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Ultimate Cheesy Chicken Alfredo Pasta Bake with Mozzarella Topping

A close-up of a serving of Cheesy Chicken Alfredo Pasta Bake with Mozzarella, featuring baked, bubbly cheese.
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A rich and creamy baked pasta dish featuring tender chicken, Alfredo sauce, and a thick, golden layer of melted mozzarella cheese.

Ingredients

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  • 1 pound pasta (fettuccine or penne)
  • 2 cups cooked, shredded chicken breast
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 cloves garlic, minced
  • 1 (8 ounce) package cream cheese, cubed
  • 1 cup heavy cream
  • 1/2 cup chicken broth
  • 1/2 cup grated Parmesan cheese
  • 1/4 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 pasta according to package directions until al dente. Drain well and set aside.
  3. While the pasta cooks, prepare the sauce. Heat the olive oil and butter in a large saucepan over medium heat. Add the minced garlic and cook for 1 minute until fragrant.
  4. Add the cubed cream cheese, heavy cream, and chicken broth to the saucepan. Whisk constantly until the cream cheese is fully melted and the sauce is smooth.
  5. Stir in the Parmesan cheese, salt, and pepper. Reduce heat to low and simmer for 3 minutes, allowing the sauce to thicken slightly. Do not boil.
  6. Remove the sauce from the heat. Stir in the cooked, shredded chicken and the drained pasta until everything is evenly coated.
  7. Pour the pasta mixture into the prepared baking dish.
  8. Sprinkle 1 1/2 cups of the shredded mozzarella cheese evenly over the top of the pasta mixture. Reserve the remaining 1/2 cup.
  9. Bake for 20 to 25 minutes, or until the sauce is bubbly around the edges.
  10. Remove the dish from the oven. Sprinkle the remaining 1/2 cup of mozzarella cheese over the top. Return to the oven and bake for an additional 5 minutes, or until the cheese is fully melted and lightly golden brown.
  11. Let the bake rest for 5 minutes before serving.

Notes

  • For a make-ahead option, assemble the entire casserole (up to step 6) and cover it tightly. Refrigerate for up to 24 hours. Add 10-15 minutes to the initial covered baking time if baking directly from the refrigerator.
  • If your Alfredo sauce seems too thick after adding the pasta, add a splash of reserved pasta water or extra chicken broth until you reach your desired consistency.
  • Use rotisserie chicken to speed up the preparation time for this recipe.

Nutrition

Find it online: https://kitchnkudos.com/cheesy-chicken-alfredo-pasta-bake-with-mozzarella/