If you’re craving a comforting, cheesy, and luscious pasta dish that’s packed with flavor and easy enough for any weeknight dinner, this Creamy Roasted Garlic Chicken Alfredo Bake is your new go-to. Imagine tender, juicy chicken breast, perfectly cooked penne pasta, and a velvety roasted garlic Alfredo sauce all baked together with gooey mozzarella and Parmesan cheeses. It’s a dish that feels fancy but comes together effortlessly, making it a family favorite and a crowd-pleaser every time.
Why It Works Every Time
There’s a reason this Creamy Roasted Garlic Chicken Alfredo Bake hits all the right notes. First, roasting the whole head of garlic transforms it into a sweet, mellow, and deeply aromatic ingredient that elevates the sauce beyond a typical Alfredo. The chicken breast is diced into bite-sized pieces, allowing it to absorb the flavors of the sauce without drying out. Penne pasta is the perfect vessel here — its tubular shape holds onto that creamy sauce beautifully. Using a combination of Parmesan and mozzarella cheeses gives you a fantastic balance between sharp, nutty flavor and melty, gooey texture. Italian seasoning, salt, and pepper round everything out, creating a comforting dish that feels indulgent, but is simple to prepare.
Ingredient Checklist
- 1 pound chicken breast, diced into bite-sized pieces
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 head garlic, roasted until soft and caramelized
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/2 cup chopped fresh parsley for garnish
Hardware & Gadgets
- Oven-safe baking dish (9×13 inches works well)
- Medium saucepan (for boiling pasta)
- Sauté pan or skillet (for cooking chicken)
- Aluminum foil (for roasting garlic)
- Knife and cutting board (for dicing chicken and chopping parsley)
- Mixing bowls and wooden spoon or spatula
Step-by-Step: Creamy Roasted Garlic Chicken Alfredo Bake
Step 1: Roast the Garlic
Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap it tightly in foil, and roast for about 30-40 minutes until soft and golden. Once cooled, squeeze out the roasted garlic cloves and mash into a smooth paste. This roasted garlic will infuse the sauce with a rich, mellow flavor that’s simply irresistible.
Step 2: Cook the Pasta
While the garlic roasts, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Drain and set aside.
Step 3: Sauté the Chicken
In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken breast with salt, pepper, and Italian seasoning. Add the chicken pieces to the skillet and cook, stirring occasionally, until they are browned on all sides and cooked through, about 6-8 minutes. Remove from heat.
Step 4: Prepare the Creamy Alfredo Sauce
In the same skillet, reduce heat to medium. Stir in the mashed roasted garlic and heavy cream, mixing until well combined. Bring to a gentle simmer and then add the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and a pinch more Italian seasoning if desired.
Step 5: Combine Pasta, Chicken, and Sauce
Add the cooked penne pasta and sautéed chicken into the skillet with the Alfredo sauce. Toss gently to coat everything evenly in the creamy sauce.
Step 6: Assemble the Bake
Transfer the pasta mixture into your prepared baking dish. Sprinkle the shredded mozzarella evenly over the top. This layer of cheese will melt and create a glorious golden crust during baking.
Step 7: Bake to Perfection
Bake uncovered at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and lightly browned. For an extra touch of golden crispiness, you can broil for an additional 2-3 minutes — just keep a close eye to prevent burning.
Step 8: Garnish and Serve
Once baked, remove from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve this creamy pasta bake hot with a side salad or steamed vegetables for a complete meal.
Adaptations for Special Diets
- Gluten-Free: Use gluten-free penne pasta to keep the dish safe for gluten sensitivities.
- Dairy-Free: Substitute heavy cream with full-fat coconut milk or cashew cream and use dairy-free cheese alternatives.
- Low-Carb: Replace penne with cooked cauliflower florets or spiralized zucchini noodles.
- Vegetarian: Omit the chicken and add sautéed mushrooms or roasted vegetables like zucchini and bell peppers.
Notes on Ingredients
- Chicken Breast: Dicing the chicken ensures quick, even cooking and allows the sauce to cling to every bite.
- Roasted Garlic: Roasting mellows garlic’s sharpness and adds a rich depth to the sauce. If you’re short on time, you can substitute with 2-3 teaspoons of garlic paste, but roasted is best.
- Cheeses: Freshly grated Parmesan melts better and has more flavor than pre-grated. Mozzarella provides that irresistible stretch and golden topping.
- Heavy Cream: This is key for a luscious sauce. For a lighter option, half-and-half can work but will yield a thinner sauce.
- Italian Seasoning: A blend of oregano, basil, thyme, and rosemary that perfectly complements the creamy richness.
Make Ahead Like a Pro
This Creamy Roasted Garlic Chicken Alfredo Bake is fantastic for meal prep and can be made ahead in a few ways:
- Prepare the entire dish up to Step 6, cover tightly with foil, and refrigerate for up to 2 days. When ready to eat, bake as directed, adding a few extra minutes if starting cold.
- Cook the pasta and chicken separately, prepare the sauce, then assemble and bake fresh on serving day for optimal texture.
- Freeze the assembled bake before baking. Thaw overnight in the fridge, then bake as directed. It makes a great freezer-friendly dinner!
Questions People Ask
Can I use whole wheat or other pasta types?
Absolutely! Whole wheat penne or other sturdy pasta shapes like rigatoni or ziti work well. Just adjust cooking times slightly if needed to ensure the pasta is al dente before baking.
What can I substitute for heavy cream?
If you don’t have heavy cream on hand, full-fat coconut milk or cashew cream can be good dairy-free alternatives. For a lighter option, half-and-half or a mixture of milk and cream cheese can also work, though the sauce may be less rich.
How do I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave, adding a splash of milk or cream to revive the sauce’s creaminess if needed.
Can I add vegetables to this bake?
Yes! Adding steamed broccoli, sautéed mushrooms, or roasted bell peppers can boost the nutrition and flavor. Just mix them in with the pasta and chicken before baking.
You Might Also Like
- Roasted Garlic Cheesy Rice – For another garlic-infused comfort dish.
- Maple Dijon Sheet Pan Chicken Squash – A simple, flavorful chicken and veggie sheet pan meal.
- Creamy Spinach And Artichoke Pasta – A creamy pasta dish with a fresh twist.
In Closing
This Creamy Roasted Garlic Chicken Alfredo Bake is a beautiful balance of creamy, cheesy, and savory elements, with the roasted garlic adding an unforgettable depth of flavor. It’s easy enough for weeknights but special enough to serve guests. Whether you’re new to cooking or a seasoned home chef, this recipe is a winner that will have everyone asking for seconds. Don’t be surprised if it becomes a regular on your dinner rotation!
Get ready to enjoy a warm, comforting dish that’s bursting with flavor and incredibly satisfying. Bon appétit!
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Creamy Roasted Garlic Chicken Alfredo Bake
Ingredients
- 1 pound chicken breast diced into bite-sized pieces
- 8 ounces penne pasta
- 1 tablespoon olive oil
- 1 head garlic roasted until soft and caramelized
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 teaspoon Italian seasoning
- salt and pepper to taste
- 1/2 cup chopped fresh parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Slice the top off the head of garlic to expose the cloves, drizzle with a little olive oil, wrap it tightly in foil, and roast for about 30-40 minutes until soft and golden. Once cooled, squeeze out the roasted garlic cloves and mash into a smooth paste.
- While the garlic roasts, bring a large pot of salted water to a boil. Add the penne pasta and cook according to package instructions until al dente (usually around 10-12 minutes). Drain and set aside.
- In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken breast with salt, pepper, and Italian seasoning. Add the chicken pieces to the skillet and cook, stirring occasionally, until browned on all sides and cooked through, about 6-8 minutes. Remove from heat.
- In the same skillet, reduce heat to medium. Stir in the mashed roasted garlic and heavy cream, mixing until well combined. Bring to a gentle simmer and then add the grated Parmesan cheese, stirring until the cheese melts and the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, and a pinch more Italian seasoning if desired.
- Add the cooked penne pasta and sautéed chicken into the skillet with the Alfredo sauce. Toss gently to coat everything evenly in the creamy sauce.
- Transfer the pasta mixture into your prepared baking dish. Sprinkle the shredded mozzarella evenly over the top.
- Bake uncovered at 375°F (190°C) for 20-25 minutes or until the cheese is bubbly and lightly browned. Optionally, broil for an additional 2-3 minutes for extra golden crispiness, watching closely to prevent burning.
- Once baked, remove from the oven and let it rest for 5 minutes. Sprinkle with freshly chopped parsley for a pop of color and freshness. Serve hot with a side salad or steamed vegetables.
Equipment
- Oven-safe baking dish (9x13 inches works well)
- Medium saucepan (for boiling pasta)
- Sauté pan or skillet (for cooking chicken)
- Aluminum foil (for roasting garlic)
- Knife and cutting board (for dicing chicken and chopping parsley)
- Mixing bowls and wooden spoon or spatula
Notes
- Dicing the chicken helps it cook quickly and absorb the sauce flavor.
- Roasted garlic adds a mellow, rich flavor; if short on time, use garlic paste but roasting is best.
- Freshly grated Parmesan cheese melts better and adds more flavor than pre-grated.
- Make ahead by assembling up to step 6 and refrigerating for up to 2 days before baking.
- Freeze the assembled bake before baking for a convenient future meal.
