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Overhead view of Chicken Alfredo Pasta Bake in a large white serving dish on a grey background.
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5 from 4 votes

Chicken Alfredo Pasta Bake

6-ingredient cheesy baked pasta with chicken and creamy Alfredo sauce. Comforting, quick and perfect for busy weeknights.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Main
Cuisine: American, Italian
Keyword: Chicken Alfredo Bake, Chicken Alfredo Baked Pasta
Servings: 6 servings
Calories: 436kcal


  • 3 cups penne or ziti pasta
  • 1 1/2 cups frozen peas
  • 1 (15-ounce) jar prepared alfredo sauce
  • 1/2 cup low-fat milk
  • 2 cups shredded, cooked chicken
  • 1 1/2 cups shredded mozzarella cheese, divided
  • Chopped fresh parsley, for garnishing (optional)


  • Preheat oven to 350°F.
  • Cook pasta in a large pot of salted water according to package directions, adding the frozen peas in the last minute of cooking time. Drain and return to pot.
  • Stir in alfredo sauce, milk, chicken and half the cheese.
  • Pour pasta mixture into a medium baking dish. Sprinkle remaining half of cheese evenly over top.
  • Bake for 15 - 20 minutes or until cheese is melted and pasta is heated through. Garnish with chopped fresh parsley if using.


For the cooked chicken in this recipe, you can use shredded rotisserie chicken. Alternatively, you can cook and shred two small chicken breasts, which would yield about two cups of meat.


Calories: 436kcal | Carbohydrates: 48g | Protein: 27g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 59mg | Sodium: 225mg | Potassium: 361mg | Fiber: 3g | Sugar: 4g | Vitamin A: 525IU | Vitamin C: 14.5mg | Calcium: 191mg | Iron: 2mg