Save There's something about a bubbling casserole fresh from the oven that stops everyone mid-conversation. I discovered this chicken Alfredo bake on a rainy Tuesday when I had leftover rotisserie chicken and no appetite for takeout menus. The combination of creamy sauce clinging to every piece of pasta, tender chicken, and that golden, melted cheese top felt like an embrace on a plate. My partner walked in halfway through baking and the kitchen smelled so good she immediately set the table without asking. That was the moment I knew this recipe needed a permanent spot in our rotation.
I made this for a dinner party with friends who'd just moved in down the street, and it became the dish I'm now famous for bringing places. One guest asked for the recipe three times during dessert, which is always the highest compliment. The beauty of this bake is that it feels fancy enough to impress but honestly doesn't require any culinary showing off.
Ingredients
- Penne or rigatoni pasta, 340 g (12 oz): The ridges and tubes trap the sauce beautifully; al dente is non-negotiable or the baked pasta becomes mushy.
- Cooked chicken breast, 450 g (1 lb) diced or shredded: Rotisserie chicken saves time and honestly tastes better than chicken you boil yourself.
- Unsalted butter, 60 g (4 tbsp): This builds the foundation of your sauce with a gentle, clean flavor.
- Garlic, 4 cloves minced: Let it bloom in the butter for just a minute or it turns bitter and bitter ruins everything.
- All-purpose flour, 30 g (1/4 cup): This thickens your sauce into something glossy and coating, not gloopy.
- Whole milk, 480 ml (2 cups): Don't use skim; the fat is what makes this sauce taste rich and creamy.
- Heavy cream, 240 ml (1 cup): This is the secret ingredient that takes Alfredo from good to the kind of thing people remember.
- Freshly grated Parmesan cheese, 90 g (1 cup): Pre-grated cheese has anti-caking powder that makes it grainy; fresh is worth the thirty seconds of grating.
- Shredded mozzarella cheese, 120 g (1 cup) for sauce, plus 60 g (1/2 cup) for topping: Mozzarella melts smooth while Parmesan adds tang; together they're unstoppable.
- Salt and black pepper, 1/2 tsp each: Season as you go and taste before the oven, because you can't fix it once it's in there.
- Ground nutmeg, 1/4 tsp (optional): A whisper of nutmeg rounds out the sauce with something warm you can't quite name.
- Fresh parsley, 2 tbsp chopped (optional): Saves your dish from looking beige and adds a bright, fresh moment right at the end.
Instructions
- Warm your oven and prep the stage:
- Preheat to 190°C (375°F) and lightly grease your 22x33 cm baking dish. A cold oven at this point wastes time you don't have.
- Get the pasta to al dente:
- Cook pasta in salted boiling water until just tender with a slight bite, then drain. Undershooting here matters because it'll finish cooking in the oven and you want it silky, not mushy.
- Build your roux with butter and garlic:
- Melt butter over medium heat and cook minced garlic for about a minute until it smells incredible and fragrant. Add flour and whisk constantly for a minute to cook out the raw flour taste, creating a paste that's the foundation of your sauce.
- Create the creamy sauce base:
- Slowly whisk in milk and cream while stirring, bringing everything to a gentle simmer and whisking until it thickens, about three to four minutes. This is where you need patience; rushing it or using high heat breaks the emulsion and you'll end up with a grainy mess.
- Melt in your cheese and season:
- Stir in Parmesan and mozzarella until completely melted and smooth, then season with salt, pepper, and nutmeg if you're using it. Taste here and adjust before you add the chicken, because this is your last chance to get it right.
- Bring everything together:
- Add cooked chicken and drained pasta to the sauce and fold everything until each piece is coated in that silky, creamy goodness. It should look rich and glossy and make you excited about what's coming.
- Transfer to the baking dish:
- Spread the mixture evenly and then sprinkle the remaining mozzarella and Parmesan across the top. Don't skimp on the cheese topping; that's what gives you the golden, slightly crispy finish everyone waits for.
- Bake until golden and bubbling:
- Bake uncovered for 25 to 30 minutes, until the top is golden brown and the edges are gently bubbling. The moment you see those bubbles around the sides, you're close; watch the top turn golden and you're done.
- Rest and finish:
- Let it sit for five minutes before serving, which lets everything settle and makes it easier to scoop. Finish with chopped parsley if you have it for a bright, fresh contrast to all that richness.
Save I'll never forget serving this to my grandmother, who picked at it suspiciously at first because she's old-school about what's authentic. By her second bite she was quiet, and for my grandmother quiet means delicious. That's when I realized this dish wasn't just about feeding people; it was about creating a moment where everyone forgets to check their phones.
Why This Dish Works Every Time
The magic of this bake lives in the contrast of temperatures and textures. You have the cool, creamy sauce enveloping hot pasta, and then the oven transforms that top layer into something with actual structure, a golden crust that gives way to softness underneath. There's also something psychologically satisfying about a casserole: it's humble but it feels abundant, like you made enough for everyone and then some. The dish looks impressive on the table without requiring you to have chef's skills, which is honestly why so many people love it.
Making It Your Own
The beauty of this recipe is that it's a blank canvas for whatever you have on hand. I've made it with steamed broccoli folded in for color and nutrition, sautéed mushrooms for earthiness, and even sun-dried tomatoes for a tangy surprise. The Alfredo sauce is forgiving enough that it just absorbs whatever you add. A friend of mine swapped penne for orzo because that's what she had, and honestly it was even better, smaller and nestled better in the sauce. Don't be afraid to play around; this is the kind of recipe that rewards experimentation.
Serving and Pairing Ideas
Serve this straight from the baking dish while it's still bubbling, alongside something bright and acidic to cut through all that cream and cheese. A crisp green salad with lemon vinaigrette is my go-to, though any salad with a little bite works. A glass of Chardonnay on the side transforms the meal into something that feels celebratory, whether you're cooking for guests or just treating yourself on a Tuesday night.
- A simple green salad with arugula and lemon dressing cuts through the richness perfectly.
- Garlic bread would be overkill, but a crusty baguette for soaking up any extra sauce is never a bad call.
- Keep the meal light before the casserole because this is a dish that satisfies completely and leaves you happily full.
Save This chicken Alfredo bake is proof that the simplest ingredients, treated with a little care and attention, become the kind of meal people talk about long after dinner ends. Make it for someone you want to impress, or make it for yourself on a night when you need something warm and comforting.
Recipe FAQs
- → Can I use different pasta shapes?
Yes, short pasta shapes like penne, rigatoni, or rigatoni can be used interchangeably for similar texture and sauce coverage.
- → How do I know when the bake is done?
The casserole is ready when the top turns golden and bubbling, typically after 25-30 minutes in a preheated oven at 190°C (375°F).
- → What cheese types are best for the bake?
Freshly grated Parmesan and shredded mozzarella blend well, providing a rich flavor and creamy melt without overpowering the sauce.
- → Can I prepare this ahead of time?
Yes, assemble the dish and refrigerate it before baking. Add a few extra minutes to the baking time if baking from cold.
- → What additions enhance the flavor?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes add texture and complementary flavors without overpowering the creamy sauce.