Chicken Alfredo Bake (Printable)

Tender chicken and penne pasta baked under melted cheese with creamy Alfredo sauce.

# 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)

# Directions:

01 - Preheat oven to 400°F. Lightly 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, cook until golden and cooked through, about 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 1 minute, stirring constantly.
05 - Gradually whisk in whole milk and heavy cream. Bring to a simmer, whisking until slightly thickened, 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 mixing bowl, combine cooked pasta, sautéed chicken, and Alfredo sauce. Toss well to coat evenly.
08 - Transfer mixture to the prepared baking dish. Sprinkle shredded mozzarella and additional Parmesan evenly on top.
09 - Bake in preheated oven for 20 to 25 minutes until cheese is melted, bubbly, and golden in spots.
10 - Allow to rest 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means weeknight dinners suddenly feel fancy without the stress.
  • The cheese topping gets golden and crispy while the inside stays creamy, creating a texture contrast that's genuinely addictive.
  • Leftovers taste even better the next day, so you're essentially getting two meals from one effort.
02 -
  • Don't skip the resting time after baking, or your casserole will fall apart when you serve it.
  • If your sauce seems too thick while cooking, whisk in a splash more milk; if it's too thin, let it simmer a minute longer.
  • Freshly grated Parmesan makes an enormous difference in the smoothness of the sauce compared to the pre-shredded kind.
03 -
  • Let your cheese topping sit at room temperature for a few minutes before sprinkling; cold cheese takes longer to melt evenly.
  • The nutmeg is optional but essential, even though you might not taste it directly, it adds a subtle warmth that makes people wonder what you did differently.
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