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Home » Ingredient » Chicken

Chicken

Chicken Alfredo Pasta Bake

Published: September 26, 2014   |   Updated: October 30, 2022   |   161 Comments

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Chicken Alfredo pasta bake in a white casserole dish.
Cheese strings from a forkful of chicken Alfredo pasta bake.k full
Two plates of served chicken Alfredo pasta bake with a casserole in the background.

Enjoy this creamy, cheese-packed chicken Alfredo pasta bake with three kinds of cheese and plenty more to go around. There are tons of melty cheese strings in this fall casserole!

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

I don’t know about you, but I love a good Alfredo. It’s rich, it’s definitely not good for you, but it’s oh so yummy. And why shouldn’t we love it? It has all the goodness of butter, cream and Parmesan. Creamy. Cheesy. Yummy. So today we’re taking good old Alfredo sauce and making a chicken pasta bake. And we’ll add more cheese plus other stuff to make a great fall casserole.

So if you’re wanting cheese, I’ve got your back. This makes a HUGE serving to go around and it heats up well. It’ll make that wet squishy sound when you mix it all up, a sign of tons of creamy cheesy power. It’ll give you long strands of cheese when you dish a serving. The kind that you’ll want to run your finger along to break. And it’ll satisfy your cheese craving.

How To Make Chicken Alfredo Pasta Bake (1 Min Video)

Ingredients in Chicken Alfredo Pasta Bake

Ingredients to make chicken Alfredo pasta bake in prep bowls.

CHICKEN ALFREDO PASTA BAKE RECIPE TIPS

The great thing about this recipe is how you can customize it to save you time. I made the Alfredo sauce from scratch but you can also use store-bought sauce Alfredo sauce.  I used some rotisserie chicken but if you’re not a fan, any kind of leftover or cooked chicken works just as well. You can grill, pan-fry or poach about 2 lbs. of boneless, skinless chicken breasts and cube or shred them for the casserole.

You can also customize what kind of pasta you’re using. I used penne for this recipe but it works with all kinds of tube-type pasta like ziti, rigatoni, elbows, or other pasta shapes like shells, cavatappi, bowties, or fusilli.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

One thing I did make sure to do was to cook the pasta until the point just before it turns al dente. Then I rinsed it under cold water to stop the cooking process. Because if it continues cooking in the cheese sauce in the oven, it’ll get slightly mushy.

I’m not a big fan of mushy pasta so I finish off the al dente process in the oven. Works for me. If you don’t mind or even like mushy stuff (and I’m not talking about romance), then keep on cooking that pasta until it’s al dente. The rest of you can join me in my anti-mush club.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

Another thing I want to kind of throw in here is that there’s a lot of ricotta to go around, as you can see. So if you’re not big on it, you can halve the ricotta and egg portion before mixing it in with everything. Some people like it, and some people don’t. My preferred brand of ricotta is Galbani, so I’m a big fan.

The last time I made a casserole with tons of cheese was last year. My chicken, spinach and mushroom pasta bake are still rocking it. I was still using my iPhone back then to take pics and I didn’t have all the gadgets and gizmos I have now to take a good stringy cheese shot. So this year, I made up for it.

Creamy, cheesy packed chicken Alfredo pasta bake with three kinds of cheese and plenty to go around. Lots of gooey, stringy cheese in this fall casserole!

So really, if there’s just the two of you and you want leftovers that will reheat well for days, this recipe is perfect for you. Or if you’re a family of four and you want something for two days, here you go. And if you have a huge family, have at it. This can serve up to ten servings. The cheese is not stingy!

Enjoy and let me know how you liked it, what substitutions you made and what you paired it with in the comments below!

MORE ALFREDO RECIPES TO TRY

  • Spinach and Artichoke Ravioli Bake
  • Lemon Pepper Chicken Alfredo Pasta
  • Pesto Chicken Pasta Bake
  • Tortellini Alfredo Spinach Casserole
  • Mushroom Alfredo
  • Easy Alfredo Sauce

Did you make this recipe? Rate it!

♡ If you liked this recipe, giving it a star rating ★★★★★ in the comments below really helps! For more recipes, subscribe to my newsletter or follow me on Facebook, Instagram and  Pinterest.

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Chicken Alfredo pasta bake in a white casserole dish.

Chicken Alfredo Pasta Bake


★★★★★

4.9 from 31 reviews

  • Author: The Cooking Jar
  • Total Time: 50 mins
  • Yield: 8–10 1x
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Description

This creamy chicken Alfredo pasta bake is a comforting fall casserole with three kinds of cheese and lots of melty cheese strings.


Ingredients

Units Scale
  • 16 oz. penne/ziti/rigatoni pasta
  • 2 cups Alfredo sauce
  • 8 oz. sour cream
  • 3 cups cooked/rotisserie chicken, cubed
  • 15 oz. ricotta cheese
  • 2 cloves garlic, minced
  • 2 large eggs, beaten
  • 1/4 cup Parmesan cheese, shredded
  • 1 tablespoon fresh parsley, chopped
  • Salt and pepper to taste
  • 2 cups mozzarella cheese, shredded

Instructions

  1. Cook the pasta until just before al dente, about 2 minutes shy of the package directions. Drain and rinse pasta under cold water to stop the cooking process.
  2. If you’re making Alfredo sauce from scratch, see notes.
  3. Mix cooked pasta with Alfredo sauce, sour cream and cooked chicken. Season with salt and pepper to taste.
  4. Combine ricotta, garlic, eggs, Parmesan and parsley and mix well.
  5. Add the ricotta mixture to the pasta and stir to combine. Transfer everything to a 9×13 casserole dish.
  6. Top with a thick layer of mozzarella cheese and bake uncovered at 350°F for 30 minutes or until the cheese has melted and the casserole is bubbly.
  7. Broil at 450°F for 2-3 minutes or until the cheese starts to brown.
  8. Dish and serve hot.
  9. Enjoy!

Notes

Homemade Alfredo sauce (2 cups):
INGREDIENTS:
8 tablespoons butter
1 cup heavy cream
Salt and pepper to taste
2 cups Parmesan cheese, freshly grated
INSTRUCTIONS:
Over medium-low heat, melt the butter and pour in the heavy cream. Stir to combine.
Season with salt and pepper to taste.
Add the Parmesan cheese in portions and stir to mix until the cheese melts smoothly into the sauce. Simmer until the sauce is thick and coats the back of a spoon.

  • Prep Time: 20 mins
  • Cook Time: 30 mins

Did you make this recipe?

Let me know how it turned out for you! Leave a comment below or share a photo of the recipe on Instagram by tagging @cookingjar

posted in: Casseroles, Chicken, Oven, Pasta, Popular Recipes

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    Comments & Reviews

  1. Helen says

    January 16, 2023

    Love your recipes!

    Reply
    • The Cooking Jar says

      January 17, 2023

      Thanks so much for supporting me! Enjoy the food and happy cooking 🙂

      Reply
  2. Shirley says

    January 8, 2023

    I also added fresh minced garlic 😋😋 sooooo good

    ★★★★★

    Reply
    • The Cooking Jar says

      January 9, 2023

      So glad you enjoyed it and thanks for sharing, Shirley 🙂

      Reply
  3. Heather Walls says

    November 19, 2022

    Hi, making this for a friend and wanted to make one for my family and freeze it for after the holidays. Does it freeze well, thanks in advance.

    Reply
    • The Cooking Jar says

      November 20, 2022

      I would not try and freeze it because ricotta doesn’t freeze well. The texture changes and the ricotta separates when frozen, so it will end up dry and crumbly. If you are okay with the texture change, you could give it a try but I will always recommend this casserole done fresh.

      Reply
  4. Tia says

    October 11, 2022

    I’ve made this Alfredo probably more than I can count on my hands. It’s so good!

    ★★★★★

    Reply
    • The Cooking Jar says

      October 15, 2022

      Well thank you for coming back and letting me know it’s a staple and much-loved. Thank you, Tia!

      Reply
  5. Joni says

    February 13, 2022

    This was delicious!!!! YUM!!!Thank you for sharing.

    Reply
    • The Cooking Jar says

      February 15, 2022

      You’re very welcome. Joni! I’m so happy you enjoyed it that much 🙂

      Reply
  6. Tess says

    April 19, 2021

    I want to add broccoli, when would I do that? Cook first or place within, refrigerated? 🙂

    Reply
    • The Cooking Jar says

      April 20, 2021

      It depends on how you like your broccoli. If you don’t mind it on the softer side, you can cook it with the pasta in the last 3-5 minutes then drain and mix with the rest of the pasta bake ingredients. If you like it a little firmer, you could try mixing it all together and let it cook while the pasta bakes in the oven for 30 minutes. I’m pretty sure it will cook fully this way too.

      Reply
  7. Robyn Jones says

    September 14, 2019

    I am going to try this recipe. Question: After prepared and cooked, does this dish freeze well to prepare for a future event? Then thaw and reheat?

    Reply
    • The Cooking Jar says

      September 19, 2019

      I personally have not frozen it, so I can’t say much from personal experience (since we don’t freeze much in this house). If you do decide to try it, please let us know so it can help folks with the same question!

      Reply
  8. CarolAnn says

    March 21, 2019

    Can this be made. Ahead of time and frozen

    Reply
    • The Cooking Jar says

      March 24, 2019

      I personally haven’t done it, we don’t have much space in the freezer for gigantic casseroles. Maybe someone else has and can leave a comment in my stead. I’m leery of saying you can when I personally haven’t tested it yet.

      Reply
  9. Courtney Ammons says

    February 26, 2019

    I printed this recipe and will post it near the dish when I make it March 24, 2019 for our Italian Lunch at Western Prong Baptist Church! I can’t wait for everyone to try it!!! Thank you!

    Reply
    • The Cooking Jar says

      March 24, 2019

      How did it go? I hope it was received well! Thank you for having faith in the recipe to bring it to a gathering 🙂

      Reply
  10. Shannon says

    August 31, 2018

    I made this last night after reaching out to you about the ricotta cheese. It was a HUGE it! I did use the Galbani ricotta and you are right, in this case brand matters. I’m so glad I didn’t omit. We had friends coming over and I wanted something easy (could prepare ahead by an hour and then just bake once they were here)…worked out perfectly and everyone had seconds and thirds. This will be a regular on the menu this fall. It’s too much for just my husband and I but perfect for having friends and family over. Thank you!!

    ★★★★★

    Reply
    • The Cooking Jar says

      August 31, 2018

      I’m so glad I helped! I used to hate ricotta cheese and complained about it at my mom -and-pop Italian restaurant we frequented when I asked about the recipe for their lasagna. They told me good quality ricotta matters and to try and brand name. Galbani was my first try and it was wonderful. So light and fluffy.

      Reply
  11. Shannon says

    August 29, 2018

    Question, I’m thinking to make this tomorrow night when we have friends over. It looks so good. But I am not a fan of ricotta cheese, or I wasn’t the last time I tried it when I was a kid. Does the recipe need it? Does it add something that would be lacking if I left it out?

    Reply
    • The Cooking Jar says

      August 29, 2018

      The ricotta is sorta like a filler in between the pasta. You could do without it. However, I too used to HATE ricotta cheese until I discovered I was simply going for the low quality kind. Quality does make a difference between brand name and generic here. I found I liked Galbani once I re-tried it. Huge difference.

      Reply
      • Shannon says

        August 29, 2018

        Oh okay this helps. I will go for the Galbani brand and give it a shot 🙂
        Thank you!

        Reply
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