Chicken Alfredo Pasta Bake
A comforting and creamy pasta bake featuring tender chicken, short pasta, and a rich Alfredo sauce, all topped with melted cheese.
Equipment
- Baking Dish
Ingredients
- 8 oz. short pasta (rotini or penne work great)
- 2 1/2 cups Alfredo sauce (store-bought or homemade)
- 1 cup chicken broth
- 2 cups cooked chicken shredded or chopped (rotisserie chicken works well)
- 1 Tbsp. Italian seasoning
- 1 tsp. garlic powder
- 1/2 tsp. black pepper
- 1 1/2 cups shredded mozzarella cheese
Instructions
- Preheat oven to 400°F. Lightly grease a 9-inch baking dish.
- In the baking dish, mix uncooked pasta, Alfredo sauce, chicken broth, and chopped chicken.
- Sprinkle Italian seasoning, garlic powder, and black pepper over the mixture and stir well.
- Cover the dish tightly with aluminum foil and bake for 30 minutes.
- Remove foil and spread shredded mozzarella cheese on top.
- Return to oven uncovered and bake for another 10-15 minutes until cheese is melted and bubbly.
- Let rest for a few minutes before serving.
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Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave or oven.