Chicken Alfredo Bake (Printable)

A creamy pasta casserole with chicken, penne, Alfredo sauce, and a golden cheese topping.

# What You Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 1.1 lbs boneless, skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Alfredo Sauce

06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg (optional)

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley (for garnish)

# How-To:

01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil penne pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, then cook until golden and fully cooked, about 5 to 7 minutes. Remove from heat.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook for 1 minute while stirring constantly.
05 - Gradually add whole milk and heavy cream while whisking. Bring the mixture to a simmer and cook until slightly thickened, about 3 to 4 minutes.
06 - Stir in grated Parmesan cheese, salt, and nutmeg until the cheese melts and the sauce is smooth. Remove from heat.
07 - In a large mixing bowl, mix cooked pasta, chicken, and Alfredo sauce thoroughly to ensure even coating.
08 - Transfer the mixture into the prepared baking dish. Evenly sprinkle shredded mozzarella and additional Parmesan on top.
09 - Bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and golden brown.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • One dish means one cleanup, and your future self will genuinely thank you for this mercy.
  • The creamy Alfredo sauce clings to every piece of pasta and chicken, so there's no such thing as a boring bite.
  • It tastes even better the next day when the flavors have had time to get cozy with each other.
02 -
  • Don't skip cooking the pasta to al dente; overcooked pasta before baking becomes an absolute mush bomb.
  • When you whisk in the milk and cream, do it slowly and patiently or you'll end up with lumpy sauce, which is fixable with an immersion blender but avoidable with care.
  • The cheese topping needs to be shredded fresh or it won't melt into that glorious golden blanket you're after.
03 -
  • Use a whisk when you add the milk and cream to your roux, not a spoon, because whisks actually break up lumps as they form.
  • If your cheese topping looks like it's browning too quickly, tent the dish loosely with foil for the last few minutes of baking.
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