Chicken Alfredo Bake (Printable Version)

A baked dish with tender chicken, penne pasta, creamy Alfredo sauce, and melted cheese topping.

# Ingredient List:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - 1/2 tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 tsp Italian seasoning
13 - 1/4 tsp ground nutmeg
14 - Salt and black pepper, to taste

→ Cheese Topping

15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, approximately 5-6 minutes. Remove and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Sprinkle flour over butter and garlic; cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream to prevent lumps. Cook for 3-4 minutes until slightly thickened. Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and pepper. Continue cooking until sauce coats the back of a spoon.
06 - Add the cooked pasta and chicken to the sauce. Stir thoroughly to combine evenly.
07 - Transfer mixture to prepared baking dish. Evenly sprinkle mozzarella and extra Parmesan cheese over the top.
08 - Bake in the preheated oven for 20-25 minutes, until cheese is melted and golden brown.
09 - Allow to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been stirring a pot all afternoon.
  • The creamy Alfredo sauce clings to every piece of pasta in a way that feels indulgent without being heavy.
  • It's the kind of dish that looks impressive when you set it on the table, even though the hardest part is not eating it straight from the baking dish.
  • Leftovers reheat beautifully and somehow taste even better the next day.
02 -
  • Don't skip the step of cooking the flour in the butter for a minute—raw flour in cream sauce is bitter and ruins the whole thing.
  • Cook your pasta slightly under al dente because it finishes cooking in the oven; overcooked pasta turns to mush and nobody wants that.
  • Freshly grated cheese melts smooth and creamy, while pre-grated cheese with anti-caking agents can turn grainy and separated—it's worth the thirty seconds to grate it yourself.
03 -
  • If your sauce seems thin after you've added the cheese, keep cooking and stirring—it'll continue to thicken as it simmers, and you can always add a bit more cheese if needed.
  • Brown the cheese on top by using the broiler for the last minute or two of baking if you like it darker and more crispy-edged—just watch it closely so it doesn't burn.
  • Leftovers reheat best in a 180°C (350°F) oven covered with foil for about 15 minutes, or you can cover a bowl and microwave it, but the oven keeps it creamier.
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