Chicken Alfredo Bake

There's something about the smell of butter and garlic hitting a hot pan that immediately makes you feel like you're doing something right in the kitchen. I discovered this Chicken Alfredo Bake on a Tuesday evening when I had exactly what was in my pantry and zero motivation for anything complicated, yet somehow wanted dinner to feel special. The first time I pulled it from the oven, golden and bubbling at the edges, my kitchen smelled like an Italian restaurant had taken up residence in my home. That moment when everyone gathered around the table, forks ready, was when I realized comfort food doesn't need to be complicated to be memorable.

I made this for my neighbor the week after she helped me move boxes into my apartment, and seeing her face light up when she took that first bite felt like the best thank-you gesture. The way the creamy sauce coated each piece of pasta, with tender chicken in every forkful, made the evening feel less like a casual weeknight dinner and more like something you'd linger over.

Ingredients

• 400g penne pasta: The tube shape catches pockets of sauce, making every bite satisfying, so don't swap it for something too delicate.
• 500g boneless, skinless chicken breast, diced: Cutting it into bite-sized pieces means it cooks quickly and distributes evenly through the casserole.
• 2 tbsp unsalted butter: This is your sauce foundation, so use real butter and let it melt slowly with the garlic.
• 3 cloves garlic, minced: Fresh garlic makes a world of difference here; jarred garlic will taste bitter by the time everything finishes baking.
• 2 tbsp all-purpose flour: This thickens the sauce and prevents it from becoming too runny once the pasta releases moisture during baking.
• 480ml whole milk and 120ml heavy cream: The combination gives you creaminess without being cloyingly rich; whole milk alone would feel thin.
• 80g grated Parmesan cheese: Use freshly grated if you can; pre-shredded versions have additives that prevent the sauce from becoming silky.
• 180g shredded mozzarella and 30g Parmesan for topping: The mozzarella melts into those golden bubbles while the Parmesan adds a nutty finish.
• Salt, black pepper, and nutmeg: The nutmeg is optional but it adds a whisper of warmth that elevates the entire dish.

Instructions

Get your oven ready and prep your dish:

Preheat to 200°C and grease a 23x33cm baking dish so nothing sticks to the bottom later.

Cook the pasta until it's just shy of tender:

Al dente is key because it will continue cooking in the oven and you don't want mushy pasta by the end. Drain it well but don't rinse it, since the starch helps the sauce cling.

Brown the chicken quickly:

Heat olive oil in your skillet, add the diced chicken with a pinch of salt and pepper, and cook until golden and cooked through, about 5-7 minutes. Listen for that sizzle and don't crowd the pan; if it steams instead of browns, you're cooking it too low.

Build your Alfredo base:

In the same skillet, melt butter over medium heat, add minced garlic, and cook for just a minute until fragrant but not brown. Stir in flour and cook for another minute, stirring constantly to create a smooth paste.

Whisk in the cream and milk slowly:

Pour gradually while whisking to avoid lumps, then bring to a simmer. It should thicken noticeably in 3-4 minutes; if it's still thin, let it bubble a bit longer.

Finish the sauce with cheese and seasoning:

Stir in your freshly grated Parmesan, a pinch of salt, and that optional nutmeg if you're feeling it. Taste it now, before everything comes together, because this is your chance to adjust.

Combine everything in a bowl:

Toss the cooked pasta, chicken, and Alfredo sauce together until every strand is coated. This is oddly satisfying to do.

Transfer to the baking dish and top it:

Spread the mixture evenly, then sprinkle mozzarella and extra Parmesan over the top in an even layer.

Bake until golden and bubbly:

20-25 minutes at 200°C should do it; look for melted cheese with golden spots forming at the edges, which is how you know it's done right.

Rest before serving:

Give it 5 minutes out of the oven so the sauce sets slightly, then garnish with fresh parsley.

Save

One Saturday, my friend brought her kids over and they actually asked for seconds, which never happens with picky eaters and creamy dishes. That's when I knew this recipe had crossed from being just something I made to being something people actually remembered.

Making It Your Own

The beauty of this casserole is that it's a canvas for whatever you have on hand or whatever you're craving. I've added roasted broccoli when I wanted something green, stirred in fresh spinach that wilted right into the sauce, and even thrown in sun-dried tomatoes when I wanted a hint of sharpness cutting through the richness. Rotisserie chicken is your secret weapon for nights when you're short on time but don't want to skip a home-cooked dinner, and honestly, it tastes just as good as if you'd cooked the chicken yourself.

What to Serve Alongside

A crisp green salad is the perfect foil to the creamy casserole, especially if you dress it with a sharp vinaigrette that cuts through the richness. I've learned that the contrast makes you feel less full even though you've eaten plenty, so it's a win all around. A cold glass of Chardonnay or even a light white wine pairs beautifully if you're in the mood.

Storage and Make-Ahead Tips

This dish actually tastes even better the next day once all the flavors have had time to get to know each other, so don't hesitate to make it ahead and reheat it gently in a 175°C oven until warmed through. You can also assemble the whole thing in your baking dish, cover it with plastic wrap, and refrigerate it for up to 24 hours before baking; just add a few minutes to the cooking time if it goes in cold. Leftovers keep well for 3-4 days in an airtight container, and I've found that a splash of milk stirred in while reheating brings back that creamy texture.

• Freeze unbaked casseroles for up to 3 months; thaw overnight in the fridge before baking.
• If reheating from frozen, add 10-15 minutes to the baking time and cover loosely with foil if the top browns too quickly.
• A dollop of sour cream stirred into leftovers refreshes the sauce beautifully.

Save

This is the kind of dish that turns an ordinary evening into something worth remembering, and that's really all comfort food needs to do. Make it for people you care about and watch their faces when they taste it.

Recipe FAQs

→ What type of pasta works best for this dish?

Penne pasta is ideal as its tube shape holds the creamy sauce well, but you can also use rigatoni or fettuccine as alternatives.

→ How do I ensure the chicken stays tender?

Cook diced chicken over medium heat with olive oil until golden but not overcooked; this keeps it juicy and tender within the bake.

→ Can I add vegetables to this bake?

Yes, adding cooked broccoli or spinach to the pasta mixture adds flavor and nutrition without overpowering the creamy sauce.

→ Is fresh parsley necessary for garnish?

Parsley adds a fresh, bright touch that complements the rich flavors but can be omitted if unavailable.

→ How do I achieve a golden cheese topping?

Sprinkle shredded mozzarella and grated Parmesan evenly over the top before baking at 200°C (400°F) until bubbly and lightly browned.