Family-Style Baked Chicken Alfredo Penne
This family-style baked chicken Alfredo penne is the kind of cozy, crowd-pleasing dinner that disappears fast: tender penne, juicy chicken, a creamy garlic Parmesan Alfredo, and a golden, bubbly cheese topping. It’s rich without being fussy—and it’s built for seconds.
What I love most is how practical it is. You can prep it ahead, bake it when you’re ready, and bring it straight to the table in one pan. It’s perfect for busy weeknights, Sunday supper, or whenever you need a guaranteed comfort-food win.
Why you’ll love this baked Alfredo
- Family-style and foolproof: One casserole dish feeds everyone.
- Extra creamy: A simple homemade Alfredo clings to every piece of penne.
- Golden top: Broiled (optional) for that cheesy, lightly crisp finish.
- Great for leftovers: Reheats beautifully with a splash of milk.
Ingredients you’ll need
- Penne pasta: Holds sauce well and bakes up nicely.
- Chicken: Cooked, bite-size pieces (rotisserie chicken works great).
- Butter: The base for the sauce.
- Garlic: Freshly minced for classic Alfredo flavor.
- Heavy cream: For a rich, silky sauce.
- Whole milk: Loosens the sauce so it stays creamy after baking.
- Parmesan cheese: Freshly grated melts smoother than pre-shredded.
- Mozzarella cheese: For that stretchy, melty baked topping.
- Italian seasoning: Optional, but adds a comforting “baked pasta” vibe.
- Salt, black pepper: Season in layers.
- Parsley: Optional garnish for freshness and color.
How to make Family-Style Baked Chicken Alfredo Penne
Prep: Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- 1) Cook the pasta: Boil penne in well-salted water until just shy of al dente (about 1–2 minutes less than package directions). Drain.
- 2) Make the Alfredo sauce: In a large skillet or saucepan, melt butter over medium heat. Add garlic and cook 30 seconds until fragrant. Pour in heavy cream and milk; bring to a gentle simmer (don’t boil). Whisk in Parmesan until smooth. Season with salt, pepper, and Italian seasoning if using.
- 3) Combine: Toss drained penne with the Alfredo sauce and chicken until evenly coated.
- 4) Assemble: Spread mixture into the baking dish. Top with mozzarella and a little extra Parmesan.
- 5) Bake: Bake 18–25 minutes, until hot and bubbly. For a more golden top, broil 1–2 minutes at the end (watch closely).
- 6) Rest & serve: Let sit 5–10 minutes to set up slightly. Finish with parsley and black pepper.
Food styling and success tips
- Don’t overcook the pasta: Slightly undercooking keeps it from getting soft after baking.
- Grate your own Parmesan: It melts creamier and tastes more robust.
- Keep it saucy: If your sauce thickens too much before mixing, whisk in a splash of milk.
- Even chicken pieces: Cut into similar sizes so every bite feels balanced.
- Golden top trick: Sprinkle mozzarella evenly, then a light dusting of Parmesan for deeper color.
Easy variations
- Add broccoli: Stir in steamed or roasted broccoli florets for a classic pairing.
- Make it garlicky: Double the garlic or add a pinch of garlic powder to the sauce.
- Spice it up: Add crushed red pepper flakes or a dash of Cajun seasoning.
- Swap the pasta: Rigatoni or ziti work well in the same bake time.
Make-ahead, storage, and reheating
Make ahead: Assemble fully, cover tightly, and refrigerate up to 24 hours. Add 10–15 minutes to bake time (cover with foil for the first half if the top browns too quickly).
Store: Refrigerate leftovers in an airtight container for up to 4 days.
Reheat: Microwave gently with a splash of milk, or rewarm covered in a 350°F oven until hot. Stir once if reheating a larger portion to bring the sauce back together.
Freeze: Freeze baked or unbaked (tightly wrapped) up to 2 months. Thaw overnight in the fridge before baking/reheating for best texture.
What to serve with baked chicken Alfredo penne
- Garlic bread or warm dinner rolls
- Crisp Caesar salad or simple arugula salad
- Roasted green beans or asparagus
- Lemony sautéed spinach to cut the richness
Family-Style Baked Chicken Alfredo Penne (Recipe)
Yield: 8 servings
Prep time: 15 minutes
Cook time: 25 minutes
Total time: 40 minutes
Ingredients
- 1 lb penne pasta
- 3 cups cooked chicken, chopped (rotisserie is fine)
- 4 tbsp unsalted butter
- 3–4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk (plus more as needed)
- 1 1/2 cups freshly grated Parmesan, divided
- 2 cups shredded mozzarella
- 1 tsp Italian seasoning (optional)
- 1 tsp kosher salt (plus more for pasta water), to taste
- 1/2 tsp black pepper, to taste
- Chopped parsley, for serving (optional)
Instructions
- Preheat oven to 375°F. Grease a 9×13-inch baking dish.
- Cook penne in salted water until 1–2 minutes under al dente. Drain.
- In a large skillet over medium heat, melt butter. Add garlic and cook 30 seconds.
- Add heavy cream and milk; bring to a gentle simmer. Whisk in 1 1/4 cups Parmesan until smooth. Season with salt, pepper, and Italian seasoning if using.
- Toss pasta and chicken with the sauce. If it seems very thick, add a splash of milk.
- Pour into baking dish. Top with mozzarella and remaining Parmesan.
- Bake 18–25 minutes until bubbly. Optional: broil 1–2 minutes to deepen browning.
- Rest 5–10 minutes, garnish with parsley, and serve.
Notes
- Best texture: Slightly undercook the pasta and keep the sauce a touch loose before baking.
- Seasoning: Taste the sauce before mixing—Parmesan salt levels vary.
Need a quick dinner idea? Take a look at our 30-minute meals — simple recipes you can make fast, even on busy nights.
