The Easiest No-Chop Chicken Alfredo Pasta Bake
Enjoy a rich, ultra-creamy pasta dinner with absolutely zero boiling, chopping, or heavy cream required! This easy chicken alfredo pasta bake is optimized perfectly for an 8x8 pan.Whisking a protein-packed full-fat Greek yogurt base with savory chicken broth, real butter, and garlic creates a perfectly stable alfredo sauce. It's completely versatile, accommodating both traditional white pasta and organic whole wheat options amazingly while keeping your clean-up stress-free.
Equipment
- 1 8x8 inch square baking pan
- 1 Large Mixing Bowl
- 1 Large Mixing Spoon
- Whisk
- Measuring cup and spoons
Ingredients
The Easy Alfredo Baking Liquid
- 1 cup Full-fat Greek yogurt at room temperature so it whisks smoothly
- 1 cup Low-sodium chicken broth increase to 1 1/4 cups if using whole wheat pasta
- 3/4 cup Milk of choice
- 3/4 cup Grated parmesan cheese
- 2 tablespoons Unsalted butter melted and slightly cooled
- 2 cloves Fresh garlic minced or 1 tsp garlic powder
- 1/4 teaspoon Fine sea salt
- 1/4 teaspoon Black pepper
The Pan Ingredients
- 8 ounces (about 2 cups) Dry regular short pasta or whole wheat short pasta like penne, rotini, or medium shells
- 3 cups Shredded rotisserie chicken
- 1 cup Shredded mozzarella cheese
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease your 8x8-inch square baking pan with a tiny bit of avocado oil or cooking spray.Pro-Tip: Because this dump-and-bake meal contains a high amount of liquids to cook the raw pasta, always place your 8x8 pan directly onto a large, rimmed baking sheet before assembling to catch any accidental spills and protect your counter.
- Whisk the Alfredo Base: In a large bowl or 4-cup liquid measuring cup, combine the room-temperature full-fat Greek yogurt, chicken broth (remembering to use the 1 ¼ cup mark if baking with whole wheat), milk, grated parmesan cheese, melted butter, minced garlic, fine sea salt, and black pepper. Whisk vigorously for 45 seconds until the yogurt completely dissolves and the mixture transforms into a smooth, thin, milky Alfredo fluid.
- Assemble the Pan Layers: Dump your 8 ounces of dry, uncooked pasta shapes (regular or whole wheat) and the 3 cups of shredded rotisserie chicken directly into the bottom of your greased 8x8 pan. Stir them together quickly with a spoon so they are evenly distributed across the bottom.
- Submerge the Pasta: Pour your whisked Alfredo liquid evenly over the chicken and pasta. Use a sturdy spoon to gently press down on the mixture, ensuring every single piece of raw pasta noodle is pushed completely below the liquid line. Important Pan Note: If your 8x8 pan is on the shallower side, the liquid will sit right at the tippy-top rim. Pull the aluminum foil taut across the top like a ceiling and crimp it tightly around the very outside edge of the pan rim to create a protective tent so it doesn't push liquid over the sides.
- The Sealed Bake: Cover the 8x8 pan tightly with your sheet of aluminum foil to trap the steam. Bake at 350°F (175°C) for 22 to 25 minutes for regular white pasta, or extend the covered time to 35 to 40 minutes for whole wheat pasta. Halfway through baking, peel back a corner of the foil and give the center noodles a gentle stir to redistribute the heat evenly before sealing back down.
- The Melty Cheese Finish: Carefully peel back the hot foil sheet and test a center noodle for tenderness. If the Alfredo sauce still looks a bit loose or there's excess liquid near the center, just leave the cheese off and bake completely uncovered for an extra 3 to 5 minutes so the open oven air can rapidly thicken the sauce. Once it reaches a rich consistency, sprinkle your cup of shredded mozzarella cheese evenly over the top and return to the oven uncovered for 4 to 5 minutes until bubbling and golden brown.
- Cool & Savor: Remove from the oven and let the pasta dish rest on your counter for a full 10 minutes. This cooling window is crucial—it allows the starches to settle and thickens the creamy Greek yogurt Alfredo sauce so it completely hugs the noodles perfectly for your eating session!
Notes
Healthy Swap Note for Whole Wheat Pasta: If you prefer to use whole wheat penne or short pasta instead of regular white pasta, the dense grain fibers require more time to soften completely. Keep the chicken broth at the adjusted 1 ¼ cups so the pan does not flood, but extend the initial covered foil baking time to 35 to 40 minutes at 350°F (175°C). Always test a center noodle for tenderness before removing the foil to melt your mozzarella cheese.
Quick Pantry Substitution: For a zero-effort shortcut that skips peeling and mincing fresh cloves, you can substitute the 2 cloves of fresh garlic for 1 teaspoon of garlic powder. Just whisk it directly into your cold Greek yogurt base with the other dry seasonings.
A Note on Greek Yogurt Baking: Because full-fat Greek yogurt is a cultured dairy product, it will separate or turn grainy if it's exposed to harsh, high oven heat for too long. Do not increase the oven temperature above 350°F (175°C). The lower, baking temperature combined with a tightly sealed foil lid ensures your Alfredo sauce stays perfectly silky, smooth, and velvety.
Storage & Reheating Tips: Store any leftover pasta bake in an airtight container in the refrigerator for up to 3 to 4 days. Because the cooked pasta will continue to absorb moisture as it sits overnight, the sauce may thicken up in the fridge. To reheat, just add a tiny bit of milk or broth over your portion. You can warm it up gently in the microwave using medium power in short intervals, or reheat it in a small saucepan over low heat, stirring halfway through to restore that creamy restaurant texture!