Description
A 30-minute baked comfort dish with layers of creamy garlic Alfredo, tender chicken, and golden melted cheese. No breadcrumbs needed—just stovetop-rich sauce and crispy cheese topping.
Ingredients
12 oz penne or penne rigate pasta
2 cups cooked, chopped chicken breast (simmered in vegetable broth)
2 cups heavy cream (or vegan alternative)
1 cup grated Parmesan
2 cups shredded mozzarella
4 tbsp cold butter (unsalted)
3 cloves minced garlic (or 1 tsp garlic powder)
Salt, pepper, and Italian seasoning (to taste)
Instructions
Preheat oven to 375°F (190°C)
Grease 9×13-inch baking dish with 1 tbsp butter
Melt 3 tbsp butter in a skillet over medium heat
Add garlic (or garlic powder) and sauté 30 seconds
Stir in heavy cream and bring to a gentle simmer
Gradually whisk in Parmesan until smooth
Season with salt, pepper, and Italian seasoning
Cook pasta al dente and drain
Add drained pasta and cooked chicken to Alfredo sauce; mix until coated
Transfer mixture to prepared baking dish
Sprinkle with mozzarella and remaining Parmesan
Bake for 20 minutes until bubbly and golden
Let cool 5-10 minutes before serving
Notes
Use a 9×13-inch glass or ceramic dish for even baking
Check pasta for al dente texture to avoid sogginess
Vegan alternative: replace cream/milk with cashew cream and non-dairy cheese
Store leftovers in an airtight container for 2-3 days
- Prep Time: 15
- Cook Time: 30
- Category: Easy Chicken Recipes
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 820
- Sugar: 4g
- Sodium: 2400mg
- Fat: 58g
- Saturated Fat: 34g
- Carbohydrates: 58g
- Fiber: 3g
- Protein: 40g
- Cholesterol: 220mg