30-Minutes Baked Chicken Alfredo

Ruth M. Moran

A creamy, cheesy baked chicken Alfredo combining tender chicken, pasta, and a rich homemade sauce. Quick to prepare and ideal for a satisfying weeknight meal or meal prep.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine Italian-American

Servings 8

Equipment

1 9x13 inch baking dish
1 Large Skillet
1 Whisk
1 Pasta pot

Ingredients

16 oz penne pasta cooked according to package instructions
3 cups cooked chicken chopped
6 tbsp unsalted butter
4 cloves garlic minced
4 cups half-and-half
1 tsp garlic parsley salt
2 cups Parmesan cheese grated
1 cup Mozzarella cheese

Instructions

Prepare Pasta Perfectly: Begin by bringing a large pot of salted water to a rolling boil over high heat.
Once boiling, add the penne pasta and cook it according to the package directions, usually about 10 to 12 minutes, until the pasta is al dente—tender but still firm to the bite.
Stir occasionally to prevent sticking. When done, drain the pasta thoroughly in a colander and set aside.
It’s important not to overcook the pasta here, as it will continue cooking in the oven.
Cook and Chop Chicken: If your chicken isn’t cooked yet, prepare it now.
You can poach, grill, or bake boneless chicken breasts until fully cooked and juicy.
Once cooled slightly, chop the chicken into bite-sized pieces.
Using cooked chicken ensures the meat stays tender and moist after baking and evenly distributes protein throughout the dish.
Assemble Pasta and Chicken Base: Preheat your oven to 375°F (190°C) to get it ready for baking.
In a 9x13 inch baking dish, combine the cooked penne pasta and chopped chicken evenly.
Toss gently to distribute the chicken pieces throughout the pasta layer, creating a balanced base that will absorb the sauce beautifully.
Sauté Garlic in Butter: Place a large skillet on the stove over medium heat.
Add the unsalted butter and allow it to melt completely, swirling the pan gently to coat the surface.
Once the butter is melted and starts to foam, add the minced garlic.
Stir the garlic frequently for about 1 to 2 minutes, until it becomes fragrant and slightly golden but not burnt.
This step infuses the butter with rich garlic aroma, forming the flavor foundation of the Alfredo sauce.
Create the Creamy Alfredo Sauce: Slowly pour the half-and-half into the skillet with the garlic butter, stirring continuously with a whisk to combine.
Sprinkle in the garlic parsley salt to season the sauce evenly.
Continue whisking while bringing the mixture to a gentle simmer over medium heat.
The sauce should start to thicken slightly—this usually takes 5 to 7 minutes. Be patient and avoid boiling vigorously to prevent curdling.
The whisking ensures a smooth texture and prevents lumps.
Incorporate Cheeses into Sauce: Gradually add the grated Parmesan cheese to the simmering sauce while stirring constantly.
Let the cheese melt fully and blend into the sauce, creating a rich and velvety consistency. Once Parmesan is well incorporated, add the Mozzarella cheese.
Stir until the mozzarella melts and the sauce becomes thick, creamy, and irresistibly cheesy.
This double-cheese blend adds depth and gooey texture to the sauce.
Combine Sauce with Pasta and Chicken: Pour the prepared Alfredo sauce evenly over the pasta and chicken mixture in the baking dish.
Use a large spoon or spatula to gently toss and mix everything together until the pasta and chicken are fully coated with the luscious sauce.
This step ensures every bite is creamy and flavorful.
Bake Until Golden and Bubbling: Place the baking dish into the preheated oven and bake uncovered for about 20 minutes.
During this time, the sauce will thicken further, and the top will develop a light golden crust, especially where the cheese meets the air.
Baking melds the flavors and creates a comforting, hearty casserole texture.
For an extra golden finish, you can switch the oven to broil for the last 2-3 minutes—just watch carefully to avoid burning.
Rest Before Serving: Once baked, remove the dish from the oven and allow it to rest for about 5 minutes.
This resting period lets the sauce set slightly, making it easier to serve and helping the flavors meld.
It also prevents the dish from being too hot to enjoy right away.
Serve and Enjoy: Scoop generous portions of the creamy baked chicken Alfredo onto plates.
For a complete meal, serve with a fresh green salad or steamed vegetables.
This dish pairs wonderfully with a crisp white wine or sparkling water with lemon.
Enjoy this rich, comforting classic that combines ease, flavor, and nutrition in every bite.

Notes

Use freshly grated Parmesan for the best flavor and smooth melting.
Avoid boiling the half-and-half too aggressively to prevent curdling.
Cook pasta al dente since it will continue cooking in the oven.
For extra richness, substitute part of the half-and-half with heavy cream.
Let the baked dish rest before serving to allow the sauce to thicken.
Garlic parsley salt can be replaced with regular salt and dried parsley.
Use cooked chicken leftovers to save prep time and add flavor depth.