Baked Chicken Alfredo Penne with Creamy Three-Cheese Sauce
A comforting casserole that transforms classic chicken alfredo into a family-friendly baked dish. Tender penne pasta is coated in a rich homemade alfredo sauce made with butter, cream, and cream cheese, then layered with seasoned chicken and topped with melted mozzarella and parmesan. The baking process creates a golden, bubbly top while keeping the pasta creamy underneath. Perfect for feeding a crowd or meal prep, this hearty dish delivers restaurant-quality flavors with the convenience of a one-dish meal.
Ingredients
- 16 ounces penne pasta, box of
- ½ cup butter
- 1 pint heavy whipping cream, or 2 cups
- 4 ounces cream cheese
- ½ teaspoon garlic, minced
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 cup parmesan cheese, grated
- 2 cups chicken, cooked, chopped or shredded
- 2 cups mozzarella
- ¼ cup parmesan
Instructions
- 1
Preheat the oven to 350 degrees
- 2
Bring a pot of water to a boil and cook penne according to package directions
- 3
Drain and rinse pasta and set aside
- 4
In a medium saucepan over medium-high heat, melt butter with heavy cream and cream cheese
- 5
Add minced garlic, garlic powder, Italian seasoning, salt and pepper and whisk until smooth
- 6
Add grated parmesan cheese and bring to a simmer
- 7
Continue cooking for 3-5 minutes until sauce starts to thicken
- 8
Pour alfredo sauce over pasta and add chicken, stirring everything together
- 9
Add half of pasta mixture to a 9x13 baking dish and top with 1 cup mozzarella
- 10
Add remaining pasta mixture and top with remaining mozzarella and parmesan
- 11
Bake for 20-30 minutes until cheese is golden and bubbly
Tips
Cook pasta just until al dente since it will continue cooking in the oven and absorb sauce moisture.
Let the alfredo sauce simmer until it coats the back of a spoon for the perfect creamy consistency.
Cover with foil if the top browns too quickly during baking, then remove foil for the last few minutes.
Good to Know
Refrigerate leftovers up to 3 days. Reheat in microwave or oven until heated through.
Assemble up to 1 day ahead and refrigerate covered. Add 10-15 minutes to baking time if baking from cold.
Let rest 5 minutes after baking before serving to allow sauce to set slightly.
Common Mistakes
Don't overcook the pasta initially to avoid mushy texture after baking
Whisk alfredo sauce constantly to prevent breaking or lumps
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I freeze this casserole?
Yes, assemble without baking and freeze up to 3 months. Thaw overnight and bake as directed, adding extra time as needed.
What if my alfredo sauce breaks?
Remove from heat and whisk in a tablespoon of warm cream or pasta water to bring it back together.
Can I use rotisserie chicken?
Absolutely! Rotisserie chicken works perfectly and saves time. Remove skin and shred or chop the meat.