This creamy chicken Alfredo pasta bake is a warm hug for your taste buds! It’s super cheesy, with tender chicken and pasta mixed in a rich, creamy sauce that everyone loves.
You can easily whip up this dish when you’re short on time, and leftovers taste just as good. Plus, it makes your kitchen smell amazing—what’s not to like? 😊
Key Ingredients & Substitutions
Rotini Pasta: Short pasta like rotini holds onto the sauce nicely. If you don’t have rotini, penne or fusilli are great alternatives. They both work well in baked dishes.
Cooked Chicken: Use any leftover chicken or rotisserie chicken for easy prep. If you’re vegetarian, you can swap in cooked mushrooms or even chickpeas for protein.
Whole Milk: For a creamier sauce, heavy cream is perfect. If you want a lighter option, low-fat milk will work too. Just keep in mind that it may alter the richness of the dish.
Cheese: Parmesan is key for flavor, but if you’re in a pinch, pecorino romano or even nutritional yeast for a dairy-free option can suffice. For mozzarella, any melting cheese will do!
How Do I Make a Perfect Creamy Sauce?
Creating the creamy Alfredo sauce is essential for this dish. Start by making a roux with butter and flour, which will thicken the sauce. Here’s how:
- Melt butter in a pan over medium heat and add minced garlic for flavor.
- Whisk in flour for 1-2 minutes until golden. This helps the sauce thicken later.
- Gradually add the milk while whisking to avoid lumps, cooking until it thickens—this usually takes about 4-5 minutes.
- Mix in your cheeses, seasoning with salt and pepper to taste. This part ensures your sauce is creamy and packed with flavor!
Using these tips will make your pasta bake deliciously satisfying. Enjoy cooking!
How to Make Creamy Chicken Alfredo Pasta Bake
Ingredients You’ll Need:
Base Ingredients:
- 12 oz rotini pasta (or any short pasta)
- 2 cups cooked chicken breast, cubed or shredded
For the Sauce:
- 3 tbsp unsalted butter
- 3 cloves garlic, minced
- 3 tbsp all-purpose flour
- 2 cups whole milk (or heavy cream for a richer sauce)
- 1 cup grated Parmesan cheese
For Topping:
- 1 cup shredded mozzarella cheese, divided
- 1 tsp Italian seasoning
- Salt and freshly ground black pepper, to taste
- Fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious pasta bake will take about 15 minutes to prepare and around 25 minutes to bake, totaling around 40 minutes from start to finish. It’s a quick and easy dish perfect for any night of the week!
Step-by-Step Instructions:
1. Prepping the Oven and Baking Dish:
First things first, preheat your oven to 375°F (190°C). While that warms up, lightly grease a 9×13-inch baking dish with some cooking spray or butter to prevent sticking.
2. Cooking the Pasta:
Next, bring a large pot of salted water to a boil. Add the rotini pasta and cook until al dente—aim for about 1-2 minutes less than what the package suggests. Once done, drain the pasta and set it aside while you make the sauce.
3. Making the Alfredo Sauce:
In a large saucepan, melt the unsalted butter over medium heat. When the butter is melted, add the minced garlic and sauté until it gets fragrant, about 1 minute. Then, sprinkle in the flour and whisk it constantly for about 1-2 minutes until it’s lightly golden; this is your roux!
4. Thickening the Sauce:
Gradually pour in the milk while whisking to prevent lumps. Keep cooking and stirring until the sauce thickens, which should take about 4-5 minutes. Once thickened, remove the saucepan from heat.
5. Adding the Cheese and Seasoning:
Stir in the grated Parmesan cheese along with Italian seasoning, salt, and pepper. Make sure to taste the sauce—feel free to adjust the seasoning as needed! You want it flavorful and creamy.
6. Combining Everything:
In a big bowl, combine the cooked pasta, cubed chicken, and most of the shredded mozzarella cheese with the sauce. Stir everything until it’s well coated with that delicious creamy sauce.
7. Baking:
Transfer this yummy mixture into the prepared baking dish. Sprinkle the remaining mozzarella cheese all over the top for that gooey, melty finish! Pop it into the oven and bake uncovered for about 20-25 minutes or until the cheese is bubbly and golden brown.
8. Serving:
Once it’s done, take it out of the oven and let it cool for a few minutes. Garnish with fresh chopped parsley before serving, and get ready to enjoy your creamy, cheesy, comforting Chicken Alfredo Pasta Bake!
Dig in and enjoy every bite!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover roasted or rotisserie chicken works great here. Just chop it up and mix it in with your pasta for a quick and easy meal.
What Can I Substitute for the Cream?
If you want a lighter version, you can use low-fat milk instead of heavy cream. Just keep in mind the sauce may not be quite as rich and creamy.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can reheat it in the microwave or in the oven until heated through. If it seems a bit dry, consider adding a splash of milk or cream when reheating!
Can I Freeze This Dish?
Yes, you can freeze the unbaked pasta bake! Just assemble it in the baking dish, cover tightly, and freeze. When you’re ready to eat, thaw it in the fridge overnight and then bake as directed. If baking from frozen, it’ll take a bit longer—add about 10-15 minutes to the bake time.
