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a wide ceramic baking dish of chicken Alfredo bake with golden bubbly melted cheese and a scoop pulled out showing creamy penne, fresh parsley sprinkled on top, on a marble counter, soft natural light, shallow depth of field, landscape orientation

Chicken Alfredo Bake

Penne with tender chicken folds into a creamy Alfredo sauce, crowned with mozzarella cheese, and baked to perfection until golden and bubbling.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Ingredients Method Notes

Ingredients
  

  • 1 lb penne pasta
  • 2 cups cooked chicken shredded
  • 3 tbsp butter
  • 3 cloves garlic minced
  • 2 cups heavy cream
  • 1.5 cups Parmesan cheese grated
  • 2 cups mozzarella cheese shredded
  • 1 tsp salt
  • 0.5 tsp black pepper

Method
 

  1. Preheat the oven to 375°F and cook the penne until just shy of al dente, then drain.
  2. Melt the butter in a saucepan over medium heat and cook the garlic for one minute until fragrant.
  3. Pour in the heavy cream and simmer for three minutes, then whisk in the Parmesan, salt, and pepper until smooth.
  4. Toss the pasta and shredded chicken with the Alfredo sauce and transfer to a greased baking dish.
  5. Scatter the mozzarella evenly over the top.
  6. Bake for 20 minutes until bubbling and golden, then let it rest five minutes before serving.

Notes

Rotisserie chicken makes this come together even faster.