Anastasia Rice February 10, 2026

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Creamy Banana Pepper Chicken Alfredo Bake

Name: Creamy Banana Pepper Chicken Alfredo Bake
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Cuisine: Italian
Ingredients: 12 ounces pasta (penne or fettuccine), cooked al dente; 3 cups cooked chicken, diced; 1 cup banana peppers, sliced; 2 cups Alfredo sauce (store-bought or homemade); 1 1/2 to 2 cups shredded mozzarella or a blend of mozzarella and fontina; 2 tablespoons olive oil; Salt and black pepper to taste; 1 to 2 cloves garlic, minced (optional); 4 strips turkey bacon, cooked and crumbled (optional); 1/4 cup grated Parmesan for topping

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A warm, bubbling casserole slides from the oven, the top flecked with golden cheese and the bright pop of banana pepper slices, filling the kitchen with a garlicky, creamy aroma. This Creamy Banana Pepper Chicken Alfredo Bake is the kind of dinner that feels like a hug on a plate, perfect for a cozy weeknight, a casual Sunday supper, or a small gathering when you want something comforting but slightly unexpected. If you like peppery chicken flavors, you may also enjoy a simpler pan-seared take, as in this flavorful black pepper chicken that highlights rich, savory notes.

What Makes This Special

This dish balances silky Alfredo sauce with the bright, slightly tangy crunch of banana peppers, while tender, diced chicken adds satisfying substance. The bake goes beyond ordinary pasta Alfredo by introducing texture and a mild heat that keeps every bite interesting, and the oven time brings the top to a bubbling, lightly browned finish everyone loves.

Why this works so well

Creamy sauce and tender pasta create a rich, comforting mouthfeel.
Banana peppers cut through the richness, adding brightness and a little zip.
Baked cheese gives a toasty, slightly crisp top that contrasts the soft interior.

This is an adaptable family meal that dresses up easily for guests or pares down for a simple pantry dinner, which makes it a reliable standby when you want something both homey and a little different.

Ingredients and Key Notes

A few simple components do the heavy lifting here, each playing a clear role. Pasta carries the sauce, chicken brings protein and texture, banana peppers give acidity and crunch, and the Alfredo binds everything into a luscious, comforting whole. You can use store-bought Alfredo sauce for speed, or make a quick homemade version with butter, cream, and Parmesan if you prefer.

Ingredients

12 ounces pasta such as penne or fettuccine, cooked al dente
3 cups cooked chicken, diced (rotisserie or leftover chicken works well)
1 cup banana peppers, sliced (jarred or fresh, drained if jarred)
2 cups Alfredo sauce (store-bought or homemade)
1 1/2 to 2 cups shredded mozzarella or a blend of mozzarella and fontina
2 tablespoons olive oil
Salt and black pepper to taste
Optional garlic 1 to 2 cloves, minced for extra warmth
Optional 4 strips turkey bacon, cooked and crumbled, swap in turkey bacon for a lighter, leaner touch
Grated Parmesan for topping, about 1/4 cup

Notes

Use a sturdy short pasta like penne to hold the sauce, or a ribbon pasta like fettuccine for more luxurious mouthfeel.
If using jarred banana peppers, drain them well to avoid excess liquid.
Turkey bacon is suggested if you like a smoky note without adding heavier pork flavors.

Method

Preheat the oven to 350°F, and grease a 9 by 13 inch baking dish with a little olive oil so the pasta does not stick. The warmed oven will help the top brown evenly and give the cheese a pretty, golden color.
Cook the pasta according to package directions until just al dente, then drain and return to the pot. The pasta should still have a little bite, because it will finish cooking in the oven and absorb some sauce as it bakes.
If you are adding turkey bacon, heat a small skillet with a touch of oil and cook the strips until crisp, then drain and crumble them; set aside. The bacon provides smoky crunch, while turkey keeps the dish lighter.
In a large mixing bowl, combine the cooked pasta, diced chicken, sliced banana peppers, minced garlic if using, and Alfredo sauce, tossing gently until everything is evenly coated. You should see a glossy ribbon of sauce enveloping the pasta, with pockets of pepper and chicken throughout.
Stir in half of the shredded cheese and the crumbled turkey bacon if using, so the interior is cheesy and evenly distributed, then season with salt and freshly ground black pepper to taste. Take a quick taste to balance salt and pepper before baking.
Transfer the mixture into the greased baking dish, smoothing the top with a spatula for even baking, then sprinkle the remaining cheese and the grated Parmesan evenly across the surface. The cheese layer will bubble and turn golden, creating a satisfying contrast of textures.
Bake in the preheated oven for 25 to 30 minutes, or until the top is bubbly and golden and you can smell the toasty, cheesy aroma wafting from the oven. If you like extra browning, place the dish under the broiler for 1 to 2 minutes, watching closely so it does not burn.
Let cool slightly for 5 to 10 minutes before serving, the sauce will thicken and the bake will be easier to portion. You want it warm and creamy, but not runny, and the pasta should hold its shape with a glossy sauce clinging to it.

Prep ~ 20 minutes, Cook ~ 30 minutes, Total ~ 50 minutes, Servings ~ 6, Kcal ~ 700 per serving

Prepare in Advance

This bake is very friendly to advance prep, making it a great option when you want a relaxed hosting evening. You can cook the pasta and chicken a day ahead, slice the banana peppers, and assemble the sauce mixture in an airtight container in the fridge. Keep the cheese separate until you are ready to bake, to avoid the mixture becoming overly tight.

How to assemble later

Combine prepped pasta, chicken, peppers, and sauce in the baking dish, top with cheese, and bake as directed.
If you assembled the whole casserole without baking, cover tightly with foil and refrigerate up to 24 hours before baking, adding 5 to 10 extra minutes to the bake time if cold from the refrigerator.

If you want to freeze a finished casserole for later, assemble it in a foil pan, wrap tightly in plastic and foil, then freeze. When you are ready, thaw overnight in the refrigerator, then bake in a preheated oven until warmed through and bubbly.

How to Store Leftovers

Refrigerate leftovers in an airtight container for 3 to 4 days, when the flavors mellow and the texture remains pleasant. For longer storage, freeze portions or the whole casserole for up to 2 to 3 months in a freezer-safe container, making sure to leave a little headspace for expansion.

Reheating tips

From the refrigerator, reheat a portion in a microwave for 2 to 3 minutes, stirring halfway through, or warm in a 350°F oven covered with foil for 15 to 20 minutes until heated through.
From frozen, thaw overnight, then reheat in the oven at 350°F for 25 to 35 minutes covered, removing the foil for the last 5 to 10 minutes to refresh the top.
Freshness cue
Give leftovers a quick sniff, if there is any sour or off smell, discard. Properly stored, the bake will smell of warm cheese, cream, and peppers when still good.

What Goes Well with Creamy Banana Pepper Chicken Alfredo Bake

A crisp green salad with lemon vinaigrette to cut through the richness.
Roasted asparagus or green beans, lightly seasoned and finished with a squeeze of lemon.
Garlic bread or crusty baguette to mop up the creamy sauce.
Light, steamed vegetables like broccoli for additional color and bite.
Pickled vegetables on the side if you enjoy extra tang and crunch.

Make It Your Own

This recipe is highly adaptable, and a few small swaps will give you different textures and flavors without losing the essence of the dish.

Swap the chicken for ground turkey or ground chicken to create a more rustic, bolognese-style interior. Brown the ground meat with garlic and a little onion before mixing with the pasta for deeper flavor.
Add mushrooms sautéed until golden to introduce a savory, earthy layer that pairs beautifully with Alfredo.
Stir in a handful of baby spinach just before baking so it wilts into the sauce, boosting greens without changing texture.
For a smoky twist, fold in chopped, cooked chicken sausage, or crumble in turkey bacon for crisp, salty bites, while still keeping the meal leaner.
If you want a lighter, saucier version, swap the pasta for orzo and try a linked recipe for a similar profile, see this creamy chicken sausage orzo for inspiration, it shows how orzo delivers a luscious, spoonable consistency creamy chicken sausage orzo.
Make it spicy by adding red pepper flakes or a diced jalapeño with the banana peppers for more heat.
Top with panko mixed with a little olive oil and grated Parmesan before baking for a crunchy, golden crust.

Cook’s Notes and Secrets

Use slightly undercooked pasta so it finishes baking perfectly, avoiding a mushy final texture.
Space the chicken pieces evenly so every bite has a balance of protein and sauce.
Rest the casserole for a few minutes after baking to let the sauce thicken slightly, which makes portioning cleaner.
If using frozen chicken or cooked proteins, ensure they are fully thawed and warmed slightly before baking, to keep bake time consistent.
Aim for a baking temperature close to 350°F so the casserole heats through evenly, and if you want a brown top, finish with a short broil while watching carefully.

Your Questions, Answered

What kind of chicken should I use for this bake?
You can use rotisserie chicken for speed, leftover roasted chicken for convenience, or quickly pan-cooked chicken breasts cut into cubes. The key is to have tender, fully cooked chicken so the bake only needs to warm through.

Can I make this gluten-free?
Yes, substitute your favorite gluten-free pasta and confirm your Alfredo sauce is gluten-free. The bake will behave similarly if the pasta is cooked to al dente before assembling.

Is it okay to use jarred Alfredo sauce?
Absolutely, jarred Alfredo sauce is a great shortcut and works very well here. If you want to brighten the flavor, stir in a little lemon zest or a splash of chicken broth to loosen the sauce slightly.

How can I make this lighter or lower in calories?
Use a light Alfredo sauce or make a simple sauce with Greek yogurt thinned with a bit of milk and Parmesan, and choose whole wheat or legume-based pasta for extra fiber. Swap in turkey bacon instead of regular bacon to keep a smoky note with less fat.

Can I freeze this bake, and how should I reheat it?
Freeze the assembled casserole in a freezer-safe container for up to 2 to 3 months, then thaw overnight in the refrigerator before baking at 350°F until heated through. From frozen, you can also bake at 350°F, covered, for 40 to 50 minutes, adding extra time as needed until the center is hot.

What if my banana peppers are too sharp?
If your banana peppers taste too tangy, rinse jarred peppers briefly under cold water and pat dry to reduce acidity. Alternatively, use fewer peppers or balance the flavor with a pinch of sugar in the sauce.

How do I prevent a soggy bottom?
Avoid excess liquid by draining jarred peppers and using pasta that is only slightly undercooked, not overly saucy. If your mixture seems loose, stir in an extra handful of cheese or a couple tablespoons of breadcrumbs before baking.

Final Thoughts

This Creamy Banana Pepper Chicken Alfredo Bake is a delightful weeknight staple that manages to be both indulgent and lively, thanks to the contrast between a rich, velvety sauce and the bright pop of banana peppers. It is easy to prep, friendly to make-ahead plans, and forgiving of substitutions, which makes it a dependable recipe to turn to when you want a comforting dinner that still feels a little special. Warm up your oven, gather the family, and let the bubbling, cheesy top draw everyone to the table soon.