Chicken Alfredo Bake (Printer-friendly)

A baked pasta dish with tender chicken, creamy Alfredo sauce, and a cheesy golden crust.

# What You Need:

→ 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)

# Steps:

01 - Preheat oven to 375°F and 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 minced garlic and cook for 1 minute until fragrant.
04 - Whisk in flour and cook for 1 minute to form a roux, stirring constantly.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer until sauce thickens, 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 the sauce and mix until evenly coated.
08 - Transfer mixture to prepared baking dish and top with remaining mozzarella and Parmesan cheeses.
09 - Bake uncovered for 25 to 30 minutes until top is golden and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Top Tips:

01 -
  • It comes together in under an hour, making it perfect for busy nights when you still want to feel accomplished in the kitchen.
  • One dish means minimal cleanup, yet somehow tastes like you spent the entire evening cooking.
  • The Alfredo sauce is forgiving—it rewards you for whisking properly but won't punish small mistakes.
02 -
  • Whisk constantly when adding milk to the roux, or lumps will form and you'll be fishing them out with a fork—I learned this the hard way.
  • Don't overcook the pasta initially; it continues cooking in the oven and will turn to mush if you're not careful.
  • Fresh grated cheese makes an actual difference here; the anti-caking powder in pre-shredded cheese prevents the sauce from melting smoothly.
03 -
  • If your sauce seems thin after adding cheese, let it simmer an extra minute or two; it will thicken as it cools slightly.
  • Rotisserie chicken from the store is genuinely your friend here—it saves time and the flavor is indistinguishable from homemade.
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