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Delicious recipe served at an anniversary party

Chicken Alfredo Pasta Bake

A comforting Chicken Alfredo Pasta Bake combining tender chicken, creamy Alfredo sauce, and sun-dried tomatoes, perfect for gatherings or family dinners.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

Pasta and Chicken
  • 12 oz uncooked short pasta (penne, rotini, or rigatoni) Any short pasta can be used.
  • 1.5 lb boneless skinless chicken breasts, cut into bite-size pieces
Sauce and Toppings
  • 1 16 oz jar Alfredo sauce Store-bought or homemade can be used.
  • 1/2 cup oil-packed sun-dried tomatoes, drained and chopped
  • 1.5 cups grated Parmesan cheese, divided Divided into 1 cup for the sauce and 1.5 cups for topping.
  • 1.5 cups water
  • 1/2 tsp kosher salt (optional, to taste) Adjust to your taste.
  • 1/4 tsp black pepper (optional, to taste) Adjust to your taste.
  • as needed Nonstick cooking spray or olive oil for greasing the dish

Method
 

Preparation
  1. Preheat the oven to 375°F (190°C). Lightly grease a deep baking dish.
  2. Spread uncooked pasta in the dish.
  3. Scatter chicken over the pasta.
Mixing Sauce
  1. In a bowl, whisk together Alfredo sauce, sun-dried tomatoes, 1 cup of Parmesan, and water until smooth. Season with salt and pepper.
Baking
  1. Pour the sauce over the pasta and chicken, stirring to coat everything well.
  2. Cover the dish with foil and bake for 35 minutes.
  3. Remove the foil, stir, sprinkle the remaining Parmesan cheese on top, and bake uncovered for another 10–15 minutes until golden and cooked through.
  4. Let the dish rest for 5–10 minutes. Stir gently and serve.

Notes

Serve warm with a side salad or garlic bread. For extra flavor, consider marinating the chicken in Italian seasoning. You can also add vegetables like spinach or broccoli for added nutrition.