Creamy Chicken Alfredo Pasta Bake

Rich, cheesy, and ultra-comforting — perfect for weeknights or potlucks.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins
Servings: 6–8

📝 Ingredients

• 1 lb rotini pasta (or penne, rigatoni)

• 2–3 cups cooked chicken, diced or shredded

• 1 jar Alfredo sauce (~15 oz)

• 1 jar garlic Parmesan sauce (~15 oz)

• 2 cups shredded mozzarella cheese, divided

• 1 cup grated Parmesan cheese, divided

• Salt & pepper, to taste

• 1 cup reserved pasta cooking water (as needed)

• Fresh parsley, chopped (optional, for garnish)

👩‍🍳 Instructions

1️⃣ Cook the Pasta

1. Preheat oven to 375°F (190°C).

2. Cook pasta in salted water until al dente.

3. Reserve 1 cup of cooking water, then drain.

2️⃣ Mix the Bake

4. In a large mixing bowl, combine:

   • Cooked pasta

   • Cooked chicken

   • Alfredo sauce

   • Garlic Parmesan sauce

   • Half the mozzarella & Parmesan cheese

   • Salt and pepper to taste

5. Stir until evenly coated. If too thick, mix in a little reserved pasta water.

3️⃣ Assemble & Bake

6. Spread mixture into a greased 9×13-inch baking dish.

7. Sprinkle with remaining mozzarella & Parmesan cheese.

8. Cover with foil and bake 20–25 minutes, until hot and bubbly.

4️⃣ Optional Broil

9. For a golden top, uncover and broil 2–3 minutes.

5️⃣ Serve

10. Let rest 5 minutes before garnishing with parsley. Serve warm.

💡 Tips & Variations

• Protein Swaps: Try turkey, sausage, or ham instead of chicken.

• Veggie Boost: Add sautéed spinach, broccoli, or sun-dried tomatoes.

• Lightened Version: Use light Alfredo sauce & part-skim cheese.

If you’d like, I can also create a freezer-friendly version so you can prep this pasta bake in advance for quick weeknight dinners. Would you like me to add that?