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Today I’m sharing a very simple, easy to prepare, dinner recipe that is sure to put a smile on many (if not all) of the faces at your dinner table. Penne pasta and roasted chicken pieces are covered in homemade alfredo sauce and then sprinkled with mozzarella cheese and panko bread crumbs. Pop it into the oven letting the cheese bubble up and the bread crumbs get toasted…and you have fabulous dish on your hands, my friends.

Hope you love it!

PS…the whole thing can be made in 30 minutes or less. 🙂 An important feature, wouldn’t you agree?

Creamy Chicken Alfredo Pasta Bake

Time: 30 minutes
Yield: 6 servings
Recipe from Jamie Cooks It Up!

***Note: This recipe is best served immediately after it’s prepared.***

1/2 (16 ounce) package penne pasta
4 T butter,
2 C whipping cream
1 C whole milk
2 C parmesan cheese, grated
3 C rotisserie chicken, chopped
1/2 C chicken broth
1/8 t granulated garlic
1/2 t thyme
1/2 t oregano
salt and pepper
1 C mozzarella cheese, grated
1/2 C panko crumbs (optional)


1. Boil yourself some water, salt it generously and cook half of a 16 ounce package of penne pasta.

2. In a large skillet melt 4 tablespoons of butter over medium high heat.

3. Add 2 cups whipping cream and 1 cup whole milk.

Sprinkle in 2 cups shredded parmesan cheese

and stir it in with a nice wisk. Bring the mixture to a simmer, over medium high heat, stirring occasionally. The sauce will start to thicken after several minutes. Turn your oven on to the broil setting.

4. Find yourself a nice rotisserie chicken.

Remove the skin and take out the breast meat. Chop the chicken into medium-sized chunks. Toss the chicken into the sauce. Add 1/2 cup chicken broth, 1/8 teaspoon granulated garlic, 1/2 teaspoon thyme and  1/2 teaspoon oregano. Give it all a nice stir, taste it and add salt and pepper to your liking. Let it come to a simmer again and let the sauce cook for about 3-4 more minutes. You want the chicken to get nice and hot and the sauce to thicken just a bit.

5. Spray a 4 quart casserole dish (or a very deep 9×9 pan) with cooking spray. Place your cooked pasta into the dish and pour the sauce over the top.

6. Grate 1 cup of mozzarella cheese and sprinkle it all over the top of the saucy pasta.

7. If you like your pasta with a crispy top, then sprinkle 1/2 cup panko bread crumbs over the top of the mozzarella cheese.

Like this. 🙂
8. Turn your oven to broil. When the oven is hot, pop the dish in.  Watch it carefully here, you want to be sure not to let the panko crumbs get burned. When the cheese is bubbly and the crumbs are toasted (should only take about 5 minutes) remove the pan from the oven and serve immediately.


About Jamie

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  1. I made this and my hubby and 2 boys loved it. My husband hates Alfredo sauce, and he had 2 servings. My 3 and 6 year old ate all of theirs. Will make again for sure.

  2. I was a little concerned with my version of the recipe, I wasn’t sure if the dish would taste or cook the way yours did.

    I made a whipping cream substitute made of 2Cups soy milk, 4TBSP of cornstarch and 2TBSP of self rising flour.

    I originally added 1/2TSP of basil as an oregano substitute, since I didn’t have any. Although, I later bought oregano and added 1/2TSP as directed.

    Also, I only used only 1TBSP of a “buttery” substitute.

    These were my only changes and the dish is still great!

  3. I want to make this for our church youth group. Is it possible to make the sauce earlier, and then make pasta and combine the day of. I love this recipe and my girls ask for it! Thanks.

    1. Kim,
      Thanks for your question. You can certainly make the sauce and pasta ahead of time. It is super important not to mix them together until you are ready to heat them through and serve. Hope this helps! Best of luck to you!
      Take care,

  4. Looks so good! I usually use seasoned croutons, crushed to the bread crumb or panko consistency that I want. Got really tired of throwing out stale crumbs and panko, as I don’t use that much. Looking forward to trying this out!

  5. Hi Jamie. I have this recipe that I printed in 2014. I have been making this since then almost monthly. It’s a staple in our home and I’ve never tried any other Alfredo recipe! I sometimes just make the sauce for other things too! Realized I’ve never commented- so found your post so I could say THANKS! It’s delicious!

  6. Do you use grated parmesan or shredded? The ingredient list call for grated, but the instructions/pic show shredded