14 Baked Chicken Alfredo Penne Recipes You’ll Love

Craving classic comfort? These 14 baked chicken Alfredo penne recipes are the ultimate cozy dinner solution. From creamy classics to fun twists, each dish brings cheesy, hearty goodness straight from your oven. Perfect for busy weeknights or lazy Sundays—get ready to fall in love with every bite!

Classic Cheesy Baked Chicken Alfredo Penne

Masterfully combining the richness of a homemade Alfredo sauce with tender chicken and perfectly cooked penne, this baked dish is a comforting classic elevated with a golden, bubbly cheese crust.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Chicken breast (boneless, skinless) – 1½ lbs.
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp
• Butter – 4 tbsp
• Garlic – 4 cloves
• Heavy cream – 2 cups
• Parmesan cheese (grated) – 1 cup
• Mozzarella cheese (shredded) – 2 cups
• Penne pasta – 1 lb.
• All-purpose flour – 3 tbsp
• Pasta water – 1 cup

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Reserve 1 cup pasta water before draining.
2. Season chicken breasts with salt and pepper. In a large oven-safe skillet, heat olive oil over medium-high heat. Cook chicken for 6–7 minutes per side until golden brown and internal temperature reaches 165°F. Transfer to a cutting board and let rest for 5 minutes before slicing into bite-size pieces.
3. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, stirring constantly. Whisk in flour and cook for 1 minute to form a roux.
4. Gradually whisk in heavy cream and reserved pasta water, stirring to incorporate. Bring the sauce to a gentle simmer, then reduce heat to low. Stir in grated Parmesan until fully melted and smooth. Tip: For a silkier sauce, use freshly grated Parmesan and add a splash more pasta water if too thick.
5. In a large bowl, combine cooked pasta, sliced chicken, and Alfredo sauce. Toss until well coated. Transfer the mixture to a 9×13-inch baking dish and spread evenly. Top with shredded mozzarella.
6. Bake uncovered for 20–25 minutes until the sauce is bubbly and the cheese is melted and golden. For an extra-browned top, broil for 1–2 minutes at the end. Let rest for 5 minutes before serving.
7. Garnish with fresh parsley if desired. Tip: Letting the dish rest allows the cheese to set slightly for cleaner slices.

Nothing compares to the moment you pull this baked Alfredo from the oven—the aroma of melted cheese and creamy sauce is utterly irresistible. The tender chicken and al dente penne are enveloped in a velvety sauce, while the golden mozzarella crust adds a satisfying contrast. Serve with a crisp side salad or garlic bread for a complete, indulgent meal.

Spinach and Mushroom Baked Chicken Alfredo Penne

Creamy, indulgent, and irresistibly cozy, this Spinach and Mushroom Baked Chicken Alfredo Penne elevates a classic comfort dish with earthy mushrooms, tender chicken, and a blanket of bubbly mozzarella. Each forkful delivers silky alfredo coating al dente pasta, while the fresh spinach wilts into a vibrant, nutritious embrace. It’s the kind of meal that feels special yet effortlessly weeknight-friendly.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

For the Chicken

• Boneless, skinless chicken breasts – 1.5 lbs
• Salt – 1 tsp
• Black pepper – ½ tsp
• Olive oil – 2 tbsp

For the Alfredo Sauce

• Unsalted butter – ¼ cup
• Garlic cloves, minced – 4
• Heavy cream – 2 cups
• Freshly grated Parmesan cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg, grated – ⅛ tsp

For the Pasta

• Penne pasta – 1 lb
• Fresh spinach – 5 oz
• Mushrooms, sliced – 8 oz

For Baking

• Shredded mozzarella cheese – 2 cups

Instructions

1. Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
2. Bring a large pot of salted water to a boil and cook the penne pasta until al dente, about 1 minute less than package directions. Drain and set aside.
3. While the pasta cooks, season the chicken breasts evenly with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Cook the chicken for 5–7 minutes per side, until golden brown and cooked through (internal temperature reaches 165°F). Transfer to a cutting board and let rest for 5 minutes, then slice into bite-sized pieces.
4. In the same skillet, reduce heat to medium and melt the butter. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the heavy cream, bring to a gentle simmer, then whisk in the Parmesan cheese, salt, pepper, and nutmeg. Continue whisking until the sauce is smooth and slightly thickened, about 3–4 minutes.
5. In a large mixing bowl, combine the cooked penne, sliced chicken, fresh spinach, sliced mushrooms, and the prepared alfredo sauce. Toss gently to coat everything evenly; the spinach will begin to wilt from the warmth.
6. Transfer the mixture to the prepared baking dish and spread into an even layer. Sprinkle the shredded mozzarella over the top.
7. Bake for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. For extra browning, switch the oven to broil for the final 2 minutes, watching closely to prevent burning.
8. Remove from the oven and let the dish rest for 5 minutes before serving. This allows the sauce to settle and makes serving easier.

Crowned with a golden, gooey cheese crust, this baked alfredo strikes the perfect balance between rich creaminess and fresh, earthy notes. The spinach stays vibrant, the mushrooms add a savory depth, and the chicken remains juicy throughout. Serve with a crisp green salad and crusty bread to soak up every last drop of sauce.

Spicy Cajun Baked Chicken Alfredo Penne

Just when you thought classic chicken alfredo couldn’t get any better, this spicy Cajun baked version arrives with a smoky kick and molten pepper jack crust. Bell peppers add crunch while the oven browns everything to golden perfection.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Chicken

• Chicken breasts – 1½ lbs
• Cajun seasoning – 2 tbsp
• Olive oil – 1 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Pasta and Vegetables

• Penne pasta – 1 lb
• Bell peppers (mixed colors) – 2 medium, sliced
• Garlic – 4 cloves, minced

Alfredo Sauce and Topping

• Butter – 3 tbsp
• All-purpose flour – 3 tbsp
• Whole milk – 2 cups
• Heavy cream – 1 cup
• Parmesan cheese – 1 cup, grated
• Pepper jack cheese – 1½ cups, shredded
• Salt – ½ tsp
• Cayenne pepper – ¼ tsp (optional)

Instructions

1. Preheat oven to 375°F. Grease a 9×13-inch baking dish.
2. Season chicken breasts evenly with Cajun seasoning, salt, and black pepper. Set aside for 15 minutes.
3. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente (about 10 minutes). Drain and set aside.
4. In a large skillet over medium-high heat, add olive oil. Sear chicken breasts for 4 minutes per side until golden. Transfer to a plate; let rest.
5. In the same skillet, reduce heat to medium. Add butter. Once melted, whisk in flour and cook for 1 minute.
6. Gradually pour in milk and heavy cream, whisking constantly. Cook until slightly thickened, about 3 minutes.
7. Stir in Parmesan cheese until melted. Season with salt and optional cayenne. Remove from heat.
8. Add sliced bell peppers and minced garlic to the sauce. Stir to combine.
9. Slice rested chicken into bite-sized strips.
10. In a large bowl, combine cooked penne, sauce mixture, and chicken strips. Toss to coat evenly.
11. Transfer the mixture to the prepared baking dish. Top with shredded pepper jack cheese.
12. Bake for 20–25 minutes until bubbly and golden. Let rest for 5 minutes before serving.

Hear the satisfying sizzle as you pull this dish from the oven—the creamy pasta, spicy chicken, and melted cheese create an irresistible combo. Serve it with a crisp green salad to balance the heat, or pair with crusty garlic bread for a full Southern-inspired feast.

Broccoli and Bacon Baked Chicken Alfredo Penne

Glistening with creamy Alfredo sauce and topped with a golden crust of melted cheddar, this baked penne combines tender chicken, crisp bacon, and vibrant broccoli for a comforting yet elevated weeknight dinner.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 40 minutes

Ingredients

For the Casserole

• Penne pasta – 1 lb
• Bacon – 6 slices
• Chicken breasts – 1.5 lbs, boneless skinless
• Broccoli florets – 3 cups
• Cheddar cheese – 2 cups, shredded

For the Alfredo Sauce

• Butter – 4 tbsp
• Garlic – 4 cloves, minced
• Heavy cream – 2 cups
• Parmesan cheese – 1 cup, grated
• Salt – 1 tsp
• Black pepper – ½ tsp
• Nutmeg – ¼ tsp

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil and cook penne according to package directions until al dente. Drain and set aside.
2. Meanwhile, cook bacon in a large skillet over medium heat until crispy, about 8 minutes. Transfer to paper towels, let cool, then crumble into bits.
3. Season chicken breasts with salt and pepper. In the same skillet, cook chicken over medium-high heat until golden brown and cooked through, about 6 minutes per side. Let rest, then dice into bite-sized pieces.
4. Blanch broccoli florets in boiling salted water for 2 minutes, then plunge into ice water to preserve bright color and crisp texture. Drain well.
5. For the Alfredo sauce, melt butter in a medium saucepan over medium heat. Add garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Whisk in Parmesan, salt, pepper, and nutmeg until smooth and thickened, about 3 minutes. (Tip: Whisk continuously to prevent lumps.)
6. In a large mixing bowl, combine cooked penne, diced chicken, crumbled bacon, broccoli, and Alfredo sauce. Toss until evenly coated.
7. Transfer mixture to a 9×13-inch baking dish. Sprinkle shredded cheddar evenly over the top. Bake for 20 minutes until bubbly and the cheese is melted and golden brown. (Tip: For extra browning, broil for 2 minutes at the end.)
8. Let casserole rest for 5 minutes before serving. (Tip: This allows the sauce to set slightly for cleaner servings.)

Nothing beats the combination of smoky bacon, tender chicken, and creamy sauce—each forkful delivers a harmony of textures. Serve with a crisp green salad to round out the meal.

Sun-dried Tomato and Basil Baked Chicken Alfredo Penne

Vibrant and deeply savory, this baked chicken Alfredo penne marries the sun-drenched intensity of sun-dried tomatoes with the fragrant freshness of basil, all swirled in a creamy, Parmesan-laced sauce. Every forkful delivers tender chicken, al dente pasta, and a golden, bubbly cheese crust that elevates a weeknight classic into something truly special.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

Pasta & Chicken

• Penne pasta – 1 lb
• Boneless, skinless chicken breasts – 1½ lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp

Sauce & Topping

• Unsalted butter – 3 tbsp
• Garlic cloves – 4, minced
• Heavy cream – 2 cups
• Sun-dried tomatoes in oil – ½ cup, drained and chopped
• Fresh basil – ¼ cup, chopped
• Parmesan cheese – 1½ cups, grated (divided)
• Shredded mozzarella cheese – ½ cup

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil. Cook penne according to package directions until al dente, about 1 minute less than recommended. Reserve 1 cup pasta water, then drain pasta and set aside.
2. While pasta cooks, season chicken breasts with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken for 5 minutes per side until golden brown. Transfer chicken to a plate and let rest 5 minutes, then slice into ½-inch strips.
3. In the same skillet, reduce heat to medium. Add butter and garlic; sauté 1 minute until fragrant. Pour in heavy cream and bring to a gentle simmer, scraping up any browned bits from the pan.
4. Add sun-dried tomatoes and basil to the cream sauce. Whisk in 1 cup of Parmesan cheese until melted and smooth. If sauce is too thick, thin with a splash of reserved pasta water.
5. Return sliced chicken to the skillet along with the drained penne. Toss gently until everything is evenly coated in sauce. Sprinkle remaining ½ cup Parmesan and mozzarella over the top.
6. Transfer skillet to the oven and bake uncovered for 20 minutes, until the cheese is melted and the edges are bubbly. For a deeper golden crust, switch to broil for the last 2 minutes, watching closely. Let rest 5 minutes before serving.

Crowned with a bubbly, golden Parmesan crust, this baked Alfredo is the epitome of comfort—creamy yet bright from the sun-dried tomatoes, with fresh basil cutting through the richness. Serve it straight from the skillet with a crisp green salad and crusty bread to soak up every last drop of sauce.

Garlic Parmesan Crusted Baked Chicken Alfredo Penne

The ultimate comfort food meets elegant presentation in this garlic Parmesan crusted baked chicken alfredo penne. Tender pasta in a rich, creamy sauce is topped with juicy chicken breasts, each crowned with a golden, buttery breadcrumb crust that crackles with every bite. Baked until bubbling and browned, this dish is a showstopper for weeknight dinners or special occasions alike.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

For the Chicken and Crust

• Boneless, skinless chicken breasts – 1½ lbs (about 3 large)
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – 1 tsp
• Olive oil – 2 tbsp
• Panko breadcrumbs – ½ cup
• Grated Parmesan cheese – ¼ cup
• Unsalted butter – 2 tbsp, melted
• Minced garlic – 2 cloves
• Fresh parsley – 1 tbsp, chopped

For the Alfredo Sauce

• Unsalted butter – 3 tbsp
• Minced garlic – 3 cloves
• Heavy cream – 1½ cups
• Grated Parmesan cheese – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Nutmeg – pinch (optional)

For the Pasta

• Penne pasta – 12 oz

Instructions

1. Preheat oven to 400°F. Grease a 9×13-inch baking dish.
2. Cook penne according to package directions until al dente; drain and set aside. (Tip: cook 1 minute less than package for firmer pasta as it bakes.)
3. Meanwhile, prepare the garlic Parmesan crust: In a small bowl, combine panko, ¼ cup Parmesan, melted butter, and minced garlic. Set aside.
4. Season chicken breasts with salt, pepper, and garlic powder on both sides.
5. In a large skillet over medium heat, heat olive oil. Sear chicken for 2-3 minutes per side until golden but not cooked through. (Tip: this adds flavor and helps the crust stick.)
6. Transfer chicken to a plate; let cool slightly. Then spread the breadcrumb mixture evenly over the top of each chicken breast, pressing gently.
7. For the alfredo sauce: In the same skillet, melt 3 tbsp butter over medium heat. Add minced garlic; cook 1 minute until fragrant. Pour in heavy cream; bring to a simmer. Whisk in 1 cup Parmesan, salt, pepper, and nutmeg until smooth. (Tip: whisk continuously to prevent clumping.)
8. Toss the cooked penne with the alfredo sauce, then spread into the prepared baking dish.
9. Place the crusted chicken breasts on top of the pasta. Sprinkle any remaining breadcrumb mixture over the chicken.
10. Bake, uncovered, for 20-25 minutes, until the chicken is cooked through (internal temp 165°F) and the crust is golden brown. (Tip: if crust browns too quickly, tent loosely with foil.)
11. Remove from oven, let rest 5 minutes. Garnish with parsley before serving.

Rich, creamy, and crowned with a crunchy garlic Parmesan crust, this baked chicken alfredo penne is the ultimate comfort meal. The contrast between the silky pasta and the crisp chicken topping is simply irresistible, making it a dish you’ll return to again and again.

Buffalo Chicken Baked Alfredo Penne

Just when you thought comfort food couldn't get any more indulgent, this Buffalo Chicken Baked Alfredo Penne arrives to redefine cozy dining. The marriage of spicy buffalo sauce, creamy alfredo, and tangy blue cheese creates a symphony of flavors that feels both familiar and exciting.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 25 minutes

Ingredients

• Penne pasta – 1 lb
• Cooked chicken breast, shredded – 3 cups
• Buffalo sauce – 1 cup
• Alfredo sauce – 2 cups
• Blue cheese crumbles – ½ cup
• Shredded mozzarella cheese – 1 cup

Instructions

1. Preheat oven to 375°F.
2. Cook penne pasta in salted boiling water until al dente, about 1 minute less than package directions, then drain. (Tip: Under-cooking prevents mushy pasta after baking.)
3. In a large bowl, toss shredded chicken with buffalo sauce until evenly coated.
4. In a separate bowl, combine alfredo sauce with half of the blue cheese crumbles.
5. Spread cooked penne in a 9×13-inch baking dish. Top with buffalo chicken, then pour alfredo-blue cheese mixture over the entire dish. Gently stir to combine.
6. Sprinkle remaining blue cheese crumbles and shredded mozzarella evenly on top.
7. Bake uncovered for 20–25 minutes, until sauce is bubbly and cheese is golden. (Tip: For a deeper crust, switch to broil for the last 2 minutes.)
8. Let rest for 5 minutes before serving to allow casserole to set. (Tip: Resting ensures clean cuts and prevents a watery texture.)

Melded together in a creamy, spicy embrace, each forkful offers the perfect balance of heat and richness. The golden crust of melted cheese gives way to tender pasta and succulent chicken. Serve with crisp celery sticks and a drizzle of extra buffalo sauce for an authentic game-day twist.

Pesto Chicken Baked Alfredo Penne

Nothing compares to the indulgent harmony of a baked pasta dish where ribbons of basil pesto intertwine with a velvety Alfredo sauce. This Pesto Chicken Baked Alfredo Penne transforms simple ingredients into a golden, bubbly casserole that is both comforting and elegant—perfect for a weeknight dinner or a special gathering.

Serving: 6 | Prep Time: 15 minutes | Cooking Time: 30 minutes

Ingredients

Main Ingredients

• Penne pasta – 1 lb
• Boneless skinless chicken breasts – 1.5 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Garlic powder – ½ tsp
• Alfredo sauce – 2 cups
• Basil pesto – ½ cup
• Heavy cream – ¼ cup (optional, to thin sauce)
• Shredded mozzarella cheese – 2 cups
• Grated Parmesan cheese – ½ cup

Instructions

1. Preheat oven to 375°F.
2. Bring a large pot of salted water to a boil. Cook penne until al dente, about 1 minute less than package directions. Drain and set aside. (Tip: Salting the water generously seasons the pasta from within.)
3. While pasta cooks, pat chicken dry. Season both sides evenly with salt, pepper, and garlic powder.
4. In a large oven-safe skillet, heat olive oil over medium-high heat. Add chicken and cook until golden brown and internal temperature reaches 165°F, about 5–7 minutes per side. (Tip: Avoid moving the chicken too soon to ensure a nice crust.) Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized strips.
5. In a large bowl, whisk together Alfredo sauce, basil pesto, and heavy cream (if using) until smooth.
6. Add cooked penne and sliced chicken to the sauce; toss gently until every piece is well coated.
7. Transfer the mixture to a 9×13 baking dish. Sprinkle mozzarella and Parmesan evenly over the top.
8. Bake uncovered for 20–25 minutes, until the sauce is bubbly and the cheese is melted and lightly golden. (Tip: For extra browning, broil for 1–2 minutes at the end, watching closely.)
9. Remove from oven and let rest for 5 minutes before serving. This allows the sauce to set slightly and prevents burns.

Nothing completes this dish like the contrast of a crisp, golden cheese crust against the creamy, herb-infused pasta beneath. Serve with a simple arugula salad dressed in lemon vinaigrette to cut the richness, or enjoy it as a standalone star. Every forkful delivers layers of flavor—nutty Parmesan, fragrant pesto, and tender chicken—making this a recipe you'll return to again and again.

Four Cheese Baked Chicken Alfredo Penne

A decadent combination of four cheeses creates a velvety sauce that envelops tender chicken and perfectly cooked penne. This baked pasta dish offers a golden, bubbly crust and a creamy interior, making it a comforting yet elegant weeknight meal.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

• Penne pasta – 1 lb
• Boneless skinless chicken breasts – 1.5 lbs
• Olive oil – 2 tbsp
• Garlic – 4 cloves, minced
• Heavy cream – 2 cups
• Unsalted butter – 4 tbsp
• Parmesan cheese, grated – 1 cup
• Mozzarella cheese, shredded – 1 cup
• Provolone cheese, shredded – 1 cup
• Ricotta cheese – 1 cup
• Salt – 1 tsp
• Black pepper – ½ tsp

Instructions

1. Preheat oven to 375°F.
2. Cook penne in salted boiling water until al dente; drain, reserving ½ cup pasta water, and set aside. Tip: well-salted pasta water seasons the pasta from within.
3. Season chicken breasts with salt and pepper.
4. In a large skillet, heat olive oil over medium-high heat; cook chicken 6-7 minutes per side until golden and cooked through. Remove and slice.
5. In same skillet, melt butter; add garlic and sauté 1 minute until fragrant.
6. Pour in heavy cream; bring to a simmer. Whisk in parmesan until smooth. If sauce is too thick, add reserved pasta water a tablespoon at a time. Tip: freshly grated parmesan melts more seamlessly.
7. Season sauce with salt and pepper to taste.
8. In a large bowl, combine cooked pasta, sliced chicken, alfredo sauce, half of mozzarella, half of provolone, and ricotta. Stir gently to coat.
9. Transfer mixture to a greased 9×13 baking dish. Top with remaining mozzarella and provolone.
10. Bake uncovered for 20-25 minutes until bubbly and golden. Tip: let rest 5 minutes before serving for cleaner slices and optimal texture.
11. Garnish with fresh parsley if desired.

Unexpectedly, the ricotta adds a subtle creaminess that lightens the richness of the other cheeses. Serve this dish with a crisp green salad and crusty bread to soak up every last bit of sauce. The leftovers, if any, are even more flavorful the next day.

Lightened Up Baked Chicken Alfredo Penne

A beloved comfort food classic gets a sophisticated, waistline-friendly makeover in this baked chicken Alfredo penne. By swapping heavy cream for low-fat milk and reducing the cheese, the dish retains its velvety richness while becoming significantly lighter. Whole wheat penne adds a nutty depth, making every bite feel indulgent yet virtuous.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Chicken

• Whole wheat penne – 12 oz
• Boneless skinless chicken breast – 1 lb

For the Lightened Alfredo Sauce

• Butter – 2 tbsp
• All-purpose flour – 2 tbsp
• Low-fat milk – 2 cups
• Garlic – 2 cloves, minced
• Reduced-fat Parmesan cheese – ½ cup, grated
• Reduced-fat mozzarella cheese – 1¼ cups, shredded
• Salt – ½ tsp
• Black pepper – ¼ tsp

Instructions

1. Preheat oven to 375°F. Bring a large pot of salted water to a boil.
2. Cook penne according to package directions until al dente (about 9 minutes). Drain and set aside.
3. Meanwhile, season chicken breasts with salt and pepper. In a large skillet over medium heat, cook chicken for 6–7 minutes per side until golden and internal temperature reaches 165°F. Let rest, then slice into bite-sized pieces.
4. In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
5. Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
6. Gradually whisk in low-fat milk, stirring continuously until smooth. Bring to a simmer and cook for 2–3 minutes until thickened. Use low heat to prevent scorching.
7. Reduce heat to low. Stir in Parmesan cheese and 1 cup of mozzarella, reserving the remaining ¼ cup for topping. Season with salt and pepper to taste.
8. In a large bowl, combine cooked penne, sliced chicken, and Alfredo sauce. Stir to coat evenly.
9. Transfer mixture to a 9×13-inch baking dish. Sprinkle reserved ¼ cup mozzarella on top.
10. Bake for 20 minutes until bubbly and lightly golden. Let rest for 5 minutes before serving for easier slicing and a cohesive texture.

With its creamy sauce, al dente pasta, and tender chicken, this lighter version delivers all the indulgence without the heaviness. Sprinkle with fresh parsley or a pinch of red pepper flakes for a vibrant finish. Serve with a crisp green salad to complete the meal.

Gluten-Free Baked Chicken Alfredo Penne

Under a blanket of creamy, cheesy alfredo and a golden, crispy gluten-free breadcrumb topping, this baked chicken and broccoli penne becomes the ultimate comfort food. The gluten-free penne holds up beautifully, and the broccoli adds a fresh note that cuts through the richness.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the Pasta and Chicken

• Gluten-free penne – 12 oz
• Broccoli florets – 2 cups
• Cooked chicken, shredded – 2 cups

For the Alfredo Sauce

• Butter – 3 tbsp
• Garlic, minced – 3 cloves
• Heavy cream – 1 ½ cups
• Cream cheese – 4 oz
• Parmesan cheese, grated – 1 cup
• Salt – ½ tsp
• Black pepper – ¼ tsp

For the Topping

• Gluten-free breadcrumbs – ½ cup
• Olive oil – 2 tbsp

Instructions

1. Preheat the oven to 375°F.
2. Cook the gluten-free penne in salted boiling water according to package directions until al dente. (Tip: undercook by 1 minute since it will bake further.)
3. Add the broccoli florets to the pasta water during the last 2 minutes of cooking. Drain well.
4. In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant.
5. Pour in the heavy cream and add the cream cheese. Stir constantly until the cream cheese is melted and the sauce is smooth.
6. Reduce heat to low. Gradually whisk in the grated Parmesan until fully incorporated. Season with salt and black pepper. (Tip: use freshly grated Parmesan for best melt and flavor.)
7. In a large bowl, combine the drained pasta and broccoli, shredded chicken, and the prepared alfredo sauce. Toss gently to coat evenly.
8. Transfer the mixture to a 9×13-inch baking dish, spreading into an even layer.
9. In a small bowl, mix the gluten-free breadcrumbs with olive oil until evenly moistened. Sprinkle over the pasta.
10. Bake for 20–25 minutes, until the sauce is bubbly and the breadcrumb topping is golden brown. (Tip: if topping browns too quickly, tent loosely with foil.)
11. Let rest for 5 minutes before serving to allow the sauce to set slightly.

Just out of the oven, the dish offers a delightful contrast of creamy pasta and crunchy topping, with tender chicken and vibrant broccoli in every bite. Serve it with a crisp green salad to balance the richness, or enjoy it on its own for a satisfying meal.

Keto Baked Chicken Alfredo Penne

Whether you're craving comfort food without the carbs, this baked keto chicken Alfredo delivers all the creamy indulgence of the classic—with zucchini noodles standing in for penne. Each forkful offers tender chicken, a rich, velvety sauce, and just the right amount of cheesy golden crust.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 25 minutes

Ingredients

For the Chicken

• Chicken breast – 1 lb
• Butter – 1 tbsp
• Salt – ½ tsp
• Black pepper – ¼ tsp
• Italian seasoning – ½ tsp

For the Zucchini Noodles

• Zucchini – 4 medium
• Salt – ½ tsp

For the Alfredo Sauce

• Butter – 2 tbsp
• Garlic – 3 cloves, minced
• Heavy cream – 1 cup
• Cream cheese – 2 oz
• Parmesan cheese – ½ cup, grated
• Salt – ¼ tsp
• Black pepper – ⅛ tsp

For the Casserole

• Mozzarella cheese – 1 cup, shredded
• Fresh parsley – for garnish

Instructions

1. Preheat oven to 375°F (190°C).
2. Spiralize the zucchini into noodles, place in a colander, sprinkle with ½ tsp salt, and let sit for 10 minutes to draw out moisture. Pat dry thoroughly with paper towels.
3. Season chicken breast with salt, pepper, and Italian seasoning. In a skillet over medium heat, melt 1 tbsp butter and cook chicken for 5 minutes per side until golden and cooked through (internal temperature 165°F). Let rest 5 minutes, then slice into bite-sized pieces.
4. In the same skillet, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream and cream cheese, whisking until cream cheese is fully melted and sauce simmers. Stir in Parmesan cheese, ¼ tsp salt, and ⅛ tsp pepper. Cook for 2 minutes until thickened. (Tip: Use full-fat cream cheese for the best velvety texture.)
5. In a 9×13-inch baking dish, layer the zucchini noodles, then the sliced chicken. Pour the Alfredo sauce evenly over the top and gently toss to combine. Sprinkle mozzarella cheese on top. (Tip: Don't skip drying the zucchini—excess water will make the dish soggy.)
6. Bake for 20 minutes until the sauce is bubbly and the cheese is lightly golden. For a browner top, broil for 1-2 minutes watching closely. Let rest 5 minutes before serving. (Tip: Bake just until bubbly; overcooking zucchini makes it mushy.) Garnish with fresh parsley.

Every spoonful yields tender chicken, perfectly al dente zucchini, and a luxuriously creamy sauce that clings to every strand. The baked mozzarella forms a golden, bubbly crust that adds the perfect finishing texture. Serve it with a crisp side salad dressed in lemon vinaigrette for a complete, satisfying low-carb meal.

Smoked Sausage and Chicken Baked Alfredo Penne

Versatile and deeply satisfying, this baked alfredo penne brings together smoky sausage, tender chicken, and sweet bell peppers in a creamy, cheese-crusted casserole.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 35 minutes

Ingredients

• Smoked sausage – 12 oz
• Chicken breast – 1 lb
• Alfredo sauce – 2 cups
• Penne pasta – 1 lb
• Bell peppers – 2
• Mozzarella cheese – 2 cups
• Parmesan cheese – ½ cup
• Olive oil – 2 tbsp
• Salt – 1 tsp
• Black pepper – ½ tsp
• Italian seasoning – 1 tsp

Instructions

1. Preheat oven to 375°F. Cook penne in salted boiling water until 1 minute shy of al dente (it will finish cooking in the oven); drain and set aside.
2. Heat olive oil in a large skillet over medium-high heat. Add diced chicken in a single layer (avoid overcrowding for better browning), season with salt, pepper, and Italian seasoning. Cook without stirring for 3-4 minutes until golden, then flip and cook another 3-4 minutes until cooked through. Remove chicken from skillet.
3. In the same skillet, add sliced smoked sausage and diced bell peppers. Sauté for 4-5 minutes until sausage is browned and peppers are tender-crisp.
4. In a large bowl, combine cooked penne, cooked chicken, sausage-pepper mixture, and alfredo sauce. Stir until every piece is coated.
5. Transfer mixture to a greased 9×13 baking dish. Top with shredded mozzarella and grated Parmesan.
6. Bake uncovered for 20-25 minutes until bubbly and cheese is melted and lightly browned. Let rest for 5 minutes before serving to allow the sauce to thicken.

Nothing compares to the first bite — the creamy alfredo clings to every piece of pasta while the smoky sausage and sweet peppers add layers of flavor. Serve with a crisp green salad and crusty bread for a complete meal that feels both indulgent and effortless.

Roasted Red Pepper Baked Chicken Alfredo Penne

Brilliantly hued from roasted red peppers, this creamy baked Alfredo combines tender chicken, al dente penne, and fresh spinach under a golden crust of Asiago cheese. It’s a crowd-pleasing dish that feels indulgent yet surprisingly simple to prepare.

Serving: 6 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

Chicken

• Chicken breast (boneless, skinless) – 1.5 lbs
• Olive oil – 2 tbsp
• Salt – 1 tsp (divided)
• Black pepper – ½ tsp (divided)
• Garlic powder – 1 tsp

Red Pepper Alfredo Sauce

• Roasted red peppers (jarred, drained) – 1 cup
• Heavy cream – 1 cup
• Parmesan cheese (grated) – ½ cup
• Unsalted butter – 2 tbsp
• Garlic – 3 cloves, minced

Pasta and Assembly

• Penne pasta – 12 oz
• Fresh spinach – 3 cups
• Asiago cheese (shredded) – 1 cup

Instructions

1. Preheat oven to 375°F. Cook penne according to package directions until al dente; drain and set aside.
2. Season chicken breasts with ½ tsp salt, ¼ tsp pepper, and garlic powder. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear chicken 4–5 minutes per side until golden and cooked through (internal temperature reaches 165°F). Remove chicken, let rest 5 minutes, then slice into bite-sized pieces.
3. While chicken rests, puree roasted red peppers in a blender until smooth. In the same skillet, reduce heat to medium. Add butter and garlic; sauté 1 minute until fragrant. Add heavy cream, parmesan, and red pepper puree; whisk until smooth. Season with remaining salt and pepper. Simmer 2–3 minutes until slightly thickened. (Tip: For extra silkiness, strain the sauce through a fine-mesh sieve before adding pasta.)
4. Add cooked penne, fresh spinach, and sliced chicken to the sauce. Toss until spinach wilts and everything is evenly coated.
5. Transfer mixture to a 9×13-inch baking dish (or use the skillet if oven-safe). Top evenly with shredded Asiago. Bake 15–20 minutes until bubbly and the cheese is golden brown. (Tip: For a crispier topping, switch to broil for the last 2 minutes, watching carefully.)
6. Let rest 5 minutes before serving. (Tip: This allows the sauce to set slightly, making servings neat and creamy.)

Zesty yet comforting, each spoonful offers the sweet smokiness of roasted peppers balanced by rich cream and nutty Asiago. Serve with a crisp green salad to cut through the richness, or crusty bread to soak up every last drop of the velvety sauce.

Conclusion

Variety is the spice of life, and these 14 baked chicken alfredo penne recipes bring it to your table! Whether you’re craving cheesy comfort or a lighter twist, there’s something here for you. Try one tonight, then drop your favorite in the comments and save this roundup on Pinterest!

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