Save There's something about watching pasta transform in a creamy sauce that still catches me off guard, even after making this dish a dozen times. I stumbled onto my version of Chicken Alfredo Bake on a rainy Tuesday when I had leftover rotisserie chicken and a craving for something warm that didn't require much thinking. The first time I pulled it from the oven, the golden cheese on top practically glowed, and I knew this was going to become one of those recipes I'd turn to again and again. It's simple enough for a weeknight, but fancy enough to set down in front of guests without apology.
I made this for my sister's book club once, and it became the thing people asked about for months. She'd call me saying someone wanted the recipe, or they'd made it at home and it didn't taste quite the same. That's when I realized the secret wasn't some hidden ingredient, but the fact that I'd cooked it with actual attention, tasted as I went, and wasn't afraid to let the cheese get properly golden instead of pale.
Ingredients
- Penne or rigatoni pasta (340 g): Short, sturdy shapes are your friend here because they catch the sauce instead of sliding around uselessly in the dish.
- Cooked chicken breast (450 g): Using rotisserie chicken saves you a step and honestly tastes just as good, maybe better because someone else handled the cooking.
- Unsalted butter (60 g): This is where the flavor foundation starts, so use real butter and don't skimp.
- Garlic cloves (4), minced: Fresh garlic matters more than you'd think; jarred garlic turns bitter when it sits in heat for too long.
- All-purpose flour (30 g): This creates the roux that thickens your sauce, making everything creamy and cohesive.
- Whole milk (480 ml): Full-fat milk gives you better flavor and a silkier texture than lower fat versions.
- Heavy cream (240 ml): This is what makes it feel indulgent, even though it's just one cup.
- Freshly grated Parmesan cheese (90 g): Buy a wedge and grate it yourself, the pre-shredded stuff has anti-caking agents that make the sauce grainy.
- Shredded mozzarella cheese (120 g plus more for topping): Mozzarella melts smoothly and stretches beautifully, creating those little cheese pulls when you scoop a serving.
- Salt and black pepper (1/2 tsp each): Taste as you season; cheese adds saltiness, so you might need less than you think.
- Ground nutmeg (1/4 tsp): Just a whisper of nutmeg in Alfredo sauce feels sophisticated and authentic without announcing itself.
- Fresh parsley (2 tbsp), chopped: This is optional but adds a pop of color and a bright herbiness that cuts through the richness.
Instructions
- Heat and prepare:
- Preheat your oven to 190°C (375°F) and lightly grease your baking dish so the edges don't stick and burn.
- Cook the pasta:
- Boil salted water and cook your pasta until just al dente, about a minute less than the box says. It's going to finish cooking in the oven, and soft pasta in a casserole is a tragedy.
- Build your roux:
- Melt butter over medium heat and add minced garlic, waiting until it's fragrant before adding flour. Whisk constantly for a full minute so the flour loses its raw taste and turns into a smooth paste.
- Create the sauce:
- Slowly pour in milk and cream while whisking constantly, bringing the whole thing to a gentle simmer. It'll thicken in front of your eyes over about three to four minutes, and that moment when it suddenly coats the back of a spoon is when you know you're on track.
- Add the cheese:
- Remove from heat and stir in both cheeses until completely melted and smooth. Season with salt, pepper, and that small amount of nutmeg, then taste and adjust.
- Combine everything:
- Add the cooked chicken and drained pasta to the sauce and fold everything together until every piece is coated. This is easier than it sounds because the sauce is already thick and creamy.
- Assemble the casserole:
- Pour the mixture into your prepared baking dish and scatter the remaining cheese on top, creating a base for that golden crust you're after.
- Bake until golden:
- Put it in the oven for 25 to 30 minutes until the top is bubbly and golden brown. You're looking for it to feel hot all the way through and the edges to be pulling slightly away from the sides of the dish.
- Rest before serving:
- Let it sit for five minutes after coming out of the oven so it's not molten on your tongue. This is when you add the parsley if you're using it, so the green is still bright.
Save My neighbor came over once while this was baking, and the smell hit her the moment she walked through the door. She stood in my kitchen just breathing it in while we talked, and I ended up sending her home with a whole portion because I couldn't imagine eating it in front of her without offering. That's when food stopped being just sustenance for me and became this thing you do for people you care about.
Why This Becomes a Favorite
Chicken Alfredo Bake isn't flashy, but it's reliable in a way that feels like coming home. It's the kind of dish that tastes like someone took care in making it, even though most of the work is just patience and not messing things up. Once you've made it once and seen how forgiving it is, you'll find yourself suggesting it for potlucks and weeknight dinners because you know it won't let you down.
Customizing Your Casserole
The basic formula here is sturdy and flexible, which is partly why I keep making it. I've added roasted mushrooms, steamed broccoli, sun-dried tomatoes, and even diced red peppers without fundamentally breaking anything. The trick is not to add so much that you can't still get a good cheese-to-pasta ratio, and to make sure anything watery gets cooked or dried first so it doesn't make the sauce thin.
Serving and Storage
This dish is actually better the next day when the flavors have had time to settle into each other. I reheat it gently in a 160°C oven with a little foil on top so it warms through without drying out. Leftovers keep for about three days in the fridge, and I've even frozen a whole prepared casserole before baking it with decent results, though it takes a bit longer in the oven if it goes straight from freezer to heat.
- A crisp green salad with sharp vinaigrette is the perfect companion because it cuts through the richness without overwhelming the dish.
- Garlic bread on the side bridges the gap between feeling indulgent and actually finishing your vegetables.
- A glass of Chardonnay or something light and buttery pulls the whole meal together if you're that kind of cook.
Save This recipe became my go-to because it does what I ask of it every single time, and that's all you really want from a kitchen staple. Make it once and it'll probably show up in your rotation more often than you expect.
Saffron Brook Recipe Q&As
- → What type of pasta works best for this dish?
Penne or rigatoni are ideal as they hold the creamy sauce well and maintain texture during baking.
- → Can rotisserie chicken be used to save time?
Yes, shredded rotisserie chicken works great and adds convenience without compromising flavor.
- → How can I add extra vegetables to this dish?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes can be mixed in before baking for added nutrition and flavor.
- → What is the best way to get a golden top layer?
Sprinkle shredded mozzarella and Parmesan cheese on top before baking, allowing it to melt and brown nicely.
- → How do I ensure the sauce is creamy and smooth?
Gradually whisk in cold milk and cream into the roux, simmer gently until thickened, then melt in cheeses for a velvety texture.