Chicken Alfredo Bake (Printable)

A creamy pasta casserole with tender chicken and rich Alfredo sauce baked to golden perfection.

# Ingredient List:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant.
04 - Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Simmer gently, whisking until thickened, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt, black pepper, and nutmeg if using.
07 - Add cooked chicken and drained pasta to sauce. Stir to coat evenly.
08 - Transfer mixture to prepared baking dish. Sprinkle remaining mozzarella and Parmesan cheese over the top.
09 - Bake uncovered for 25 to 30 minutes until the top is golden and bubbly.
10 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It pulls together fast even when you're tired, using things you probably already have.
  • The creamy sauce clings to every piece of pasta and chicken, no dry spots anywhere.
  • Leftovers reheat beautifully, sometimes even better the next day when the flavors settle.
02 -
  • Undercook the pasta by a full minute or it'll turn to mush in the oven, I learned this the gummy way.
  • Whisk the milk in slowly or you'll get lumps in your sauce that no amount of stirring will fix.
  • Let the bake rest after it comes out, cutting into it too soon means runny sauce all over the plate.
03 -
  • Use rotisserie chicken to save time and add extra flavor from the seasoned skin.
  • Grate your own Parmesan instead of using the shaker stuff, it melts smoother and tastes like actual cheese.
  • Add a crack of fresh black pepper right before serving for a little bite that wakes everything up.
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