Dinner

Creamy Baked Chicken Alfredo Pasta Recipe

ByElla Hart May 31, 2026May 31, 2026

Introduction

This creamy baked chicken Alfredo pasta is a comforting and satisfying dish perfect for any night of the week. Tender chicken breasts and perfectly cooked pasta are smothered in a rich, cheesy Alfredo sauce and baked until golden and bubbly.

The image shows a white rectangular baking dish filled with a baked pasta casserole, layered with creamy cheese sauce and small pieces of browned sausage mixed evenly throughout. The top layer is a golden-brown melted cheese with a slightly crispy texture, sprinkled with small green herb bits. A large silver spoon rests inside the dish on the right side, revealing the creamy, saucy pasta underneath the cheese crust. The dish is placed on a white marbled surface with some green herbs visible at the corners. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 Boneless, Skinless Chicken Breasts
8 ounces Fettuccine or Penne Pasta
1 cup Heavy Cream
2 cloves Garlic (minced)
1 cup Parmesan Cheese (grated)
4 tablespoons Butter
1 teaspoon Italian Seasoning
Salt and Pepper to taste
2 tablespoons Olive Oil (or vegetable oil as an alternative)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: Cook the fettuccine or penne in salted boiling water until al dente; drain and set aside.
Step 3: In a skillet, heat olive oil over medium heat and sauté minced garlic until fragrant.
Step 4: Season chicken with salt and pepper, add to the skillet, and cook until golden brown on both sides. Remove from heat, slice into strips.
Step 5: In the same skillet, melt butter, stir in heavy cream, and bring to a simmer. Gradually add grated cheese while stirring until melted; season with Italian seasoning, salt, and pepper.
Step 6: Combine cooked pasta, sliced chicken, and Alfredo sauce in a baking dish; mix well.
Step 7: Bake for about 20 minutes or until bubbly and golden on top.

Tips & Variations

Use fresh garlic for the best flavor, or substitute with garlic powder if needed.
Try adding steamed broccoli or sautéed mushrooms for extra vegetables.
For a lighter version, substitute half-and-half for heavy cream, though the sauce will be less rich.
Use pre-cooked rotisserie chicken to save time on busy nights.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven, adding a splash of cream or milk to loosen the sauce if it has thickened.

How to Serve

The image shows a white rectangular ceramic baking dish filled with a baked pasta casserole. The casserole has multiple layers, starting with a bed of spiral pasta at the bottom, which is golden yellow in color. Mixed throughout the pasta are small pieces of browned meat and possibly mushrooms, creating a speckled texture. The top layer is a thick, bubbly, melted cheese crust that is golden brown with some crispy edges and a few green herb sprinkles for color. A large silver serving spoon with a reflective surface rests on the right side inside the dish, partially scooping out the casserole. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pasta?

Yes, any sturdy pasta like penne, rigatoni, or even rotini will work well with this creamy sauce.

Is it possible to prepare this dish ahead of time?

Absolutely. You can prepare the sauce, cook the pasta and chicken, then assemble everything in the baking dish and refrigerate. Bake within 24 hours for best results.