Easy Chicken Alfredo Bake
This chicken alfredo bake makes an easy weeknight dinner solution! It’s full of creamy goodness that’s always a hit with kids and adults. This one-pot meal will be a game-changer for busy moms!
This easy dish made with rotini pasta and shredded chicken in a seasoned alfredo sauce and plenty of gooey cheese makes an easy weeknight dinner! Made with easy ingredients and pantry staples, it’s perfect to throw together in minutes and let the oven do all the work.
Add a simple salad or some garlic bread to make this a complete meal! Asparagus in the air fryer or green beans make easy sides you can make during the week.
Table of contents
Why You’ll Love Baked Chicken Alfredo
- An easy casserole that’s perfect when you need a meal with very little active time!
- A family-friendly recipe that the kids will love!
- Cooks up in one dish which means easy cleanup!
- Uses simple pantry staples and ready-made ingredients making the prep super simple.
Ingredients
- Pasta: Rotini or penne pasta work best.
- Alfredo sauce: This recipe uses jarred alfredo sauce to make this meal super easy to prepare.
- Chicken stock: Gives the dish more flavor than using water.
- Chicken: Rotisserie or shredded chicken breasts are perfect in this dish and save you loads of time.
- Seasoning: Dry Italian seasoning, garlic powder, and black pepper boost the flavor of the creamy sauce the chicken and pasta cook in.
- Mozzarella cheese: The icing on the cake so to speak in this dish. It adds more creaminess and cheesiness making it taste even better.
Kitchen Tools
You will need a 9×13-inch baking dish and a pasta spoon.
How To Make Chicken Alfredo Bake
- Place. The pasta in the bottom of a sprayed baking dish.
- Top. With the jarred alfredo sauce.
- Add. The shredded chicken, seasonings, and chicken stock on top.
- Stir. Everything together and cook covered for forty minutes.
- Remove. The dish from the oven and stir it up. Add mozzarella cheese on top.
- Cook. For 15 minutes longer to melt the cheese.
Variations
- Add broccoli. Add small chopped florets before adding the cheese.
- Add chopped spinach. Stir in chopped fresh spinach before adding the cheese.
- Use cheddar cheese instead of mozzarella.
- Add thawed peas. Mix it into the chicken mixture just before sprinkling it with the cheese.
- Vegetarian. Skip the chicken and cook the pasta in the sauce. Stir in 4-6 cups of your favorite veggies and then top with cheese.
Tips & Variations
- Use short pasta. This dish cooks up with any type of short pasta such as penne, rotini, or bowties.
- Use rotisserie chicken or another store-bought shredded chicken to save time.
- Stir before adding the cheese. For more even cooking and a creamier sauce.
- If you’re adding any veggies, stir them into the casserole just before adding the cheese and cooking for the final fifteen minutes.
Frequently Asked Questions
No, not for this particular recipe. The pasta slowly cooks in the alfredo sauce and chicken stock until it’s tender.
Garlic bread or freshly baked bread makes a terrific side dish and it’s perfect for scooping up any leftover sauce. Since it often doesn’t contain any veggies, you might also add a salad or a vegetable side dish with it.
What To Serve With Chicken Alfredo
- Serve with garlic bread or these easy garlic breadsticks.
- This easy pasta dinner goes great with a simple veggie such as green beans or air fryer asparagus.
- Salads work great for a simple side. Try this 7-layer salad or this easy cucumber tomato salad.
Storing
- Store. Leftovers after cooling down in the baking dish or transfer to an airtight container. I don’t recommend freezing this dish.
- Reheat. Reheat leftovers in the microwave or warm it up in a skillet. Melt some cheese on top before serving.
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More Pasta Recipes
Did you try this Chicken Alfredo Bake recipe?
Please rate the recipe and leave a comment below. I love hearing about your experience making it and it also helps anyone else making the recipe too!
One-Pot Chicken Alfredo Bake
Ingredients
- 16 oz package of rotini or penne pasta, uncooked
- 32 oz jar of Alfredo sauce
- 3 cups chicken stock
- 2 cups rotisserie or shredded chicken breasts
- 1 teaspoon Italian seasoning
- 2 teaspoons garlic powder
- ½ teaspoon black pepper
- 2 cups mozzarella cheese
Instructions
- Preheat oven to 425℉. Spray a 9×13-inch baking dish with nonstick cooking spray.
- Add dry pasta, alfredo sauce, chicken stock, shredded chicken, Italian seasoning, garlic powder, and pepper to the prepared baking dish. Stir, cover with foil, and bake for 40 minutes.
- Uncover, stir, sprinkle mozzarella cheese over the top, and return to the oven (uncovered) for another 15 minutes or until the cheese is melted. Serve with garlic bread.
Notes
- Use short pasta. This dish cooks up with any type of short pasta such as penne, rotini, or bowties.
- Use rotisserie chicken or another store-bought shredded chicken to save time.
- Stir before adding the cheese. For more even cooking and a creamier sauce.
- If you’re adding any veggies, stir them into the casserole just before adding the cheese and cooking for the final fifteen minutes.
- Store. Leftovers after cooling down in the baking dish or transfer to an airtight container. I don’t recommend freezing this dish.
- Reheat. Reheat leftovers in the microwave or warm it up in a skillet. Melt some cheese on top before serving.
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absolutely loved this recipe!! made it for dinner tonight, i’m not a chicken alfredo fan but i actually made my own alfredo sauce and do this and ABSOLUTELY will be making again!