Save I threw this together on a Wednesday night when I had leftover rotisserie chicken and no energy for anything complicated. The smell of garlic hitting melted butter filled the kitchen, and suddenly I was wide awake. My daughter wandered in, drawn by the scent, and asked if we were having "the cheesy pasta thing" again. I hadn't planned on it becoming a regular request, but here we are.
The first time I made this for friends, I panicked because I thought the sauce looked too thin. I almost added more flour, but I trusted the simmer and it thickened beautifully. Everyone went back for seconds, and one friend texted me the next day asking for the recipe. That felt better than any compliment.
Ingredients
- Penne or rigatoni pasta: These shapes hold the creamy sauce in their ridges, so every bite is full of flavor. I undercook mine by a minute since it bakes later.
- Cooked chicken breast: Rotisserie chicken is my secret shortcut. It saves time and adds a little extra seasoning you didnt have to think about.
- Unsalted butter: The base of the roux. I like controlling the salt myself, so unsalted is the way to go.
- Garlic: Fresh is essential here. The smell when it hits the butter is half the reason I make this dish.
- All-purpose flour: This thickens the sauce. Whisk it constantly or youll get lumps, trust me.
- Whole milk and heavy cream: The combination makes the sauce rich without being over the top heavy. Skim milk will not work the same way.
- Parmesan cheese: Freshly grated melts smoother and tastes sharper. The pre-shredded stuff has anti-caking agents that make the sauce grainy.
- Mozzarella cheese: This adds stretch and that golden bubbly top. I use the block and shred it myself for better melt.
- Salt, pepper, and nutmeg: Nutmeg is optional, but it adds a warmth that makes people ask what the secret is.
- Topping cheeses and parsley: More cheese on top creates that crispy, browned layer. Parsley adds a fresh pop of color and a hint of brightness.
Instructions
- Preheat and prep:
- Set your oven to 190°C (375°F) and grease a 22x33 cm baking dish lightly with butter or oil. This keeps the edges from sticking and makes cleanup easier.
- Cook the pasta:
- Boil salted water and cook your pasta until just al dente, about a minute less than the package says. It will finish cooking in the oven, so you want it to have a little bite left.
- Start the sauce:
- Melt butter in a large saucepan over medium heat, then add the minced garlic. Stir it around for about a minute until it smells incredible and just starts to turn golden.
- Make the roux:
- Sprinkle in the flour and whisk constantly for a minute. It should form a thick paste and smell slightly nutty, not raw.
- Add the liquids:
- Slowly pour in the milk and cream while whisking to avoid lumps. Bring it to a gentle simmer and keep whisking until it thickens, about 3 to 4 minutes.
- Melt in the cheese:
- Stir in the Parmesan and mozzarella until smooth and glossy. Season with salt, pepper, and a pinch of nutmeg if youre using it.
- Combine everything:
- Add the cooked chicken and drained pasta to the sauce. Toss it all together until every piece is coated in that creamy goodness.
- Transfer to the dish:
- Pour the mixture into your prepared baking dish and spread it out evenly. Sprinkle the top with more mozzarella and Parmesan.
- Bake until golden:
- Slide it into the oven and bake uncovered for 25 to 30 minutes. Youre looking for a bubbly, golden top with crispy edges.
- Rest and serve:
- Let it sit for 5 minutes before serving so the sauce can settle. Garnish with fresh parsley if you want a little color and freshness.
Save 
Save One evening, my son set the table without being asked while this was baking. He said the smell made him feel like something good was happening. I realized then that some recipes do more than feed people, they create a mood, a moment worth showing up for.
What to Add for Extra Flavor
Sautéed mushrooms bring an earthy richness that balances the cream. Steamed broccoli adds color and a slight bitterness that cuts through the richness. Sun-dried tomatoes give little bursts of tangy sweetness that surprise you in the best way. I have tried all three at once and it still works, just dont go overboard or it stops being Alfredo.
Make Ahead and Storage Tips
You can assemble this completely, cover it tightly, and refrigerate it for up to a day before baking. Just add 5 to 10 minutes to the bake time if its going in cold. Leftovers reheat well in the oven covered with foil, though the microwave works in a pinch. It will keep in the fridge for about three days, and honestly it tastes even better the next day when the flavors have married.
Serving Suggestions and Pairings
This is rich, so I like to serve it with something crisp and bright to balance it out. A simple green salad with lemon vinaigrette works perfectly. Garlic bread is delicious but almost overkill, save it for when youre really going all in. A glass of Chardonnay is lovely if youre drinking, but sparkling water with lemon is just as nice.
- Serve with a crisp Caesar salad or arugula with balsamic.
- Pair with roasted asparagus or green beans for a lighter side.
- Offer crusty bread on the side, but only if youre prepared for people to soak up every last bit of sauce.
Save 
Save This is the kind of dish that makes weeknights feel less like a chore and more like something to look forward to. I hope it becomes one of those recipes you reach for without thinking, the way I do now.
Common Questions
- → What pasta works best for this dish?
Penne or rigatoni are ideal choices due to their shape, which holds the creamy sauce well. Other short pasta shapes can also be substituted.
- → Can I prepare the dish ahead of time?
Yes, assemble the casserole ahead and refrigerate. Bake just before serving for best results and a golden top layer.
- → How do I ensure the sauce is smooth and creamy?
Slowly whisk the milk and cream into the roux and simmer gently until thickened before adding cheeses and seasoning.
- → What alternatives are there for adding extra flavor?
Incorporate sautéed mushrooms, steamed broccoli, or sun-dried tomatoes to enhance the flavor and texture.
- → How do I avoid overcooking the pasta?
Cook pasta until just al dente before combining with sauce, as it will continue cooking in the oven, preventing mushiness.