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Chicken Alfredo Penne Pasta

Course Main Course


  • 10-12 oz Uncooked Penne Pasta
  • 2 cups Shredded Cooked Chicken
  • 1 1/2 cups Mozzarella Cheese
  • 1 cup Chicken Broth
  • 2 tbsp. Chopped Garlic
  • 3 tbsp. Flour
  • 1 tbsp. Butter
  • 1 cup Milk
  • 1 cup Grated Parmesan Cheese
  • 1/2 tsp. Italian Seasoning
  • 1/2 tsp. Salt and Pepper


  •  Preheat oven to 375 degrees.
  • Cook pasta according to package directions. Drain and return pasta back into the large pot.
  • While the pasta is cooking, start making the alfredo sauce. Over medium heat, add the butter and garlic to a large pot. Sauté for 1-2 minutes, stirring constantly. Stir in the flour and sauté for an additional 1 minute.
  • Slowly add the chicken broth and whisk to combine. Make sure to continue to whisk until it’s smooth, about 2 minutes. Whisk in milk and bring mixture to a low simmer, let cook until thickened. Make sure to stir occasionally.
  •  Once thickened, add the grated parmesan cheese, Italian seasoning, and salt & pepper. Mix well until all the cheese is melted and incorporated.
  • In the pot with the drained pasta, add the alfredo sauce and chicken. Mix well.
  • Spray a 9x13 pan with cooking oil spray and pour in half the pasta. Sprinkle with 1 cup of mozzarella cheese then add the other half of the pasta mixture. Top with the remaining mozzarella cheese.
  • Bake for 20-25 minutes. Remove from oven and serve immediately. Sprinkle with additional grated parmesan cheese and Italian seasoning if desired.
  • Enjoy!
Keyword Chicken Alfredo Penne Pasta Easy Chicken Alfredo recipe