Chicken Alfredo Pasta Bake

The first time I made this Chicken Alfredo Bake, my kitchen smelled so incredible that my roommate actually abandoned her study session to stand hopefully beside the oven. We ended up eating it straight from the baking dish with wooden spoons, watching cheesy steam rise into the overhead light. Something about bubbling mozzarella and that hint of nutmeg makes this feel like comfort food from an Italian grandmother you never had. Now it is my go-to for birthdays, bad days, and Tuesdays that need saving.

Last winter during a particularly brutal cold snap, I made three pans of this recipe back to back for different neighbors who were feeling under the weather. One texted me saying it was the first thing her toddler had eaten enthusiastically in a week. There is something about pasta and creamy sauce that bypasses all resistance and speaks directly to the soul.

Ingredients

• Penne pasta: The ridges catch every drop of that velvety sauce, though rigatoni works beautifully too
• Boneless chicken breast: Diced into bite sized pieces so every forkful has protein
• Unsalted butter: Building the roux foundation for your sauce, control seasoning yourself
• Fresh garlic: Minced finely so it melts into the sauce without harsh bites
• All purpose flour: Just enough to thicken the cream base without becoming pasty
• Whole milk and heavy cream: The combination creates silkiness without being overwhelmingly heavy
• Grated Parmesan: Buy a wedge and grate it yourself for superior melting and flavor
• Shredded mozzarella: Creates that gorgeous golden blanket everyone fights over
• Fresh parsley: A bright finish that cuts through all that richness

Instructions

Preheat your oven:

Set it to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or cooking spray.

Cook the pasta:

Boil penne in salted water until al dente, then drain immediately so it does not become mushy.

Sear the chicken:

Heat olive oil in a large skillet over medium heat, season diced chicken with salt and pepper, then cook until golden and cooked through, about 5–7 minutes.

Build the sauce base:

In the same skillet, melt butter and add minced garlic for 1 minute until fragrant, then stir in flour for another minute while constantly stirring.

Create the cream sauce:

Gradually whisk in milk and heavy cream, bring to a simmer, and continue whisking until slightly thickened, about 3–4 minutes.

Add the cheese:

Stir in grated Parmesan, salt, and nutmeg until the cheese melts completely and the sauce becomes silky smooth.

Combine everything:

Mix cooked pasta, seared chicken, and Alfredo sauce in a large bowl until every piece of pasta is coated.

Assemble the bake:

Transfer the mixture to your prepared baking dish and sprinkle mozzarella and extra Parmesan evenly across the top.

Bake until golden:

Place in the oven for 20–25 minutes until the cheese is melted, bubbly, and spotted with gorgeous golden patches.

Rest and garnish:

Let the dish sit for 5 minutes before serving, then finish with fresh chopped parsley for a pop of color.

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This recipe has become my signature housewarming gift because nothing welcomes someone to a new home like the smell of baking cheese and garlic. I have had friends text me months later asking for the recipe because it became their family's Friday night favorite too.

Making It Your Own

Baked broccoli florets or sautéed spinach can be stirred into the pasta mixture for extra color and nutrition. Sometimes I add sun dried tomatoes for a burst of tangy sweetness that cuts through the cream. Leftover rotisserie chicken works beautifully and cuts your prep time in half.

Choosing the Right Pasta

Penne is my go to because those ridges and hollow centers are perfect for trapping sauce. Rigatoni and fettuccine work equally well, though tube shapes tend to hold up better during baking. Avoid delicate pastas like angel hair or capellini as they will become mushy in the rich sauce.

Perfect Pairings

A crisp green salad with vinaigrette provides necessary acidity to balance all that richness. Roasted asparagus or garlic green beans make excellent vegetable sides. A glass of Chardonnay or light Pinot Grigio complements the creamy sauce beautifully.

• Start the water boiling before you prep anything else to save time
• Grate your own Parmesan for better melting and deeper flavor
• Make extra sauce because everyone will want seconds

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Gather your favorite people around the table and watch this disappear. Good food has a way of turning ordinary weeknights into something worth remembering.

Recipe FAQs

→ Can I make this ahead of time?

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

→ What other pasta shapes work well?

Fettuccine, rigatoni, or ziti all work beautifully. Choose shapes that catch the creamy sauce well in their ridges or tubes.

→ Can I freeze this dish?

Freeze assembled unbaked casserole for up to 3 months. Thaw overnight in refrigerator before baking. Already baked portions freeze well for 2-3 months.

→ How do I know when it's done baking?

The cheese topping should be melted and bubbly with golden brown spots. The sauce should be bubbling around the edges of the dish.

→ Can I add vegetables?

Broccoli florets, spinach, or peas make excellent additions. Blanch or steam vegetables slightly before adding to the pasta mixture.

→ Is there a faster version using rotisserie chicken?

Absolutely. Use shredded rotisserie chicken and skip the chicken-cooking step. This reduces prep time significantly while still delivering great flavor.