Can I use different pasta shapes for this recipe?

Absolutely! While penne works wonderfully because of how it holds the sauce, any medium-sized pasta shape will work well. Rigatoni, fusilli, or farfalle are all excellent alternatives. Just cook them to al dente before adding to the casserole.

Is there a way to make this recipe lighter?

You can make a lighter version by substituting whole milk for the half and half, reducing the cheese by about a third, and adding extra vegetables like broccoli or spinach. The sauce won't be quite as rich, but it will still be delicious and satisfying.

Can I add vegetables to this dish?

Yes! Steamed broccoli, sautéed mushrooms, peas, or wilted spinach all work beautifully in this recipe. Add them when you combine the pasta and sauce before baking. Just remember that water-heavy vegetables like spinach or zucchini should be cooked and drained well first to avoid making the sauce watery.

What if I don't have rotisserie chicken on hand?

You can easily use any cooked chicken. Quick options include sautéing chicken breasts cut into small pieces until cooked through, or poaching chicken breasts in water or broth for about 15 minutes until done, then shredding. Even canned chicken will work in a pinch, though the flavor won't be as rich.

Chicken Alfredo Bake Recipe

Description

This Chicken Alfredo Bake is the ultimate comfort food, featuring tender penne pasta smothered in a rich, creamy Alfredo sauce, and baked to perfection with a golden, bubbly mozzarella topping. Perfect for cozy family dinners or potlucks, this dish is a crowd-pleaser that’s super easy to make, reheats beautifully, and freezes well for make-ahead meals.

Ingredients

Units Scale

Pasta

12 ounces penne pasta, uncooked

Sauce

4 tablespoons butter, unsalted
6 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup chicken broth, low sodium
2 cups half and half
1 teaspoon onion powder
1 tablespoon Italian seasoning
1/2 teaspoon red pepper flakes
1/2 teaspoon salt (or to taste)
1/4 teaspoon pepper (or to taste)
1 cup Parmesan cheese, grated

Protein & Add-ins

2 cups cooked chicken, shredded (such as Rotisserie)
3 cups mozzarella cheese, shredded
1 tablespoon fresh parsley, chopped

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Instructions

Cook the pasta
Cook the penne pasta according to the package instructions. Once cooked, drain the pasta and rinse it under cold water to stop cooking. Set it aside.
Preheat the oven
Preheat your oven to 375°F (190°C). Grease a 9×13-inch baking dish to prevent sticking.
Prepare the Alfredo sauce
In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and continue cooking for 1 minute to eliminate the raw flour taste.
Make the creamy mixture
Gradually add the chicken broth and half and half while whisking. Bring the mixture to a gentle simmer, continuing to whisk until the sauce thickens and coats the back of a spoon.
Season and melt cheese
Stir in the onion powder, Italian seasoning, red pepper flakes, salt, and pepper. Add the Parmesan cheese and 2 cups of mozzarella cheese. Whisk until all the cheese is melted and the mixture becomes creamy.
Combine ingredients
In a large mixing bowl, combine the cooked pasta and shredded chicken. Pour the prepared Alfredo sauce over the pasta and toss until evenly coated.
Assemble the bake
Transfer the pasta mixture to the greased baking dish, spreading it out evenly. Sprinkle the remaining 1 cup of mozzarella cheese over the top.
Bake
Place the dish in the preheated oven and bake, uncovered, for about 20 minutes or until the cheese is bubbly and slightly golden brown.
Garnish and serve
Remove from the oven and let it rest for a few minutes. Garnish with fresh parsley and serve warm.

Notes

Leftovers: Store leftovers in an airtight container or cover the baking dish with foil or plastic wrap. Refrigerate for 3-5 days. Reheat in the oven or microwave before serving.
Make-ahead option: Assemble the dish in the baking dish, wrap it tightly with plastic wrap, followed by a layer of foil. Freeze for 3-6 months. To bake, thaw overnight in the fridge and bake uncovered at 375°F (190°C) for 25-30 minutes.
Cheese substitution: Feel free to use a mix of cheeses, such as Gruyere or Fontina, for a different flavor profile.

Nutrition

Serving Size: 1 Serving
Calories: 580kcal
Sugar: 4g
Sodium: 800mg
Fat: 28g
Saturated Fat: 15g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 40g
Fiber: 2g
Protein: 39g
Cholesterol: 120mg