Pin It I threw this together on a Wednesday night when the fridge looked bare and everyone was cranky. Leftover chicken, half a box of penne, some cream I'd bought for coffee. I figured worst case, we'd order pizza. But that first bite, all golden and bubbling from the oven, everyone went quiet. It's been our reset dinner ever since.
My neighbor smelled it baking through the window and texted asking what was in my oven. I brought her a portion still warm in a bowl, and she called it restaurant quality. I didn't tell her it took twenty minutes of actual work. Some recipes just feel generous that way, like they're doing you a favor.
Ingredients
- Penne or rigatoni pasta: The ridges grab onto the sauce, and they hold up to baking without turning mushy if you keep them just al dente.
- Cooked chicken breast: Rotisserie chicken is my shortcut here, already seasoned and juicy, just shred it with your hands.
- Unsalted butter: The base of the roux, and using unsalted lets you control the salt level in the sauce.
- Garlic: Fresh cloves make the kitchen smell like an Italian grandmother lives there, don't skip this step.
- All-purpose flour: Thickens the sauce into something silky that coats the back of a spoon.
- Whole milk and heavy cream: Together they create that lush, creamy texture without being too heavy or too thin.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper than the pre-shredded kind, worth the extra minute.
- Mozzarella cheese: Adds stretch and that golden, bubbly top everyone fights over.
- Salt, black pepper, and nutmeg: Nutmeg is subtle but it rounds out the cream in a way that feels almost magical.
- Extra mozzarella and Parmesan for topping: This is where the crispy, cheesy crust comes from, don't hold back.
- Fresh parsley: A little green at the end makes it look like you tried, even if you didn't.
Instructions
- Prep the oven and dish:
- Set your oven to 190°C (375°F) and grease your baking dish lightly with butter or oil. This keeps the edges from sticking and makes cleanup easier later.
- Cook the pasta:
- Boil it in salted water until just barely tender, a minute less than the package says. It finishes cooking in the oven, and you don't want it soft and sad.
- Start the sauce:
- Melt butter in a big saucepan over medium heat, add the garlic, and let it sizzle for a minute until your kitchen smells amazing. Don't let it brown or it turns bitter.
- Make the roux:
- Sprinkle in the flour and whisk it constantly for a minute, it'll look like wet sand. This cooks off the raw flour taste and gets the sauce ready to thicken.
- Add the liquids:
- Pour in the milk and cream slowly, whisking the whole time so no lumps form. Let it simmer gently, stirring, until it thickens enough to coat your whisk, about 3 to 4 minutes.
- Melt in the cheese:
- Stir in the Parmesan and mozzarella until everything is smooth and glossy. Season with salt, pepper, and a pinch of nutmeg if you're feeling fancy.
- Combine everything:
- Toss in the chicken and drained pasta, stirring until every piece is coated in that creamy sauce. It should look almost too saucy, the pasta soaks it up as it bakes.
- Assemble the bake:
- Scrape the whole mixture into your greased dish and spread it out evenly. Sprinkle the extra mozzarella and Parmesan over the top in an even layer.
- Bake it:
- Slide it into the oven uncovered for 25 to 30 minutes, until the top is golden and bubbling at the edges. The smell will make everyone come running.
- Rest and serve:
- Let it sit for 5 minutes before serving so the sauce thickens up a bit. Scatter parsley over the top if you want it to look pretty.
Pin It The first time I made this for a potluck, I worried it was too simple, too plain. But the dish came back scraped clean, and three people asked for the recipe. Sometimes the food that feels like home is exactly what people are hungry for.
Making It Your Own
I've stirred in sautéed mushrooms when I had them, and once added steamed broccoli to sneak in some green. Sun-dried tomatoes give it a tangy little kick if you're in the mood. The base is forgiving, it welcomes whatever you have on hand without falling apart.
Choosing Your Pasta
Penne and rigatoni are my favorites because the sauce gets inside the tubes, but I've used rotini, shells, even farfalle when that's what was in the cupboard. Just pick something with texture or shape that holds onto the cream. Avoid angel hair or anything too delicate, it won't stand up to the baking.
Pairing and Serving
This bake is rich, so I like to serve it with a crisp green salad dressed simply with lemon and olive oil. A glass of chilled Chardonnay cuts through the cream beautifully. If you're feeding a crowd, garlic bread on the side never hurts, even though it's already carb heaven.
- Make it ahead and refrigerate unbaked, then just add 10 minutes to the bake time.
- Freeze individual portions in foil containers for emergency dinners later.
- Reheat leftovers in the oven covered with foil so the top doesn't dry out.
Pin It This is the kind of recipe that grows with you, the more you make it, the more it feels like yours. I hope it becomes one of those dishes you reach for when you need something easy, warm, and reliably good.
Recipe FAQs
- → What type of pasta works best for an Alfredo bake?
Short tubular pasta like penne or rigatoni holds the sauce well and bakes evenly without becoming mushy.
- → Can I use leftover cooked chicken for this dish?
Yes, diced or shredded cooked chicken blends perfectly with the creamy Alfredo sauce and bakes together beautifully.
- → How do I prevent the casserole from drying out?
Ensure the sauce is properly thickened but still moist before mixing with pasta and chicken, then avoid overbaking by checking for a golden top and bubbling edges.
- → What cheeses are best for this bake?
A combination of freshly grated Parmesan for sharpness and shredded mozzarella for creaminess yields the best melt and flavor.
- → Can I add vegetables to enhance the dish?
Yes, sautéed mushrooms, steamed broccoli, or sun-dried tomatoes make excellent additions, adding texture and complementary flavors.
- → Is there a substitute for butter in the sauce?
Unsalted butter is recommended for richness, but a mild oil or margarine can be used, altering flavor and texture slightly.