Chicken Alfredo Bake (Printer-friendly)

Comforting pasta casserole with chicken and creamy Alfredo sauce under a blanket of melted cheese.

# 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

→ 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 Make It:

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 heat. Add diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook 5 to 7 minutes until golden brown and cooked through. Remove from skillet and set aside.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and cook 1 minute until fragrant. Whisk in flour and cook 1 minute, stirring constantly to prevent burning.
05 - Gradually whisk in whole milk and heavy cream. Bring mixture to a gentle simmer, whisking continuously. Cook 3 to 4 minutes until sauce slightly thickens and coats the back of a spoon.
06 - Remove from heat. Stir in grated Parmesan cheese, 1/2 teaspoon salt, and nutmeg until cheese melts completely and sauce becomes smooth and creamy.
07 - Add cooked pasta and chicken to a large mixing bowl. Pour Alfredo sauce over the top. Mix thoroughly until pasta and chicken are evenly coated.
08 - Transfer mixture to prepared baking dish, spreading evenly. Sprinkle shredded mozzarella and remaining Parmesan cheese across the surface in a uniform layer.
09 - Bake 20 to 25 minutes until cheese is fully melted, bubbling around edges, and develops golden brown spots on top.
10 - Remove from oven and let casserole rest 5 minutes to set. Sprinkle with chopped fresh parsley just before serving.

# Cooking Tips:

01 -
  • Everything cooks in one dish after some prep work so cleanup is surprisingly minimal
  • The homemade Alfredo sauce comes together faster than you might think and tastes infinitely better than jarred versions
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Don't skip the step where you cook the flour with butter—this removes the raw flour taste that can ruin an otherwise perfect sauce
  • Letting the dish rest for 5 minutes feels impossible when everyone is hungry but it makes a huge difference in how well portions hold together
  • The sauce will look thin when you first combine it with pasta but it thickens beautifully during baking, so trust the process
03 -
  • Grate your own Parmesan from a block instead of buying pre-shredded—it melts into the sauce so much better
  • Room temperature ingredients incorporate more smoothly into the sauce, so take milk and cream out of the fridge about 15 minutes before starting
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