Mediterranean Cheesy Baked Chicken Alfredo Pasta
This baked chicken Alfredo pasta brings together creamy sauce, tender chicken and a Mediterranean twist that keeps the dish bright instead of heavy. The base is familiar comfort food, but the added herbs, sun-dried tomatoes and a light touch of lemon lift the flavors. The cheese melts into a smooth, rich sauce while the baked top gives you a crisp golden layer. It works well for weeknights but also feels special enough for guests. The best part is that the ingredients are simple and flexible, so you can adjust the flavor to match your mood.
Prep: 20 minutes
Cook: 30 minutes
Bake: 20 minutes
Total: 1 hour 10 minutes
Ingredients
10 ounces pasta (penne or rigatoni work well)
2 tablespoons olive oil
1 pound chicken breast, cut into small pieces
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
2 tablespoons butter
4 garlic cloves, minced
2 tablespoons flour
2 cups milk
1 cup heavy cream
1 cup grated Parmesan
1 cup shredded mozzarella
1 teaspoon paprika
½ teaspoon crushed red pepper (optional)
½ cup chopped sun-dried tomatoes
¼ cup chopped parsley
Zest of one lemon
Instructions
Bring a large pot of salted water to a boil and cook the pasta until slightly underdone.
Drain the pasta and set it aside.
Warm the olive oil in a skillet and add the chicken.
Season the chicken with salt, pepper, garlic powder and oregano. Cook until golden and cooked through.
In a separate pot, melt the butter and sauté the garlic until fragrant.
Stir in the flour and cook for a minute until it forms a paste.
Slowly whisk in the milk and cream until the sauce thickens.
Add the Parmesan and half the mozzarella. Stir until melted.
Fold in the sun-dried tomatoes, parsley and lemon zest. Add the cooked chicken and pasta.
Transfer everything to a baking dish, top with the rest of the mozzarella, sprinkle with paprika and bake until golden.
Tips
Cook the pasta a little underdone because it softens more in the oven.
Dry the chicken pieces with a paper towel before cooking. They brown better this way.
If the sauce seems too thick, add a splash of warm milk.
If it seems thin, simmer it a few minutes longer.
Use freshly grated Parmesan instead of pre-shredded. It melts smoother.
Stir the sauce often so it doesn’t stick to the bottom of the pot.
Don’t skip the lemon zest. It adds a small touch of freshness that cuts through the richness.
Taste the sauce before mixing in the pasta so you can adjust the seasoning.
Let the dish rest for five minutes after baking so it sets and serves neatly.
For extra color, broil the top for the last one to two minutes. Watch it closely.
Variations
Greek-style: Add spinach and crumbled feta before baking.
Tomato basil: Stir in cherry tomatoes and fresh basil in place of sun-dried tomatoes.
Creamy mushroom: Sauté mushrooms with the chicken for an earthy flavor.
Olive lovers: Add sliced Kalamata olives for a salty punch.
Roasted pepper mix: Fold in chopped roasted red peppers for sweetness.
Herb blend: Swap parsley with dill or basil for a different aroma.
Lighter version: Use half milk and half broth instead of full cream.
Spicy Mediterranean: Add extra crushed red pepper and a pinch of cayenne.
Protein swap: Replace the chicken with turkey or cooked shrimp.
Cheese change: Use a mix of mozzarella and provolone for a deeper melt.
Q&A
Can I use a different pasta shape?
Yes. Any short pasta works. Penne, rigatoni and shells all hold the sauce well.
Can I make it without heavy cream?
You can use milk with a little extra flour, but the sauce won’t be as rich.
What if I don’t like sun-dried tomatoes?
Leave them out or replace them with roasted peppers or sautéed spinach.
Can I use rotisserie chicken?
Yes. Add it when mixing the pasta with the sauce and skip the sautéing step.
How do I keep the cheese from clumping?
Add it slowly and stir constantly. Use low heat so it melts gradually.
Can I make it ahead?
Assemble the dish, cover it and keep it in the fridge. Bake it when ready.
What if the sauce tastes bland?
Add more Parmesan, a little salt or a squeeze of lemon.
How do I fix a sauce that split?
Remove it from the heat and whisk in a splash of warm milk.
Does it freeze well?
It does, but the texture softens. Freeze before baking for best results.
Can I add vegetables?
Yes. Broccoli, spinach, peas or zucchini all fit nicely.
Nutrition
(per serving, estimated)
Calories: 620
Protein: 37g
Carbs: 48g
Fat: 31g
Fiber: 3g
Sodium: 780mg
Conclusion
This Mediterranean baked chicken Alfredo pasta blends creamy comfort food with fresh, sunny flavors. It gives you rich sauce, tender chicken and a bubbling cheese top, balanced by herbs and a touch of citrus. It’s easy to adjust, whether you want a lighter version, more vegetables or a sharper herb mix. The dish works for family dinners, meal prep or something warm to share with friends. Once you try the Mediterranean touches, it becomes a version you’ll come back to often because it feels familiar but still full of personality.