Alfredo Pasta Bake
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This quick and easy Alfredo Pasta Bake is a must try for busy nights! It is a time-saving delight that combines the convenience of a one-pot meal with the comforting flavors of a classic Alfredo sauce. No need to cook your pasta, simply toss it with a creamy Alfredo sauce, sprinkle on some cheese, and pop it in the oven for a few minutes. In no time at all, you’ll be rewarded with a bubbling, golden-brown pasta bake that is sure to satisfy even the most ravenous of appetites.
Try serving this comfort food with a side of asparagus, our picky eater friendly brussels sprouts, or a loaded salad for a filling meal that wins every time!
Why You’ll Love This Alfredo Bake
- Quick and Easy Dinner: Not even kidding when I say this chicken alfredo is a dump and bake meal. Easy peasy.
- Easy to Customize: I like chicken, but this would be delicious with other protein options and even veggies stirred right in!
- Prep Ahead: Often times I prep this the morning we’re planning to enjoy and simply pop it in the oven when we are ready to eat.
I love pasta. There’s no denying that it is the single most delicious comfort food of all-time. We regularly make my lazy pasta bake for a quick weeknight meal and it checks all of the boxes. However, my true love is alfredo. Rich, creamy, and full of cheese… It’s the sauce that people dream of.
We altered the original recipe just slightly, and when I tell you that this pasta bake is king in our home, I’m not kidding. We have made it over a dozen times and it just keeps getting better. Less than 10 minutes of prep and a winner for even the pickiest eater.
Searching for another easy? Try my Chicken and Stuffing Bake or this easy one pot pasta and peas.
Alfredo Pasta Bake Ingredients
The key to a quick weeknight dinner is minimal ingredients and minimal prep. This recipe has both! Here is what you will need to make this recipe:
- Dry Pasta: Short pasta varieties work best for this dish. I like to use rotini or penne. No need to cook in advance, which saves even more time!
- Alfredo: Homemade OR store bought. We’ll chat about that below, but either will work in this dish.
- Broth: I really enjoy Better than Bouillon. It adds a lot of flavor without the added sodium.
- Seasonings: Specifically, Italian seasoning, garlic powder, and pepper.
- Protein: I like to use rotisserie chicken. It’s cheap, easy, and freezer friendly so we almost always have it on hand. However, this would be delicious with shrimp or bacon!
- Cheese: A sprinkle of mozzarella to help finish things off.
Homemade vs Store Bought Alfredo
Ah, the eternal debate: homemade Alfredo sauce versus store-bought. While both options have their merits, the answer ultimately depends on your preferences and priorities.
- Homemade Alfredo sauce offers the advantage of complete control over the ingredients and flavors. You can customize it to your liking, adjusting the creaminess, cheesiness, and seasoning to suit your taste. It’s also incredibly easy to make!
- Store-bought Alfredo sauce provides convenience and consistency. It saves you time and effort, especially on busy days when you’re looking for a quick solution.
Ultimately, it comes down to your culinary preferences, available time, and desired level of control. Whichever path you choose, rest assured that the delightful creaminess of Alfredo pasta will still shine through!
Baked Chicken Alfredo Recipe
- PREP: Preheat the oven to 400 °F. Mist a 9 inch baking pan with non stick spray.
- MIX: Stir the pasta, alfredo, chicken broth, and chicken in the prepared pan. Season with Italian seasoning, garlic powder, and pepper.
- BAKE: Cover the dish tightly with foil. Bake for 30 minutes.
- CHEESE: Remove the foil and sprinkle the top of the pasta with cheese. Bake, uncovered, for 10 to 15 minutes, or until the cheese has melted and is bubbly.
- ENJOY: Serve immediately and enjoy!
Helpful Tools
- 9 Inch Baking Dish: I really love my OXO Baking Dishes (affiliate). They come with lids which make for quick storage of leftovers.
- Plates: Love the plates I used? You can pick up a set here. (affiliate)
- Cheese Grater: Currently obsessed with this tabletop cheese grater (affiliate). It comes with several attachments and they are all amazing.
Recipe Notes:
Short pasta varieties work best for this dish. I like to use rotini or penne. No need to cook in advance, which saves even more time!
This recipe takes about 45 minutes to bake, and less than five to prep!
Yes, you can absolutely make an Alfredo Pasta Bake in advance and reheat it later. In fact, preparing it ahead of time can be a great time-saving option for busy schedules or when you want to have a meal ready to go. After assembling the pasta bake, allow it to cool completely before covering it tightly with foil or transferring it to an airtight container. You can then refrigerate it for up to 2-3 days.
Absolutely! Adding vegetables or proteins to your Alfredo Pasta Bake is a fantastic way to enhance its flavor and nutritional value. Here are a few ideas:
Try adding sauteed mushrooms, cherry tomatoes, spinach or even broccoli to the bake. For a switch on proten you can try crispy cooked bacon or italian sausage.
Try serving this comfort food with a side of asparagus, our picky eater friendly brussels sprouts, or a loaded salad for a filling meal that wins every time!
More Must-Try Pasta Recipes
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Easy Chicken Alfredo Pasta Bake
Ingredients
- 8 oz short pasta (like rotini or penne)
- 2½ cups alfredo sauce
- 1 cup chicken broth
- 2 cups rotisserie chicken (or other chicken that is cooked and chopped)
- 1 tablespoon Italian seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon pepper
- 1½ cups mozzarella cheese (shredded)
Instructions
- Preheat the oven to 400 °F. Mist a 9 inch baking pan with non stick spray.
- Stir the pasta, alfredo, chicken broth, and chicken in the prepared pan. Season with Italian seasoning, garlic powder, and pepper.
- Cover the dish tightly with foil. Bake for 30 minutes.
- Remove the foil and sprinkle the top of the pasta with cheese. Bake, uncovered, for 10 to 15 minutes, or until the cheese has melted and is bubbly.
- Serve immediately and enjoy!
Nutrition
The nutrition facts provided are calculated using a third-party tool and are estimates only. Actual nutritional content may vary based on the ingredients and brands you use, as well as portion sizes. For accurate results, please consult a registered dietitian or nutritionist.
okay I made it and it was fabulous! It was not as creamy and juicy as I wanted but I may have not exactly followed the recipe. I just threw in some noodles and then mixed the alfredo sauce with some chicken broth about a cup and a half of each and put the seasonings that they suggested and it tasted really good but the noodles soaked up the juice so I might have put too many noodles in. also I didn’t have the noodles they suggested I used the squiggly ones.
now there’s one thing I did do that I feel like made the recipe extra special that I saw in another recipe somewhere. I took about a cup of Parmesan and about a couple of bread crumbs in it and four tablespoons of soft butter and mixed it all together. once I put cheese on top I put the crumbled mixture on top of that and baked it at 400° for 15 minutes and it was crunchy and brown toasted awesome! I’ll do that again! I took pictures but I’m not sure how to upload them here. next time I’ll put a few less noodles and more chicken broth.
Hi Cindy! I’m working on a feature to upload photos and it should be live soon. I would LOVE to see your dish! The breadcrumb topping sounds absolutely delicious. Thanks for taking the time to write such a great in depth review.