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chicken alfredo pasta bake in baking pan
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Cheesy Chicken Alfredo Pasta Bake

This Cheesy Chicken Alfredo Pasta Bake is the perfect weeknight dinner! Flavorful and simple to prepare!
Course Dinner
Cuisine Italian
Keyword alfredo pasta, chicken alfredo pasta bake
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10
Calories 494kcal
Author Jenny
Cost $25

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

Calories: 494kcal | Carbohydrates: 38g | Protein: 17g | Fat: 30g | Saturated Fat: 17g | Trans Fat: 1g | Cholesterol: 99mg | Sodium: 561mg | Potassium: 188mg | Fiber: 2g | Sugar: 2g | Vitamin A: 1337IU | Vitamin C: 6mg | Calcium: 353mg | Iron: 1mg