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Chicken Alfredo Pasta Bake

A warm, cheesy Chicken Alfredo Pasta Bake featuring creamy Alfredo sauce, tender pasta, and juicy chicken, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian-American
Calories: 520
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 12 oz penne or rotini pasta, uncooked
  • 2 cups cooked chicken, shredded or diced
  • 2 cups Alfredo sauce (store-bought or homemade)
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • 1 cup fresh spinach (optional)
  • Salt and pepper to taste
  • 1 teaspoon garlic powder (optional)
  • Fresh parsley for garnish (optional)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grab a large baking dish.
  2. Bring a large pot of salted water to a boil. Add the uncooked pasta and cook according to the package instructions until al dente. Drain and set aside.
  3. In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, salt, pepper, garlic powder, and fresh spinach (if using). Stir until everything is well-coated and evenly mixed.
  4. Pour the pasta mixture into the prepared baking dish, spreading it out evenly.
  5. Top the pasta with shredded mozzarella and grated Parmesan cheese, making sure to cover the surface generously.
Baking
  1. Place the dish in the preheated oven and bake for about 20-25 minutes, or until the cheese is melted and bubbly and the edges start to slightly brown.
  2. Remove from the oven, let it cool for a few minutes, and garnish with fresh parsley before serving!

Notes

Store leftovers in an airtight container in the fridge for 3-4 days or freeze for up to 2 months. Reheat in the microwave or oven; add milk or extra sauce if needed for creaminess.