Save There's something about the smell of butter and garlic hitting a hot pan that makes you forget why you were ever stressed about dinner. My aunt used to make a chicken Alfredo bake every Sunday, and one afternoon I watched her pour cream into the saucepan while telling me stories about her restaurant days. I asked if I could try it myself, and she handed me the whisk without hesitation. Twenty years later, I still make it almost exactly her way, except I've learned to trust my nose more than the timer.
I made this for my roommate after she had a rough week at work, and she walked into the apartment to that smell—butter, cheese, and something warm waiting for her. We ate it in silence for the first few bites, which says everything. That's when I realized this dish isn't just pasta and cream; it's what you make when someone matters enough to spend an hour in the kitchen.
Ingredients
- Penne or rigatoni pasta, 340 g (12 oz): Short tubes or ridges hold the sauce better than long noodles and create those perfect pockets of creamy goodness in every bite.
- Cooked chicken breast, 450 g (1 lb), diced or shredded: Pre-cooked rotisserie chicken saves you steps and honestly tastes better, but make sure it's still warm enough to meld into the sauce.
- Unsalted butter, 60 g (4 tbsp): Unsalted gives you control over the salt level, and room-temperature butter whisks in more smoothly than cold.
- Garlic cloves, 4, minced: Fresh garlic is non-negotiable here; the moment it hits melted butter you'll understand why.
- All-purpose flour, 30 g (1/4 cup): This thickens your sauce into something silky rather than pooling at the bottom of the dish.
- Whole milk, 480 ml (2 cups): Don't skip to water or low-fat milk; the fat matters for richness.
- Heavy cream, 240 ml (1 cup): This is your insurance policy against a sauce that tastes thin or one-note.
- Freshly grated Parmesan cheese, 90 g (1 cup): Grate it yourself if you can; pre-shredded versions have additives that prevent melting smoothly.
- Shredded mozzarella cheese, 120 g (1 cup) for sauce, plus 60 g (1/2 cup) for topping: Mozzarella keeps everything creamy while Parmesan brings the sharp, salty punch.
- Salt, 1/2 tsp, and black pepper, 1/2 tsp: Add these to the sauce, not to the pasta water, so you taste them properly.
- Ground nutmeg, 1/4 tsp (optional): Just a whisper of nutmeg makes the whole thing taste somehow deeper and less expected.
Instructions
- Start the oven and prepare your dish:
- Preheat to 190°C (375°F) and lightly grease your 22x33 cm baking dish so nothing sticks when it comes out bubbling hot. This step takes two minutes but saves you from a stuck casserole later.
- Cook the pasta:
- Boil salted water, add pasta, and fish it out when it's just al dente—still with a tiny bit of resistance when you bite it. You're going to bake this, so don't overcook now or you'll end up with mush.
- Build your Alfredo base:
- Melt butter over medium heat, add minced garlic, and listen for it to smell incredible—about one minute. Don't let it brown or you'll lose that sweet garlic flavor.
- Make the roux:
- Whisk flour into the butter and garlic, stirring constantly for one minute to cook out the raw flour taste. This paste is your thickening agent, so don't rush it.
- Create the sauce:
- Slowly whisk in milk and cream, bringing it to a gentle simmer and whisking until it thickens enough to coat the back of a spoon—about three to four minutes. The key is patience; rushing this step means lumps.
- Add the cheese:
- Stir in Parmesan and mozzarella off the heat, then season with salt, pepper, and nutmeg if you're using it. Taste it here; this is your chance to adjust before everything goes into the oven.
- Combine everything:
- Add the warm chicken and drained pasta to the sauce and fold everything together until every piece is coated. You want this to look creamy and luxurious, not dry or clumpy.
- Transfer to the baking dish:
- Pour the whole mixture into your prepared dish and scatter the remaining mozzarella and Parmesan on top. This is where the magic happens in the oven.
- Bake until golden:
- Bake uncovered for 25 to 30 minutes, until the top is golden brown and the edges are bubbling. Your kitchen will smell so good you'll have to resist opening the oven door every thirty seconds.
- Rest and finish:
- Let it sit for five minutes after it comes out so the sauce sets just slightly and you can serve neat portions. Scatter fresh parsley on top if you want a bit of brightness and color.
Save I once made this for a dinner party and accidentally added double the nutmeg, which sounds like a disaster but somehow made everyone sit up straighter at the table. Someone asked what was different, and when I told them, we all laughed at how a pinch of something unexpected had made the whole meal feel more interesting. Sometimes the best moments at dinner aren't perfect; they're just honest.
Variations and Add-Ins
This dish is a canvas, not a rule. I've added sautéed mushrooms when I wanted something earthier, steamed broccoli when I felt virtuous, and sun-dried tomatoes when I wanted to feel fancy. Each addition changes the mood without breaking the dish, and none of them take extra time if you prep them while the sauce is simmering.
Serving and Pairing
Serve this with a crisp green salad on the side to cut through the richness—arugula with lemon dressing is my go-to. A glass of Chardonnay beside it makes everything taste a little more intentional, like you didn't just throw dinner together on a Tuesday night.
Make It Your Own
The beauty of this bake is that it doesn't need you to follow it exactly to be delicious. Switch the penne for any short pasta shape you like, use fresh herbs instead of dried, or swap the chicken for roasted vegetables if that's what your kitchen feels like today. What matters is that you're making something warm and cheesy that makes people happy.
- If you're short on time, use a rotisserie chicken from the store and chop it up while the water boils.
- Make this the day before and bake it straight from the fridge, just add five or ten minutes to the baking time.
- Freeze it unbaked and bake from frozen, covering loosely with foil for the first twenty minutes so the top doesn't burn before the inside heats through.
Save This dish works because it's exactly what you need when life asks too much: something warm, familiar, and kind. Make it when you want to remember that good food doesn't have to be complicated to matter.
Recipe FAQs
- → What pasta works best for this dish?
Penne or rigatoni are ideal as their hollow shapes hold the creamy sauce well, but any short pasta can be used.
- → Can I use pre-cooked chicken?
Yes, cooked chicken breast diced or shredded blends perfectly, saving preparation time.
- → How do I achieve a creamy sauce without lumps?
Slowly whisking milk and cream into the roux while simmering ensures a smooth, thickened Alfredo sauce.
- → Is there a way to add extra vegetables?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes can be mixed in for added flavor and texture.
- → How can I tell when the bake is done?
The casserole is ready when the top turns golden brown and starts bubbling around the edges.