• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Nicky's Kitchen Sanctuary logo

  • > Start Here
  • The Recipes
    • Browse all categories
    • Asian
    • Dinner
    • Pasta
    • Roast Dinner
    • Curries
    • Sides
    • Soups
    • Big Batch
    • Quick Dinner Recipes
    • Skinny Recipes
    • Street Food
    • Lunch
    • Gluten Free
    • Vegetarian
    • Cakes & Treats
    • BBQ
    • Breakfast & Brunch
    • Drinks
    • Appetizers
    • Sauces and Dips
  • My New Book
  • Blogger Resources
    • Living The Blog
    • How to start a food blog
    • Income Reports
  • About
    • About
    • Contact
    • Terms and Conditions
    • Privacy Policy
    • Cookie Policy
  • Sign-Up
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
menu icon
go to homepage
search icon
Homepage link
  • > Start Here
  • All Recipes
  • Never miss a recipe!
  • 20 Minute Meals
  • Appetizers & Party Food
  • Asian
  • Curries
  • Dinner
  • One Pot
  • Pasta
  • Roast Dinner
  • Sides
  • Slow Cooked
  • Soups
  • Street Food
  • Terms and Conditions
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×

    Home > Dinner

    Creamy Chicken Alfredo Pasta Bake

    Published: Feb 24, 2020 · Modified: Aug 9, 2021 by Nicky Corbishley

    Go to Recipe Go to Video Print Recipe

    Creamy, cheesy and filling - this Chicken Alfredo Pasta Bake with mushrooms makes a fantastic comforting dinner. We've got loads of flavour packed into this simple, hearty dish.

    chicken alfredo pasta bake with a spoonful removed

    From the number of pasta bakes and other pasta recipes on our site, I think you can guess how much we love pasta.

    I often make tomato-based pasta dishes, but today I felt like sharing a rich and creamy pasta bake.

    This one is definitely rich! Pasta smothered in a creamy sauce with a little garlic and a hint of white wine (optional) with parmesan, cheddar AND mozzarella! Not forgetting the shredded chicken (a great way to use up leftover chicken) and lots of lovely mushrooms.

    Spoonful being taken from chicken alfredo pasta bake

    Just talking about it makes me want to eat it all over again.


    So what exactly is alfredo sauce?

    It's a very simple white sauce, usually made with butter, cream and parmesan. It's most commonly seen with the Italian classic Fettucine alfredo.

    I'm going with a similar flavour profile here, but with some added extras (such as garlic and more cheese!) to make it even more delicious.

    What do we need to make this bake?

    Ingredients for chicken alfredo pasta bake on a wooden table

    This recipe uses leftover cooked chicken from your Roast Chicken Dinner.

    More recipes using leftover roast chicken

    • Tuscan Chicken Soup
    • Creamy Chicken and Potato Bake
    • Roast Chicken & Creamy Garlic Mushroom Burger
    • Chicken ala King
    • Garlic Chicken Pasta with Kale
    • Coronation Chicken
    • Easy Chicken Gyros

    How to make this creamy pasta bake

    Full ingredient quantities and instructions are in the recipe card below.

    • Soften a chopped onion in a large frying pan with a little oil. Then add in mushrooms, salt, pepper and garlic, and cook for a few minutes, until the mushrooms are tender.
    • Next in goes the white wine that we bubble for a few minutes before adding in chicken stock, cream, shredded chicken and parmesan.
    • Heat through, while stirring, until the parmesan melts, then add cooked drained pasta and stir again.
    • Transfer to a large baking dish and sprinkle on parmesan, cheddar and mozzarella.
    12 image collage showing how to make chicken alfredo pasta bake

    Then bake in the oven for 20-25 minutes until the cheese is golden brown.

    chicken alfredo pasta bake in a white tin on a wooden background

    More Delicious Pasta Recipes

    • Gorgonzola Pasta
    • Creamy Tomato Ravioli Sauce
    • Big Batch Beef Ragu with Pasta
    • Chicken Carbonara
    • Spaghetti Bolognese Recipe
    • Creamy Tuna Pasta Bake

    Watch How to make it

    Watch our video to see exactly how to make this delicious Creamy Chicken Pasta Bake

    I need your help!

    What would you like to see in a pasta bake? I'd love to make some more, but I want to make sure I get it just right for you guys.
    A veggie pasta bake,  A meaty one, a fish pasta bake or something else? Please let me know in the comments below.

    Stay updated with new recipes!
    Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).

    square image of chicken alfredo pasta bake with a scoop removed

    Creamy Chicken Alfredo Pasta Bake

    By: Nicky Corbishley
    Creamy, cheesy and filling - this Chicken Alfredo Pasta Bake with mushrooms makes a fantastic comforting dinner.
    5 from 8 votes
    Rate this Recipe Print Recipe Pin Recipe
    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Course Dinner
    Cuisine American, Italian
    Servings 6
    Calories 666 kcal

    Ingredients
     

    • 14 oz (400g) dried pasta - (I used fusilli)
    • 2 tbsp olive oil
    • 1 onion - peeled and finely chopped
    • ½ lb (230g) baby chestnut mushrooms - sliced in half
    • ½ tsp salt
    • ½ tsp black pepper
    • 2 cloves garlic - minced
    • ½ cup (120ml) white wine
    • ½ cup (120ml) chicken stock
    • 1 cup (240ml) double (heavy) cream
    • 2 cooked skinless chicken breasts - roughly chopped or shredded
    • 1 cup (100g) finely grated parmesan
    • ½ cup (50g) strong cheddar - grated/shredded
    • ½ cup (50g) mozzarella cheese - grated/shredded
    • 1 small bunch of parsley - roughly torn

    INSTRUCTIONS
     

    • Preheat the oven to 190c/375f. Boil a large pan of water and cook the pasta for 1 minute less than recommended on the pack. Drain.
    • Whilst the pasta is cooking, heat the oil on a medium heat, in a large frying pan. Add the onion and cook for 4-5 minutes, stirring occassionally, until the onion softens.
    • Add the mushrooms, salt, pepper and garlic, and cook for a further 3-4 minutes, stirring often, until the mushrooms are tender.
    • Add the white wine, turn up the heat to high and allow the wine to bubble for a few minutes until reduced by half, then turn the heat back down to medium.
    • Add the chicken stock, cream, shredded chicken and half of the parmesan and stir together until the cheese melts.
    • By now the pasta should be cooked. Add the drained pasta to the pan and stir together until the pasta is coated in the creamy sauce.
    • Transfer the contents of the pan to a large baking dish. Sprinkle the remaining parmesan and the cheddar and mozzarella on top, then place in the oven for 20-25 minutes until the cheese is golden brown.
    • Remove from the oven and sprinkle with parsley before serving.

    Video

    ✎ Notes

    What type of pasta to use:

    I use Fusilli for this, but you can use any larger-sized pasta you like - such as Spiralli (pasta spirals), Penne (tubes cut on the diagonal), Rigatoni (ribbed pasta tubes, square-cut on the ends) and Farfalle (pasta bows) all work particularly well, with no change in amounts or cooking times.
    You can also use Ziti - which is similar to Rigatoni, but a little smaller and not ribbed (unless you buy Ziti Rigati - which is ribbed). I was thinking of making this dish a baked alfredo ziti, but ziti pasta is very difficult to find in the UK.

    Can I make it ahead?

    Yes! You can make ahead up to the point where you have sprinkled the cheese on, then cool, cover with foil and refrigerate for up to a day.
    Take out of the fridge for an hour before cooking it, to take the chill off the dish (otherwise you mind find you get a cold spot in the middle when baking it).
    Keep the foil on and heat in the oven at 190C/375F for about 10 minutes, then remove the foil and continue to heat for a further 15 minutes, until hot throughout.
    Note: the dish will be a little less saucy if you make it ahead, as the pasta will absorb more of the liquid. You can a few tablespoons of stock or hot water before heating the pasta to ensure it’s still saucy if you like.

    Will it freeze?

    Yes, once cooked:
    Cool quickly, cover and freeze. Defrost in the refrigerator overnight, then take out of the fridge for an hour before cooking it. Reheat in the oven (covered in foil) at 190C/375F for about 20-25 minutes until hot throughout.
    Add a few tablespoons of stock or hot water when reheating the pasta to ensure it’s still saucy.
    Nutritional information is per serving (this recipe contains 6 servings)

    Nutrition

    Calories: 666kcalCarbohydrates: 56gProtein: 35gFat: 32gSaturated Fat: 17gCholesterol: 122mgSodium: 779mgPotassium: 531mgFiber: 3gSugar: 4gVitamin A: 908IUVitamin C: 2mgCalcium: 360mgIron: 2mg
    Keywords Alfredo Pasta Bake, Alfredo Sauce, Comfort Food, pasta bake
    Tried this recipe?Mention @KitchenSanctuary or tag #KitchenSanctuary on Instagram!

    Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our Terms & Conditions.

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More
    « Savoury Dinner Pancakes with Chilli Butter
    Easy Bubble and Squeak Recipe »

    Other Recipes You Might Like:

    Chicken and Red Pepper Pasta
    Close up of pan of cheesy chicken pasta
    30 Minute One Pot Chicken & Pasta
    This One Pot Rigatoni Alfredo with Chicken and Kale in a creamy, rich garlic and parmesan sauce is serious comfort food!
    One Pot Rigatoni Alfredo with Chicken and Kale
    This Creamy Chicken and Tortellini Soup is serious comfort food - and substantial enough for dinner!
    Creamy Chicken and Tortellini Soup

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Rate the recipe




      This site uses Akismet to reduce spam. Learn how your comment data is processed.

    1. Charlotte says

      July 29, 2021 at 12:06 pm

      5 stars
      LOVED it! Was surprised by how good it tasted at first bite.

      I've already shared it with others.

      Thank you for the recipe and for sharing UK measurement conversions for the ingredients!

      Reply
    2. Valerie Speed says

      May 24, 2021 at 9:36 am

      5 stars
      Really enjoyed this so did the family.

      Reply
    3. Teresa says

      November 18, 2020 at 5:41 pm

      I like all of your pasta bakes that I have made so far, veggie (made this last night - lovely) tuna, beef and chicken. Chicken is my favourite. I have plenty more to work my way through so I'm looking forward to cooking them.

      Sorry I've not been much help but thank you for your lovely recipes.

      Keep safe and well x

      Reply
    4. Barbara says

      August 05, 2020 at 1:57 pm

      5 stars
      Really lovely so tasty and yummy!

      Reply
    5. Megan Duffett says

      July 08, 2020 at 10:43 am

      This was delicious! The only thing I substituted was the wine for apple cider vinegar and I added TONS more cream as I didn't want it to be dry. Turned out great 🙂

      Reply
    6. Jane Kennedy says

      July 07, 2020 at 8:55 pm

      5 stars
      Absolutely loved it!! Easy to make, clear instructions and delicious to eat. Will definitely make this one again!! Thanks Nicky

      Reply
    7. Chels says

      May 16, 2020 at 5:15 am

      Excellent recipe! It's hard to not go back for seconds. Thank you

      Reply
    8. Glenda Dibley says

      April 07, 2020 at 8:34 am

      5 stars
      So good. Nice change not having to tweak a recipe

      Reply
      • Chris Corbishley says

        April 07, 2020 at 9:02 am

        Thanks Glenda,

        So happy that you enjoyed the recipe 🙂

        Thanks

        Chris & Nicky

        Reply
    9. Rachael says

      April 04, 2020 at 8:22 pm

      5 stars
      Yum!! 😀

      To answer your question about other pasta dishes I would love to see a fish pasta dish… Something besides shrimp that is 🙂

      Reply
    10. Lesley says

      March 10, 2020 at 11:52 am

      5 stars
      Made this on Sunday. So good it's made the lamination stage! Thanks Nicky x

      Reply
    11. Julie Brazier says

      March 03, 2020 at 10:14 am

      I love pasta bakes made with gnocchi - real comfort food! I've found and made a few recipes from other sites, but they need too much tweaking and are often full of annoying American style units, like cups of chopped onions. It would be great to have a recipe for one on KS because your recipes are so easy to follow, and I can rely on the final product tasting great. 🙂
      We're also trying to eat a bit less meat, so a pasta bake with salmon would also be great. (Tuna doesn't go down as well with my youngest.)

      Reply
    12. mohan kumar says

      February 26, 2020 at 4:52 am

      Nice blog to follow while preparing recipes.
      Thank you so much for sharing with us.

      Reply
    13. mohan kumar says

      February 25, 2020 at 4:44 am

      Thank you so much for sharing with us.
      This look so fresh and delecious.

      Reply
    14. Alle Coulson says

      February 24, 2020 at 9:11 pm

      5 stars
      Thank you - I love your kitchen and your recipies. I lived on lamb byriani when I was living in India for a year. Food of Gods, and me too. Do you know a recipe - I've looked and it is so hard!!

      Reply
    15. Darlene Anisimowicz says

      February 24, 2020 at 5:13 pm

      Hello ... I love all of your recipes and though I have to make adjustments due to severe food allergies I have managed to enjoy many of your recipes that I receive in my email. I also recommend and forward your recipes to my daughter who have enjoyed recreating them without any changes. 🙂 ... what I would like to see, but it may not be of interest, are pasta bakes that do no need regular cream or sour cream ( I sub with a blend of goat yogurt and goat cream cheese combo) , milk (sub almond or soy milk), regular cheese (sub goat or sheep cheese), or eggs (no real sub for that 🙁 ... but that may only be a dream. As I said, I love your recipes and will continue to enjoy them in the future, but thank you for asking. 🙂 ps .. I am also allergic to poultry, but pork tenderloin works in place of that 🙂

      Reply

    Primary Sidebar

    Hi I’m Nicky

    I love to cook and I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.

    Read More

    Recipes by category:

    • Popular Recipes
    • Asian
    • Curries
    • Quick Dinner Recipes
    • British Classic Recipes
    • BBQ
    • Roast Dinner
    • Street Food
    • Pasta
    Search For a Recipe

    Our Top Trending Recipes:

    • Crispy Sesame Chicken with a Sticky Asian Sauce
    • Honey Garlic Chicken
    • The Best Crispy Roast Potatoes
    • Cheesy Pasta Bake With Chicken And Bacon
    • Easy Chicken Curry
    • Easy Satay Sauce Recipe
    • Korean Fried Chicken
    • Creamy Tuna Pasta Bake

    FREE recipes direct to your inbox!

    Never miss a recipe and sign up for our completely FREE emails.

      Featured Recipes:

      • Chilli Con Carne
      • Traditional Lancashire Hotpot
      • Creamy Chicken Pot Pie
      • Egg Fried Rice
      • Korean Fried Chicken
      • Copycat Firecracker Chicken
      • Buffalo Chicken Pasta
      • Slow Cooker Spicy Chicken Curry
      As Featured On
      brit and co logo
      buzzfeed logo
      cheshire life logo
      country living logo
      beautiful home and life logo
      my fitness pal logo
      Neff logo
      The telegraph logo
      The Kitchn logo
      Vegetarian society logo

      Footer

      Nicky Corbishley is the recipe creator and photographer for Kitchen Sanctuary. Wife to Chris (chief techie and videographer) and mum to Lewis and Gracey. Read More…

      DMCA.com Protection Status

      Most Recent Recipes

      • One-Pan Spaghetti and Meatballs
      • Spicy Arrabbiata Sauce Recipe
      • Air Fryer Roast Chicken Dinner
      • Minced Beef Fried Rice
      • Chicken and Rice Soup

      Copyright © 2023 LoveFoodCreative Ltd - Privacy Policy - Cookie Policy - Terms & Conditions