A true dump-and-bake-style meal, this no-boil chicken alfredo pasta bake will quickly become your go-to easy dinner meal!

This recipe is…

You’ll Love This Easy Dinner

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! 

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 Store-Bought Alfredo Sauce

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 Make

As promised, the process to make this chicken alfredo bake is the easiest! Here’s how you’ll make it:

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  1. Preheat the oven. Preheat the oven to 400°F.
  2. Season the chicken. Cube your chicken into approximately 1” pieces and season it with Italian seasoning, salt, and pepper. 
  3. 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. 
  4. Cover and bake. Cover the dish tightly with aluminum foil and bake for 40 minutes. 
  5. 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.
  6. Serve and enjoy!

How to Store

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.

Recipe Tips for Making Ahead

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.

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. 
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. 

Can you bake chicken alfredo?

Yes! In fact, all of the cooking in this recipe happens in the oven.

What pasta goes with chicken alfredo?

While fettuccine is probably the most common pasta associated with alfredo, this recipe will work with a lot of different kinds of pasta. We used penne pasta, but you could substitute fusilli, farfalle, or caserrece.

What is the best cheese to use in chicken alfredo?

Since alfredo sauce is typically made with parmesan and romano cheeses, we find that fresh parmesan or a parmesan blend is the best addition!

No-Boil Chicken Alfredo Bake

4.67 — Votes 36 votes
By Melissa Guevara
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6 servings
A true dump and bake-style meal, this no-boil chicken alfredo pasta bake will quickly become your easy, go-to meal!

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!

Recipe Notes

Ingredient Modifications:
  • 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. 

Nutrition

Calories: 595kcal | Carbohydrates: 49.5g | Protein: 41.8g | Fat: 25g | Saturated Fat: 14.7g | Cholesterol: 198.9mg | Sodium: 1627.2mg | Fiber: 2.6g | Sugar: 5g

Additional Info

Course: Main Course
Cuisine: Italian-Inspired
Servings: 6 servings
Calories: 595
Keyword: baked pasta, chicken alfredo

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36 Comments

  1. 5 stars
    just finished baking, turned out perfect. I cubed rotisserie chicken, frozen spinach, & shallots. I have not tasted yet, it smells delicious, cannot wait to try it! I mixed water & butter for Italian dressing, as I was out. Also, did not have oregano so I used 2 drops of oregano essential oil. Thank you for sharing your recipes!

  2. 4 stars
    Like others, 40 mins was not long enough to bake. But I will say I used fusilli pasta- tight cork screw shape. Maybe that’s the cause? A more open tube like manicotti or the original recipe penne. Mine took an hour to cook the pasta. I used shredded rotisserie chicken so no worries there. Flavor was good- I’ll make again but will start in time for a 60 min bake.