Chicken Alfredo Pasta Bake

6 servings


15 minutes

active time

40 minutes

total time


10 ounces penne pasta cooked al dente

3 cups diced cooked chicken

3 tablespoons butter or ghee

2 tablespoons flour

1 1/2 teaspoons minced garlic

1 cup whole milk

2 cups heavy cream

3/4 cup grated parmesan cheese

2 cups shredded mozzarella cheese divided use

salt and pepper to taste

cooking spray

2 tablespoon parsley chopped


Preheat the oven to 375 degrees. Cook the pasta according to the package directions. Use leftover chicken or pan fry it for a couple of minutes until done.

Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.

Pour in the milk and cream in batches, then simmer, whisking constantly, until the sauce has just thickened. The sauce is ready when it coats the back of a wooden spoon.

Season with salt and black pepper.

Remove from the heat and stir in parmesan. Stir continuously until the cheese is melted.

In a large bowl combine pasta, and chicken and pour in the sauce. Combine and mix well until all the paste is nicely coated in the sauce mixture.

Grease a baking dish (I used 8x11) lightly with oil or butter. Transfer half of the pasta mixture to the dish and top with 1 cup of mozzarella cheese. Repeat with one more layer of pasta and cheese.

Bake for 20 minutes (uncovered), until cheese is melted and golden brown.

Serve with fresh parsley.


Serving Size



835 kcal

Total Fat

52 g

Saturated Fat

30 g

Unsaturated Fat

16 g

Trans Fat

0.2 g


226 mg


711 mg

Total Carbohydrate

44 g

Dietary Fiber

2 g

Total Sugars

6 g


47 g

6 servings


15 minutes

active time

40 minutes

total time
Start Cooking