Creamy Alfredo Chicken

Turn classic saucy chicken alfredo into a cozy, oven-baked comfort food that feels fancy but comes together fast. Juicy chicken, perfectly cooked pasta, and a super rich alfredo sauce all bake up together for an easy dinner that tastes like you spent way more time than you did.

The first time I made this was on a random night when my sister brought her whole crew for dinner. Even the picky eaters went back for seconds, and now it's the first thing they ask me to make for family get-togethers.

Tasty Ingredients

• Mozzarella cheese: Pops on top with loads of melty, golden goodness. Try shredding your own low-moisture mozzarella for the best gooey stretch.
• Penne pasta: Tubes of penne grab all the velvety sauce and don't fall apart after baking. Boil them till firm but not soft since they'll finish cooking in the oven.
• Parmesan cheese: Essential for that nutty, salty alfredo base. If you grate it yourself instead of using the shaker cheese, it melts way smoother.
• Cream cheese: Adds mind-blowing creaminess and is why the sauce tastes so good. For the richest result, go with regular (not low-fat) cream cheese.
• Dried basil and oregano: These bring classic Italian vibes to each bite. Got fresh herbs? Triple the amount and toss them in at the end.
• Chicken breasts (boneless, skinless): Cut into chunks for quick cooking and super tender bites. The fresher and plumper, the better they soak up flavors.

Simple Instructions

Bake It:

Pour the chicken, sauce, and pasta into a 9x13 pan. Spread it out, sprinkle every inch with mozzarella, and pop it in at 350°F. Wait 5 to 10 minutes till the top is all bubbly and gooey.

Mash Up Sauce:

After the chicken's done, use the same pan. Melt more butter, then whisk in your milk and cream cheese till smooth and creamy (no lumps). Toss in Parmesan, all the seasoning, and garlic. Simmer for 5 to 8 minutes until it's thick enough to coat a spoon but still pourable.

Combine Everything:

Add your cooked pasta and chicken right into the sauce pan. Fold gently until every noodle and piece is drenched in creaminess.

Prep Your Pasta:

While the chicken cooks, get your pasta going in salted boiling water. Only cook till it's just firm—don't overdo it! Drain and set aside.

Season & Sear Chicken:

Chop your chicken into chunks, toss with all the herbs, powders, salt, and pepper so every piece is coated. Heat a pan with both butter and olive oil. Sear the chicken in there for about 6 to 8 minutes, stirring sometimes, until no pink's left.

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Cream cheese is the game changer here. I stumbled on it by accident after running out of heavy cream one night, and it surprised me how rich and thick the sauce turned out. Honestly, I'll never make it the old way again.

Prep Ahead Guide

You can totally put this whole dish together, cover tightly, and leave it in the fridge for up to 2 days before baking. Just take it out about half an hour before you want to eat and bake as usual at 350°F for roughly 20 minutes, until hot and the top is bubbling. That extra chill time actually makes the flavors pop even more.

Swap It Up

This dish is super flexible. Grab rotisserie chicken if you don't want to cook fresh. Toss in turkey, shrimp, or roasted veggies for a change. If you want it lighter, try half and half instead of milk and cut the butter in half. Gluten-free pasta works just as well here. Don't have mozzarella? Use any Italian shredded cheese. For sharper flavor, Romano is an awesome substitute for Parmesan.

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How to Serve

This pasta bake goes great with a crisp green salad tossed in a simple lemon dressing to freshen things up. Grab garlic bread or a chunk of crusty Italian bread to mop up any leftover sauce. Roasted broccoli or asparagus looks fancy and boosts the veggie count. For grownups, pour a glass of chilled white wine (think Pinot Grigio or Sauvignon Blanc).

Keep and Warm Up

Stash any extras in an airtight container in the fridge—they'll stay good for up to 4 days. The sauce will get a lot thicker after it's cold (some folks love that). To warm up, add just a bit of milk or chicken broth and microwave in 30-second spurts, stirring each time, until hot. For extra flavor, reheat in a 350°F oven covered with foil for about 15 minutes, then pull the foil off and let the top crisp for a few more minutes.

Recipe FAQs

→ What kind of chicken can I use?

Precooked chicken like rotisserie or shredded chicken is a great shortcut. Skip seasoning and cooking—just mix it in!

→ Which pasta shapes are best?

Penne is a top pick, but shapes like rigatoni or shells work just as well—especially ones that hold sauce well.

→ Can I assemble it ahead and bake later?

Of course! Get it all ready, store it in the fridge, and bake when you're set to eat. Add a little bake time to heat it evenly.

→ Any ingredient swaps for the sauce?

Definitely! Use jarred alfredo sauce to save time. Swap heavy cream with cream cheese for a different texture.

→ What extras can I add on top?

A sprinkle of parmesan, fresh parsley, or even basil gives it a nice touch in both flavor and looks.