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Cheesy Chicken Alfredo Bake with Mozzarella

A close-up of a serving of Cheesy Chicken Alfredo Bake with Mozzarella in a white bowl, featuring a golden-brown, bubbly cheese crust.
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A simple recipe for a baked pasta casserole featuring cooked chicken, creamy Alfredo sauce, and a melted mozzarella topping.

Ingredients

Scale
  • 1 pound penne or ziti pasta
  • 2 cups cooked, shredded chicken breast
  • 1 (15 ounce) container Alfredo sauce (store-bought or homemade)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups shredded mozzarella cheese, divided
  • 1 tablespoon fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the pasta according to package directions until al dente. Drain the pasta well and set aside.
  3. In a large bowl, combine the Alfredo sauce, heavy cream, Parmesan cheese, garlic powder, pepper, and salt. Stir until the sauce is smooth.
  4. Add the cooked chicken and the drained pasta to the sauce mixture. Toss gently until everything is evenly coated.
  5. Pour the pasta and chicken mixture into the prepared baking dish, spreading it into an even layer.
  6. Sprinkle 1 1/2 cups of the mozzarella cheese evenly over the top of the pasta mixture.
  7. Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is melted and lightly golden brown.
  8. Remove from the oven and let it rest for 5 minutes before serving. Garnish with fresh parsley.

Notes

  • For a creamier sauce that resists drying out, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water before adding it to the sauce mixture.
  • You can add 1 cup of steamed broccoli florets or fresh spinach to the pasta mixture before baking for added vegetables.
  • Penne or ziti work best for baking as their shape holds the sauce well.

Nutrition

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