Chicken Alfredo Bake

The snow was falling sideways against my kitchen window last February when I decided to make something that felt like a warm blanket in food form. I'd just come home from a terrible week at work, craving something indulgent and comforting without the effort of an all-day project. This Chicken Alfredo Bake turned out to be exactly what I needed—rich, creamy, and bubbling with that golden cheese top that makes everyone hover around the oven door. Now it's my go-to when friends come over for casual dinners, because it makes people smile before they even take their first bite.

My sister was visiting from out of town when I first made this, and she literally stood at the counter eating it straight from the baking dish with a fork while I tried to plate everything nicely. That's when I knew this recipe was a keeper—something good enough to bypass proper serving etiquette entirely. We ended up sitting on the kitchen floor in our pajamas, splitting the last corner piece with extra crispy cheese edges, talking until midnight. Sometimes food creates memories like that without any planning at all.

Ingredients

• Penne pasta (400 g / 14 oz): The ridges catch the sauce perfectly and the shape holds up well during baking without becoming mushy
• Boneless skinless chicken breast (500 g / 1.1 lbs), diced: Cutting into even bite-sized pieces ensures everything cooks at the same rate and you get chicken in every forkful
• Olive oil (1 tbsp): Just enough to coat the pan and help the chicken develop those nice golden edges
• Salt (1/2 tsp + 1/2 tsp): One portion seasons the chicken while the other balances the cream sauce—don't skip either one
• Black pepper (1/4 tsp): Freshly ground makes a noticeable difference in the final flavor
• Unsalted butter (2 tbsp): The foundation of your roux and what gives the sauce that velvety restaurant-quality texture
• Garlic (3 cloves), minced: Don't be shy here—garlic is the aromatic backbone that makes this sauce sing
• All-purpose flour (2 tbsp): This thickens your sauce base, so measure accurately for the right consistency
• Whole milk (480 ml / 2 cups): The liquid that transforms your roux into a creamy sauce without making it too heavy
• Heavy cream (120 ml / 1/2 cup): The secret ingredient that takes the sauce from good to absolutely luxurious
• Grated Parmesan cheese (80 g / 3/4 cup): Use freshly grated if possible since pre-shredded contains anti-caking agents that affect melting
• Ground nutmeg (1/2 tsp), optional: Just a pinch adds this subtle warmth that people notice but can't quite identify
• Shredded mozzarella cheese (180 g / 1 1/2 cups): Creates that gorgeous melted cheese blanket on top that gets golden and slightly crisp
• Extra grated Parmesan (30 g / 1/4 cup): Sprinkled over the mozzarella for added depth and those irresistible browned spots
• Fresh parsley (2 tbsp), chopped: A bright finishing touch that cuts through all that richness with a pop of color and freshness

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or cooking spray so nothing sticks later

Cook the pasta:

Boil salted water and cook penne according to package directions until al dente, then drain well—remember it will cook more in the oven so don't overdo it now

Sear the chicken:

Heat olive oil in a large skillet over medium heat, add seasoned chicken pieces, and cook about 5–7 minutes until golden and cooked through

Build the sauce base:

In the same skillet, melt butter over medium heat and cook minced garlic for 1 minute until fragrant, then stir in flour and cook constantly for another minute to remove the raw flour taste

Create the creamy sauce:

Gradually whisk in milk and heavy cream, bring to a simmer while whisking constantly, and let it thicken for 3–4 minutes before adding Parmesan, salt, and nutmeg

Combine everything:

In a large bowl, mix cooked pasta, cooked chicken, and that beautiful Alfredo sauce until every piece of pasta is coated evenly

Assemble the bake:

Transfer everything to your prepared baking dish and sprinkle mozzarella and extra Parmesan across the top in an even layer

Bake until bubbly:

Slide into the oven for 20–25 minutes until the cheese is completely melted and you see those gorgeous golden spots forming on top

Let it rest:

Wait 5 minutes before serving—this seems impossible but it helps the sauce set slightly so each portion holds together better

Add the finishing touch:

Sprinkle with fresh chopped parsley right before serving to add that pop of green and bright flavor against all the creamy richness

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Last month I brought this to a potluck and watched three different people ask for the recipe before they even finished their first serving. Something about bubbling cheese and that smell of garlic and cream just draws people in like magic. It's become my comfort food for everything from bad days to celebrations, because somehow it always hits the spot.

Make It Your Own

I've learned that this recipe is incredibly forgiving once you understand the basics. Sometimes I add broccoli or spinach during the final minutes of pasta cooking, and other times I use rotisserie chicken when time is tight. The sauce ratios stay the same but the supporting cast can change based on what's in your fridge or what your family prefers.

Pasta Perfection

Not all pasta shapes work equally well here, and I learned this the hard way with spaghetti once. Rigatoni and fettuccine both work beautifully if you want variety from the usual penne. The key is choosing something with enough surface area to hold onto that sauce and structural integrity to survive the baking process without turning into mush.

Serving Suggestions

A crisp green salad with vinaigrette cuts through all that richness perfectly and makes the meal feel complete. I also love serving crusty garlic bread on the side, even though it's technically overkill on the carbs front. For wine, a chilled glass of Chardonnay complements the creamy sauce without competing with it.

• Let guests add extra red pepper flakes at the table if they like heat
• Extra Parmesan on the side is always appreciated
• This reheats surprisingly well for lunch the next day

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There's something deeply satisfying about pulling this dish out of the oven, all golden and bubbling, and watching people's faces light up. It's comfort food at its finest, and I hope it finds its way into your regular rotation too.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Bake for an extra 10-15 minutes if baking cold from the refrigerator.

→ What other pasta shapes work well?

Fettuccine, rigatoni, or ziti all work beautifully. Choose shapes with ridges or tubes that hold onto the creamy sauce effectively.

→ Can I freeze the leftovers?

Portion leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating in the oven or microwave.

→ How do I know when it's done baking?

The dish is ready when the cheese is fully melted and has developed golden-brown spots. The sauce should be bubbling around the edges of the baking dish.

→ Can I add vegetables?

Absolutely. Steamed broccoli, sautéed spinach, or roasted bell peppers mix in wonderfully with the pasta and sauce before baking.