Chicken Alfredo Pasta Bake (Printable Version)

Comforting pasta casserole with tender chicken, creamy Alfredo sauce, and golden melted cheese topping.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 1.1 lbs boneless skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Alfredo Sauce

06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Cook penne pasta in salted boiling water according to package directions until al dente. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Cook for 5-7 minutes until golden brown and cooked through. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute, stirring constantly to create a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer while whisking continuously. Cook for 3-4 minutes until sauce thickens enough to coat the back of a spoon.
06 - Remove from heat. Stir in grated Parmesan cheese, 1/2 teaspoon salt, and nutmeg until cheese melts completely and sauce becomes smooth and creamy.
07 - In a large mixing bowl, combine cooked pasta, seasoned chicken, and Alfredo sauce. Mix thoroughly until all ingredients are evenly coated.
08 - Transfer the mixture to the prepared baking dish. Spread evenly. Sprinkle shredded mozzarella and remaining Parmesan cheese across the top in a uniform layer.
09 - Bake for 20-25 minutes until cheese is completely melted, bubbling around edges, and lightly golden in spots.
10 - Let casserole rest for 5 minutes before serving to allow sauce to set. Garnish with chopped fresh parsley.

# Expert Tips:

01 -
  • Everything comes together in one dish, meaning minimal cleanup and maximum satisfaction
  • The homemade Alfredo sauce is surprisingly simple and infinitely better than anything from a jar
  • Leftovers reheat beautifully for lunch the next day, if there are any
02 -
  • Don't skip the nutmeg, even if it seems odd, it's the ingredient that makes restaurant Alfredo taste different from homemade
  • Grate your own Parmesan cheese because the pre-grated stuff has additives that prevent it from melting smoothly
  • The sauce will look thinner than you expect before baking, but it thickens beautifully in the oven
03 -
  • Don't rinse your pasta after draining, the starch on the noodles helps the sauce cling to every piece
  • If your sauce seems too thick after adding the cheese, add milk one tablespoon at a time until it reaches the right consistency
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