Chicken Alfredo Bake (Print View)

Tender chicken and pasta baked in creamy Alfredo sauce with melted cheese for a cozy family meal.

# Components:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil the pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-6 minutes. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to remove lumps. Cook for 3-4 minutes until slightly thickened. Add Parmesan, Italian seasoning, nutmeg, salt, and pepper. Cook until sauce is smooth and coats the back of a spoon.
06 - Add cooked pasta and chicken to the sauce, mixing thoroughly to combine evenly.
07 - Transfer the mixture to the prepared baking dish. Evenly sprinkle mozzarella and additional Parmesan over the top.
08 - Bake for 20-25 minutes until cheese is melted and golden brown.
09 - Allow to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all afternoon.
  • The sauce is silky and rich without any pretension, just butter, cream, and cheese doing what they do best.
  • You can prep it ahead, refrigerate it, and bake it whenever you're ready for dinner.
02 -
  • Don't skip the step of cooking the pasta al dente because it will continue to soften in the oven; overcooked pasta in the finished bake becomes mushy and disappointing.
  • Whisk your milk and cream in slowly rather than dumping it all at once, or you'll end up with lumpy sauce that no amount of stirring can fix.
  • The bake can be assembled completely, covered, and refrigerated for up to 24 hours before baking, which makes it perfect for meal prep.
03 -
  • Always use freshly grated Parmesan cheese rather than the pre-shredded kind, which contains anti-caking agents that prevent your sauce from becoming silky.
  • If your sauce breaks or becomes grainy, pour it into a blender with an ice cube and pulse until smooth, then return it to the pan.
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