Chicken Alfredo Bake (Printable)

Tender chicken and pasta baked in a rich, creamy Alfredo sauce topped with melted cheeses.

# 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)

# How to Make It:

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 saucepan over medium heat. Add garlic and sauté for 1 minute until fragrant. Stir in flour and whisk constantly for 1 minute to form roux.
04 - Gradually whisk in milk and cream. Simmer gently for 3 to 4 minutes until thickened.
05 - Stir in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and nutmeg if using.
06 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to coat evenly.
07 - Transfer mixture to the prepared baking dish. Top with remaining mozzarella and Parmesan cheeses.
08 - Bake uncovered for 25 to 30 minutes until golden and bubbling on top.
09 - Let cool for 5 minutes before serving. Garnish with chopped parsley, if desired.

# Expert Advice:

01 -
  • One baking dish means minimal cleanup and more time enjoying your meal instead of scrubbing pans.
  • It feeds six people without making you feel like you've spent the whole evening cooking.
  • Tastes like restaurant food but comes together in less time than you'd spend waiting for delivery.
02 -
  • Don't add the cheese off the heat—it prevents it from breaking and becoming grainy or separated.
  • Your pasta keeps cooking in the oven, so undercook it slightly or you'll end up chewing instead of savoring every bite.
  • The sauce should coat a spoon and drip slowly off it; if it's too thick, whisk in a splash more cream.
03 -
  • Use a rotisserie chicken from the grocery store—it's already cooked, it's tender, and it saves you an entire step.
  • Grate your Parmesan fresh and watch how silky the sauce becomes compared to using the pre-shredded stuff.
Go back