Chicken Alfredo Bake (Printable version)

Tender chicken and pasta baked in a rich, cheesy Alfredo sauce for a warm, satisfying dish.

# Needed ingredients:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ 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 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper, to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# How to make it:

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

# Expert Suggestions:

01 -
  • It comes together in under an hour, which means a homemade dinner that tastes like you spent all day cooking.
  • One baking dish means minimal cleanup—just the way weeknight cooking should be.
  • The creamy, cheesy layers satisfy something deep when you need food that feels like a warm hug.
02 -
  • Cook your pasta to al dente, not tender—this is non-negotiable because it will soften in the oven and you don't want mush.
  • Never skip the resting time before serving; it helps the dish hold together when plated and keeps it from looking soupy.
  • If your cream sauce looks too thick before adding the pasta, don't panic—just whisk in a splash more milk to loosen it up.
03 -
  • Grate your cheese fresh and use the finest holes on your grater—it melts into silk, while pre-grated cheese stays stubbornly chunky.
  • Don't skip the nutmeg; it's barely perceptible but it's what makes people ask what your secret is.
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