Chicken Alfredo Bake (Printable View)

Tender chicken and pasta combined with rich, creamy sauce and melted cheeses baked until golden.

# Ingredient List:

→ 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)

# How to Make:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil a large pot of salted water and cook pasta until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
04 - Whisk in flour and cook constantly for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer, whisking continuously until mixture thickens, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella until fully melted and smooth. Season with salt, black pepper, and optional nutmeg.
07 - Add cooked chicken and drained pasta to the sauce, mixing thoroughly to coat evenly.
08 - Transfer mixture into the prepared baking dish. Sprinkle remaining mozzarella and Parmesan cheese evenly over the top.
09 - Bake uncovered for 25 to 30 minutes until the top is golden brown and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • The whole thing comes together in under an hour, and most of that is just the oven doing the work for you.
  • It actually tastes better the next day, which means you get an easy lunch built right into your cooking.
  • You can throw in whatever vegetables are hanging around your fridge without throwing off the balance.
02 -
  • Undersalt your pasta water and your sauce seems bland, and there's nothing you can do about it halfway through, so taste constantly.
  • If your sauce breaks or looks greasy, you've added the heat too high, which is why medium is your safe zone.
  • Pre-grated cheese has cellulose that makes the sauce look textured instead of smooth, so fresh grating really does make a difference.
03 -
  • Keep your oven temperature honest by using an oven thermometer because every oven lies a little, and this dish needs consistent heat to brown evenly.
  • Don't cover the casserole while it bakes if you want that golden cheese top; the foil keeps it pale and steamed instead of beautifully golden.
Return