This Baked Chicken Alfredo Pasta is the definition of comfort food, combining tender chicken and al dente pasta in a rich, homemade creamy sauce. It is an incredibly easy, family-friendly dinner that comes together in under an hour, making it perfect for busy weeknights. Whether you are cooking for picky eaters or need a hearty meal to feed a crowd, this dish delivers restaurant-quality flavor with minimal effort.
Tested & Approved
This recipe has been rigorously tested in our kitchen and approved by our culinary team to ensure it works perfectly in your home oven. We’ve balanced the sauce-to-pasta ratio so your bake never comes out dry.
Quick Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Difficulty: Easy
Ingredients
- 1 lb (450g) Penne or Fettuccine pasta: Cooked al dente.
- 2 large Halal Chicken Breasts: Boneless, skinless, cut into bite-sized cubes.
- 2 tbsp Olive Oil: For cooking the chicken.
- ½ cup (115g) Unsalted Butter: The base of the rich sauce.
- 4 cloves Garlic: Minced strictly fresh for the best flavor.
- 2 cups (475ml) Heavy Cream: Provides the signature creamy texture.
- 1 ½ cups (150g) Parmesan Cheese: Freshly grated (ensure animal rennet-free if strictly vegetarian cheese is preferred, though standard is usually acceptable in halal diets; avoid cheeses processed with lipase from pork).
- 2 cups (200g) Mozzarella Cheese: Shredded, for that golden cheesy top.
- 1 tsp Italian Seasoning: A blend of dried oregano, basil, and thyme.
- Salt & Black Pepper: To taste.
- Fresh Parsley: Chopped, for garnish.
Instructions
- Preheat and Prep: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish lightly with oil or butter.
- Boil the Pasta: Cook the pasta in a large pot of salted boiling water according to package instructions, but drain it 2 minutes early (it will finish cooking in the oven).
- Cook the Chicken: While the pasta boils, heat olive oil in a large skillet over medium-high heat. Add the cubed chicken, salt, pepper, and Italian seasoning. Cook for 5–7 minutes until golden and cooked through. Remove chicken from the pan and set aside.
- Make the Alfredo Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant (do not burn). Pour in the heavy cream and bring to a gentle simmer. Let it cook for 3–4 minutes to thicken slightly.
- Add Cheese: Lower the heat. Whisk in the Parmesan cheese until smooth and melted. Taste and adjust salt and pepper if needed.
- Combine: Add the cooked pasta and chicken back into the skillet with the sauce. Toss well to coat every piece evenly.
- Assemble and Bake: Pour the pasta mixture into your prepared baking dish. Top evenly with the shredded mozzarella cheese.
- Bake: Place in the oven and bake for 15–20 minutes, or until the cheese is bubbly and golden brown.
- Serve: Garnish with fresh chopped parsley and serve warm.
Tips, Variations & Storage
- Substitutions:
- Gluten-Free: Swap standard pasta for your favorite gluten-free penne or fusilli.
- Vegetarian: Omit the chicken and add roasted broccoli, mushrooms, or spinach.
- Lighter Version: Use half-and-half instead of heavy cream, though the sauce will be less rich.
- Make-Ahead Advice: You can assemble the entire dish up to step 7, cover it tightly with foil, and refrigerate it for up to 24 hours. When ready to eat, bake it for 30 minutes (remove foil for the last 10 minutes).
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: This dish freezes well. Bake, cool completely, cover tightly, and freeze for up to 2 months. Thaw in the fridge overnight before reheating.
FAQ
Can I use precooked rotisserie chicken? Yes! Using shredded rotisserie chicken (halal) saves time and works perfectly in this recipe. Just skip the chicken cooking step and add it directly to the sauce.
Why did my sauce separate? Alfredo sauce can separate if the heat is too high. Always melt the cheese over low heat and do not let the sauce come to a rolling boil once the cheese is added.
Do I have to bake it? Technically no. You can eat it right out of the skillet, but baking it with mozzarella adds that irresistible melted cheese crust that makes this dish special.
Nutrition Facts
- Calories per serving: 650
- Protein: 32g
- Carbohydrates: 45g
- Fat: 38g
Conclusion
This Baked Chicken Alfredo Pasta is simple, flavorful, and perfect for busy parents or anyone craving a comforting homemade meal. It’s guaranteed to become a regular in your dinner rotation. Give it a try and let us know how it turned out in the comments below!
