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You don’t even have to boil the pasta! A simple, creamy Parmesan Pasta with Chicken is ready for the oven with just 10 minutes of prep! This family-friendly meal is an easy dinner recipe that kids and adults will both enjoy.

Overhead shot of parmesan pasta with chicken in a blue and white bowl with fresh herbs on top

We all need a handful of pasta dishes that come together with minimal ingredients and minimal time. These are the easy recipes that we turn to when we’re busy (always!), tired, stressed, and hungry! Plus, we have a family of mouths to feed — and some of those little mouths can be very picky.

Fortunately, this parmesan penne pasta is one of those rare gems that pleases everyone around the table — without much effort on your part!

Parmesan Penne Pasta in a white casserole dish with a wooden serving spoon

How to make Parmesan Pasta with Chicken:

First, whisk together Alfredo sauce and chicken broth.

Cream sauce for parmesan pasta with chicken in a glass mixing bowl with whisk

I use store-bought jars of Alfredo sauce for a shortcut, but you can feel free to substitute with your favorite homemade Alfredo sauce if you prefer!

Two jars of alfredo sauce

Next, let’s combine the Alfredo sauce mixture with the dry ingredients:

Overhead shot of ingredients for parmesan pasta with chicken

Once all of the ingredients are combined in the baking dish, cover tightly with foil and bake at 425 degrees F for a total of about 45 minutes (stirring and adding cheese on top after 35 minutes).

Creamy parmesan pasta with chicken in a white baking dish before it goes in the oven

I know it looks like a lot of liquid in the dish, but the pasta will absorb this liquid and the end result will be a thick, creamy Parmesan Pasta Sauce coating every tender bite of penne and chicken.

Long overhead shot of penne pasta bake in a white casserole dish with fresh basil on top

Allow the dish to rest for about 5 minutes before serving. The sauce will continue to thicken as it sits!

Front shot of Parmesan Penne Pasta with chicken in a blue and white bowl

What to serve with Parmesan Pasta with Chicken:

Here are a few easy sides that go well with the easy pasta recipe:

Close up front shot of blue and white bowl full of parmesan pasta with chicken

Cook’s Tips and Recipe Variations:

  • Make a Parmesan Pasta with Chicken and Rosemary by stirring some fresh chopped rosemary right into the dish before baking. You can mix up the herbs and replace the chopped parsley with fresh basil, chives, or thyme, if you prefer.
  • This recipe calls for cooked, diced chicken. If you prefer, you can substitute with raw, diced chicken breasts, chicken thighs, or chicken tenderloins. Just make sure that the raw chicken is cut into very small bite-size pieces before it goes into the oven (this will ensure that it cooks through by the time the pasta is done).
  • I recommend using a wedge of Parmesan cheese and grating it by hand yourself (instead of using the pre-grated can of cheese). This freshly grated cheese will melt better into your parmesan pasta sauce.
  • I use jars of store-bought Alfredo sauce for convenience, but you can certainly use 2 1/2 cups of your favorite homemade Alfredo sauce.
  • While you can reheat any leftovers, this pasta is definitely best when enjoyed fresh out of the oven.
  • If you want to prep ahead, I suggest whisking together the liquid ingredients and keeping them separate from the rest of the dry ingredients until you’re ready to bake the pasta. Just before it goes into the oven, pour the liquid over the rest of the ingredients in the dish, stir, and cover. If the dry pasta sits in the liquid too long, it will start to soften and break down (which yields a less desirable texture).
  • Cooking just for two? Cut all of the ingredients in half and prepare the pasta in an 8-inch square dish. The baking time remains the same.
  • For a shortcut, use leftover grilled or roasted chicken from a previous meal, use a store-bought rotisserie chicken, or purchase pre-cooked chicken strips (such as Perdue Short Cuts).
  • Don’t have penne pasta on hand? You can substitute with a similar short pasta (such as rotini), which has the same suggested cooking time as the penne.
Front shot of Parmesan Pasta with Chicken in a white casserole dish

Some more of the best chicken pasta recipes:

Front shot of Parmesan Pasta with Chicken in a white casserole dish

Parmesan Pasta with Chicken

5 from 3 votes
Prep: 10 minutes
Cook: 45 minutes
Resting Time 5 minutes
Total: 55 minutes
Servings 6 – 8 people
Calories 350.8 kcal
You don’t even have to boil the pasta! A simple, creamy Parmesan Pasta with Chicken is ready for the oven with just 10 minutes of prep!

Ingredients
  

  • 2 ½ cups Alfredo sauce
  • 3 cups chicken broth
  • 1 cup grated fresh parmesan cheese divided
  • 1 (16 ounce) box uncooked penne pasta (about 5 1/3 cups dry)
  • 9 ounces (about 1.75 – 2 cups) cooked, diced chicken
  • 1 tablespoon chopped fresh parsley
  • 2 teaspoons minced fresh garlic
  • Optional garnish: additional chopped fresh parsley, basil or chives

Instructions

  • Preheat oven to 425 degrees F (220 degrees C). Spray a 9 x 13-inch baking dish with cooking spray.
  • In the prepared baking dish (or in a separate bowl), whisk together Alfredo sauce and chicken broth until completely combined.
  • Stir in the uncooked pasta, ½ cup of the cheese, chicken, parsley and garlic.
  • Cover the dish tightly with foil. Bake for 35 minutes.
  • Uncover; stir. At this point, the pasta should be al dente (firm but just about finished cooking). There will still be plenty of liquid in the dish, but don’t worry – this will thicken as the dish continues to bake and cool.
  • If the pasta is still too hard after 35 minutes, just cover the dish and return to the oven until pasta is al dente. Then move on to the next step.
  • Sprinkle remaining ½ cup parmesan over top. Bake, uncovered, for 10 more minutes (or until cheese is melted and pasta is tender). Give it another stir, and allow to rest for about 5-10 minutes before serving (the sauce will continue to thicken as it cools).
  • Garnish fresh herbs, if desired.

Notes

  • Make a Parmesan Pasta with Chicken and Rosemary by stirring some fresh chopped rosemary right into the dish before baking. You can mix up the herbs and replace the chopped parsley with fresh basil, chives, or thyme, if you prefer.
  • This recipe calls for cooked, diced chicken. If you prefer, you can substitute with raw, diced chicken breasts, chicken thighs, or chicken tenderloins. Just make sure that the raw chicken is cut into very small bite-size pieces before it goes into the oven (this will ensure that it cooks through by the time the pasta is done).
  • I recommend using a wedge of Parmesan cheese and grating it by hand yourself (instead of using the pre-grated can of cheese). This freshly grated cheese will melt better into your parmesan pasta sauce.
  • I use jars of store-bought Alfredo sauce for convenience, but you can certainly use 2 1/2 cups of your favorite homemade Alfredo sauce.
  • While you can reheat any leftovers, this pasta is definitely best when enjoyed fresh out of the oven.
  • If you want to prep ahead, I suggest whisking together the liquid ingredients and keeping them separate from the rest of the dry ingredients until you’re ready to bake the pasta. Just before it goes into the oven, pour the liquid over the rest of the ingredients in the dish, stir, and cover. If the dry pasta sits in the liquid too long, it will start to soften and break down (which yields a less desirable texture).
  • Cooking just for two? Cut all of the ingredients in half and prepare the pasta in an 8-inch square dish. The baking time remains the same.
  • For a shortcut, use leftover grilled or roasted chicken from a previous meal, use a store-bought rotisserie chicken, or purchase pre-cooked chicken strips (such as Perdue Short Cuts).
  • Don’t have penne pasta on hand? You can substitute with a similar short pasta (such as rotini), which has the same suggested cooking time as the penne.

Nutrition

Serving: 1/8 of the recipeCalories: 350.8kcalCarbohydrates: 46.1gProtein: 20.4gFat: 9.1gSaturated Fat: 5gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 49.3mgSodium: 845.1mgFiber: 2gSugar: 2.3g
Keyword: easy pasta recipe, Parmesan Pasta with Chicken, Parmesan Penne Pasta
Course: Dinner
Cuisine: Italian
Author: Blair Lonergan
blair

Hey, I’m Blair!

Welcome to my farmhouse kitchen in the foothills of Virginia’s Blue Ridge Mountains. Inspired by local traditions and seasonal fare, you’ll find plenty of easy, comforting recipes that bring your family together around the table. It’s down-home, country-style cooking!

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Comments

  1. If I want to add broccoli to this recipe should I put it in frozen before the dish bakes or add it in after the meal is done?

    1. Hi, Jeannie! I wouldn’t add it in while it’s still frozen. If you like the broccoli a bit soft, you can steam it in the microwave for about 3-4 minutes so that it’s crisp-tender, then add it to the casserole at the beginning of baking and let it finish cooking in the dish. If you like your broccoli pretty firm, you can just cook it to your liking first, and then stir it into the casserole during the final few minutes of baking time. Whatever you prefer. Enjoy! 🙂

      1. Thank you! Can’t wait to try it, my family loves all of your recipes that I’ve made for them! I especially love the dump n’ bakes ????

  2. 5 stars
    Made this last night and it was a big hit. Will be making it again. Just found you site yesterday and I love that the recipes that I’ve seen so far take less than an hour. I will be visiting quite often. I’m making the tater tot cowboy casserole tonight and I think it will be a hit also.

    1. Thanks, Jennifer! I’m definitely all about the quick recipes! So glad that you found my site, and thank you for taking the time to leave a note. 🙂

  3. 5 stars
    Delicious!! I didn’t have Alfredo sauce so I used vodka sauce and it was amazing, as well. I used Italian seasoning and garlic powder and it was a big big hit in my home. Will definitely make again! Thank you!