35-Minute Baked Alfredo Pasta with Chicken

This baked alfredo pasta combines tender chicken, broccoli, and penne in a garlicky cream sauce, topped with melted mozzarella and baked until bubbly. It’s a one-dish dinner that comes together in about 35 minutes, making it a reliable choice for busy weeknights.

The sauce starts with butter, garlic, cream, and Parmesan, so it tastes rich and homemade without a jar. And because everything bakes together, the top gets golden and crisp while the pasta stays creamy underneath.

Why This Pasta Bake Works

I love how the broccoli adds a little color and bite, and the whole thing feels like comfort food without being heavy. Using freshly grated Parmesan makes the sauce smooth and deeply savory.

If you have rotisserie chicken on hand, this becomes even faster—just stir it in and skip the searing. It’s the kind of dinner that reheats beautifully, so leftovers are a gift the next day.

Ingredients

• 8 oz penne pasta: any short pasta like fusilli or rigatoni works
• 1 tbsp olive oil
• 1 lb boneless, skinless chicken breast, cut into small cubes: or use 2 cups shredded rotisserie chicken
• 2 cups broccoli florets: cut into bite-size pieces
• 3 tbsp unsalted butter
• 3 cloves garlic, minced
• 2 cups heavy cream: for a lighter version, use half-and-half, but the sauce will be thinner
• 1 cup freshly grated Parmesan cheese: pre-grated often has anti-caking agents that can make the sauce grainy
• 1 cup shredded mozzarella cheese
• 1/2 tsp salt, plus more for pasta water
• 1/4 tsp black pepper
• Pinch of nutmeg: (optional, but it adds warmth)

Variations / Substitutions

• Protein swap: use cooked Italian sausage, shrimp, or chickpeas instead of chicken. Sausage adds a spicy note, shrimp keeps it lighter.
• Vegetable swap: baby spinach, peas, or blanched asparagus work great in place of broccoli.
• Pasta swap: any short shape like ziti or penne holds the sauce well.
• Cheese swap: provolone or fontina add a sharper, nuttier top.
• Dairy-free: use plant-based cream, vegan butter, and dairy-free mozzarella and Parmesan replacements.

For a classic stovetop version, try my Easy One-Pan Chicken Alfredo.

How to Make Baked Alfredo Pasta

Step 1: Cook the Pasta and Broccoli

Bring a large pot of salted water to a boil. Cook the 8 oz penne according to package directions until al dente. In the last 2 minutes of cooking, add the 2 cups broccoli florets right into the same pot, then drain everything together and set it aside.

The broccoli should turn bright green and be just tender. Keep it on the firmer side now because it will soften more in the oven. A quick drain is all you need—no ice bath.

Step 2: Sear the Chicken

While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat. Season the diced chicken breast with a little salt and pepper, then cook it until golden on all sides and cooked through, about 6 to 8 minutes. Transfer the chicken to a plate.

You want a light sear for extra flavor, but if you’re short on time, shredded rotisserie chicken works perfectly. Just skip this step and stir it in later.

Step 3: Make the Alfredo Sauce

In the same skillet, melt 3 tablespoons butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Pour in 2 cups heavy cream and bring it to a gentle simmer, then stir in the 1 cup freshly grated Parmesan, the pinch of nutmeg if using, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Keep stirring until the sauce is smooth and slightly thickened, about 3 to 4 minutes.

The sauce should coat the back of a spoon but still be pourable. If it gets too thick, add a splash of the pasta cooking water to loosen it up.

Step 4: Toss and Assemble

Preheat your oven to 375°F (190°C). Add the drained pasta and broccoli, the seared chicken, and any juices from the plate into the skillet with the alfredo sauce. Toss until everything is evenly coated. Transfer the mixture to a greased 9×13-inch baking dish and spread it flat.

If the mixture looks a little dry, stir in a few tablespoons of milk or cream to keep it moist while baking. A smooth, even top helps the cheese melt uniformly.

Step 5: Top and Bake

Scatter the 1 cup shredded mozzarella evenly over the top. Bake for 20 minutes, until the cheese is melted and golden in spots. For a browner, crispier top, switch to broil for 1 to 2 minutes at the end.

Watch it closely under the broiler—mozzarella can shift from golden to burnt in seconds. The goal is a stretchy, bubbly layer that catches a little color.

Step 6: Scoop and Serve

Let the bake rest for 5 minutes so it sets just enough to scoop easily. Use a large spoon or spatula to dish out generous portions onto plates. The cheese pulls into long, stretchy strands and the sauce stays creamy underneath.

Tips for the Best Baked Alfredo

• Boil the pasta until just al dente—it will absorb more liquid while baking, so if it’s too soft now, it can turn mushy later.
• Keep the cream at a gentle simmer, not a rolling boil, to prevent the sauce from curdling.
• Use freshly grated Parmesan: for the smoothest sauce. Pre-shredded cheeses often contain starches that make the sauce grainy.
• If you want a deeper browning, mix half mozzarella with half shredded provolone or fontina—they melt well and brown beautifully.

Bake times by pan size:

Pan size	Bake time
9×13-inch dish	20 to 25 mins
8×8-inch dish	25 to 30 mins
Individual ramekins	15 to 18 mins

Storing Leftover Pasta Bake

• Refrigerate: Transfer leftovers to an airtight container and keep in the fridge for up to 4 days. The sauce thickens as it chills, but it remains creamy.
• Reheating: Warm individual portions in the microwave, or cover the whole dish with foil and reheat at 350°F for about 15 minutes. A splash of milk or cream stirred in before reheating revives the texture.

What to Serve With Baked Alfredo Pasta

A simple arugula salad with lemon vinaigrette cuts through the richness nicely, the acidity balancing the creamy sauce. Garlic bread or warm ciabatta is perfect for scooping up every last bit of sauce. If you want something greener, steamed green beans with a little butter keep the plate colorful without competing.

Frequently Asked Questions

Can I use store-bought alfredo sauce?

Yes, use about 2 cups of jarred alfredo and skip Step 3 entirely. The flavor will be milder and less fresh, but it saves time.

Can I make this dish ahead of time?

Assemble everything up to the baking stage, cover, and refrigerate overnight. When ready to bake, add 5 to 10 extra minutes and bake until hot.

Can I freeze baked alfredo pasta?

Freeze the unbaked casserole tightly wrapped for up to 2 months. Thaw overnight in the fridge and bake as directed, adding extra time if needed.

Why is my sauce grainy?

High heat or using pre-shredded Parmesan are common culprits. Keep the heat low once the cream is added and always use a block of Parmesan you grate yourself.