Chicken Alfredo Bake (Printable)

Tender chicken and pasta combined with a creamy, cheesy Alfredo sauce baked to golden perfection.

# What You’ll 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)

# Directions:

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 large saucepan over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Whisk in flour and cook for 1 minute.
04 - Gradually whisk in whole milk and heavy cream. Simmer gently, stirring until sauce thickens, about 3 to 4 minutes.
05 - Stir in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and nutmeg if using.
06 - Fold cooked chicken and drained pasta into the sauce, ensuring even coating.
07 - Transfer mixture to prepared baking dish. Top evenly with remaining mozzarella and Parmesan cheeses.
08 - Bake uncovered for 25 to 30 minutes until the surface is golden and bubbling.
09 - Allow to rest for 5 minutes before serving. Sprinkle with chopped parsley if desired.

# Expert Tips:

01 -
  • It feeds a crowd without making you spend hours in the kitchen, which means more time actually enjoying people at your table.
  • That moment when you pull it from the oven and the top is golden and bubbling is pure, unapologetic comfort.
  • Leftovers taste even better the next day, cold straight from the fridge or gently warmed through.
02 -
  • If your sauce breaks or gets lumpy, strain it through a fine sieve and start fresh—the cream will smooth it out faster than you'd think.
  • Don't use pre-shredded cheese from a bag; it has anti-caking agents that stop it from melting into the creamy, smooth texture you're after.
  • The pasta finishes cooking in the oven, so keep it slightly underdone when you first boil it or you'll regret it.
03 -
  • Warm the milk and cream slightly before whisking them in; cold cream hitting hot roux can cause lumps that ruin your whole day.
  • Grate your cheese fresh and watch it melt into the sauce—that moment is when you know it's going to be perfect.
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