Chicken Alfredo Bake (Printer View)

Tender chicken and pasta baked together in a creamy, cheesy Alfredo sauce with golden topping.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Method Steps:

01 - Preheat the oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Cook pasta in a large pot of salted boiling water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
04 - Whisk in flour and cook constantly for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer, whisking until the sauce thickens, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella cheese until smooth and melted. Season with salt, black pepper, and nutmeg if using.
07 - Add cooked chicken and drained pasta to the sauce, mixing until well coated.
08 - Transfer the mixture into the prepared baking dish. Evenly sprinkle topping mozzarella and Parmesan cheese over the surface.
09 - Bake uncovered for 25 to 30 minutes until the top is golden and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It uses up leftover chicken without making it feel like leftovers.
  • The top gets crispy and golden while the inside stays ridiculously creamy.
  • You can prep it ahead and just slide it into the oven when youre ready.
  • It tastes like restaurant Alfredo but costs a fraction of the price.
02 -
  • Do not skip the roux step or rush it, or your sauce will stay thin and break.
  • Use freshly grated Parmesan, the pre-shredded kind will make your sauce gritty and sad.
  • Undercook the pasta slightly because it keeps cooking in the oven and you dont want mush.
03 -
  • Let the baked dish rest for 5 minutes before serving so the sauce thickens and doesnt run everywhere.
  • If the top is browning too fast, tent it loosely with foil for the last 10 minutes.
  • Use a rotisserie chicken and this becomes a 20 minute prep with almost no effort.
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