Creamy Chicken Alfredo Penne: The Ultimate Cheesy Mozzarella Pasta Bake

This cozy, crowd-pleasing dinner combines tender grilled chicken, al dente penne, and a rich, velvety garlic Alfredo sauce, all crowned with a golden layer of bubbly melted mozzarella.

It is decadent, comforting, and brings the classic flavors of an Italian-American trattoria straight to a single weeknight casserole dish.

Prep time: 20 mins | Cook time: 25 mins | Servings: 6

Ingredients

Chicken & Pasta

• 1 lb (450g) boneless, skinless chicken breasts, sliced into bite-sized cubes

• 12 oz (340g) penne rigate

• 2 tbsp olive oil

• 1 tsp Italian seasoning

• 1/2 tsp garlic powder

• Salt and freshly cracked black pepper, to taste

Creamy Alfredo Sauce

• 4 tbsp unsalted butter

• 4 cloves garlic, minced

• 2 cups heavy cream

• 1 1/2 cups freshly grated Parmesan cheese

• 1/4 tsp ground nutmeg (optional)

Cheesy Topping & Garnish

• 2 1/2 cups low-moisture shredded mozzarella cheese

• 2 tbsp finely chopped fresh flat-leaf parsley

Instructions

1. Preheat and Prep: Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch ceramic or glass baking dish.

2. Boil the Pasta: Bring a large pot of salted water to a rolling boil. Cook the penne until just shy of al dente (about 1–2 minutes less than package instructions, as it finishes cooking in the oven). Drain and set aside.

3. Sear the Chicken: In a large skillet over medium-high heat, warm the olive oil. Season the chicken chunks with Italian seasoning, garlic powder, salt, and black pepper. Sear until lightly browned on all sides and cooked through, about 5–6 minutes. Transfer the chicken to a plate.

4. Make the Alfredo Sauce: Melt the butter in the same skillet over medium heat. Add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and whisk in the grated Parmesan cheese and nutmeg until completely smooth and velvety. Season with a pinch of salt and pepper.

5. Combine: Toss the cooked penne and seared chicken pieces into the skillet with the Alfredo sauce, stirring gently to ensure every noodle is evenly coated.

6. Layer and Bake: Pour the mixture into the prepared casserole dish. Scatter the shredded mozzarella evenly over the top, making sure to reach the edges.

7. Bake: Place on the center rack and bake for 18–20 minutes until the cheese is melted and bubbling at the sides. Switch the oven to broil on high for 2–3 minutes to achieve deep golden-brown blistered spots across the mozzarella.

8. Garnish and Serve: Remove from the oven, let rest for 5 minutes to set, and sprinkle with freshly chopped parsley before scooping into bowls.