Cheesy Chicken Alfredo Pasta Bake Recipe

You cook the pasta right in the sauce here. No separate pot of boiling water, no draining, no colander to wash. Penne, broth and cream go in together and the pasta soaks up the liquid as it simmers.

The bake part is what makes it worth the extra step. Half the pasta goes into the dish, then mozzarella, then the rest of the pasta, more mozzarella and Parmesan on top. Ten to fifteen minutes under the broiler and that cheese turns spotted and brown.

One thing to know before you start: the chicken spends a long time in the pot, so cube it small and keep it tender. Shredding it near the end works too. Either way, check it with a thermometer before the bake.

Step-by-Step Instructions

1. Heat the oil and add chicken

Set a large pot over medium heat and add the olive oil. Add the cubed chicken once the oil is hot.

2. Season and brown

Season the chicken with salt and pepper. Add the minced garlic and cook, stirring, until the chicken is browned on the outside. It doesn't need to be cooked through yet.

3. Add liquid and pasta

Pour in the broth and heavy cream, then add the uncooked penne. Stir and bring it to a boil.

4. Cover and simmer

Cover the pot, drop the heat to a simmer, and cook for 15 to 20 minutes. Stir once or twice so the pasta doesn't catch on the bottom.

5. Stir in Parmesan

Turn off the heat and stir in 1 1/2 cups of the Parmesan until it melts into the sauce.

6. Layer the baking dish

Heat the broiler and grease an 11×7 inch or 9×13 inch baking dish. Spread half the pasta in the dish and scatter 1 cup of mozzarella over it.

7. Add the top layer

Spoon the rest of the pasta on top and spread it even. Finish with the remaining 1 cup mozzarella and 1/2 cup Parmesan.

8. Broil until golden

Broil for 10 to 15 minutes, until the cheese is golden brown and bubbling. Watch it closely near the end.

9. Rest and garnish

Pull the dish out and scatter the chopped parsley over the top. Let it sit a few minutes before serving so the sauce sets.

How to Store Cheesy Chicken Alfredo Pasta Bake

Tips & Tricks

• Cube the chicken small so it cooks through in the same 15 to 20 minutes the pasta needs.
• Stir the pot a couple of times during the simmer so the penne doesn't stick to the bottom.
• Grate your own Parmesan if you can. Pre-shredded cheese has anti-caking starch that keeps it from melting as smoothly.
• Use a thermometer to check the chicken reaches 165°F before the bake. Color alone won't tell you.

Variations

• Add cooked bacon in with the pasta before layering. It's a common addition and it cuts the richness.
• Swap the penne for rigatoni or ziti. Both hold sauce well and bake the same way.
• Use chicken thighs instead of breasts. They stay tender through the long simmer.

Frequently Asked Questions

Cheesy Chicken Alfredo Pasta Bake Recipe

A cheesy chicken Alfredo pasta bake with penne, tender chicken and two cheeses, all cooked in one pot and broiled until golden on top.

15 minPrep time30 minCook time45 minTotal6Servings

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Ingredients

• 1 tablespoon olive oil
• 3 chicken breasts (cubed)
• salt (to taste)
• pepper (to taste)
• 4 cloves garlic (minced)
• 2 ½ cups chicken broth
• 2 ½ cups heavy cream
• ½ lb penne pasta (uncooked)
• 2 cups parmesan cheese
• 2 cups mozzarella cheese
• 1 handful fresh parsley (chopped)

Instructions

1. 1Heat the oil and add chicken — Set a large pot over medium heat and add the olive oil. Add the cubed chicken once the oil is hot.
2. 2Season and brown — Season the chicken with salt and pepper. Add the minced garlic and cook, stirring, until the chicken is browned on the outside. It doesn't need to be cooked through yet.
3. 3Add liquid and pasta — Pour in the broth and heavy cream, then add the uncooked penne. Stir and bring it to a boil.
4. 4Cover and simmer — Cover the pot, drop the heat to a simmer, and cook for 15 to 20 minutes. Stir once or twice so the pasta doesn't catch on the bottom.
5. 5Stir in Parmesan — Turn off the heat and stir in 1 1/2 cups of the Parmesan until it melts into the sauce.
6. 6Layer the baking dish — Heat the broiler and grease an 11×7 inch or 9×13 inch baking dish. Spread half the pasta in the dish and scatter 1 cup of mozzarella over it.
7. 7Add the top layer — Spoon the rest of the pasta on top and spread it even. Finish with the remaining 1 cup mozzarella and 1/2 cup Parmesan.
8. 8Broil until golden — Broil for 10 to 15 minutes, until the cheese is golden brown and bubbling. Watch it closely near the end.
9. 9Rest and garnish — Pull the dish out and scatter the chopped parsley over the top. Let it sit a few minutes before serving so the sauce sets.

Food safety: Check the thickest part with a food thermometer. Poultry must reach 165°F (74°C); color alone is not reliable.

Cook's note: Broilers vary a lot by oven, so treat the 10 to 15 minutes as a range and check early the first time. The dish is rich, so a simple green salad on the side balances it.

Servings: 6

Cuisine: American

Course: Main Course

RecipesCooker15 minutes30 minutes45 minutes

Written by Darnell
Darnell covers air fryer recipes and slow cook meals, with a steady side of eggs and breakfast casseroles for people cooking on a tight schedule. He writes in a blunt, test-it-again voice and flags the mistakes that ruin texture, from soggy fries to rubbery eggs. Every post gives timings, temperatures, and a fallback if your machine runs hot.