Preheat the oven to 375°F (190°C). Lightly grease a deep oval baking dish (about 3-quart capacity) with nonstick spray or a thin film of olive oil. This helps keep the pasta from sticking and makes cleanup easier.
Greased oval baking dish with dry pasta ready for assembly
Add the uncooked pasta to the prepared baking dish and spread it into an even layer. Using dry pasta right in the dish is what allows this to be a one-pan meal—no separate pot of boiling water needed.
Scatter the bite-size pieces of raw chicken evenly over the pasta. Try to keep the pieces in a single layer so they cook through evenly in the sauce.
In a medium bowl, whisk together the Alfredo sauce, chopped sun-dried tomatoes, 1 cup of the grated Parmesan, and the water until smooth and well combined. The water thins the sauce just enough so the pasta can absorb it as it bakes.
Creamy Alfredo and sun-dried tomato sauce being whisked in a bowl
Taste the sauce and season with kosher salt and black pepper if needed, keeping in mind that Parmesan and jarred Alfredo can already be fairly salty. Whisk again to distribute the seasoning.
Pour the sauce mixture evenly over the pasta and chicken in the baking dish. Use a wooden spoon to gently stir and nudge the pasta so everything is coated and there are no big dry pockets. Smooth the top into an even layer.
Cover the baking dish tightly with foil, making sure it is well sealed around the edges to trap steam. Place the dish on the middle rack of the preheated oven and bake for 35 minutes. The steam inside will help the pasta cook through and keep the chicken moist.
Foil-covered pasta bake being placed into the oven
After 35 minutes, carefully remove the foil (watch for hot steam). Stir the pasta well, scraping up any sauce from the corners and redistributing the chicken throughout. The pasta should be mostly tender at this point, with a little bite in the center.
Sprinkle the remaining 1/2 cup grated Parmesan evenly over the top of the pasta. Return the uncovered dish to the oven and bake for another 10–15 minutes, until the top is lightly golden in spots, the sauce is bubbling around the edges, and the chicken pieces are cooked through (165°F/74°C in the thickest pieces).
If you’d like a deeper golden top, you can broil the dish on high for 1–2 minutes at the end. Watch it closely so the cheese doesn’t burn—those few seconds under the broiler make the top extra tempting in photos and at the table.
Golden baked chicken pasta with bubbling edges fresh from the oven
Remove the baking dish from the oven and let it rest for 5–10 minutes. The sauce will thicken slightly as it cools, which helps it cling to the pasta. Give everything a gentle stir with a wooden spoon, scooping from the bottom so each serving gets plenty of creamy sauce, chicken, and sun-dried tomatoes.
Serve the pasta straight from the baking dish, using a wooden spoon to lift generous scoops into bowls or onto plates. Garnish with an extra sprinkle of Parmesan if you like. Expect people to ask for the recipe—have your phone ready, because they’ll probably just snap a quick picture of the dish and your notes, imperfections and all.
Variations & Tips
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