Chicken Alfredo Bake

There's something about the smell of garlic and cream simmering in a pan that stops me mid-thought. Years ago, my neighbor brought over a casserole dish still radiating warmth, and I remember asking for the recipe right there in my doorway. She laughed and said it was just her shortcut version of chicken Alfredo, nothing fancy, but it became the dish I'd make whenever I wanted to feel like I'd really cooked something. This baked version is comfort food at its most honest—tender pasta, chunks of chicken, and that blanket of melted cheese on top that gets slightly crispy at the edges.

I made this for my sister's first dinner in her new apartment, and she called me the next day to say she'd made it again for her friends. There's a particular pride in sharing a recipe that actually works, where nothing breaks or curdles, and everyone goes quiet for a moment before reaching for seconds. That's what this dish does—it brings people around a table in the easiest, most delicious way.

Ingredients

• Penne pasta: Use 400 grams of good quality dried pasta—it holds the sauce better than delicate shapes and has just enough substance to feel like a real meal.
• Boneless, skinless chicken breast: Dice it into roughly 1-inch pieces so it cooks evenly and absorbs the flavors around it.
• Unsalted butter: Two tablespoons is the foundation of your sauce—this is where the flavor starts.
• Garlic: Mince three cloves finely so they disappear into the cream and perfume the whole dish.
• All-purpose flour: This thickens the sauce without making it gluey if you whisk it in gradually.
• Whole milk and heavy cream: Use 480 ml milk and 120 ml cream for a sauce that's rich but not heavy enough to sit in your stomach all night.
• Parmesan cheese: Buy it as a wedge and grate it yourself if you can—pre-grated versions have anti-caking agents that make the sauce less smooth.
• Mozzarella cheese: Shredded mozzarella for the topping gives you that melted, bubbly finish everyone reaches for first.
• Fresh parsley: Adds a flick of color and a bright note that cuts through the richness at the very end.

Instructions

Heat your oven and prep your dish:

Set your oven to 200°C (400°F) and grease your baking dish so nothing sticks. This matters more than you'd think.

Cook the pasta until just al dente:

Boil it in salted water according to the package, then drain it and set it aside. Don't rinse it—that starchy coating helps the sauce cling.

Sear the chicken until it's golden:

Heat a tablespoon of olive oil in your skillet, add the diced chicken, season with salt and pepper, and let it sit undisturbed for a minute so it gets color. This takes about 5 to 7 minutes total. You're not cooking it all the way through—the oven will finish the job.

Build your sauce base:

In the same skillet (don't wash it), melt the butter over medium heat, add your minced garlic, and listen for that quiet sizzle that means it's starting to cook. After about a minute, whisk in the flour and keep whisking for another minute so there are no lumps hiding.

Add the milk and cream slowly:

Pour it in gradually while whisking constantly, and watch it go from a thick paste to a silky sauce. This is where patience matters—rushing it creates a lumpy mess.

Simmer until it thickens slightly:

Let it bubble gently for 3 to 4 minutes, whisking occasionally, until it coats the back of a spoon with a thin layer that doesn't drip off immediately.

Finish the sauce with cheese and seasoning:

Remove from heat and stir in your grated Parmesan, salt, and a pinch of nutmeg if you want to be fancy. The nutmeg is optional, but it adds a warmth that people taste without knowing what it is.

Combine everything together:

In a large bowl, mix the cooked pasta, chicken, and sauce until every piece of pasta is coated. This is important—don't just dump everything in the baking dish and hope.

Transfer to your baking dish and top with cheese:

Spread the mixture evenly, then scatter the mozzarella and extra Parmesan over the top in a layer thick enough that you can't see pasta through it.

Bake until the top is golden and bubbly:

Bake for 20 to 25 minutes, until the cheese is melted and the edges are bubbling up around the sides. Look for golden spots on top—that's when you know it's done.

Let it rest and garnish:

Remove from the oven and let it sit for 5 minutes so the sauce sets slightly and every spoonful holds together. Scatter fresh parsley over top right before serving.

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I remember my daughter tasting this for the first time and asking if it was from a restaurant, and I realized that moment was worth every minute I'd spent learning to make it right. Food tastes better when someone believes you've put care into it.

Why This Works

The genius of a baked pasta is that it sits in its own sauce as it cooks, so nothing dries out and the flavors meld together. The cheese on top acts as a seal, keeping the moisture inside while getting just crispy enough to give you texture. When you pull it from the oven and the whole dish is steaming, you know you've made something real.

Making It Your Own

This recipe is forgiving enough to take whatever you want to add to it. Some people stir in blanched broccoli or fresh spinach before baking, which adds color and nutrition without changing the character of the dish. You could use fettuccine or rigatoni instead of penne, or swap in rotisserie chicken if you're short on time. The sauce is what makes this special, so focus your energy there and trust that the rest will follow.

• Pair this with a simple green salad dressed in lemon vinaigrette to cut through the richness.
• A glass of crisp Chardonnay beside your plate makes an ordinary Tuesday night feel intentional.
• Leftovers actually taste better the next day after the flavors have had time to deepen.

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This is the kind of meal that makes people feel taken care of, and that matters more than any technique. Once you've made it a few times, it becomes the thing you reach for when you want to cook something that feels thoughtful but isn't stressful.

Recipe Q&A

→ What type of pasta works best?

Penne pasta holds the creamy sauce well, but rigatoni or fettuccine are excellent alternatives for this dish.

→ Can I use leftover chicken?

Yes, rotisserie or cooked leftover chicken can be substituted to save time without sacrificing flavor.

→ How to ensure the sauce is creamy and smooth?

Whisk the milk and cream gradually into the butter and flour mixture, cooking gently to avoid lumps. Adding Parmesan at the end helps thicken the sauce and adds richness.

→ What cheese should I use for topping?

Shredded mozzarella gives a bubbly golden crust while extra Parmesan adds sharpness and depth to the topping.

→ Can I add vegetables to the bake?

Yes, cooked broccoli or spinach can be folded into the mix for extra nutrition and flavor.