Chicken Alfredo Bake (Printable Version)

Tender chicken and pasta in a creamy, cheesy Alfredo sauce baked to golden perfection.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
04 - Whisk in flour and cook for 1 minute, stirring constantly.
05 - Gradually whisk in milk and cream. Simmer, whisking until sauce thickens, approximately 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and nutmeg.
07 - Add cooked chicken and drained pasta to the sauce, mixing until well coated.
08 - Transfer mixture to prepared baking dish. Sprinkle with remaining mozzarella and Parmesan cheese.
09 - Bake uncovered for 25 to 30 minutes until golden and bubbling.
10 - Let rest 5 minutes before serving. Optionally, garnish with chopped fresh parsley.

# Additional Tips::

01 -
  • It uses up leftover chicken without tasting like leftovers at all.
  • The creamy sauce clings to every piece of pasta, so each bite feels indulgent.
  • You can prep it ahead and just slide it in the oven when you're ready to eat.
  • It's the kind of dish that makes people go quiet at the table because they're too busy eating.
02 -
  • Don't overcook the pasta before baking or it will turn to mush in the oven.
  • Whisk the roux constantly for that full minute, or the sauce will taste like raw flour.
  • Use freshly grated Parmesan, the pre-shredded kind has anti-caking agents that make the sauce grainy and strange.
  • Let the bake rest before cutting into it, or the sauce will run all over the plate instead of staying creamy.
03 -
  • Salt your pasta water generously, it's the only chance to season the noodles themselves.
  • If you want a crispier top, broil the casserole for the last 2 minutes of baking, but watch it closely so it doesn't burn.
  • Taste the sauce before mixing in the pasta and chicken, it's easier to adjust seasoning when it's still just sauce.
  • Let the butter and garlic cook together until fragrant but not browned, burnt garlic will make the whole dish taste bitter.
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