Baked Alfredo Pasta with Chicken
An easy chicken alfredo recipe with jar sauce!
Scroll down for the printable recipe!
photo by dinner dishes and dessers
Baked Alfredo Pasta with Chicken: Your New Favorite Comfort Dish
Who doesn't love a creamy, cheesy pasta dish that comes together in a snap? Today, I'm excited to share one of my all-time favorite recipes: Baked Alfredo Pasta with Chicken. This dish is perfect for those busy weeknights when you want something hearty and delicious without spending hours in the kitchen. Using ingredients you probably already have, including a jar of Alfredo sauce, this recipe is sure to become a staple in your household.
Ingredients You’ll Need:
8 ounces of uncooked penne or rigatoni (half a pound bag or box)
15 oz jar of Alfredo sauce (I love Raos, but Bertolli is also a solid choice)
1.5 cups chicken stock
1 uncooked chicken breast, cut into bite-sized pieces
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon dried Italian seasoning
2 cups shredded mozzarella
1/4 cup grated Parmesan cheese
Optional: fresh chopped parsley for garnish
Photo by make ahead meal mom
Why You’ll Love This Baked Alfredo Chicken Bake
This alfredo chicken bake is the epitome of comfort food. It’s rich, cheesy, and full of flavor. Plus, it’s a great way to use up that jar of Alfredo sauce you have sitting in the pantry. The combination of tender chicken, perfectly cooked pasta, and gooey melted cheese is a match made in heaven.
Whether you’re feeding a crowd or just want leftovers for the next day, this easy chicken Alfredo recipe with jar sauce is a go-to. The use of chicken stock adds an extra depth of flavor, making it taste like you spent hours cooking when it only took a fraction of the time.
Tips for Making the Best Baked Alfredo Pasta with Chicken
Don’t Overcook the Pasta: See the notes on the recipe to get your perfect doneness!
Use High-Quality Alfredo Sauce: While you can use any jarred Alfredo sauce, going for a high-quality brand like Raos best but Bertolli can make a big difference in flavor.
Customize Your Dish: Feel free to add veggies like cooked broccoli or raw spinach and or mushrooms to your baked Alfredo recipe for an extra nutritional boost.
Cheese It Up: If you’re a cheese lover, consider adding a mix of cheeses like Provolone or mozzarella.
Frequently Asked Questions
Q: Can I use pre-cooked chicken for this recipe?
A: Absolutely! If you have leftover chicken you can use pre-cooked chicken. Just shred or dice it and mix it in with the pasta and sauce.
Q: How to reheat the baked Alfredo pasta with chicken?
A: Pop it in a 375°F (190°C) until heated through, or microwave until hot.
Q: What sides go well with baked chicken Alfredo?
A: A simple green salad or garlic bread pairs wonderfully with this dish. You could also serve it with roasted vegetables like broccoli, asparagus or Brussels sprouts for a well-rounded meal.
Q: Can I make this recipe gluten-free?
A: Yes, you can! Just use your favorite gluten-free pasta, and make sure your Alfredo sauce is gluten-free as well.
This baked Alfredo pasta with chicken is the perfect dish for when you’re craving something cozy, indulgent with minimal clean up. It’s easy to make, uses simple ingredients, and is sure to please everyone at the dinner table. Whether you’re new to cooking or a seasoned pro, this recipe is a winner.
So, next time you’re looking for an easy Alfredo chicken dish that delivers big on flavor, give this recipe a try. Don’t forget to share your results with me in the comments below—I’d love to hear how it turned out for you!
One Pot Alfredo Chicken Pasta
Ingredients
- 8 ounces of uncooked penne or rigatoni. (half a pound bag or box)
- 15 oz jar of Alfredo sauce. I use Raos, but Bertolli is also good
- 1.5 cups chicken stock
- 1 uncooked chicken breast, cut into bite-sized pieces
- 1 teaspoon garlic powder
- 1 teaspoon of kosher salt
- 1 teaspoon of dried Italian seasoning
- 2 cups shredded mozzarella*
- 1/4 cup grated Parmesan cheese
- Optional: fresh chopped parsley for garnish
Instructions
- Preheat oven to 425 degrees
- Spray an 8x8 baking dish with nonstick cooking spray like PAM.
- In an 8x8 baking dish stir together uncooked chicken uncooked pasta, Alfredo sauce, chicken stock, and the rest of the ingredients EXCEPT parmesan and herbs. Cover tightly with aluminum foil. and bake for 35-40 minutes.
- Uncover; give the pasta a good stir. At this point you should check the pasta to make sure that it is al dente (firm but with a tender bite). I have had good luck with the 30-minute cook time; however, some readers have noted that it required about 10 or 15 minutes longer. If it’s still too hard after 35 minutes, just cover the dish and return to the oven until pasta is al dente.
- Garnish with freshly grated Parmesan or fresh chopped herbs, if desired.
Notes
- Use Freshly Grated Cheese: this will melt much better than the pre-shredded cheese.
- Total cooking time will vary depending on the type of pan and pasta shape that you use and your oven. To know when your pasta is done, taste a bite of the pasta. The noodles should be tender, and MOST but not all of the liquid should be absorbed. It will thicken up when you add the parmesan and as it sits.
- If it's not done, continue cooking for 10 minutes and check again.
- Don't open the oven until the 35-minute mark because the oven will lose a lot of heat and take much longer.
- Garnish the dish with fresh herbs like basil or parsley for a bright taste and look.
- You can stir fresh spinach or any cooked vegetables into the dish at the end (right before you add the cheese), or include uncooked broccoli at the start.
- More recipes by Lauren Lane.
Nutrition Facts
Calories
463.55Fat (grams)
23.41 gSat. Fat (grams)
11.87 gCarbs (grams)
34.43 gFiber (grams)
1.4 gNet carbs
33.03 gSugar (grams)
3.5 gProtein (grams)
26.31 gSodium (milligrams)
1303.41 mgCholesterol (grams)
105.52 mg