Chicken Alfredo Bake (Print Version)

Cheesy, creamy pasta with tender chicken baked to golden perfection in a rich Alfredo sauce.

# Components:

→ 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)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add garlic and cook for 1 minute until fragrant. Stir in flour and cook, whisking constantly, for 1 minute to form a roux.
04 - Gradually whisk in milk and cream. Bring to a gentle simmer, whisking until sauce thickens, about 3 to 4 minutes.
05 - Stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt, black pepper, and nutmeg if using.
06 - Add cooked chicken and drained pasta to the sauce. Stir gently until well coated.
07 - Transfer mixture to prepared baking dish. Evenly sprinkle with remaining mozzarella and Parmesan cheese.
08 - Bake uncovered for 25 to 30 minutes, until top is golden and bubbling.
09 - Let cool for 5 minutes. Garnish with chopped fresh parsley before serving if desired.

# Expert Advice:

01 -
  • Everything goes into one dish, so youre not juggling multiple pans while trying to keep the sauce from breaking.
  • The crispy, golden cheese on top gives you that satisfying crunch that plain Alfredo never quite delivers.
  • Leftovers reheat beautifully, and somehow taste even richer the next day.
02 -
  • Undercook your pasta by a minute or two, because it continues cooking in the oven and you dont want mush.
  • Whisk the roux constantly or it will burn and taste bitter, ruining the whole sauce.
  • Use freshly grated cheese instead of pre-shredded, the anti-caking agents in bagged cheese can make your sauce grainy.
03 -
  • Save a cup of pasta water before draining, you can stir it into the sauce if it gets too thick.
  • Let the bake rest for five full minutes after baking so the sauce thickens slightly and doesnt run all over the plate.
  • Rotate the dish halfway through baking if your oven has hot spots, it ensures even browning on top.
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