Chicken Alfredo Pasta Bake
Chicken Alfredo Pasta is such a warm and cozy meal! But sometimes, you just don’t have time to stand over the stove to make homemade sauce and boil noodles. This recipe is perfect when you are looking for an easy, quick night meal! Best part, there is no pre-boil required for this pasta dish! You literally throw everything together in the dish, bake, and eat! While the pasta is baking, clean the kitchen, make the side dishes, make lunches for the next day….so much more time to get stuff done while this dish is cooking. Dinner will be ready in less than an hour!
This pasta dish is creamy, with notes of garlic and it has chicken. Now you will have to make shredded chicken ahead of time for this recipe. I recommend cooking it in the crockpot before/day of, shred it and then it will be ready to go. As always, I love to hear your thoughts and I hope you enjoy this quick yet warm/cozy meal!
Chicken Alfredo Pasta Bake
- 1 1/2 cup Shredded Chicken
- 16 oz Rigatoni Noodles (Penne Noodles work well too.)
- 1 Block of Cream Cheese
- 3 1/2 cup Milk (I used 2% but 1%, Whole, or Skim work also.)
- 1 cup Heavy Cream (Half & Half works if you do not have heavy cream.)
- 1 tsp Minced Garlic
- 2 tsp Garlic Powder
- 1 1/2 tsp Garlic Salt
- 1/4 tsp Black Pepper
- 1 1/2 cup Shredded Mozzarella
- 1 cup Shredded Parmesan Cheese
- Parsley (Optional Topping)
- Olive Oil
- Preheat oven to 425.
- Take a 9x13 baking dish and spray with non-stick spray.
- Place the cream cheese in the center of the dish. Pour the noodles (do not pre-boil the noodles) around the cream cheese. Lightly drizzle olive oil over the noodles, roughly 1-1/12 tbsp.
- Take the shredded chicken and sprinkle over the noodles, do not put on top of the cream the cheese. Sprinkle the garlic powder, pepper, and garlic salt over the chicken and noodles.
- Add the minced garlic on top of the cream cheese.
- Sprinkle ¾ parmesan cheese on top of the chicken. Lightly pour the 1 cup of heavy cream and 2 cups of milk over the chicken/noodles. Cover with foil and place in the oven for 30 minutes.
- Remove from oven and remove the foil. Gently stir everything together. While stirring, slowly add 1-1 ½ cups of milk. Top with mozzarella and place back in the oven (no foil) for 15 minutes. Remove and let cool for at least 5 minutes before serving. Top with parsley and parmesan cheese. Simply enjoy!