Dinner

Banana Pepper Chicken Alfredo Bake Recipe

Bynova cole January 16, 2026January 16, 2026

Introduction

This Banana Pepper Chicken Alfredo Bake is a creamy, comforting dish with a delightful zing from banana peppers. Perfect for a family dinner, it combines tender chicken, cheesy pasta, and a spicy twist in one easy bake.

A white rectangular baking dish holds a creamy chicken pasta bake with three main visible layers: at the bottom, pale yellow cooked penne pasta, in the middle, white creamy sauce with specks of herbs mixed with chunks of white chicken meat, and on top, a golden-browned cheesy crust with melted cheese showing some stretches being lifted by a wooden spatula; chopped green parsley is sprinkled evenly on top, adding a fresh touch. The dish is set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked chicken breast, shredded or cubed
12 oz penne or rigatoni pasta
1 ½ cups Alfredo sauce (store-bought or homemade)
1 cup shredded mozzarella cheese
½ cup grated Parmesan cheese
½ cup banana peppers, sliced (mild or hot, to taste)
1 tablespoon olive oil
3 cloves garlic, minced
1 teaspoon Italian seasoning
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Step 1: Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
Step 2: Cook the pasta in salted boiling water until al dente. Drain and set aside.
Step 3: In a large skillet over medium heat, heat the olive oil. Sauté the minced garlic for about 1 minute until fragrant.
Step 4: Add the cooked chicken to the skillet along with Italian seasoning, salt, and pepper. Stir for 2–3 minutes to combine flavors.
Step 5: Pour in the Alfredo sauce and add the sliced banana peppers. Stir well and let simmer for 2 minutes.
Step 6: Add the cooked pasta to the skillet and toss everything together until the pasta is well coated with sauce.
Step 7: Transfer the pasta mixture into the prepared baking dish. Sprinkle the mozzarella and Parmesan cheeses evenly on top.
Step 8: Bake uncovered for 20–25 minutes, until the cheese is bubbly and golden brown.
Step 9: Garnish with freshly chopped parsley before serving.

Tips & Variations

Use hot banana peppers for a spicier kick or mild for a gentle flavor.
Swap penne with rigatoni or any short pasta shape that holds sauce well.
Add sautéed mushrooms or spinach for extra veggies.
Make a homemade Alfredo sauce using butter, cream, and Parmesan for a richer taste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven at 350°F (175°C) until warmed through, or microwave in short intervals stirring in between to maintain creaminess.

How to Serve

A close-up of a white plate filled with orzo pasta forming the base layer, light yellow and slightly glossy. On top sits a grilled chicken breast covered in a creamy white sauce with visible specks of black pepper. There are thin strips of yellow peppers and small crispy bits of browned bacon scattered over the chicken. Fresh green parsley leaves are sprinkled on the dish, adding a touch of color. To the right side of the plate, a fork with a wooden handle rests on the edge. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, just make sure to thaw and cook the chicken fully before shredding or cubing it for the recipe.

What can I substitute for banana peppers if I don’t have any?

You can use mild pickled peppers or jalapeños for a different kind of heat, or simply omit them for a milder dish.

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