When you’re craving something warm, creamy, and utterly comforting, this Creamy Chicken Alfredo Pasta Bake delivers in every way.
It’s packed with juicy chicken, velvety sauces, and golden, bubbly cheese—everything a perfect pasta bake should be.
Whether it’s a busy weeknight or a casual get-together, this dish hits the sweet spot between easy and indulgent.
Why You’ll Love This Recipe
Ultra creamy – Thanks to both Alfredo and garlic parmesan sauces.
Cheesy comfort – Two types of cheese for double satisfaction.
Perfectly baked – Crisp on top, creamy in the center.
Family-approved – It’s a crowd-pleaser for all ages.
Great for leftovers – Just as good reheated the next day.
Ingredient Highlights
Rotini pasta – Twists hold the sauce perfectly.
Cooked chicken – Great use for leftover rotisserie or meal prep chicken.
Alfredo & garlic parmesan sauces – Creamy base with extra garlicky richness.
Mozzarella & Parmesan cheese – For meltiness and bold, nutty flavor.
Pasta water – Helps loosen the sauce and bring everything together.
Pro Tips Before You Start
Don’t overcook the pasta – Slightly underdone is perfect since it finishes baking in the oven.
Use freshly shredded cheese – It melts better than pre-shredded versions.
Reserve your pasta water – It’s a secret weapon for adjusting creaminess.
Add veggies if you like – Spinach or mushrooms work well here.
How to Make Creamy Chicken Alfredo Pasta Bake
Step 1: Cook the Pasta
Boil rotini in salted water until al dente.
Reserve 1 cup of pasta water, then drain.
Step 2: Mix the Filling
In a large bowl, mix the cooked pasta, chicken, both sauces, half the mozzarella and Parmesan, salt, and pepper.
If it looks too thick, stir in some reserved pasta water.
Step 3: Assemble the Bake
Spread the pasta mixture evenly in a greased 9×13-inch baking dish.
Step 4: Add the Toppings
Sprinkle the rest of the mozzarella and Parmesan on top for a melty, golden finish.
Step 5: Bake It
Cover with foil and bake at 375°F (190°C) for 20–25 minutes.
Then remove the foil and broil for 2–3 minutes until bubbly and lightly browned.
Step 6: Rest & Serve
Let it sit for 5 minutes to set. Garnish with chopped parsley and serve warm.
What to Serve It With
Garlic bread or breadsticks
A crisp green salad
Roasted vegetables
A light white wine or sparkling water with lemon
Variations & Swaps
Use penne or rigatoni if you don’t have rotini.
Add steamed broccoli or spinach for extra nutrition.
Swap chicken with turkey or cooked sausage for a twist.
FAQs
Can I use store-bought Alfredo sauce?
Yes! Use your favorite jarred version, or make it from scratch if you prefer.
What kind of chicken works best?
Any cooked, shredded or diced chicken—rotisserie, grilled, or leftover roasted.
Can I freeze it?
Yes. Assemble everything except cheese topping and freeze.
Add cheese before baking straight from frozen (add 10–15 mins extra).
Why reserve pasta water?
It helps loosen thick sauce and binds everything together with its starch content.
Can I make this ahead?
Totally. Assemble the night before, cover, and refrigerate. Bake when ready.
What if I don’t have garlic parmesan sauce?
Substitute with more Alfredo and a few cloves of minced garlic or garlic powder.
Can I make it vegetarian?
Absolutely. Just skip the chicken and stir in sautéed mushrooms or roasted veggies.
Final Thoughts
There’s nothing more satisfying than scooping into a dish of creamy, cheesy baked pasta after a long day.
This Chicken Alfredo Pasta Bake has become my go-to comfort food—it’s fuss-free, freezer-friendly, and always gets rave reviews.
Trust me, you’ll come back to this recipe again and again!
Creamy Chicken Alfredo Pasta Bake
Ingredients
- 1 pound rotini pasta cooked and drained (reserve 1 cup of pasta cooking water)
- 3 cups cooked chicken diced or shredded
- 2 15 ounce jars Alfredo sauce
- 1 cup garlic parmesan sauce
- 2 cups shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley chopped (for garnish, optional)
Instructions
- Preheat oven to 375°F (190°C). Grease a 9×13 inch baking dish.
- In a large bowl, combine pasta, chicken, sauces, half the mozzarella and Parmesan, salt, and pepper.
- Add reserved pasta water as needed.
- Spread the mixture into the baking dish.
- Sprinkle remaining mozzarella and Parmesan on top.
- Cover with foil and bake for 20–25 minutes.
- See full steps with tips & photos → https://p4pd.org/creamy-chicken-alfredo-pasta-bake/
Notes
- Make-Ahead: Assemble the dish through Step 4, cover, and refrigerate up to 24 hours; bake straight from the fridge, adding an extra 5–10 minutes if needed.
- Low-Sodium Option: Use low-sodium sauces and chicken broth instead of pasta water to control salt.
- Vegetarian Swap: Replace chicken with steamed broccoli florets or sautéed mushrooms.
