Chicken Alfredo Bake (Printer-Friendly)

Comforting pasta casserole with tender chicken in creamy garlic-Parmesan sauce, topped with golden melted cheese.

# 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

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley

# How to Prepare:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken and season with 1/2 tsp salt and 1/4 tsp black pepper. Cook 5 to 7 minutes until golden brown and cooked through. Transfer to a plate.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté 1 minute until fragrant. Sprinkle flour over butter and cook 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring mixture to a gentle simmer, whisking continuously for 3 to 4 minutes until sauce begins to thicken slightly.
06 - Remove skillet from heat. Stir in grated Parmesan, remaining salt, and nutmeg until cheese is completely melted and sauce is smooth and creamy.
07 - In a large mixing bowl, add cooked pasta, cooked chicken, and Alfredo sauce. Toss thoroughly until pasta and chicken are evenly coated.
08 - Transfer pasta mixture to the prepared baking dish, spreading evenly. Sprinkle shredded mozzarella and additional Parmesan cheese across the surface in a uniform layer.
09 - Bake for 20 to 25 minutes until cheese is fully melted, bubbly, and beginning to turn golden brown on top.
10 - Let casserole rest for 5 minutes before serving to allow sauce to set. Sprinkle with chopped fresh parsley just before serving.

# Expert Advice:

01 -
  • Everything comes together in one dish leaving you with minimal cleanup and maximum comfort
  • The homemade Alfredo sauce is surprisingly simple and beats anything from a jar by miles
  • Leftovers reheat beautifully for tomorrow lunch if there are any
02 -
  • Grate your own Parmesan from a wedge because pre shredded cheese contains starch that prevents smooth melting
  • Do not skip the nutmeg even if it sounds weird, it is the secret ingredient that makes restaurant Alfredo taste special
  • The sauce thickens as it cools so it might look thinner in the pan than it will be on the plate
03 -
  • Use freshly grated nutmeg if you can find it, the flavor difference is remarkable compared to pre ground
  • Let the baked dish rest for those 5 minutes, otherwise the sauce will be too runny and you will lose that perfect coating
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