Everyone loves chicken alfredo with pasta! But this is a comforting dish that combines rotisserie chicken, penne pasta, and a homemade alfredo sauce for a delicious meal your whole family will love. So below, get all the details on my chicken alfredo pasta bake recipe!
Perfect for busy weeknights, this recipe is easy to prepare and can be made ahead of time for meal prep.
Using ingredients like heavy cream, cream cheese, and mozzarella cheeses, this casserole dish delivers a creamy sauce that pairs perfectly with the cooked pasta. Serve it with garlic bread and a simple green salad for a complete meal.
And I know some of you love broccoli and some don’t! So below the main recipe, I also include a version with broccoli!
Comforting Chicken Alfredo Bake
This chicken alfredo bake is a delightful dish that brings together rotisserie chicken, al dente penne pasta, and a homemade alfredo sauce, creating a meal that the whole family will enjoy.
Perfect for busy weeknights, this recipe is straightforward and can be prepared ahead of time, making it an excellent choice for meal prep.
The creamy sauce, made with heavy cream and cream cheese, envelops the cooked pasta, resulting in a comforting casserole that is sure to please.
Serve it alongside garlic bread and a simple green salad for a complete meal that satisfies every craving.
Ingredients for a Delicious Bake
To create this chicken alfredo casserole, gather a full list of ingredients.
You will need cooked penne pasta, shredded rotisserie chicken, heavy cream, cream cheese, mozzarella cheese, and grated Parmesan cheese.
Seasonings like garlic powder, Italian seasoning, black pepper, and salt enhance the flavors, while olive oil adds richness to the sauce.
For an optional kick, consider adding red pepper flakes.
Preparing the Cheesy Sauce
Start by melting butter in a large skillet over medium heat.
Once melted, stir in garlic powder, Italian seasoning, salt, and black pepper to create a flavorful base. Add the heavy cream and cream cheese, stirring until the mixture is smooth and creamy.
This cheesy sauce is the heart of the dish, providing that rich, comforting flavor.
Combining Ingredients
In a large bowl, combine the cooked penne pasta and shredded rotisserie chicken.
Pour the creamy sauce over the pasta mixture and give it a good stir to ensure everything is well coated. Transfer this mixture to a greased baking dish, layering it evenly.
Top with remaining mozzarella and Parmesan cheese for that golden brown finish.
Baking to Perfection
Cover the casserole dish with aluminum foil and bake in a preheated oven at 350 degrees F for 25-30 minutes.
After this time, remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown. Let it cool for a few minutes before serving, garnished with fresh parsley for a pop of color.
Serving Suggestions
This chicken alfredo bake pairs wonderfully with garlic bread and a simple green salad, making it a complete meal.
For leftovers, store them in an airtight container or cover with plastic wrap for the next day.
This dish not only makes for a comforting dinner but also serves as a great option for meal prep, ensuring you have delicious individual portions ready to go.
Easy Chicken Alfredo Casserole
This chicken alfredo bake features bite-size pieces of cooked chicken mixed with al dente penne pasta, all enveloped in a cheesy sauce made from heavy whipping cream and Italian seasoning. The dish is baked until golden brown and bubbly, making it a crowd-pleasing casserole for any occasion. The recipe takes about 30-40 minutes from start to finish and serves 6 people.
Ingredients
- 3 cups cooked penne pasta
- 2 cups rotisserie chicken, shredded (but frozen chicken thawed and shredded also works)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- In a large skillet over medium heat, melt the butter and add the olive oil. Stir in the garlic powder, Italian seasoning, salt, and black pepper.
- Add the heavy cream and cream cheese to the skillet, stirring until the cream cheese is melted and the sauce is smooth.
- In a large bowl, combine the cooked penne pasta, shredded rotisserie chicken, and half of the Parmesan cheese. Pour the creamy sauce over the pasta mixture and stir well to combine.
- Transfer the mixture to a greased baking dish or casserole dish. Top with the remaining mozzarella and Parmesan cheese.
- Cover the dish with aluminum foil and bake for 25-30 minutes. Remove the foil and bake for an additional 5-10 minutes until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with fresh parsley and serve with garlic bread.
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 450 kcal
- Fat: 25g
- Protein: 30g
- Carbohydrates: 35g
Easy Chicken Broccoli Alfredo Casserole
This chicken alfredo bake adds tender broccoli florets to bite-size pieces of cooked chicken and al dente penne, all enveloped in a creamy, cheesy sauce made from heavy cream, cream cheese, and Italian seasoning. Baked until golden and bubbly, it’s a cozy, crowd-pleasing casserole that comes together fast and serves 6.
Ingredients
- 3 cups cooked penne pasta
- 2 cups rotisserie chicken, shredded
- 2 cups small broccoli florets (fresh or frozen)
- 1 cup heavy cream
- 8 oz cream cheese, softened
- 1 cup mozzarella cheese, shredded
- 1/2 cup grated Parmesan cheese, divided
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon black pepper
- 1 teaspoon salt
- 1 tablespoon olive oil
- 1/4 teaspoon red pepper flakes (optional)
- Fresh parsley for garnish
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking or casserole dish.
- Par-cook the broccoli: If using fresh broccoli, add florets to the pasta pot for the last 2 minutes of boiling; drain with the pasta. If using frozen, thaw and pat dry.
- Make the sauce: In a large skillet over medium heat, warm the olive oil. Stir in the garlic powder, Italian seasoning, salt, and black pepper for 30 seconds. Add the heavy cream and cream cheese; cook, stirring, until the cream cheese melts and the sauce is smooth. Stir in half of the Parmesan.
- Combine: In a large bowl, mix the cooked penne, shredded chicken, broccoli, and red pepper flakes (if using). Pour the sauce over and toss to coat evenly.
- Assemble: Transfer the mixture to the prepared dish. Top with mozzarella and the remaining Parmesan.
- Bake: Cover with foil and bake 20–25 minutes. Remove foil and bake 5–10 minutes more, until the cheese is bubbly and lightly golden.
- Serve: Rest 5 minutes. Garnish with chopped parsley and serve warm (great with garlic bread or a side salad).
Cook and Prep Times
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Nutrition Information
- Servings: 6 servings
- Calories: 480 kcal
- Fat: 27g
- Protein: 33g
- Carbohydrates: 37g
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