Why make this recipe
No-Boil Cheesy Chicken Alfredo Pasta Bake is a delicious and easy dish perfect for busy weeknights. It combines creamy Alfredo sauce with tender chicken and cheesy goodness, making it a family favorite. Plus, there’s no need to boil the pasta, saving you time and effort. This recipe also allows for flexibility, with options to add vegetables like broccoli, making it both tasty and nutritious!
How to make No-Boil Cheesy Chicken Alfredo Pasta Bake
Ingredients:
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup broccoli florets (optional)
- Salt and pepper to taste
- Italian seasoning (optional)
Directions:
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the uncooked pasta, shredded chicken, alfredo sauce, and broccoli florets if using. Mix well.
- Season with salt, pepper, and Italian seasoning if desired.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
- Cover the dish with foil and bake for 30-35 minutes, until the pasta is tender and the cheese is melted.
- Remove the foil for the last 10 minutes of baking to brown the cheese slightly.
- Let it sit for a few minutes before serving.
How to serve No-Boil Cheesy Chicken Alfredo Pasta Bake
This pasta bake is great to serve hot straight from the oven. You can garnish it with fresh parsley or more grated Parmesan, if desired. It pairs well with a side salad or garlic bread for a complete meal.
How to store No-Boil Cheesy Chicken Alfredo Pasta Bake
To store leftovers, let the dish cool completely. Transfer it to an airtight container and refrigerate. It will keep well for up to 3 days in the fridge. You can also freeze it for longer storage; just make sure to use a freezer-safe container.
Tips to make No-Boil Cheesy Chicken Alfredo Pasta Bake
- For added flavor, use homemade Alfredo sauce instead of store-bought.
- If you want a little kick, try adding some red pepper flakes.
- Mix in your favorite vegetables like spinach or bell peppers for extra nutrition.
Variation
You can switch up the protein by using cooked shrimp or ground beef instead of chicken. You can also use different types of cheese, such as cheddar or a blend, for a unique taste.
FAQs
Can I use whole wheat pasta?
Yes, whole wheat pasta works well in this recipe! Just keep in mind that cooking times may vary slightly.
Can I prepare this dish ahead of time?
Absolutely! You can assemble the bake ahead of time, cover it, and store it in the fridge. Just remember to adjust baking time if it’s cold from the fridge.
Is this dish good for freezing?
Yes, this pasta bake freezes well. Just be sure to store it in a freezer-safe container, and it should be good for up to 2 months.
No-Boil Cheesy Chicken Alfredo Pasta Bake
Ingredients
Main Ingredients
- 8 oz pasta (penne or rotini)
- 2 cups cooked chicken, shredded
- 2 cups Alfredo sauce Homemade Alfredo sauce can also be used for added flavor.
- 1 cup shredded mozzarella cheese Can substitute with cheddar or a cheese blend.
- 1/2 cup grated Parmesan cheese
- 1 cup broccoli florets Optional, can add other vegetables like spinach or bell peppers.
Seasonings
- to taste Salt
- to taste Pepper
- to taste Italian seasoning Optional, for additional flavor.
Instructions
Preparation
- Preheat your oven to 375°F (190°C).
- In a large baking dish, combine the uncooked pasta, shredded chicken, Alfredo sauce, and broccoli florets if using. Mix well.
- Season with salt, pepper, and Italian seasoning if desired.
- Sprinkle the shredded mozzarella and grated Parmesan cheese on top.
Baking
- Cover the dish with foil and bake for 30-35 minutes, until the pasta is tender and the cheese is melted.
- Remove the foil for the last 10 minutes of baking to brown the cheese slightly.
- Let it sit for a few minutes before serving.