Cheesy Chicken Alfredo Pasta Bake

Cheesy Chicken Alfredo Pasta Bake

A creamy and hearty pasta bake combining rigatoni, chicken, and homemade Alfredo sauce, perfect for dinners or gatherings.

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Prep Time 15

Cook Time 25

Total Time 40

Servings: 8 servings

Course: Dinner, Main Course

Cuisine: Italian

Calories: 570

Ingredients Method Notes

Ingredients

Pasta

1 pound rigatoni (dry) This chewy pasta shape is perfect for holding onto the creamy Alfredo sauce.

Homemade Alfredo Sauce

1 stick salted butter Adds richness and depth to the sauce.
4 ounces cream cheese Ensures a velvety texture and enhances the creaminess.
2 cups heavy whipping cream Keeps your sauce luscious and full.
1 cup fresh grated parmesan cheese Offers a nutty flavor to the dish.
1/2 teaspoon kosher salt Balances the flavors.
1/2 teaspoon freshly ground black pepper Adds a hint of spice.

Main Ingredients

2 cups cooked shredded chicken Juicy and flavorful, rotisserie chicken makes this recipe easier.
8 ounces jar marinated artichoke hearts (drained) Adds a tangy note that complements the richness of the cheese.
2 cups shredded mozzarella cheese A gooey, melty topping.
2 tablespoons fresh parsley (finely chopped) Used as a vibrant garnish.

Method

Preparation

Preheat your oven to 350 degrees F. Prepare a 9 x 13 inch baking dish by lightly greasing it.
Cook the rigatoni according to package directions until al dente. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the cream cheese and heavy cream, whisking until smooth.
Stir in the parmesan cheese, kosher salt, and black pepper. Whisk until melted.
Add the drained rigatoni, cooked chicken, and artichoke hearts to the sauce, stirring until coated.
Transfer to the greased baking dish, spreading it evenly.
Top with mozzarella cheese, ensuring it’s well-covered.

Baking

Bake for 20-25 minutes or until the cheese is melted and bubbly.
Remove from the oven and garnish with parsley. Serve hot.

Notes

Make it ahead by assembling the night before and refrigerating. Add 5-10 more minutes to bake from the fridge. Experiment with cheeses for unique flavors.