This Chicken Alfredo Pasta Bake is so cheesy, so creamy, and so full of flavor! I love this Chicken Alfredo Casserole for easy weeknight dinners. It's filled with chicken, cheese, tomatoes, pasta, and vegetables, and cooked in a creamy Alfredo sauce. I can't get enough of this Chicken Alfredo Bake!

Chicken Alfredo Pasta Bake Recipe

Course: Main Course
Cuisine: Italian
Keyword: chicken alfredo, chicken alfredo pasta, pasta bake
Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 10
Calories: 479kcal
Author: Becky Hardin - The Cookie Rookie
This Chicken Alfredo Pasta Bake is so cheesy, so creamy, and so full of flavor! I love this Chicken Alfredo Casserole for easy weeknight dinners. It's filled with chicken, cheese, tomatoes, pasta, and vegetables, and cooked in a creamy Alfredo sauce. I can't get enough of this Chicken Alfredo Bake!
Print Recipe

Ingredients

  • 16 ounces Mini Bowtie Farfalle Pasta
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • ½ medium sweet yellow onion diced
  • 1 red pepper ribs and seeds removed, diced
  • 1 medium yellow squash cut into ½“ pieces
  • 1 medium zucchini cut into ½“ pieces
  • 3 cloves garlic minced
  • 1 cup dry white wine or unsalted chicken broth
  • 1 cup heavy cream or Half-and-Half
  • 3 cups rotisserie chicken meat shredded or cubed
  • 1 cup Parmesan cheese grated, divided
  • 1 cup shaved Parmesan or shredded Mozzarella cheese
  • 1 10.5 ounce container of Glory or cherry tomatoes, halved
  • 3 tablespoons fresh basil chopped
  • Unsalted chicken broth as needed for thinning.

Instructions

  • Heat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray.
  • Cook pasta according to package directions for al dente. Drain and set aside.
  • Heat a Dutch oven over medium heat and add the butter and oil. When the butter has stopped bubbling, add the diced onion and red pepper, and sauté the mixture for 2 minutes. Add the chopped squash and zucchini. Sprinkle the vegetables with salt and pepper, to taste.
  • Cook, stirring often, for 5 minutes (the vegetables should be almost fork-tender).
  • Add the minced garlic, stir and cook 1 minute.
  • Add the wine, while scraping the bottom of the pan, to deglaze the pan. Cook for 2 minutes.
  • Reduce the heat to medium-low.
  • Add the heavy cream, whisking constantly, and season with salt and pepper, if needed. Cook the mixture for 2 minutes to thicken.
  • Add the drained pasta, chicken and ½ cup grated Parmesan cheese. Stir until well combined.
  • If the pasta/chicken mixture seems too thick, add additional chicken broth to thin a little.
  • Pour the pasta mixture into the prepared casserole dish (*see note) and sprinkle the shredded or shaved Parmesan over the top.
  • Spread the halved tomatoes on top and sprinkle with the other ½ cup of grated Parmesan.
  • Bake at 350°F for 20-30 minutes.
  • Remove the Pasta Bake from the oven and sprinkle with fresh, chopped basil.
  • Enjoy!

Video

Notes

*Note: The Pasta Bake can be baked right in the Dutch oven instead of transferring it to a casserole dish.

Nutrition

Calories: 479kcal | Carbohydrates: 39g | Protein: 19g | Fat: 24g | Saturated Fat: 12g | Cholesterol: 79mg | Sodium: 273mg | Potassium: 421mg | Fiber: 2g | Sugar: 4g | Vitamin A: 25% | Vitamin C: 36.7% | Calcium: 21.9% | Iron: 8.4%