Chicken Alfredo Bake (Printable Version)

Baked tender chicken and penne tossed in rich Alfredo sauce topped with melted mozzarella and Parmesan.

# What You'll Need:

→ 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 cloves garlic, 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 (for garnish)

# Directions:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil salted water and cook penne pasta until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper, cook until golden and cooked through, about 5 to 7 minutes. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and cook until fragrant, about 1 minute. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream. Bring to a simmer while whisking until sauce thickens slightly, 3 to 4 minutes. Stir in Parmesan cheese, salt, and nutmeg until smooth. Remove from heat.
06 - In a large bowl, mix cooked pasta, chicken, and Alfredo sauce until evenly coated.
07 - Transfer mixture to prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan on top.
08 - Bake for 20 to 25 minutes until cheese is melted, bubbly, and golden brown.
09 - Let rest for 5 minutes before serving. Sprinkle with chopped parsley.

# Expert Advice:

01 -
  • It comes together in under an hour, yet tastes like you spent the whole afternoon on it.
  • The crispy-melted cheese top is genuinely addictive, and you'll find yourself eating a corner straight from the pan.
  • One dish does all the work—no juggling multiple plates or keeping things warm while you cook.
02 -
  • If your sauce breaks or looks grainy, it usually means the heat was too high or the cream got too hot—whisk in a splash of cold milk off heat to smooth it back out.
  • Don't skip the resting time after baking; it sounds insignificant, but it's what keeps this from being a runny mess when you serve it.
  • Undercooking the pasta is the most important step—it finishes cooking during baking and ends up perfectly tender instead of mushy.
03 -
  • Grate your Parmesan fresh if possible—pre-shredded cheese has coatings that prevent it from melting as smoothly into the sauce.
  • Let the finished casserole rest before serving; it makes plating easier and the flavors settle into something more cohesive than they are right out of the oven.
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