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Homemade Creamy Roasted Garlic Chicken Alfredo Bake recipe photo

Creamy Roasted Garlic Chicken Alfredo Bake

This Creamy Roasted Garlic Chicken Alfredo Bake is a comforting, cheesy pasta dish that’s easy to make and packed with flavor!
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Italian
Keyword: Cheesy, Chicken, Comforting, Easy, Pasta, Weeknight
Servings: 4 servings

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.