Easy Chicken Alfredo Pasta Bake (Dump and Go!)

Name: Easy Chicken Alfredo Pasta Bake
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 1 ½ pounds boneless (skinless chicken breasts, cut into small bite-sized pieces); 12 ounces pasta (penne or rotini) (uncooked); 2 cups chicken broth; 1 ½ cups heavy cream; 1 cup whole milk; 4 cloves garlic (minced); 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon Italian seasoning; ¾ teaspoon salt; ½ teaspoon black pepper; 1 cup freshly grated Parmesan cheese; 1 ½ cups shredded mozzarella cheese (divided); 2 tablespoons butter (cut into small pieces)

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This Easy Chicken Alfredo Pasta Bake is creamy, cheesy, and the kind of cozy dinner everyone is happy to see on the table. Just dump everything into one dish, let the oven do the work, and dinner is done with hardly any effort.

Easy Chicken Alfredo Pasta Bake served on a white plate with a silver spoon with the dish in the background on a wooden cutting board and a small bowl of parmesan on a plaid napkin

When I say this is THAT recipe I am not even kidding. The fact this is a true dump-and-go meal and I don’t have to stand in the kitchen for 45 minutes making all the ingredients separate makes this the perfect busy weeknight dinner. The chicken turns out tender, the pasta cooked good and that sauce is so good. If you love Chicken Alfredo but need something you can throw in the pan, bake and come back to an hour later. This is the recipe you are going to want to save!

Why You’ll Love This Chicken Alfredo Bake

Truly dump and go: No boiling pasta or cooking the chicken ahead of time. Everything goes right into one baking dish.
Simple ingredients: Made with everyday ingredients like chicken, pasta, cream, Parmesan, and mozzarella.
Cozy and comforting: Creamy Alfredo sauce, tender chicken, and cheesy pasta make this the perfect comfort food dinner.
Minimal cleanup: One baking dish means fewer dishes waiting for you after dinner.
Family-friendly: It’s creamy, cheesy, and simple enough for the whole family to enjoy.
Perfect for busy nights: A few minutes of prep and then the oven does most of the work for you.

Ingredients You’ll Need

a flat lay of the ingredients needed for this recipe

Chicken breasts: Cut into small bite-sized pieces so they cook evenly right along with the pasta.
Pasta (I like to use penne or a rotini): Goes into the dish uncooked, which keeps this recipe truly dump and go.
Chicken broth: Gives the pasta enough liquid to cook while adding extra flavor.
Heavy cream: Makes the Alfredo sauce rich and creamy.
Whole milk: Helps loosen the sauce just enough so the pasta can cook without making it too heavy.
Garlic: Fresh garlic gives the sauce that classic Alfredo flavor.
Garlic powder + onion powder: Adds a little extra savory flavor throughout the dish.
Italian seasoning: Brings in a simple blend of herbs without overpowering the Alfredo sauce.
Salt + black pepper: Keeps all the flavors balanced.
Parmesan cheese: Melts into the sauce and gives it that salty, cheesy Alfredo flavor.
Mozzarella cheese: Adds extra creaminess inside the bake and gives you that bubbly cheesy top.
Butter: Adds richness and helps the sauce feel extra cozy and smooth.

How to Make This Easy Chicken Alfredo Bake

Please see the recipe card at the bottom of this post for the full recipe details

Preheat the oven. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
Add the chicken and pasta. Add the uncooked pasta and bite-sized pieces of chicken directly to the baking dish.
Pour in the liquids. Add the chicken broth, heavy cream, and milk.
Add the seasonings and cheese. Stir in the garlic, garlic powder, onion powder, Italian seasoning, salt, pepper, Parmesan, 1 cup of mozzarella, and the butter.
Stir everything together. Mix well, making sure the pasta is mostly covered by the liquid so it cooks evenly.
Cover and bake. Cover the baking dish tightly with foil and bake for 35 minutes.
Stir and keep baking. Remove the dish from the oven, stir everything well, cover again, and bake for another 15 minutes.
Add the mozzarella. Once the pasta is al dente and the chicken has reached 165°F, remove the foil and sprinkle the remaining mozzarella over the top.
Bake uncovered. Return the dish to the oven uncovered for 10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
Let it rest. Let the casserole sit for 5–10 minutes before serving. The sauce will thicken as it rests and coat the pasta beautifully.

Recipe Tips

Cut the chicken into small, even pieces so it cooks through at the same rate as the pasta.

Keep the dish tightly covered for the first 50 minutes. The steam helps cook the pasta properly.

Don’t worry if there is still liquid in the pan when you remove the foil. The sauce will thicken during the final uncovered bake and as the casserole rests.

Use freshly grated Parmesan for the smoothest, creamiest Alfredo sauce.

Check the chicken temperature before serving. The thickest pieces should reach 165°F.

Let it rest before serving. Giving the casserole 5–10 minutes to sit helps the sauce thicken and cling to the pasta.

Pasta can vary slightly. If yours is still a little firm after the covered bake, give it a few extra minutes before adding the final layer of cheese.

How to Store and Reheat

Store any leftover Chicken Alfredo Pasta Bake in an airtight container in the refrigerator for up to 3–4 days.

To reheat, warm individual portions in the microwave or place the casserole back in the oven at 350°F until heated through. Since Alfredo sauce can thicken as it sits, add a small splash of milk before reheating to help bring back that creamy texture.

For best results, reheat only the amount you plan to eat so the chicken and pasta don’t dry out from repeated warming.

Upclose view of the chicken alfredo pasta bake in the glass dish ready to serve with the parmesan in a small bowl with the plaid napkin

Frequently Asked Questions

Yes. Penne, rotini, or another short pasta shape works best because it cooks evenly and holds onto the creamy Alfredo sauce.

No. The chicken goes into the casserole raw, which is what keeps this recipe truly dump and go. Just make sure it reaches 165°F before serving.

I would recommend baking it fresh rather than assembling it too far ahead, since the uncooked pasta can start absorbing the liquid before it goes into the oven.

That is normal. The sauce will continue to thicken during the uncovered bake and again while the casserole rests for 5–10 minutes.

More One-Pan Recipes You’ll Love

Ingredients

1 ½ pounds boneless skinless chicken breasts, cut into small bite-sized pieces
12 ounces pasta (penne or rotini) uncooked
2 cups chicken broth
1 ½ cups heavy cream
1 cup whole milk
4 cloves garlic minced
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
¾ teaspoon salt
½ teaspoon black pepper
1 cup freshly grated Parmesan cheese
1 ½ cups shredded mozzarella cheese divided
2 tablespoons butter cut into small pieces

Instructions

Preheat the oven to 375°F and lightly grease a 9×13-inch baking dish.
Add the uncooked pasta and bite-sized chicken pieces directly to the baking dish.
Pour in the chicken broth, heavy cream, and milk.
Add the garlic, garlic powder, onion powder, Italian seasoning, salt, pepper, Parmesan cheese, 1 cup mozzarella, and butter.
Stir everything together well, making sure the pasta is mostly submerged in the liquid.
Cover the baking dish tightly with foil and bake for 35 minutes.
Remove from the oven, stir everything well, cover again, and bake for another 15 minutes.
Check the pasta and chicken. The pasta should be al dente and the chicken should reach an internal temperature of 165°F.
Sprinkle the remaining ½ cup mozzarella over the top.
Bake uncovered for another 10 minutes, or until the cheese is melted and bubbly and the pasta is tender.
Let the casserole rest for 5–10 minutes before serving so the Alfredo sauce can thicken.

Notes

Cut the chicken into small, evenly sized pieces so it cooks through at the same rate as the pasta.
Keep the dish tightly covered during the first 50 minutes so the steam can cook the pasta.
It is normal for there to still be some liquid in the pan before the final uncovered bake.
Freshly grated Parmesan melts more smoothly than pre-grated Parmesan.
If the pasta is still too firm after 50 minutes, cover and bake a few minutes longer before adding the final mozzarella.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days.

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