Baked Chicken Alfredo Pasta with Mozzarella

Baked Chicken Alfredo Pasta with Mozzarella is the perfect comfort food for pasta lovers — tender pieces of chicken tossed in a rich, creamy Alfredo sauce, mixed with perfectly cooked pasta, and topped with a generous layer of gooey mozzarella cheese before being baked to golden perfection.

This dish brings together the best of two worlds: the creamy indulgence of Alfredo sauce and the heartiness of a baked pasta casserole. The melted mozzarella adds that irresistible stretch with every bite, making this meal a family favorite that never fails to impress.

Why I Love This Recipe

I love this recipe because it combines everything I adore in a single dish — creamy, cheesy, hearty, and soul-satisfying flavors. The Alfredo sauce is silky smooth and rich, the chicken adds tender, savory protein, and the baked mozzarella on top creates the perfect bubbly crust.

It’s also a crowd-pleasing, make-ahead dish that can be baked fresh or reheated beautifully. Whether it’s a weeknight dinner, potluck, or cozy Sunday meal, this baked Alfredo pasta delivers comfort in every forkful.

Plus, it’s so versatile — you can easily tweak it with your favorite veggies, different cheeses, or even add a touch of spice!

Why It’s a Must-Try Dish

This is a must-try dish because:

• It’s rich, creamy, and cheesy — the trifecta of comfort food.
• Perfect for feeding a family or entertaining guests.
• You can prepare it ahead and just bake before serving.
• It’s a great way to use leftover chicken.
• It looks beautifully golden and smells divine when it comes out of the oven.

If you love pasta bakes and creamy sauces, this one is simply irresistible.

Preparation and Cooking Time

• Preparation Time: 20 minutes
• Cooking Time: 30 minutes
• Total Time: 50 minutes
• Servings: 6 servings
• Calories: Approximately 560 kcal per serving

Cuisine and Course

• Cuisine: Italian-American
• Course: Main Course, Dinner

Ingredients

For the Pasta:

• 12 oz (340 g) penne or rigatoni pasta
• Salt, for boiling water

For the Chicken:

• 2 boneless, skinless chicken breasts (about 1 lb / 450 g)
• 1 tablespoon olive oil
• Salt and black pepper, to taste
• ½ teaspoon garlic powder
• ½ teaspoon Italian seasoning

For the Alfredo Sauce:

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups heavy cream (or half-and-half)
• 1 cup milk
• ¾ cup grated Parmesan cheese
• 3 cloves garlic, minced
• ½ teaspoon salt (adjust to taste)
• ¼ teaspoon black pepper
• ¼ teaspoon nutmeg (optional, adds depth)

For Baking:

• 1 ½ cups shredded mozzarella cheese
• ¼ cup grated Parmesan cheese (for topping)
• 1 tablespoon chopped parsley (for garnish)

Simple Cooking Directions

1. Boil pasta until al dente; set aside.
2. Cook seasoned chicken until golden; slice.
3. Prepare creamy Alfredo sauce.
4. Combine pasta, chicken, and sauce.
5. Transfer to baking dish, top with mozzarella and Parmesan.
6. Bake until golden and bubbly.
7. Garnish with parsley and serve hot.

Step-by-Step Recipe Preparation Method

Step 1: Cook the Pasta

1. Boil a large pot of salted water.
2. Add pasta and cook until al dente (slightly firm, about 1 minute less than package instructions).
3. Drain and drizzle lightly with olive oil to prevent sticking. Set aside.

Step 2: Cook the Chicken

1. Season chicken breasts with salt, pepper, garlic powder, and Italian seasoning.
2. Heat olive oil in a skillet over medium heat.
3. Cook chicken for 5–6 minutes per side until golden brown and fully cooked.
4. Remove from pan, rest for a few minutes, then slice into bite-sized pieces.

Step 3: Make the Alfredo Sauce

1. In a saucepan, melt butter over medium heat.
2. Add minced garlic and sauté for 30 seconds until fragrant.
3. Stir in flour and cook for 1 minute to form a roux.
4. Slowly whisk in heavy cream and milk, stirring constantly until smooth.
5. Add Parmesan cheese, salt, pepper, and nutmeg.
6. Simmer gently until thickened and creamy (about 3–4 minutes).
7. Taste and adjust seasoning as needed.

Step 4: Combine Everything

1. In a large mixing bowl, combine cooked pasta, sliced chicken, and Alfredo sauce.
2. Mix gently until everything is evenly coated.

Step 5: Assemble the Casserole

1. Preheat oven to 375°F (190°C).
2. Lightly grease a 9×13-inch baking dish.
3. Pour the pasta mixture into the dish.
4. Top with shredded mozzarella and extra Parmesan.

Step 6: Bake

1. Bake uncovered for 20–25 minutes, or until cheese is melted, bubbly, and golden brown.
2. Let rest for 5 minutes before serving.

Step 7: Garnish and Serve

• Sprinkle chopped parsley on top.
• Serve warm with garlic bread or a fresh green salad.

How to Serve

Serve this dish hot and fresh from the oven — ideally with:

• Garlic bread or buttery breadsticks
• A crisp Caesar salad or mixed greens
• A light drizzle of extra Alfredo sauce or a sprinkle of crushed red pepper for a little kick

It also pairs beautifully with a glass of white wine or sparkling water with lemon.

Additional Recipe Tips

• Use freshly grated Parmesan for the best flavor and melting texture.
• Don’t overcook the pasta — it will continue cooking in the oven.
• For extra creaminess, stir a bit of cream cheese into the sauce.
• Add vegetables like spinach, mushrooms, or broccoli for extra nutrition.
• If using rotisserie chicken, skip the chicken-cooking step and just shred it.

Variations

1. Spinach Alfredo Bake: Add sautéed spinach or kale for a fresh twist.
2. Mushroom Alfredo Bake: Add golden sautéed mushrooms for an earthy flavor.
3. Bacon Chicken Alfredo: Sprinkle crisp bacon bits before baking.
4. Spicy Alfredo Pasta: Add crushed red pepper flakes to the sauce for a kick.
5. Three-Cheese Bake: Mix mozzarella, provolone, and Parmesan for a richer, gooier topping.

Freezing and Storage

• Refrigerate: Store leftovers in an airtight container for up to 3 days. Reheat covered in the oven or microwave with a splash of milk.
• Freeze (Unbaked): Assemble the pasta without baking. Cover tightly with foil and freeze for up to 2 months.
• To Bake from Frozen: Bake covered at 350°F (175°C) for about 45–50 minutes until hot and bubbly.
• Do Not Freeze After Baking with cheese topping — texture changes.

Special Equipment Needed

• Large skillet
• Saucepan
• Whisk
• 9×13-inch baking dish
• Mixing bowls
• Oven

FAQ

Q1: Can I use store-bought Alfredo sauce?
Yes, you can! Use about 2 cups of jarred sauce. However, homemade sauce tastes much richer and fresher.

Q2: Can I use other types of pasta?
Absolutely. Ziti, fusilli, or fettuccine all work well — just make sure it’s sturdy enough to hold the sauce.

Q3: Can I make it ahead of time?
Yes! Assemble the dish and refrigerate (unbaked) for up to 24 hours. Bake just before serving.

Q4: How can I make it lighter?
Use half-and-half instead of heavy cream and reduce the cheese slightly.

Q5: Can I add vegetables?
Definitely — add steamed broccoli, spinach, peas, or bell peppers for extra flavor and color.

Conclusion

Baked Chicken Alfredo Pasta with Mozzarella is the ultimate comfort dish — rich, creamy, and irresistibly cheesy. It’s the kind of meal that brings everyone around the table, sharing seconds and smiles.

Every bite offers tender chicken, creamy sauce, and perfectly melted mozzarella — all baked together into warm, golden perfection. Whether for a cozy family dinner or a dinner party centerpiece, this dish delivers comfort, flavor, and satisfaction in every forkful.