Chicken Alfredo Bake

There's something deeply satisfying about pulling a bubbling casserole from the oven on a chilly evening, the smell of garlic and cream filling your kitchen like a warm hug. I discovered this Chicken Alfredo Bake years ago when I was overwhelmed with dinner plans for a small gathering, and I needed something that felt restaurant-worthy but didn't require me to plate six individual dishes. What started as a practical solution became the dish people now ask for by name, the one that somehow makes any table feel a little more special.

I remember making this for my coworkers' potluck during a particularly gray December, and watching everyone go quiet for a moment when they took that first bite. The kind of quiet that means comfort food is doing its job. Someone asked if I'd added truffle oil or something fancy, and I loved telling them it was just butter, garlic, and patience. That's when I realized this recipe works because it respects simple, honest ingredients.

Ingredients

• Penne pasta, 400g: Use the ridged kind—it catches the sauce like little hands holding onto flavor, and it stands up beautifully to baking without turning mushy.
• Chicken breast, 500g, diced: Cut pieces roughly the size of a die so they cook evenly and don't disappear into the sauce.
• Olive oil, 1 tbsp: Just enough to get a nice sear on the chicken without making everything greasy.
• Salt and black pepper: Season boldly at each stage—this recipe builds flavor in layers.
• Unsalted butter, 2 tbsp: Unsalted lets you control the salt and gives you that pure, rich taste.
• Garlic, 3 cloves, minced: Fresh garlic is absolutely non-negotiable here; it's the backbone of everything that makes this sing.
• All-purpose flour, 2 tbsp: This is your thickener, your quiet hero that makes the sauce creamy without needing cornstarch.
• Whole milk, 480ml: Full-fat whole milk matters more than you might think—it creates a silkier, more luxurious sauce.
• Heavy cream, 120ml: This is the magic ingredient that transforms a decent sauce into something people actually crave.
• Parmesan cheese, 80g, grated: Freshly grated if you can manage it; pre-shredded has anti-caking agents that make it less creamy.
• Ground nutmeg, 1/4 tsp: A hint of nutmeg in Alfredo feels like a secret—barely visible but absolutely essential.
• Mozzarella cheese, 180g, shredded: This is your melty layer, the one that gets those gorgeous golden bubbles on top.
• Parmesan for topping, 30g: The extra layer on top gets crispy and complex when it bakes.
• Fresh parsley, 2 tbsp, chopped: A bright, fresh finish that cuts through the richness and makes the whole dish feel polished.

Instructions

Get your kitchen ready:

Set your oven to 200°C (400°F) and grease your baking dish thoroughly—this prevents any sticking drama when you're excited to eat. Have all your ingredients prepped and within reach because once you start the sauce, you won't want to scramble.

Cook the pasta:

Boil salted water and add penne, cooking it just until al dente—slightly firmer than fully tender. Drain it and set aside; it'll finish cooking in the oven, so you want it noticeably undercooked now.

Sear the chicken:

Heat olive oil in your large skillet over medium heat until it shimmers. Add diced chicken, season with salt and pepper, and let it sit for a minute before stirring—you're building color and flavor here, not just cooking through.

Build your sauce foundation:

In the same skillet (don't wash it—those browned bits are flavor gold), melt butter and add minced garlic. Let it cook for just a minute, filling your kitchen with that unmistakable aroma that tells you something delicious is happening.

Make the roux:

Sprinkle flour over the butter and garlic, stirring constantly for about a minute. You're creating a paste that will thicken your cream into something luxurious.

Create the Alfredo:

Slowly whisk in the milk and heavy cream, watching it transform from rough to smooth as you go. Bring it to a gentle simmer and let it thicken for a few minutes—you'll see it coat the back of a spoon.

Finish the sauce:

Stir in Parmesan cheese, salt, and nutmeg, letting the cheese melt completely. Taste it now and adjust seasoning if needed—this is your moment to make it yours.

Combine everything:

In a large bowl, toss the cooked pasta, chicken, and creamy sauce together until every strand is coated. This gentle mixing prevents the pasta from breaking and ensures even distribution.

Into the baking dish:

Transfer the mixture to your prepared dish, spreading it evenly. Top generously with mozzarella and Parmesan, letting them pile up into little mountains that will turn golden and crispy.

Bake to golden:

Bake for 20-25 minutes until the cheese is melted and bubbling, with spots of deep golden brown. The aroma will be absolutely irresistible.

Rest and garnish:

Let it sit for 5 minutes so it sets slightly and becomes easier to serve. Scatter fresh parsley over the top just before bringing it to the table.

Save

This dish reminds me of why cooking for people matters so much. It's not fancy or complicated, but it brings something genuine to the table—real butter, real cream, real care. Every time I make it, I'm reminded that the best recipes aren't the ones with the most ingredients; they're the ones that never feel like a burden to prepare.

Why This Became a Favorite

There's a moment in cooking this when the kitchen becomes almost meditative. The pasta is bubbling gently, the garlic is releasing its fragrance into the steam, and you're whisking cream into a smooth sauce—it's the kind of ritual that makes you feel like you're doing something that matters. This dish has a way of turning an ordinary Tuesday night into something worth remembering, which is probably why it keeps showing up on my table.

Make It Your Own

The beauty of a casserole like this is that it invites customization without requiring it. I've stirred in roasted broccoli florets for color and crunch, added spinach for a quieter earthiness, and even crumbled a handful of crispy bacon on top just before serving. Each addition changes the personality of the dish without challenging its soul. The foundation is so solid that anything you add becomes part of something warm and welcoming.

Shortcuts and Smart Swaps

Some nights, I use a rotisserie chicken instead of cooking chicken from scratch—the flavor is actually wonderful, and it cuts 15 minutes off your prep time without sacrificing quality. Other times, I've used fettuccine or rigatoni when penne wasn't on hand, and the dish adapts beautifully. These aren't compromises; they're just different versions of the same comforting idea.

• Rotisserie chicken saves time and brings a subtle depth from the way it was cooked.
• Fettuccine creates a silkier, more luxurious feel, while rigatoni offers more sauce-holding capacity.
• Adding a splash of white wine to the sauce before simmering adds subtle complexity without making it taste winey.

Save

This recipe isn't about impressing anyone with technique; it's about creating a moment where people feel genuinely cared for. Serve it with a crisp green salad and maybe a glass of Chardonnay, and you've got something special.

Questions & Answers for Recipes

→ How do I ensure the chicken stays tender?

Cook diced chicken over medium heat with olive oil, seasoning it with salt and pepper, and avoid overcooking by removing it once golden and cooked through.

→ Can I substitute penne pasta with other types?

Yes, rigatoni or fettuccine work well as alternatives and soak up the creamy sauce nicely.

→ What is the best way to make the Alfredo sauce smooth?

Whisk flour into melted butter, then gradually add milk and cream while stirring constantly to avoid lumps before melting Parmesan into the sauce.

→ How do I achieve a golden cheese topping?

Sprinkle shredded mozzarella and grated Parmesan evenly on top before baking and bake until bubbly and golden brown, about 20-25 minutes.

→ Can I add vegetables to this dish?

Yes, adding cooked broccoli or spinach to the pasta mixture provides extra flavor and nutrition.