Chicken Alfredo Pasta Bake (Print version)

Comforting pasta casserole with chicken in rich creamy 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

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish with cooking spray or butter.
02 - Bring a large pot of salted water to boil. Cook penne pasta according to package directions until al dente. Drain well and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with 1/2 tsp salt and 1/4 tsp black pepper. Cook until golden brown and cooked through, 5–7 minutes. Transfer to a plate.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour over the butter and cook, stirring constantly, for 1 minute.
05 - Slowly whisk in whole milk and heavy cream. Bring to a gentle simmer, whisking frequently to prevent lumps. Continue simmering until sauce thickens slightly, 3–4 minutes.
06 - Remove skillet from heat. Stir in grated Parmesan cheese, 1/2 tsp salt, and nutmeg until cheese is fully melted and sauce is smooth and creamy.
07 - In a large mixing bowl, add cooked pasta, cooked chicken, and Alfredo sauce. Toss thoroughly until every piece of pasta is evenly coated.
08 - Pour the pasta mixture into the prepared baking dish, spreading evenly. Sprinkle shredded mozzarella and remaining Parmesan cheese over the top in an even layer.
09 - Bake for 20–25 minutes until cheese is completely melted, bubbling around the edges, and lightly golden in spots.
10 - Let casserole rest for 5 minutes before serving to allow sauce to set. Sprinkle with chopped fresh parsley just before serving.

# Expert Advice:

01 -
  • The homemade Alfredo sauce comes together in minutes but tastes like it simmered all afternoon
  • Leftovers reheat beautifully for tomorrow's lunch
  • Everything bakes in one dish which means minimal cleanup afterward
02 -
  • Overcooking the sauce will break it and make it grainy, so remove it from heat as soon as the cheese melts
  • Letting the bake rest for 5 minutes is not optional, the sauce needs time to set slightly so it does not run everywhere
  • The nutmeg is optional but it adds a subtle warmth that makes the sauce taste professionally made
03 -
  • Season your pasta water generously so the noodles themselves have flavor
  • Warm your milk slightly before adding it to prevent the sauce from breaking
  • Use freshly ground black pepper rather than pre ground for a noticeable difference
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