Pin it My cousin called one Thursday evening asking if I could bring dinner to her place—she'd just gotten home from the hospital after some minor surgery and needed something that felt like a warm hug on a plate. I immediately thought of Chicken Alfredo Bake, that creamy, bubbling casserole that somehow makes everyone at the table feel taken care of. There's something about spooning into a dish where the cheese has turned golden and the pasta underneath is tender and swimming in sauce that just says comfort. When I pulled it out of the oven at her place and she caught that first whiff of garlic and Parmesan, I knew I'd made the right call.
I made this for a dinner party once where everyone showed up starving and exhausted from their week, and I watched their shoulders actually relax when they tasted it. There was something about the combination of tender chicken, silky sauce, and that crispy-edged cheese on top that made people pause mid-conversation just to enjoy a bite. One friend asked for the recipe that night, and now she makes it whenever she needs to remind herself that good food doesn't have to be complicated.
Ingredients
- Penne or rigatoni (400 g): Tubes and ridges catch the sauce like little pockets of cream, which is exactly what you want here—avoid thin spaghetti that'll slip away from the Alfredo.
- Boneless, skinless chicken breast (500 g), diced: Cut into roughly ¾-inch pieces so they cook through in the time it takes for color, staying juicy and tender rather than drying out.
- Unsalted butter (3 tbsp): The foundation of your sauce, and unsalted means you control the seasoning without guessing.
- Garlic (3 cloves, minced): Don't skip the mincing step—it distributes evenly and blooms beautifully when you hit it with butter.
- All-purpose flour (3 tbsp): This is your thickener; cook it with the butter for a minute to lose the raw flour taste before you add liquid.
- Whole milk (600 ml) and heavy cream (120 ml): The milk keeps it light while the cream adds richness, and together they create that sauce that coats rather than puddles.
- Freshly grated Parmesan (100 g): Freshly grated melts into the sauce like silk; pre-grated cheese has anti-caking agents that make it grainy.
- Italian seasoning and nutmeg (½ tsp and ¼ tsp): The nutmeg is the secret whisper that makes people ask what you did differently—don't overdo it, just a hint.
- Mozzarella (150 g, shredded) and extra Parmesan (30 g): Mozzarella gets those golden bubbles while Parmesan adds depth; the combination browns better than either alone.
Instructions
- Set your stage:
- Preheat the oven to 200°C (400°F) and lightly grease your 9x13 inch baking dish—this matters because the edges will catch and brown, which is exactly what you want to happen.
- Cook the pasta:
- Bring a large pot of salted water to a rolling boil and cook the penne or rigatoni until just al dente, meaning it still has a tiny bit of resistance when you bite it—it'll continue cooking in the oven, so stop before you think you should. Drain it well and set it aside.
- Cook the chicken:
- While the pasta water heats, season your diced chicken with salt and pepper, then heat olive oil in a large skillet over medium-high heat until shimmering. Add the chicken and let it sit for a minute before stirring—this creates a golden crust that keeps the meat moist inside. Cook for 5-6 minutes total, until the pieces are opaque and just cooked through, then transfer to a clean plate.
- Build the sauce base:
- In that same skillet (don't wash it—those browned bits are flavor), melt the butter over medium heat and add your minced garlic, stirring for about a minute until it smells incredible and just turns golden. Sprinkle the flour over it and stir constantly for one full minute to cook out the raw flour taste.
- Make it creamy:
- Here's where patience helps: slowly whisk in the milk and cream, a bit at a time, stirring as you go to keep lumps from forming. Once it's all in, let it bubble gently for 3-4 minutes, stirring often, until it thickens enough to coat the back of a spoon—if you run your finger across the spoon, it should leave a trail.
- Season the sauce:
- Stir in the freshly grated Parmesan, Italian seasoning, nutmeg, and a pinch of salt and black pepper. Taste it and adjust—this is your moment to make it exactly right, because once the pasta and chicken go in, it's harder to fix.
- Combine everything:
- Add the cooked pasta and chicken back to the skillet and fold everything together gently until every piece is coated in that creamy sauce. It should look luxurious and move slowly when you stir it.
- Get it in the oven:
- Pour the whole mixture into your prepared baking dish, spreading it evenly, then scatter the shredded mozzarella and grated Parmesan over the top in an even layer. Don't worry about covering every spot—you want some sauce showing through so it gets bubbly at the edges.
- Bake and brown:
- Slide the dish into the oven and bake for 20-25 minutes, until the cheese is melted, golden brown in spots, and the sauce is bubbling up around the edges. You'll know it's ready when the whole thing smells like garlic, cream, and toasted cheese—there's no missing that moment.
- Rest and serve:
- Let it cool for 5 minutes (this helps it set so it doesn't slide all over the plate), then garnish with fresh parsley if you have it, and serve it while it's still steaming and irresistible.
Pin it There's a moment, usually around 23 minutes into baking, when the smell hits you—garlic and cheese and butter all dancing together—and you realize this simple dish has become something that makes people feel genuinely cared for. That's the magic of it.
Making It Your Own
Once you've made this once and it's become familiar, it becomes a canvas. I've stirred in sautéed mushrooms that had been browned until they tasted almost meaty, and I've folded in fresh spinach (just squeeze it dry so you don't add water to the sauce) right before baking. Sun-dried tomatoes add a sweet tang that people notice and ask about, and a small pinch of red pepper flakes transforms it from comforting into something with a little edge. The sauce is rich enough that it holds up to these additions without getting confused—you're not fighting the Alfredo, you're letting it showcase whatever else you add.
Shortcuts That Actually Work
If you're short on time, rotisserie chicken is your friend—it's already cooked, already flavorful, and you just need to shred it and add it at the end. You can also make the Alfredo sauce ahead (just store it in the fridge), reheat it gently before mixing with pasta and chicken, and then bake as directed. The dish holds beautifully in the refrigerator for two days before baking, which means you can assemble it in the morning and have dinner ready to pop in the oven when you get home.
What to Serve Alongside
This is a rich, creamy main dish, so it loves a bright counterpoint—a simple green salad dressed with lemon and olive oil cuts through the richness and makes the meal feel balanced. A crusty bread for soaking up extra sauce is never a mistake, and if you want to pair wine, a crisp Chardonnay or Pinot Grigio complements it beautifully without fighting for attention. The meal doesn't need much else; the bake is generous enough and satisfying enough to stand on its own.
- A simple arugula or spinach salad with lemon vinaigrette balances the creamy richness.
- Garlic bread or crusty sourdough is perfect for catching every drop of sauce.
- Save room for something light and bright for dessert—like a lemon granita or berries—to finish the meal on a refreshing note.
Pin it This is the dish I make when I want to show someone I care, when I want to feed people something that wraps around them like comfort. It never fails.
Recipe FAQs
- → What pasta types work best for this dish?
Penne or rigatoni hold the creamy sauce well and provide a satisfying texture when baked.
- → Can I use pre-cooked chicken?
Yes, rotisserie or leftover cooked chicken can be added to save time and still deliver great flavor.
- → How do I prevent the sauce from separating during baking?
Slowly whisking in the milk and cream while cooking the sauce helps it thicken smoothly, preventing separation.
- → What’s a good way to add extra vegetables?
Sautéed mushrooms, spinach, or sun-dried tomatoes can be folded in before baking for enhanced flavor and nutrition.
- → How can I get a crispy, golden cheese topping?
Baking uncovered at a high temperature until the mozzarella and Parmesan bubble and brown creates a delicious golden crust.
- → What wine pairs well with this dish?
A crisp Chardonnay or Pinot Grigio complements the creamy, cheesy notes perfectly.