Roasted Chicken Alfredo Pasta Bake

If you’re craving a meal that combines comfort, creamy indulgence, and a touch of savory roasted chicken, the Roasted Chicken Alfredo Pasta Bake is exactly what you need. This dish takes the classic Alfredo pasta to a whole new level by adding tender shredded roasted chicken and baking it to bubbly perfection under a golden layer of cheese. It’s the perfect dish for weeknight dinners, family gatherings, or meal prepping for the week ahead. The creamy Alfredo sauce clings to every bite of penne pasta, while the roasted chicken adds a smoky richness. Plus, the sprinkle of fresh parsley at the end brings a pop of color and freshness that balances every bite beautifully.

Why It’s My Go-To

What makes this Roasted Chicken Alfredo Pasta Bake my go-to meal is its versatility and unbeatable flavor. It’s a one-dish wonder that comes together quickly, especially if you have leftover roasted chicken ready to go. The combination of mozzarella and Parmesan cheeses gives it that perfect cheesy crust, while the seasoning ensures each bite is packed with flavor. I love how it reheats so well, making it a fantastic option for leftovers without sacrificing taste or texture. Whenever I want a meal that feels special but doesn’t require hours in the kitchen, this recipe fits the bill perfectly.

Ingredient Breakdown

• 8 ounces penne pasta: The ideal pasta choice here because its tube shape holds onto the creamy Alfredo sauce beautifully.
• 2 cups cooked, shredded chicken: Roasted chicken adds a depth of flavor and a hearty protein boost.
• 2 cups Alfredo sauce: The heart of the dish; creamy, rich, and luscious.
• 1 cup shredded mozzarella cheese: Melts perfectly, creating a stringy and gooey topping.
• 1/2 cup grated Parmesan cheese: Adds a nutty sharpness and helps brown the bake.
• 1 teaspoon garlic powder: Enhances the savory profile without overpowering the dish.
• 1/2 teaspoon Italian seasoning: A blend of herbs to add aromatic complexity.
• Salt and pepper to taste: Essential for balancing all the flavors.
• 1/4 cup chopped fresh parsley: For a fresh, vibrant garnish that brightens the dish.

Setup & Equipment

• Large pot: To boil the penne pasta until al dente.
• Colander: For draining the pasta.
• Mixing bowl: To combine pasta, chicken, and sauce.
• Baking dish (9×13 inch): Perfect size for layering and baking the pasta.
• Oven: Preheated to get that beautiful golden top on the bake.
• Measuring cups and spoons: For precise ingredient amounts.
• Spatula or wooden spoon: To mix everything thoroughly.

Roasted Chicken Alfredo Pasta Bake: Step-by-Step Guide

Step 1: Cook the Penne Pasta

Bring a large pot of salted water to a boil. Add 8 ounces of penne pasta and cook according to package instructions until al dente. This usually takes about 10-12 minutes. Drain the pasta in a colander and set aside.

Step 2: Combine Chicken and Alfredo Sauce

In a large mixing bowl, add 2 cups of cooked, shredded roasted chicken. Pour in 2 cups of Alfredo sauce, then sprinkle 1 teaspoon garlic powder, 1/2 teaspoon Italian seasoning, salt, and pepper to taste. Stir everything until the chicken is evenly coated in the sauce.

Step 3: Mix Pasta and Chicken-Alfredo Sauce

Add the drained penne pasta into the bowl with the chicken and Alfredo mixture. Gently toss to make sure every piece of pasta is coated with the creamy sauce and chicken.

Step 4: Assemble in Baking Dish

Preheat your oven to 375°F (190°C). Lightly grease your baking dish. Transfer the pasta mixture into the dish and spread it evenly. Sprinkle 1 cup shredded mozzarella cheese on top, followed by 1/2 cup grated Parmesan cheese.

Step 5: Bake to Golden Perfection

Place the dish in the preheated oven and bake for 20-25 minutes until the cheese on top is melted, bubbly, and lightly golden brown.

Step 6: Garnish and Serve

Remove from the oven and let it cool for 5 minutes. Sprinkle 1/4 cup chopped fresh parsley over the top for color and freshness. Serve warm and enjoy!

Texture-Safe Substitutions

• Pasta: If you prefer a different shape, rotini or rigatoni work well as they hold sauce nicely.
• Chicken: Use grilled or rotisserie chicken if you don’t have roasted chicken on hand.
• Alfredo Sauce: For a lighter option, try a homemade cauliflower Alfredo sauce.
• Cheeses: Swap mozzarella for provolone or fontina for a different melty texture.
• Herbs: Fresh basil or oregano can replace Italian seasoning for a slightly different flavor profile.

Mistakes That Ruin Roasted Chicken Alfredo Pasta Bake

• Overcooking the pasta: It should be al dente to avoid a mushy bake.
• Using too much sauce: The pasta bake shouldn’t be soupy; balance is key.
• Skipping seasoning: Salt and spices make all the difference in flavor.
• Not letting the bake rest: Cutting into it immediately can cause the cheese to slide off.
• Using pre-shredded cheese with additives: It can affect melting and texture.

Prep Ahead & Store

You can assemble this Roasted Chicken Alfredo Pasta Bake up to 24 hours in advance. Cover it tightly with foil and refrigerate until ready to bake. For storage, place leftovers in an airtight container and refrigerate for up to 3 days. To reheat, microwave single servings or warm the whole dish in a 350°F oven until heated through. This dish also freezes well; thaw overnight in the fridge before reheating.

Quick Questions

Can I use fresh chicken instead of cooked shredded chicken?

Yes! You can cook and shred fresh chicken breasts or thighs before mixing with the sauce. Just make sure the chicken is fully cooked and shredded before combining.

Is it possible to make this recipe dairy-free?

Absolutely. Use dairy-free Alfredo sauce and substitute mozzarella and Parmesan with vegan cheese alternatives designed for melting.

What can I serve with this pasta bake?

A crisp green salad or steamed vegetables like broccoli or green beans pairs beautifully. Garlic bread is also a crowd favorite.

Can I use a different pasta shape?

Definitely! Penne is great for holding sauce, but rigatoni, rotini, or even fusilli work well in this dish.

One Pan, More Ideas

• Try the Garlic Parmesan Chicken Alfredo Bake for a garlicky twist with the same creamy goodness.
• If you love baked pasta dishes, don’t miss the Baked Chicken Alfredo Ziti for a ziti variation that’s just as comforting.

Next Steps

Now that you know how to make this Roasted Chicken Alfredo Pasta Bake, consider experimenting with different cheese blends or adding sautéed mushrooms for extra earthiness. You can also turn this into individual servings by baking in ramekins, perfect for meal prep or portion control. For a lighter version, swap half the pasta for spiralized zucchini noodles or add steamed veggies folded into the bake before topping with cheese. No matter how you customize it, this recipe is a fantastic starting point for creamy, cheesy, and satisfying comfort food.

This Roasted Chicken Alfredo Pasta Bake is a true crowd-pleaser that brings warmth and flavor to your dinner table with ease. Its creamy sauce, tender chicken, and cheesy topping make it a dish you’ll want to make again and again. So grab your ingredients, preheat that oven, and get ready to enjoy a plateful of pure comfort.

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