Oven-Baked 4-Ingredient Chicken Alfredo Bake

This is the kind of dinner busy families lean on when life feels chaotic—kids’ practice, homework, and everyone hungry at once. With just four ingredients and a few supermarket shortcuts, you get a creamy, cheesy pasta bake that tastes indulgent but comes together in minutes. No boiling noodles, no extra pots—just one disposable foil pan that bakes while you handle the rest of the evening.

The result? Tender pasta, juicy chicken, and melty mozzarella in a rich Alfredo sauce. Leftovers reheat beautifully, making it perfect for lunches or another low-effort dinner.

Pair it with a simple green salad, garlic bread, or steamed veggies for balance. For adults, a crisp white wine or sparkling water with lemon cuts through the richness. Leftovers pack neatly into lunch containers with cherry tomatoes or carrot sticks on the side.

4-Ingredient Chicken Alfredo Bake 🍗🍝

Ingredients

Directions

1. Preheat Oven

• Heat oven to 375°F (190°C).
• Place a disposable 9×13-inch foil pan on a sheet pan for support.

2. Layer Pasta

• Spread uncooked pasta evenly in the foil pan.

3. Mix Chicken & Sauce

• In a bowl (or directly in the pan), combine chicken and Alfredo sauce.
• Pour over pasta and stir until evenly coated. Press into an even layer.

4. Add Cheese

• Sprinkle 1½ cups mozzarella over the top, reserving ½ cup.

5. Bake Covered

• Cover tightly with foil.
• Bake 35–40 minutes, until pasta is tender. If still firm, bake 5–10 minutes longer.

6. Finish with Cheese

• Remove foil, sprinkle remaining ½ cup mozzarella.
• Bake uncovered 8–12 minutes, until bubbly and golden.

7. Rest & Serve

• Let rest 5–10 minutes before serving.
• Refrigerate leftovers in airtight containers.

Notes

• No-boil pasta makes this truly effortless.
• Use rotisserie chicken for speed and flavor.
• Leftovers reheat perfectly in the microwave or oven.