Chicken Alfredo Bake (Printable)

A cheesy, creamy pasta casserole with tender chicken and baked golden for comforting flavors.

# What You’ll Need:

→ 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 - ¼ 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 - ½ tsp salt
11 - ½ tsp black pepper
12 - ¼ tsp ground nutmeg (optional)

→ Topping

13 - ½ cup shredded mozzarella cheese
14 - ¼ 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 - Cook pasta in a large pot of salted boiling water 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 create a roux.
05 - Gradually whisk in whole milk and heavy cream. Simmer gently while whisking until thickened, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt, black pepper, and optional nutmeg.
07 - Fold cooked chicken and drained pasta into the sauce, ensuring even coating.
08 - Transfer mixture to prepared baking dish and evenly sprinkle with remaining mozzarella and Parmesan cheeses.
09 - Bake uncovered for 25 to 30 minutes, until the top is golden and bubbling.
10 - Allow casserole to rest for 5 minutes. Garnish with chopped parsley before serving, if desired.

# Top Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but most of the work happens in one pot.
  • Leftovers reheat beautifully, which means lunch is already solved for tomorrow.
  • You can sneak in vegetables without anyone complaining because the creamy cheese hides everything.
02 -
  • If you overcook the pasta before baking, it will turn mushy in the oven, so pull it a minute early.
  • Freshly grated cheese melts into the sauce without leaving behind that grainy, oily film that pre-shredded stuff does.
  • Let the dish rest after baking or the sauce will be too runny when you scoop it out.
03 -
  • Use rotisserie chicken and shred it by hand for the best texture and zero extra effort.
  • Grate your own Parmesan right before adding it to the sauce for a smoother, creamier result.
  • If you want a crispy top, switch the oven to broil for the last 2 minutes, but watch it closely so it doesn't burn.
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