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Cheesy Chicken Alfredo Bake with Mozzarella

A generous serving of Cheesy Chicken Alfredo Bake with Mozzarella, featuring a golden-brown, bubbly cheese crust.

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A simple recipe for a hearty, baked casserole featuring cooked chicken mixed with creamy Alfredo sauce and pasta, topped with melted mozzarella cheese.

Ingredients

Scale
  • 1 pound penne pasta
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 (15 ounce) container Alfredo sauce (about 1 3/4 cups)
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 cups shredded mozzarella cheese, divided

Instructions

  1. Preheat your oven to 375 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. Cook the penne pasta according to package directions until al dente. Drain the pasta well.
  3. In a large bowl, combine the drained pasta, shredded chicken, Alfredo sauce, heavy cream, Parmesan cheese, garlic powder, pepper, and salt. Stir until everything is evenly coated.
  4. Pour the pasta mixture into the prepared baking dish, spreading it into an even layer.
  5. Sprinkle 1 1/2 cups of the mozzarella cheese evenly over the top of the pasta mixture.
  6. Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges.
  7. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top.
  8. Return the dish to the oven and bake for an additional 5 minutes, or until the top cheese layer is melted and lightly golden brown.
  9. Let the casserole rest for 5 minutes before serving.

Notes

  • For a richer sauce, use fresh fettuccine instead of penne, but reduce the baking time slightly.
  • To make this ahead, assemble the casserole completely, cover it tightly with foil, and refrigerate for up to 24 hours. Add 10-15 minutes to the initial bake time if baking directly from the refrigerator.
  • Use a good quality store-bought Alfredo sauce for speed, or make your own for better flavor control.

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