This is seriously the best chicken alfredo pasta bake! This easy pasta dinner idea is made with creamy homemade alfredo sauce mixed with noodles and chicken. It’s a crowd-pleaser!
Creamy Chicken Alfredo Baked Pasta
Quick fix weeknight dinners are some of my favorite recipes to put together. We’re always looking for ways to add some new twists to our usual favorite dinners. This creamy pasta bake is a crowd-pleaser, so simple, so delicious.
If you’re looking for a traditional chicken alfredo where sauce and chicken are spooned over long noodles, then you should definitely check out my easy alfredo sauce for chicken alfredo post. Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need
- Rigatoni – Other kinds of tube pastas work too, like ziti or penne.
- Butter– I generally use salted butter for my recipes, but unsalted is fine too.
- Cream cheese – Use the kind that comes in a brick.
- Heavy cream – Half and half also works!
- Kosher salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- Freshly ground black pepper– For best tasting results use freshly cracked black pepper.
- Freshly grated parmesan cheese– Check the finer cheese section of the grocery store for fresh grated Parmesan Cheese.
- Marinated artichoke hearts – You can find these in cans at the grocery store.
- Cooked shredded chicken – I like to use the rotissere chicken you can find at the market.
- Shredded mozzarella cheese– Shredded mozzarella cheese is added to the top of the pasta bake before baking.
- Fresh chopped parsley– Fresh parsley adds color and freshness to the pasta.
How To Make Chicken Alfredo Pasta
- Preheat oven to 350 degrees F. Set out a 9 x 13 inch baking dish for pasta bake.
- Cook rigatoni according to package directions. Drain and set aside for a few minutes.
- While rigatoni is cooking, prepare homemade alfredo sauce. Let butter in large skillet or saucepan along with cream cheese and heavy cream. Whisk until melted and thickened. Stir in parmesan cheese, salt and pepper until creamy and thickened slightly.
- Add cooked pasta, chicken and artichoke hearts.
- Add marinated artichoke hearts and cooked shredded chicken to pasta.
- Transfer pasta to baking dish.
- Top with shredded cheese and bake at 350 degrees F. for 25-30 minutes.
- Bake until cheese is melted and hot. Garnish with fresh chopped parsley if desired.
How To Serve Pasta Bake
Serve chicken pasta hot in individual serving bowls or plates. This dinner goes nicely with a chopped salad and roasted vegetables1
How To Store Leftovers
Store any leftover pasta in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave as needed. Sauce thickens once it comes to room temperature for your reference.
Recipe Tips and Variations
- Be sure to watch pasta as it cooks. Check it 2 minutes before package recommends. When pasta is al dente remove from heat and drain.
- Make sure heat is not too high when preparing alfredo sauce. Should be medium low.
- Try adding other vegetables to the pasta. You can try steamed broccoli, zucchini, peppers and any other vegetable that needs used up in the refrigerator.
- The pasta is delicious with only the sauce as well. You can omit any of the vegetables.
Cheesy Chicken Alfredo Pasta Bake
Equipment
- Oven
- 9 x 13 inch baking dish
- saucepan
- whisk
- measuring cups
- measuring spoons
- mixing spoon
Ingredients
- 1 pound rigatoni dry
- Homemade Alfredo Sauce
- 1 stick salted butter
- 4 ounces cream cheese
- 2 cups heavy whipping cream
- 1 cup fresh grated parmesan cheese
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 cups cooked shredded chicken I use rotisserie
- 8 ounce jar marinated artichoke hearts drained
- 2 cups shredded mozzarella cheese
- 2 tablespoons fresh parsley finely chopped
Instructions
- Preheat oven to 350 degrees F. Set out a 9 x 13 inch baking dish for pasta bake.
- Cook rigatoni according to package directions. Drain and set aside for a few minutes.
- While rigatoni is cooking, prepare homemade alfredo sauce. Let butter in large skillet or saucepan along with cream cheese and heavy cream. Whisk until melted and thickened. Stir in parmesan cheese, salt and pepper until creamy and thickened slightly. Add cooked pasta, chicken and artichoke hearts. Stir to combine then transfer to baking dish. Top evenly with mozzarella cheese. Bake for 20-25 minutes until cheese is melted and hot. Remove and garnish with parsley. Serve hot.
Nutrition
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This was the best thing I ate all week. It tasted like it was from a restaurant and was easy to make in little time. Putting cream cheese in it was genius, it added so much to the flavor and texture that was missing from all my other creamy pasta recipes. Thanks so much for sharing this.
So glad to hear that! Thanks for sharing.