Chicken Alfredo Penne Bake – A Cheesy Baked Pasta Dish

An ultra-cheesy homemade alfredo sauce that you toss with cooked chicken and penne pasta and then bake it until the dish is warm and bubbly for the perfect comfort meal.

Alfredo is a favorite dish for many people. Toss in a bit of your favorite pasta, add shrimp, chicken, or seafood, and it’s a perfect comfort meal. If you are a fan of traditional chicken alfredo, then you are going to love this Chicken Alfredo Penne Bake version. It’s warm, gooey, and oh so cheesy!

When we are out at restaurants, it’s the item I almost always choose. However, the price tag that often comes with Alfredo can be a bit much. And those jarred pasta sauces just don’t even come close to those from-scratch sauces!

While I absolutely love my regular alfredo sauce (it tastes almost identical to Olive Garden’s in-house sauce), it’s nice to change things up a bit and turn it into an alfredo bake instead. The addition of even more cheese into the sauce makes this dish go above and beyond traditional fettuccini alfredo.

Prepare all of the ingredients and allow them to meld together to make a rich and hearty dish that is perfect for feeding a crowd. You can even make it ahead of time and freeze it for a home-cooked meal that is ready whenever you need it.

Chicken Alfredo Penne Bake Ingredients  

• Chicken – While this recipe is based on using chicken, you can also use shrimp or seafood if you prefer. You can also add cooked vegetables like broccoli. You can use raw chicken and cook it before adding it, or use pre-cooked or leftover chicken as well to save some time. (I love using precooked shredded rotisserie chicken.)
• Penne Pasta – Instead of using traditional fettuccini to make this pasta bake, we are using penne instead. I love how the penne absorbs the alfredo sauce, giving you more sauce in each bite. However, you can use whatever type of cooked pasta you prefer.
• Butter – Good Alfredo sauces start with a base of butter. You can use margarine, but real butter will provide you with the best flavor.
• Garlic – Use freshly minced garlic if you have it on hand.
• Flour – The flour helps to add a bit of body to the sauce, making it thicker, and it helps the sauce stick to the penne better.
• Heavy Whipping Cream – This recipe uses a mixture of heavy whipping cream and milk to create a rich sauce. Half and half can also be used.
• Milk – 2% or whole milk is perfect for the Alfredo sauce. Avoid using 1% or skim milk if at all possible because they won’t provide you with as rich and creamy a sauce.
• Parmesan, Romano & Mozzarella Cheese – The three types of cheese take this alfredo sauce to the next level. Shred your own right from the block to get the best melting cheese. You can also use pre-shredded bagged cheese if that’s all you have access to.
• Salt and Pepper – The only real seasonings you need are salt and pepper to taste.

Instructions For Chicken Alfredo Penne Bake

Start by preheating your oven to 350º Fahrenheit (F). You will also need a 9 x 13″ casserole baking dish for this, so go ahead and grab that now. If you are planning on freezing the dish to cook later, use a freezer-safe aluminum pan.

If needed, cook your chicken first using your favorite method. (You can also use pre-cooked, rotisserie chicken.) This is how I cook the chicken: Season both sides of the chicken lightly with salt and pepper. Cook the chicken in a cast iron skillet over medium heat until it reaches an internal temperature of 165º F, flipping as needed to evenly cook the chicken. Cut the chicken into cubes or shred it per your personal preference and set aside.

Meanwhile, bring a large Dutch oven or stockpot of salted water to a boil. Add your pasta and cook it until al dente, using the directions on the box or bag. Do not overcook the pasta. You want it to have a bit of structure so it doesn’t turn to mush while baking.

Strain the pasta into a large bowl, add a little cooking oil to prevent sticking, and set aside. (If you want to reserve a little bit of pasta water to add to the sauce, do so before draining. This is optional.)

Create The Sauce

In the same Dutch oven or stockpot, add the butter and melt over medium heat. I love using my Lodge 4.5 Quart Enameled Cast Iron Dutch Oven for recipes like this (Product Link).

Once melted, reduce the heat to medium-low, add the minced garlic, and cook for 1 to 2 minutes or until fragrant. Then add the flour and whisk until well combined. Cook for 1 to 2 minutes, whisking constantly.

Slowly pour in the heavy cream and the milk, whisking until well combined. Then mix in the Parmesan and Romano cheeses. Add only 1 cup of the mozzarella cheese. Continue stirring until the cheeses melt and are well combined.

Bring the sauce to a low simmer. Continue to stir, cooking over low heat for about 5 minutes or until your desired consistency has been reached. Add salt and pepper to taste.

Do not overcook the sauce. Overheating or cooking at too high temperatures can cause it to separate. The sauce should be somewhat thicker than traditional store-bought Alfredo sauce. Add salt and pepper to taste.

Stir the pasta and chicken into the Alfredo sauce and mix until evenly combined. Pour the chicken Alfredo into a 9 x 13″ baking dish. Top with the remaining half cup of shredded mozzarella cheese. (Or use more cheese – you do you!)

Bake the chicken alfredo penne uncovered in the preheated oven for about 25 minutes or until the parmesan cheese is slightly golden brown and the sauce is bubbly. Remove and allow to sit for 10 minutes before serving.

Frequently Asked Questions

Can You Freeze The Chicken Alfredo Penne Bake?

To freeze, make the dish as described above, but pour the ingredients into an aluminum pan or other freezer-safe 9 x 13″ baking dish. Do not bake. Allow the contents to cool completely to room temperature.

Cover the dish tightly with plastic wrap and then wrap with foil. Or, place the pan in a 2.5-gallon freezer-safe ziplock bag, removing all of the air. Label and freeze. These are the ziplock bags I use for freezing or storing large dishes like this: Hefty Slider Jumbo Storage Bags, 2.5 Gallon Size (Product Link).

Before baking, allow the chicken alfredo penne bake to thaw overnight in the refrigerator before baking. Bake at 350º for 30 to 35 minutes or until cheese is bubbly.

Why Is My Alfredo Sauce Separating After Baking Or Reheating?

Alfredo sauce has a tendency to separate. This is true whether you get a dish from Olive Garden and attempt to reheat the leftovers the next day or you make the sauce homemade. This happens more often if you freeze the Chicken Alfredo Penne Bake before cooking.

Separating Alfredo sauce happens for a variety of reasons. Most often, it happens because the sauce is brought to too high a heat too quickly. This causes the fats and dairy proteins to separate from the liquids in the sauce.

Sometimes, it can occur if you add too many of the fats at one time. Another reason can be the addition of acids to the sauce.

There is nothing wrong with separated sauces. To help re-emulsify the sauce, add a bit of warm heavy cream or half and half to the sauce while warming it up. Enjoy as usual.  

Can This Be Made Ahead Of Time?

Yes, you can prepare the chicken alfredo penne bake a day or so ahead of time. Just prepare the ingredients as directed above, but stop before baking.

Allow the contents to come to room temperature, then cover and store in your refrigerator before baking. You can prepare the dish up to two days before baking.

When you are ready for baking, preheat oven to 350º Fahrenheit. Bake the dish for 30 to 35 minutes or until the sauce is nice and bubbly. The time might vary slightly.

How Do I Get A Nice Bubbly Topping?

If you want, after baking, set the dish underneath your broiler for a few minutes. This will help to lightly brown the layer of shredded mozzarella. Just make sure to keep an eye on the dish. You don’t want to end up burning the cheese!

Until next time, thanks for stopping by!
– Chelsea

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