Chicken Alfredo Pasta Bake

The first time I made this chicken Alfredo bake was during a particularly brutal winter when my apartment felt like an icebox and comfort food was non-negotiable. I'd been craving something creamy and warm but didn't want to stand at the stove for hours. When I pulled that bubbling, golden-topped dish from the oven, the smell was so incredible my roommate actually emerged from her room to investigate. Now it's my go-to when I need to feed a crowd or just want to feel like I've wrapped myself in a culinary blanket.

Last winter, my sister came over after a terrible week at work, and I made this without really measuring anything. She took one bite, closed her eyes, and literally said 'I feel hugged.' We sat on the couch with our steaming bowls and watched terrible romantic comedies until midnight. Something about that combination of tender chicken, perfectly coated pasta, and that golden cheese crust just makes people feel safe and fed in the best possible way.

Ingredients

• Penne pasta (400 g/14 oz): The ridges and hollow centers grab onto that creamy sauce better than any other pasta shape I've tried
• Boneless skinless chicken breast (500 g/1.1 lbs): Diced into bite-sized pieces so every forkful has both chicken and pasta
• Olive oil (1 tbsp): Helps the chicken get beautifully golden without drying it out
• Salt and black pepper: Essential for building layers of flavor from the chicken through to the sauce
• Unsalted butter (2 tbsp): The foundation of your roux and gives the sauce that restaurant-quality richness
• Garlic (3 cloves): Freshly minced is non-negotiable here, the jarred stuff just doesn't have the same punch
• All-purpose flour (2 tbsp): Creates that velvety texture that makes homemade Alfredo so luxurious
• Whole milk (480 ml/2 cups): I've tried with lower fat milk and the sauce just isn't worth it
• Heavy cream (120 ml/1/2 cup): This small amount makes a huge difference in the final consistency
• Grated Parmesan cheese (80 g/3/4 cup plus extra): Use the good stuff that you grate yourself, pre-grated has anti-caking agents that make sauce grainy
• Ground nutmeg (1/4 tsp): The secret ingredient that makes your Alfredo taste like it came from an Italian kitchen
• Shredded mozzarella cheese (180 g/1 1/2 cups): Creates that gorgeous golden blanket everyone fights over
• Fresh parsley (2 tbsp): Adds a pop of color and cuts through all that richness

Instructions

Get your oven and dish ready:

Preheat your oven to 200°C (400°F) and give a 23x33 cm baking dish a generous coating of butter or cooking spray

Cook the pasta to perfect al dente:

Boil your penne in salted water according to package directions, then drain immediately and set aside

Sear your chicken until golden:

Heat that tablespoon of olive oil in a large skillet over medium heat, add your diced chicken with salt and pepper, and cook for about 5 to 7 minutes until it's beautifully golden and completely cooked through

Start your aromatic base:

In the same skillet, melt your butter over medium heat and add the minced garlic, cooking for just one minute until it becomes fragrant but not brown

Create your roux:

Stir in the flour and cook for one minute while stirring constantly to get rid of any raw flour taste

Build your sauce:

Gradually whisk in the milk and heavy cream, then bring everything to a gentle simmer, whisking continuously for about 3 to 4 minutes until slightly thickened

Add the cheese and seasonings:

Stir in your grated Parmesan, salt, and nutmeg until the cheese is completely melted and your sauce is silky smooth, then remove from heat

Combine everything:

In a large bowl, toss together your cooked pasta, seared chicken, and that gorgeous homemade sauce until every piece of pasta is coated

Assemble your bake:

Transfer everything to your prepared baking dish and sprinkle the mozzarella and extra Parmesan evenly over the top

Bake until golden and bubbly:

Slide it into the oven for 20 to 25 minutes until the cheese is melted, bubbling around the edges, and has those beautiful golden spots we all love

Let it rest and garnish:

Give the dish about 5 minutes to settle before sprinkling with fresh parsley and serving

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This recipe became legendary in my friend group after I made it for a dinner party where everyone was exhausted from finals week. One friend who swore she hated creamy sauces went back for thirds and demanded the recipe before she even left my apartment. Now whenever someone has a bad day or there's something to celebrate, this is the dish that shows up on the table.

Making It Ahead

You can absolutely assemble this entire dish up to 24 hours before baking, just cover it tightly and store it in the refrigerator. When you're ready to bake, you might need to add an extra 5 to 10 minutes to the cooking time since it'll be cold. I've also frozen the assembled dish before baking, wrapped in both plastic and foil, for up to a month. Thaw overnight in the refrigerator before baking as directed.

Vegetable Additions

Broccoli florets blanched for just two minutes or fresh spinach added to the pasta during the last minute of cooking both work beautifully here. I've also added roasted red peppers and even peas when that's what I had in the freezer. Just keep in mind that any vegetables you add should be precooked since the baking time isn't long enough to cook raw vegetables through.

Serving Suggestions

This dish is incredibly rich on its own, so I always serve it with something bright and fresh to cut through all that cream. A simple green salad with a tangy vinaigrette or some roasted broccoli with lemon works perfectly. If you're serving this for a dinner party, crusty garlic bread is practically mandatory for soaking up any extra sauce.

• Use rotisserie chicken to cut your prep time in half
• Try swapping penne for rigatoni if you want even more sauce in each bite
• Leftovers keep well in the refrigerator for up to 3 days

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There's something incredibly satisfying about serving a dish that looks impressive but comes together with such ease. Enjoy every bubbling, cheesy bite of this comfort food masterpiece.

Recipe Questions & Answers

→ Can I make this dish ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What other vegetables can I add?

Broccoli florets, spinach, or peas work wonderfully. Add blanched broccoli during step 7, or stir in fresh spinach until wilted. Frozen peas can be added directly to the sauce.

→ Can I use rotisserie chicken instead?

Absolutely. Use about 3 cups of shredded rotisserie chicken and skip the cooking step in step 3. Simply add the cooked chicken when combining everything in step 7.

→ How should I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven until heated through.

→ Can I freeze this casserole?

Yes, freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.

→ What other pasta shapes work well?

Fettuccine, rigatoni, or ziti make excellent substitutes. Tube-shaped pasta like rigatoni captures the creamy sauce especially well, while fettuccine provides a more traditional Alfredo experience.