Creamy Chicken Alfredo Pasta Bake
A comforting, cheesy pasta casserole combining tender rotini and juicy chicken in a rich Alfredo-and-garlic Parmesan sauce. Topped with melted mozzarella and Parmesan, then broiled to golden perfection—perfect for a hearty weeknight dinner or cozy gathering.
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.