Every item on this page was chosen by The Fed & Fit team. The site may earn a commission on some products (read more here).
A true dump and bake-style meal, this no-boil chicken alfredo pasta bake will quickly become your go-to easy dinner meal!
You’ll Love This Easy Chicken Alfredo Bake
I love the convenience of a true one-dish meal, and this no-boil chicken alfredo pasta bake is no exception. You get the creaminess of alfredo pasta without having to bring out a single pot. That’s right, this entire dish is made in a casserole dish in the oven, no pots or boiling water necessary! It’s a hearty and flavorful meal packed with protein from the chicken and umami flavor and texture from the mushrooms, all married together in a super creamy alfredo sauce. And the best part is how easy it comes together!
Baked Chicken Alfredo Recipe Ingredients
- 12 ounces of penne pasta
- 30 ounces of alfredo sauce
- 1 ½ cups of chicken broth
- 2 tablespoons of lemon juice
- 1 ½ pounds of chicken breast
- 8 ounces of sliced mushrooms
- 1 tablespoon of Balanced Bites Italian Blend (or 1 tablespoon italian seasoning + 1 teaspoon garlic powder)
- 1 teaspoon of salt
- ½ teaspoon of pepper
- Parmesan cheese, for garnish
- Fresh parsley, for garnish
Best Alfredo Sauce for Baked Chicken Alfredo
The best alfredo sauce for baked chicken alfredo is whichever sauce is your favorite! Truly, any alfredo sauce will do, so go with what you like. We love Rao’s for the quality of its ingredients.
How to Bake Chicken Alfredo
As promised, the process to make this chicken alfredo bake is the easiest! Here’s how you’ll make it:
- Preheat the oven. Preheat the oven to 400°F.
- Season the chicken. Cube your chicken into approximately 1” pieces and season it with Italian seasoning, salt, and pepper.
- Prep the pasta. To a 9×13 casserole dish, add the pasta, alfredo sauce, chicken broth, and lemon juice. Stir to combine, then add the chicken and mushrooms and give the ingredients one more stir to ensure everything is well incorporated.
- Cover and bake. Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Garnish. Remove the foil carefully, the steam will be hot! It may look like a lot of liquid, but the alfredo will set after a few minutes. Top with parmesan cheese and fresh parsley.
- Serve and enjoy!
Should you cover chicken alfredo while baking?
Yes! The steam created from covering the dish while baking is what helps the pasta cook, so you’ll definitely want to cover your chicken alfredo while baking.
How long do you bake chicken alfredo pasta?
You’ll bake your chicken alfredo pasta bake for 40 minutes in the oven at 400°F.
Chicken Alfredo Bake Recipe Tips to Make Ahead
There are a few things you can do to make this dish come together even easier and faster:
- Prep the chicken. Cube and season your chicken ahead of time and store in a covered container in the fridge.
- Measure your ingredients. Measure out your chicken broth, lemon juice, and spices, then store them together so they are ready to go.
Chicken Alfredo Pasta Bake Recipe Variations
This recipe is delicious as written, but there are certainly tasty ways to switch things up. Here are some ideas:
- Make it gluten-free. Use a gluten-free pasta (we used this one) and alfredo sauce (check the label – not all alfredo sauces are gluten-free!) to make this chicken alfredo bake gluten-free.
- Make it dairy-free. Omit the parmesan cheese and substitute a dairy-free alfredo sauce to make this dish dairy-free (we promise it’s just as tasty!).
- Sub the mushrooms. If you’re not a mushroom fan or prefer a different vegetable, you could substitute some hearty broccoli florets. Sun-dried tomatoes would also be a tasty addition.
Storing Chicken Alfredo Bake
To store your chicken alfredo bake, let the dish cool completely, then cover the dish or transfer to an airtight container and store in the fridge for 3-5 days.
Alfredo Chicken Bake FAQs
Yes! In fact, all of the cooking in this recipe happens in the oven.
While fettuccine is probably the most common pasta associated with alfredo, this recipe will work with a lot of different pastas. We used penne pasta, but you could substitute fusilli, farfalle, or caserrece.
Since alfredo sauce is typically made with parmesan and romano cheeses, we find that fresh parmesan or a parmesan blend is the best addition!
This dish is a full meal on its own. It pairs beautifully with a crisp glass of white wine and a simple mixed greens side salad.
Just for You
Pasta Recipes
Want more recipe ideas like this?
Ingredients
- 12 ounces penne pasta
- 30 ounces Alfredo sauce
- 1 ½ cups chicken broth
- 2 tablespoons lemon juice
- 1 ½ pounds chicken breast cubed
- 8 ounces mushrooms sliced
- 1 tablespoon Balanced Bites Italian Blend (or 1 tablespoon Italian seasoning + 1 teaspoon garlic powder)
- 1 teaspoon salt
- ½ teaspoon pepper
- Parmesan cheese for garnish
- Fresh parsley for garnish
Instructions
- Preheat the oven to 400℉.
- Cube your chicken into approximately 1” pieces and season with the Italian seasoning, salt, and pepper.
- To a 9×13 casserole dish, add the pasta, alfredo sauce, chicken broth, and lemon juice. Stir to combine, then add the chicken and mushrooms and give the ingredients one more stir to ensure everything is well incorporated.
- Cover the dish tightly with aluminum foil and bake for 40 minutes.
- Remove the foil carefully, the steam will be hot! It may look like a lot of liquid, but the alfredo will set up after a few minutes. Top with parmesan cheese and fresh parsley.
- Serve and enjoy!
Nutrition Information
Recipe Notes
- Make it gluten-free. Use a gluten-free pasta (we used this one) and alfredo sauce (make sure to check the label, we were surprised to find that most alfredo sauces we found were gluten-free) to make this chicken alfredo bake gluten free.
- Make it dairy-free. Omit the parmesan cheese and substitute a dairy-free alfredo sauce to make this dish dairy-free (we promise it’s just as tasty!).
- Make it vegetarian. Simply omit the chicken if you prefer a vegetarian meal.
- Sub the mushrooms. If you’re not a mushroom fan or prefer a different vegetable, you could substitute some hearty broccoli florets. Sun-dried tomatoes would also be a tasty addition.
Amanda Griffin says
What is the serving size?
Melissa Guevara says
Hi Amanda, this recipe makes approximately 6 servings, so we recommend basing serving size off of the end product, or 1/6 of your dish once baked. -Team F&F
Quinn says
Does is freeze and reheat well? And how would you reheat it?
Stefanie Sorrentino says
I second this question! I am a huge fan of prepping/freezing meals. Please let us know your thoughts. Thank you.
Melissa Guevara says
Hi Quinn and Stefanie! This should freeze and reheat well. You can freeze it whole, or in individual servings. Defrost overnight in the fridge and reheat in the microwave or oven. -Team FF
Kiara says
Just made this in prep for dinner tonight and am having to keep myself from eating it all right now. I made sure to use a really good quality Alfredo sauce and seasoned the chicken well. This was so easy. It’s definitely going into regular rotation. Now I want to try more no boil pasta bakes!
Melissa Guevara says
We are so glad to hear that, Kiara! We love the ease of a no-boil pasta bake. Thank you so much for always taking the time to share your feedback with us. It means so much! -Team F&F
Thais says
This has been by far THE BEST pasta dish I have ever made! Pasta is a must have here in my house, my husband loves it! He is a hotel/restaurant manager and very hard to go above his expectations when it comes to cooking. He was over the moon with this dish (and so was I). I love the lemon flavor and could not believe how easy it was to make it. The chicken was very flavorful too (I seasoned it ahead on prep day). I also used Primal Kitchen Alfredo Sauce (worth the extra money to make this dish even better). I cannot wait to have family and friends over to show off this meal. Thank you!!!
Melissa Guevara says
We are SO glad that everyone in the house loves this dish! What high compliments from all. Thank you so much for taking the time to share with us. -Team FF
Karin says
Can this be baked and then frozen? I might try a small portion of it to test it. I understand (not from experience) that sometimes the creamy casseroles separate.
Melissa Guevara says
Yes! This can be baked and frozen. We have not had any issues with it separating. Enjoy! -Team FF
Callie says
Looks delicious! Will it mess things up if you prep it all together the day before and store it in the fridge?
Melissa Guevara says
It shouldn’t! This is meant to be an easy prep-ahead dish as well. Enjoy! -Team FF