Save There's something about the smell of garlic and butter hitting a hot pan that makes you forget about everything else. I was standing in my kitchen on a weeknight, tired from work, when I decided to throw together this Chicken Alfredo Bake—something easy but impressive enough that I wouldn't feel like I'd just given up on dinner. The cream swirled into the pasta, that first golden bubbling casserole coming out of the oven, and suddenly my whole apartment smelled like an Italian trattoria. It became the dish I made whenever I needed comfort wrapped in cheesy, creamy goodness.
I'll never forget serving this to my neighbor who'd just moved in. She'd brought over a bottle of wine, and I wanted to show that I could do more than microwave leftovers. Watching her take that first forkful, seeing her eyes light up as the creamy sauce coated the pasta—that's when I realized this wasn't just dinner. It was the kind of dish that makes people feel welcomed and cared for.
Ingredients
- Penne or rigatoni pasta (340 g / 12 oz): Short, sturdy shapes hold onto the sauce better than long pasta—they'll give you those pockets of creamy goodness in every bite.
- Cooked chicken breast (450 g / 1 lb), diced or shredded: Using a rotisserie chicken from the market saves you time and often tastes better than chicken you cook yourself.
- Unsalted butter (60 g / 4 tbsp): The foundation of your sauce—don't skip it or substitute with oil if you want that authentic, silky texture.
- Garlic (4 cloves), minced: The moment it hits the hot butter, your whole kitchen transforms into something that smells like pure comfort.
- All-purpose flour (30 g / 1/4 cup): This creates the roux that thickens everything into that luxurious sauce.
- Whole milk (480 ml / 2 cups) and heavy cream (240 ml / 1 cup): The ratio matters—milk alone makes it thin, cream alone makes it heavy, but together they're perfect.
- Freshly grated Parmesan cheese (90 g / 1 cup): Pre-grated cheese has anti-caking agents that make your sauce grainy, so grate it fresh if you can.
- Shredded mozzarella cheese (120 g / 1 cup for sauce, 60 g / 1/2 cup for topping): Mozzarella melts smooth, Parmesan adds that sharp, salty bite—they're a team.
- Salt (1/2 tsp) and black pepper (1/2 tsp): Taste as you go; you might need more than you think since the pasta cooking water added salt.
- Ground nutmeg (1/4 tsp, optional): Just a whisper of it elevates this from good to something your guests will ask about.
- Fresh parsley (2 tbsp, chopped): A bright finish that cuts through the richness and makes it look like you actually tried.
Instructions
- Start your oven and prep:
- Preheat to 190°C (375°F) and lightly grease your baking dish—this takes two minutes but saves you from scraping baked-on cheese later. Trust me on this one.
- Cook the pasta:
- Boil salted water and cook the pasta until it's just al dente, maybe even a minute shy of what the box says. It's going to cook more in the oven, so don't overdo it or you'll end up with mush.
- Build your sauce foundation:
- Melt butter over medium heat, add minced garlic, and let it sizzle for about a minute—you're listening for that gentle crackle, not letting it brown. Stir in the flour and whisk constantly for another minute, creating a smooth paste.
- Transform it into silk:
- Slowly whisk in the milk and cream, watching as the sauce comes together and thickens before your eyes. This takes about 3 to 4 minutes and is honestly hypnotic to watch.
- Melt in the cheese:
- Remove from heat and stir in both Parmesan and mozzarella, whisking until completely smooth. Add your salt, pepper, and that tiny pinch of nutmeg—tasting as you go.
- Bring it all together:
- Fold in the cooked chicken and drained pasta, coating everything in that creamy sauce. Make sure no pasta is hiding dry in the corners.
- Into the dish:
- Transfer everything to your prepared baking dish and spread it evenly. Top with the remaining mozzarella and Parmesan, creating a golden layer on top.
- The final bake:
- Bake uncovered for 25 to 30 minutes until the top is bubbling around the edges and golden on top. You'll see it actually move slightly when you jiggle the pan—that's how you know it's ready.
- Rest and finish:
- Let it sit for five minutes so it firms up just enough to serve without falling apart. Scatter fresh parsley over top and serve warm.
Save My sister once asked me what made mine different from the frozen version she'd tried, and I didn't have a fancy answer. I just told her it tastes like someone made it for you, because someone did. That's the real secret—the few extra minutes it takes to grate fresh cheese, to watch the sauce come together, to rest it before serving.
Variations Worth Trying
This recipe is forgiving enough to bend. I've stirred in sautéed mushrooms that add an earthy depth, blanched broccoli for those nights I'm pretending to eat something green, and even sun-dried tomatoes when I wanted to surprise myself. The sauce is sturdy enough to handle additions without falling apart, so feel free to improvise based on what's in your fridge or what you're craving.
Pairing and Serving
Serve this alongside a crisp green salad dressed with lemon vinaigrette to cut through all that richness. A chilled glass of Chardonnay or even a light Pinot Grigio makes the whole meal feel more intentional than it actually is. I've also poured a cold beer alongside it and nobody complained.
Make-Ahead and Storage Tips
You can assemble this completely the night before, cover it, and bake it straight from the fridge—just add five extra minutes to the baking time. Leftovers keep beautifully for three days, and honestly, they taste even better when the flavors have had time to settle and deepen.
- Reheat gently in a 160°C (325°F) oven covered with foil so it doesn't dry out.
- If you're freezing it, do so before baking and add 10 to 15 minutes to the cooking time.
- Store in an airtight container to keep it fresh and prevent it from absorbing other flavors in your fridge.
Save This dish has become my go-to for when I want to feel like I've actually cooked something real but still have time to sit down and enjoy it with people I care about. That's the whole point, isn't it?
Recipe FAQs
- → What pasta works best for this dish?
Penne or rigatoni are ideal because their shape holds the sauce well, but any short pasta can be used.
- → Can I use rotisserie chicken?
Yes, shredded rotisserie chicken is a convenient option that adds great flavor and saves time.
- → How do I prevent the sauce from separating when baking?
Make sure to cook the roux properly and gradually add milk and cream while whisking to ensure a smooth sauce before baking.
- → What can I add for extra veggies?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes complement this dish nicely and add more depth.
- → How long should the casserole rest before serving?
Let the dish rest for about 5 minutes after baking to allow flavors to meld and the sauce to thicken slightly.
- → Is it possible to prepare this ahead of time?
Yes, assemble the dish and refrigerate before baking. Increase baking time slightly if baking from cold.