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.
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.
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?
This recipe uses leftover cooked chicken from your Roast Chicken Dinner.
More recipes using cooked leftover chicken:
- Tuscan Chicken Soup
- Creamy Chicken and Potato Bake
- Roast Chicken & Creamy Garlic Mushroom Burger
- Chicken ala King
- Garlic Chicken Pasta with Kale
Here are the simple steps:
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.
- Then bake in the oven for 20-25 minutes until the cheese is golden brown.
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.
Whats our video on YouTube to see exactly how to make this delicious Creamy Chicken Pasta Bake
Creamy Chicken Alfredo Pasta Bake
- 14 oz (400g) dried pasta (I used fusilli)
- 2 tbsp olive oil
- 1 onion peeled and finely chopped
- 1/2 lb (230g) baby chestnut mushrooms sliced in half
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 cloves garlic minced
- 1/2 cup (120ml) white wine
- 1/2 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
- 1/2 cup (50g) strong cheddar grated/shredded
- 1/2 cup (50g) mozzarella cheese grated/shredded
- 1 small bunch of parsley roughly torn
- 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.
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)
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