Chicken Alfredo Bake (Printable Version)

Tender chicken, penne, and creamy Alfredo sauce baked under a golden cheese topping.

# Ingredient List:

→ 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 garlic cloves, 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 (optional)

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley

# How-To Steps:

01 - Set oven to 400°F and grease a 9x13-inch baking dish.
02 - Boil salted water and cook penne pasta until al dente according to package instructions. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook for 5 to 7 minutes until golden and cooked through. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream. Simmer for 3 to 4 minutes, whisking until sauce thickens slightly.
06 - Add grated Parmesan cheese, salt, and nutmeg. Stir until cheese melts and sauce is smooth, then remove from heat.
07 - In a large mixing bowl, toss cooked pasta with chicken and Alfredo sauce until evenly coated.
08 - Transfer mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and additional Parmesan cheese over the top.
09 - Bake for 20 to 25 minutes until cheese is melted, bubbly, and golden in spots.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent the whole evening on it.
  • You can have it prepped in the morning and just pop it in the oven when dinner time rolls around.
  • The creamy sauce coats every strand of pasta without any gritty flour taste if you do it right.
02 -
  • If your sauce breaks or looks grainy when you add the milk, you've cooked the flour too fast—lower the heat and whisk slowly as you pour.
  • Don't skip the resting time before serving, or you'll end up with a soupy casserole that falls apart on the plate.
  • Shredding your own Parmesan makes a visible difference in how smooth and creamy the sauce turns out.
03 -
  • Make sure your milk is room temperature or slightly warm before whisking it in, so the sauce comes together smoothly without temperature shock.
  • Keep a tiny pinch of salt nearby while cooking and taste as you go—cream mutes flavors more than you expect, and you might need to add more than you think.
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