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The Boat Shed Kitchen

Creamy Chicken Alfredo Pasta Bake

This creamy pasta bake combines rotini, tender chicken, Alfredo and garlic parmesan sauces, and a blend of mozzarella and Parmesan for a rich, satisfying casserole. It’s the ultimate weeknight comfort food—just stir, bake, and dig in.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 520
Ingredients Method Notes

Ingredients
  

  • 1 pound rotini pasta cooked and drained (reserve 1 cup of pasta water)
  • 3 cups cooked chicken diced or shredded
  • 2 15 oz jars Alfredo sauce
  • 1 cup garlic parmesan sauce
  • 2 cups shredded mozzarella cheese
  • ½ cup grated Parmesan cheese
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Fresh parsley chopped (optional garnish)

Method
 

  1. Preheat oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, mix pasta, chicken, Alfredo sauce, garlic parmesan sauce, half the mozzarella and Parmesan, salt, and pepper.
  3. Add reserved pasta water if needed.
  4. Spread mixture evenly into the baking dish.
  5. Top with remaining mozzarella and Parmesan.
  6. See full steps with tips & photos → https://theboatshedcafe.com/creamy-chicken-alfredo-pasta-bake-2/

Notes

  • Feel free to use any short pasta like penne or fusilli.
  • Rotisserie chicken is a great shortcut for this recipe.
  • Add a handful of spinach or steamed broccoli to sneak in veggies.