Chicken Alfredo Bake (Printable)

Savor tender chicken and pasta in a creamy, cheesy baked dish topped with golden melted cheese.

# 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)

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat, add garlic and sauté for 1 minute. Whisk in flour and cook for 1 minute. Gradually whisk in milk and cream, simmer until thickened, about 3 to 4 minutes.
04 - Stir in Parmesan and mozzarella until smooth. Season with salt, pepper, and nutmeg.
05 - Add cooked chicken and drained pasta to the sauce, stirring until evenly coated.
06 - Transfer mixture to the baking dish and sprinkle with remaining mozzarella and Parmesan cheese.
07 - Bake uncovered for 25 to 30 minutes until top is golden and bubbling.
08 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day cooking.
  • The creamy Alfredo sauce is silky without being heavy, and the mozzarella top gets this irresistible golden crust.
  • You can throw it in a baking dish and let the oven do the heavy lifting while you pour a glass of wine.
02 -
  • Don't let your pasta go past al dente when you cook it the first time; it keeps cooking in the oven and mushy pasta is a disappointment you can't fix.
  • Make your Alfredo sauce over medium heat and whisk constantly while adding the milk and cream, because high heat or impatience causes lumps that ruin the whole thing.
  • Taste and season your sauce before combining it with the pasta and chicken, because seasoning after it's all mixed is harder to balance.
03 -
  • Grate your cheese fresh from a block right before you need it; pre-shredded cheese has anti-caking agents that make your sauce look grainy and sad.
  • Don't skip the five-minute rest after baking; it gives the starches in the pasta time to absorb any remaining sauce and makes the whole thing easier to plate.
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