Chicken Alfredo Bake (Printable)

Tender chicken and penne pasta baked with creamy Alfredo sauce and a cheesy topping.

# What You'll 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)

# Steps:

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

# Chef’s Tips:

01 -
  • It comes together in under an hour, which means you can go from craving it to eating it without losing momentum.
  • The creamy Alfredo sauce is silky smooth without being heavy, because the technique is straightforward enough that nothing goes wrong.
  • Watching it bake under that blanket of melted cheese is the kind of kitchen magic that never gets old.
02 -
  • Cook your pasta slightly al dente because it will soften more in the oven as the sauce releases moisture; overcooked pasta before baking means mushy pasta after.
  • Whisk the cream in slowly and steadily to avoid lumps, and if you do get them, press the sauce through a fine sieve before combining with pasta.
  • Let the baked casserole rest for at least 5 minutes so the sauce firms up and you get clean, satisfying forkfuls instead of a pool of cream.
03 -
  • Use freshly grated Parmesan cheese, not the pre-shredded kind from a box, because the anti-caking agents prevent your sauce from becoming that silky-smooth texture you're after.
  • Brown your chicken in batches if needed so it actually browns instead of steaming, which happens when the pan is overcrowded and the temperature drops.
  • Taste the sauce before combining everything so you can adjust seasoning while you still have the chance to fix it.
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