Go Back
Chicken Breast Alfredo Bake Recipe
Youssef Hb

Chicken Breast Alfredo Bake

This Chicken Breast Alfredo Bake is a hearty, oven-baked pasta dish featuring tender shredded chicken and a rich, creamy sauce. Designed for busy weeknights, this one-pot style recipe streamlines your cooking workflow while maximizing comforting, restaurant-quality flavors. The combination of mozzarella and parmesan creates a golden, bubbly crust that contrasts beautifully with the velvety pasta inside, making it a reliable and satisfying meal for the entire family.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 6 servings
Course: DINNER
Cuisine: Italian-American
Calories: 580
Ingredients Method Notes

Ingredients
  

  • 12 ounces Penne Pasta
  • 4 tablespoons Unsalted Butter
  • 6 cloves Garlic, freshly minced
  • 2 tablespoons All-Purpose Flour
  • 1 cup Low-sodium Chicken Broth
  • 2 cups Half and Half
  • 1 teaspoon Onion Powder
  • 1 tablespoon Italian Seasoning
  • 1/2 teaspoon Red Pepper Flakes
  • Salt and Pepper to taste
  • 1 cup Parmesan Cheese, freshly grated
  • 3 cups Mozzarella Cheese, shredded
  • 2 cups Cooked Chicken Breast, shredded

Method
 

  1. Preheat your oven to 375°F (190°C).
  2. Cook the penne pasta in boiling salted water until al dente, then drain and set aside.
  3. In a large oven-safe skillet or pot, melt the butter over medium heat.
  4. Add the minced garlic and sauté until fragrant, about 1 minute.
  5. Whisk in the flour and cook for 1 minute to remove the raw flour taste.
  6. Slowly pour in the chicken broth and half and half while whisking constantly to prevent lumps.
  7. Stir in the onion powder, Italian seasoning, red pepper flakes, salt, and pepper.
  8. Simmer the sauce for 3-5 minutes until it begins to thicken slightly.
  9. Stir in half of the parmesan and half of the mozzarella cheese until melted.
  10. Add the cooked pasta and shredded chicken to the sauce, stirring until well combined.
  11. Top with the remaining parmesan and mozzarella cheese.
  12. Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbling.

Notes

You can substitute penne with rotini or rigatoni. Ensure you use low-sodium chicken broth to control the overall saltiness of the dish. Freshly grated cheese is highly recommended as it melts smoother than pre-shredded varieties. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.