This delicious Chicken Alfredo Pasta Bake was served at my sister-in-law’s anniversary party, and it quickly became a crowd favorite. Everyone left wanting the recipe! It brings together tender chicken, creamy Alfredo sauce, and flavorful sun-dried tomatoes, making it a perfect dish for gatherings or family dinners.
Why Make This Recipe
This recipe is easy to make and doesn’t require hours in the kitchen. It combines simple ingredients to create a hearty meal that everyone will love. The creamy texture of the Alfredo sauce paired with the baked pasta makes it comforting and satisfying. Plus, it’s a great option for meal prep or feeding a crowd!
How to Make Chicken Alfredo Pasta Bake
Ingredients:
- 12 oz uncooked short pasta (penne, rotini, or rigatoni)
- 1.5 lb boneless skinless chicken breasts, cut into bite-size pieces
- 1 (16 oz) jar Alfredo sauce
- 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
- 1.5 cups grated Parmesan cheese, divided
- 1.5 cups water
- 1/2 tsp kosher salt (optional, to taste)
- 1/4 tsp black pepper (optional, to taste)
- Nonstick cooking spray or olive oil for greasing the dish
Directions:
- Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish.
- Spread uncooked pasta in the dish.
- Scatter chicken over the pasta.
- In a bowl, whisk together Alfredo sauce, sun-dried tomatoes, 1 cup of Parmesan, and water until smooth. Season with salt and pepper.
- Pour the sauce over the pasta and chicken, stirring to coat everything well.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil, stir, sprinkle the remaining Parmesan cheese on top, and bake uncovered for another 10–15 minutes until golden and cooked through.
- Let the dish rest for 5–10 minutes. Stir gently and serve.
How to Serve Chicken Alfredo Pasta Bake
Serve this dish warm from the oven. It pairs nicely with a simple side salad or garlic bread to soak up any extra sauce. You can also sprinkle some fresh herbs like parsley or basil on top for added flavor and garnish.
How to Store Chicken Alfredo Pasta Bake
If you have leftovers, store them in an airtight container in the fridge. You can keep it for up to 3 days. Reheat in the microwave or in the oven at a low temperature until warmed through.
Tips to Make Chicken Alfredo Pasta Bake
- For extra flavor, consider marinating the chicken in Italian seasoning before cooking.
- Use any type of short pasta you prefer; whole wheat or gluten-free options work well too.
- You can add vegetables like spinach or broccoli for added nutrition.
Variation
Feel free to change up the protein by using cooked sausage, shrimp, or even a meat alternative for a vegetarian version. You can also experiment with different sauces if Alfredo isn’t your favorite!
FAQs
Can I use a homemade Alfredo sauce?
Yes, a homemade Alfredo sauce can enhance the flavor even more. Just make sure it’s thick enough to coat the pasta.
Can I freeze Chicken Alfredo Pasta Bake?
Yes, you can freeze it before baking or after. Just cover it tightly. When ready to eat, bake from frozen but add extra time.
How can I make this dish spicy?
Add some red pepper flakes to the sauce or mix in some diced jalapeños along with the chicken for a spicy kick!
Chicken Alfredo Pasta Bake
Ingredients
Method
- Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish.
- Spread uncooked pasta in the dish.
- Scatter chicken over the pasta.
- In a bowl, whisk together Alfredo sauce, sun-dried tomatoes, 1 cup of Parmesan, and water until smooth. Season with salt and pepper.
- Pour the sauce over the pasta and chicken, stirring to coat everything well.
- Cover the dish with foil and bake for 35 minutes.
- Remove the foil, stir, sprinkle the remaining Parmesan cheese on top, and bake uncovered for another 10–15 minutes until golden and cooked through.
- Let the dish rest for 5–10 minutes. Stir gently and serve.
