This Creamy Chicken Alfredo Pasta Bake is a comfort food lover’s dream! With tender chicken, rich Alfredo sauce, and pasta, it’s like a warm hug on a plate.
Every bite is cheesy goodness that will make you smile. And let’s be real, who doesn’t love a dish that’s easy to whip up and perfect for sharing? I love serving it with a side salad for a complete meal!
Key Ingredients & Substitutions
Rotini Pasta: This twisty pasta holds the sauce well, but you can swap it for any short pasta like penne or fusilli if you prefer. Just ensure it can capture that creamy sauce perfectly!
Cooked Chicken: I recommend using rotisserie chicken to save time. Leftover grilled chicken also works great! For a lighter option, consider using grilled shrimp or even sautéed vegetables for a vegetarian twist.
Mushrooms: While I love using sliced mushrooms for their earthy flavor, you can replace them with spinach or broccoli if you’re looking to add greens without the extra mushrooms.
Bacon: Bacon adds a smoky flavor, but if you’re looking for a healthier choice, turkey bacon or even pancetta can be great. For a vegetarian option, skip it altogether or try adding sun-dried tomatoes for a burst of flavor.
Cheese: I like using a combination of Parmesan and mozzarella for that creamy texture. If you want a bit of tang, go for goat cheese or feta. Nutritional yeast can also be a good substitute for a vegan version!
How Do You Make the Sauce Smooth and Creamy?
The key to a smooth Alfredo sauce is to add the cheese slowly while stirring continuously. Here’s how to do it right:
- After simmering the cream and milk, reduce the heat to low before adding cheese.
- Stir in the grated Parmesan gradually, letting it melt in completely before adding more.
- If the sauce gets too thick, simply whisk in a bit more milk or cream until you reach your desired consistency.
Patience is your friend here. Avoid high heat, which can make the sauce grainy!
Creamy Chicken Alfredo Pasta Bake
Ingredients You’ll Need:
For the Pasta Bake:
- 12 oz rotini pasta (or any short pasta)
- 2 cups cooked chicken breast, cubed
- 8 oz mushrooms, sliced
- 3 strips bacon, chopped
- 3 tbsp butter
- 4 cloves garlic, minced
For the Sauce:
- 2 cups heavy cream
- 1 cup whole milk
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 tsp Italian seasoning
- Salt and pepper to taste
For Garnish:
- Fresh parsley, chopped
How Much Time Will You Need?
This Creamy Chicken Alfredo Pasta Bake takes about 15 minutes to prep and 25-30 minutes to cook, making it a fantastic option for a weeknight dinner! You’ll spend some time gathering and preparing the ingredients, but the final result is well worth the effort!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 375°F (190°C) so it’s nice and hot when your pasta bake is ready to go in.
2. Cook the Pasta:
Bring a pot of salted water to a boil and cook the rotini pasta according to the package instructions until it’s al dente. Once cooked, drain the pasta and set it aside while you prepare the sauce.
3. Cook the Bacon:
In a large skillet, cook the chopped bacon over medium heat until it’s crispy. Once cooked, remove the bacon and set it aside on a paper towel, but leave the delicious bacon fat in the pan for added flavor!
4. Sauté the Vegetables:
In the same skillet, add butter and let it melt. Then, add the sliced mushrooms and cook until they are softened. Add the minced garlic and cook for another minute, just until it becomes fragrant.
5. Prepare the Creamy Sauce:
Pour in the heavy cream and whole milk into the skillet with the mushrooms. Sprinkle in the Italian seasoning, and season with salt and pepper. Bring this mixture to a gentle simmer while stirring occasionally.
6. Add the Cheese:
Gradually stir in the grated Parmesan cheese, mixing it continuously until the sauce thickens and becomes smooth. If you’d like it creamier, add more cheese!
7. Mix in Chicken and Bacon:
Once the sauce is ready, add the cooked chicken and crispy bacon to the skillet. Mix everything together until the chicken is well coated with the creamy sauce.
8. Combine with Pasta:
Now it’s time to bring it all together! Combine the cooked pasta with the Alfredo chicken mixture, ensuring that all the pasta gets coated with that delicious sauce.
9. Transfer to Baking Dish:
Pour everything into a greased baking dish, and sprinkle the shredded mozzarella cheese evenly over the top. This will create that lovely melty layer.
10. Bake it Up:
Place the baking dish in the preheated oven and let it bake for about 20-25 minutes or until the top is golden and bubbly. Your kitchen will smell incredible!
11. Garnish and Serve:
After removing it from the oven, allow the pasta bake to sit for about 5 minutes. Finally, garnish with fresh chopped parsley for a bit of color and flavor before serving!
Enjoy your creamy, cheesy, comforting Chicken Alfredo Pasta Bake! It’s perfect for cozy nights in or family gatherings!
Can I Use Frozen Chicken in This Recipe?
Yes! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it in the fridge overnight or submerge it in cold water in a sealed plastic bag for a quicker method. Once thawed, you can cube it and add it to the sauce.
Can I Make This Dish Ahead of Time?
Absolutely! You can prepare the entire dish ahead of time, then cover it and refrigerate for up to 24 hours. When you’re ready to bake, just pop it in the oven. You may need to add a few extra minutes to the baking time if it’s going in cold.
How to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or oven. If the sauce seems thick, add a splash of milk while reheating to bring back its creaminess!
Can I Substitute the Cream?
If you’re looking for a lighter option, you can use a mixture of half-and-half or whole milk with a cornstarch slurry to thicken it. For a dairy-free version, try using coconut milk or cashew cream, but be aware that the flavor may vary slightly!