This creamy, oven-baked chicken pasta combines tender chicken, rich Alfredo sauce,
sun-dried tomatoes, and Parmesan into a comforting one-pan dish.
It’s simple enough for weeknights but special enough for gatherings.

Servings: 6

Ingredients

• 12 oz uncooked short pasta (penne, rotini, or rigatoni)
• 1.5 lb boneless skinless chicken breast, cut into bite-size pieces
• 1 (16 oz) jar Alfredo sauce
• 1/2 cup sun-dried tomatoes, drained and chopped
• 1 1/2 cups grated Parmesan cheese, divided
• 1 1/2 cups water
• 1/2 tsp kosher salt (optional)
• 1/4 tsp black pepper (optional)
• Nonstick spray or olive oil (for greasing)

Directions

1. Preheat oven to 375°F (190°C) and grease a baking dish.
2. Spread uncooked pasta evenly in the dish.
3. Scatter chicken pieces over the pasta.
4. In a bowl, whisk Alfredo sauce, sun-dried tomatoes, 1 cup Parmesan, and water.
5. Season if needed, then pour sauce over pasta and chicken.
6. Stir gently to coat everything evenly.
7. Cover tightly with foil and bake for 35 minutes.
8. Remove foil, stir, and sprinkle remaining Parmesan on top.
9. Bake uncovered for 10–15 minutes until golden and bubbly.
10. Optional: Broil 1–2 minutes for extra browning.
11. Let rest 5–10 minutes before serving.

Serving Suggestions

• Serve with a fresh green salad or arugula
• Pair with garlic bread or crusty baguette
• Great with white wine or sparkling drinks

Variations & Tips

• Add red pepper flakes for a spicy kick
• Use chicken thighs for extra tenderness
• Swap pasta shapes like shells or cavatappi
• Use lighter Alfredo or add broth for a lighter version
• Stir in spinach before final bake for added greens

Food Safety Tips

• Use separate tools for raw chicken
• Cook chicken to 165°F (74°C)
• Refrigerate leftovers within 2 hours
• Reheat until fully hot before serving