Creamy Chicken Alfredo Bake (Printable)
Baked pasta and tender chicken in creamy Alfredo sauce, crowned with a golden mozzarella crust for cozy family dinners.
# What You’ll Need:
→ Meats
01 - 3 cups cooked chicken breast, diced or shredded (rotisserie or poached)
→ Pasta
02 - 12 oz penne or rigatoni, cooked al dente
→ Dairy & Cheeses
03 - 2 cups heavy cream
04 - 1½ cups freshly grated Parmesan cheese
05 - 2 cups shredded mozzarella cheese (for topping)
06 - 4 tbsp unsalted butter
07 - 1½ cups milk
→ Vegetables & Aromatics
08 - 3 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Seasonings
10 - ½ tsp salt
11 - ½ tsp black pepper
12 - ¼ tsp ground nutmeg
13 - 1 tsp dried Italian herbs (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk. Simmer gently, stirring frequently, for about 3 minutes. Avoid bringing to a full boil.
04 - Stir in the grated Parmesan cheese, salt, pepper, and nutmeg. Continue cooking for 3–4 minutes until the cheese melts and the sauce thickens to a smooth consistency.
05 - In a large mixing bowl, combine the cooked penne, diced chicken, and Alfredo sauce. Add the dried Italian herbs if using. Toss thoroughly until everything is evenly coated.
06 - Transfer the mixture to the prepared baking dish, spreading it into an even layer and smoothing the top.
07 - Sprinkle the shredded mozzarella cheese evenly across the entire surface of the casserole.
08 - Bake uncovered for 25–30 minutes until the mozzarella crust is golden brown and bubbling.
09 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Suggestions:
01 -
- The mozzarella crust forms a golden shell that cracks beautifully when you scoop into it, revealing all that creamy sauce underneath.
- It reheats like a dream, making it the rare pasta bake that tastes just as good on day two straight from the fridge.
02 -
- If you let the cream sauce boil, it will break and separate, so keep the heat at medium and be patient with a gentle simmer.
- Grating your own Parmesan from a block instead of using the green canister changes the texture of the sauce completely, making it smooth rather than gritty.
03 -
- Cook your pasta one minute short of the package instructions, because it will continue cooking in the oven and nobody wants mushy pasta in a casserole.
- Shred the mozzarella from a block yourself rather than buying pre shredded, because the fresh stuff melts into a smoother, more even crust without those odd stretchy spots.