |