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Chicken Alfredo Pasta Bake

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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.

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 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.

I took tons of stringy cheesy shots just to show you. Because proof of stringy cheese is absolutely necessary.

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!

The great thing about this is how you can customize it to save you time. I made the Alfredo sauce from scratch but you can use store-bought sauce. If you don’t like poached chicken, grill it. Or buy some rotisserie chicken and chop it up. And you can practically use any kind of pasta you want. I used penne but there’s ziti and rigatoni.

One thing I did make sure of 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.

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, some people don’t. Whatever you prefer!

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!

The last time I made a casserole with tons of cheese was last year. My chicken, spinach and mushroom pasta bake is still rocking it. The sad thing  about 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.

Here’s another stringy cheese shot for you just because I can.

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 a meal for days, this one’s 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!

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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!

Chicken Alfredo Pasta Bake


  • Author: The Cooking Jar
  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Yield: 8-10 1x
Scale

Ingredients

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

Instructions

  1. Cook the pasta till just before al dente
  2. Drain and rinse pasta under cold water to stop the cooking process
  3. If you’re making Alfredo sauce from scratch, see notes
  4. Mix pasta with the Alfredo sauce, sour cream and chicken
  5. Combine ricotta, garlic, eggs, Parmesan and parsley and mix throughly
  6. Season the pasta mix with salt and pepper to taste
  7. Add the ricotta mixture to the pasta and stir to combine
  8. Top with a thick layer of mozzarella cheese
  9. Bake in a 9×13 casserole dish at 350 degrees F for 30 minutes or until bubbly
  10. Broil at 450 degrees F for 2-3 minutes or until the cheese starts to brown
  11. Serve hot

Notes

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

Inspired by Plain Chicken

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147 Comments

  • Reply
    Raphael J.
    September 22, 2016 at 12:39 AM

    Thank you so much for this really fantastic recipe!! Life events have recently forced me to start having to figure out how to feed 3 people everyday, and I’ve NEVER been any good in the kitchen, NEVER imagined I’d be able to pull off a meal that wasn’t something pre-frozen or processed, let alone DELICIOUS. I got off work yesterday and was tired of heating up the same old things, so I started looking online for something new and exciting, and was lucky to come across your website with this amazing chicken Alfredo recipe. I can’t figure out why, but cookbooks and recipes always intimidate me. But I saw all of the wonderful pictures, the short list of ingredients, the simple, easy to understand instructions, and I thought that I could definitely do this – I was inspired and encouraged by you, i wasn’t in fear of screwing this up due to my lack of basic, fundamental cooking knowledge. I also started following your steps for poached chicken, and got inspired enough to grill my chicken breasts instead, spiced it and everything!! My fiancé thinks I’m a naturally gifted cook now, seeing as how the Alfredo bake turned out so excellent on my very first attempt at cooking ANYTHING! So I just wanted to thank you for dedicating your time and efforts into making this website and share the story of my success which comes solely from you! I’ll be looking into many more of your recipes on this website going forward, in addition to sharing it with those around me. You most definitely have a talent not only in cooking, but in conveying your message!

    • Reply
      The Cooking Jar
      October 2, 2016 at 3:22 PM

      Oh, I can’t tell you how this makes my heart swell with pride! For you and your success, and for the fact that I must be doing something right on my blog. I LOVE hearing someone new to cooking having an easy time with a recipe. And to try something like this out your first time is really ambitious! Congratulations!!! Thank you for coming back and making my day with a well thought out comment and I wish you luck in the kitchen with other recipes. Keep on trying and never get discouraged!

  • Reply
    Marie
    October 2, 2016 at 7:23 PM

    mmm.. I’m eating this right now- It’s seriously amazing. I added a package of cooked cut spinach (thoroughly squeezed) – and it’s delicious! Definitely a keeper! Thank you!

    • Reply
      The Cooking Jar
      October 8, 2016 at 2:52 PM

      Happy to help, Marie! Spinach will work with this, and you did right getting all the excess liquid out! Thanks for trying it out 🙂

  • Reply
    Amanda
    October 25, 2016 at 8:18 AM

    I’m curious about the mincing fresh garlic. I haven’t worked with fresh garlic and rather scared to try. I know this might sound blasphemous but do you think I could use garlic salt or powder as a substitute for fresh garlic. I know it might not taste as good, but do you think it could work?

    • Reply
      The Cooking Jar
      October 26, 2016 at 4:32 PM

      It can absolutely work, Amanda. Try garlic powder instead of minced garlic. If you want to use garlic salt, leave out the salt in step 6 so it’s not super salty. As for trying fresh garlic for the first time, it’s super easy to prep! You get a clove or two from a bulb of garlic, cut off the ends and peel it then dice them super small. Voila! Minced garlic. The rest of the bulb can be stored for future use.

  • Reply
    Melissa
    November 11, 2016 at 8:23 AM

    Turned out delicious!! Thank you for the recipe – simple enough to make & definitely pleases everyone. (I snuck in cooked mixed vegetables and it added nice color to the dish along with a few nutrients.)

    • Reply
      The Cooking Jar
      December 7, 2016 at 2:57 PM

      You’re welcome, Melissa! And it’s always fun to hear the slight variations that worked.

  • Reply
    Shay
    December 4, 2016 at 9:52 PM

    I made this tonight for the first time. It was delicious. I will be making it like this from now on.

  • Reply
    Tricia Warren
    December 24, 2016 at 11:26 PM

    I just made this tonight for a Christmas Eve party. I’ve never made homemade alfredo and this recipe looked good. I followed the recipe to make the alfredo sauce from scratch and I was kind of unsure if this would be any good. I doubled everything since this was to feed a large group and I added fresh spinach to the mixture. I just want to thank you because this was so good. I mean it was oh my god good. I will definetly be saving this recipe!

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:21 AM

      Well thank you so much for taking the leap of faith, Tricia. Especially with a double batch. That’s a lot of ingredients of wager with! I am so, so happy it worked out well for you.

  • Reply
    Kimmi
    January 6, 2017 at 11:47 AM

    This looks amazing! I can’t wait to try it out tonight… I was searching for an alfredo recipe, but couldn’t find any of them with mozzarella incorporated in the mix with ingredients that blended well. This recipe is perfect, just what I was looking for. I would have never though of adding ricotta. You’re a genius!

    • Reply
      The Cooking Jar
      February 20, 2017 at 10:24 AM

      Thanks, Kimmi! I hope it turned out okay for you!

  • Reply
    Tawnny
    April 5, 2017 at 2:25 PM

    This is the best pasta dish so delicious!!!! By far one of my favorites making it tonight!

    • Reply
      The Cooking Jar
      April 17, 2017 at 1:28 AM

      Yaaaay!!! I’m so happy you love it 🙂

      • Reply
        Tawnny
        April 17, 2017 at 8:43 AM

        Made it over my mother in laws the whole family loved it thanks for the great recipe!!

        • Reply
          The Cooking Jar
          April 25, 2017 at 6:41 PM

          You’re very welcome, Tawnny! Glad it impressed the in laws!

  • Reply
    Loretta
    April 24, 2017 at 6:03 PM

    Hi , i made this to have for dinner tonight but i used left over spaghetti noodles i had left over from dinner last night and added broccoli ,Hope it comes out good..

    • Reply
      Tawnny
      April 25, 2017 at 8:51 AM

      Yesss I’ve made it that when before to with adding the broccoli and I also added some bacon bits.

    • Reply
      The Cooking Jar
      April 25, 2017 at 6:42 PM

      Did it turn out okay for you, Loretta?

  • Reply
    Beth
    November 5, 2017 at 6:53 PM

    Thanks for the recipe. I modified it a little bit to come up with my own creation. I made half to fit in square pan. I used cream of chicken instead of alfredo sauce. Used Italian blend of shredded cheese with a little in the mix and most on top. Used two chicken breasts that I baked in the oven with parmesan herb bread crumbs. 1 clove of garlic, 1 yellow bell pepper chopped, 4oz sour cream, 1/2 container of ricotta, 1 egg and 1/2 box of pasta. Served with a side of garlic and butter roasted cauliflower.

    • Reply
      The Cooking Jar
      December 6, 2017 at 1:25 AM

      Happy to hear I gave you something to build on, Beth. Cooking is so much fun when you get creative, especially with what you have in your kitchen.

  • Reply
    Asusena
    December 30, 2017 at 3:33 PM

    My family always gets together for the holidays so for Christmas I decided to make the Alfredo pasta bake for the very first time and let me tell you it was delicious and real simple to make. Thank you Farah.?

    • Reply
      The Cooking Jar
      January 29, 2018 at 5:50 PM

      I’m glad it was a success instead of a flop. I always get nervous hearing people make my recipes for the holidays!!! Don’t wanna ruin Christmas and all for you people!

  • Reply
    Clorie
    January 15, 2018 at 1:03 PM

    I made this doubled for family coming into town. I was a little nervous having not tested it first . I had to PRINT the recipe for everyone that night. It was a very big hit. I felt like it was better than something I spent a fortune on in a restraunt. I’m making this again for a family friend next week the left overs are als9 fantastic

    • Reply
      The Cooking Jar
      January 29, 2018 at 5:51 PM

      Wow, that’s a huge compliment having to print it and all that. Share the love! 🙂 Also super happy it turned out well for you without test running it first!

  • Reply
    Melanie
    January 31, 2018 at 11:29 AM

    My husband does not like sour cream or cream cheese. Can I just up the amount of alfredo sauce and leave the sour cream out? How big of a difference would it make.

    • Reply
      The Cooking Jar
      February 5, 2018 at 1:37 AM

      Sure you can. It won’t break the recipe. Good luck!

  • Reply
    Dee
    February 11, 2018 at 8:45 AM

    i am going to make this tonight but it sounds like a lot of food for 3 people. so I am going to put the noodles in half of the mixture and none in the other half so that I can freeze it. I know it sounds crazy but it works. that way I won’t have to worry about the noodles. which I will add when it comes out of the freezer. Thanks for your great recipe.

  • Reply
    Maureen
    August 13, 2018 at 11:33 AM

    Made this recipe for my daughters soccer team, was told that it was better than Olive Garden!! So glad they liked it. I doubled the recipe, i mixed part of the mozzarella in with the pasta and put the rest on top, and used four pounds of cut up chicken. Not for the calorie counter but delicious!

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