Pin It The first time I made this chicken alfredo bake was on a Tuesday evening when my youngest had a terrible day at school. Something about warm, creamy pasta with bubbling cheese on top just fixes things.
My neighbor Sarah brought over a version of this after my son was born, and I remember eating it straight from the container standing in my kitchen at 2am while holding a sleeping baby. The way the mozzarella forms these perfect little cheese strings when you scoop it still makes me smile.
Ingredients
- 400 g (14 oz) penne or rigatoni: The ridges catch all that sauce, and these shapes hold up beautifully when baked without turning mushy
- 500 g (1.1 lb) boneless skinless chicken breast: Cutting it into bite-sized pieces means every forkful has both chicken and pasta
- 1 tsp salt and ½ tsp black pepper: Season the chicken generously before cooking, it makes all the difference
- 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken without overwhelming the delicate sauce
- 3 tbsp unsalted butter: The foundation of your roux, salted butter here might make the final dish too salty
- 3 cloves garlic, minced: Fresh garlic is non-negotiable, jarred stuff has an odd cooked taste that clashes with cream
- 3 tbsp all-purpose flour: This thickens your sauce, and exact measurements matter here or youll end up with soup or paste
- 600 ml (2½ cups) whole milk: I tried using 2% once and the sauce never achieved that luxurious restaurant texture
- 120 ml (½ cup) heavy cream: This is what makes alfredo feel special and indulgent
- 100 g (1 cup) freshly grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that prevent smooth melting
- ½ tsp Italian seasoning: A simple blend that adds depth without competing with the cream
- ¼ tsp ground nutmeg: My grandmothers secret ingredient in white sauces, just a pinch adds something people cant quite identify
- Salt and black pepper, to taste: Taste your sauce before assembling, you cant fix it once its baked
- 150 g (1½ cups) shredded mozzarella cheese: Low-moisture part-skim creates those gorgeous brown bubbles without excessive grease
- 30 g (¼ cup) grated Parmesan cheese: Extra Parm on top creates a salty, umami-rich crust
- 2 tbsp chopped fresh parsley: Mostly for color, but it cuts through the richness visually and adds a fresh finish
Instructions
- Preheat and prep your baking dish:
- Set your oven to 200°C (400°F) and give a 23x33 cm (9x13 inch) baking dish a light coating of oil or butter
- Cook the pasta just right:
- Boil the pasta in salted water until barely al dente, it will continue cooking in the oven so undercook slightly now
- Season and sear the chicken:
- Cook the seasoned chicken in hot olive oil until golden and cooked through, about 5-6 minutes, then set it aside on a plate
- Build your roux base:
- In the same pan, melt butter and cook the garlic for 1 minute, then whisk in the flour and stir constantly for 60 seconds
- Create the creamy sauce:
- Slowly whisk in the milk and cream, cooking for 3-4 minutes until the sauce coats the back of a spoon
- Add the flavor magic:
- Stir in the Parmesan, Italian seasoning, nutmeg, salt, and pepper until the sauce is smooth and velvety
- Bring it all together:
- Toss the cooked pasta and chicken in the sauce until every piece is coated
- Assemble for baking:
- Transfer everything to your prepared dish and cover with mozzarella and the extra Parmesan
- Bake until golden:
- Cook for 20-25 minutes until the cheese is melted and bubbling with golden brown spots
- Let it rest:
- Wait 5 minutes before serving, this helps the sauce set slightly so portions hold together on the plate
Pin It This recipe became my go-to for new parents and sick neighbors because it travels well, freezes beautifully, and tastes like a hug in a baking dish. Last winter I made three batches at once for a family dealing with a medical emergency, and the mother later told me it was the first thing her toddler had eaten properly in days.
Make It Ahead
You can assemble this entire dish up to 24 hours before baking, just cover it tightly and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator. For freezing, wrap the unbaked dish in plastic then foil and freeze for up to 3 months, thawing overnight before baking.
Customization Ideas
My husband hates mushrooms so I usually add them to half the dish before baking, pushing them slightly under the sauce so they dont dry out. Broccoli florets, blanched spinach, or even artichoke hearts all work beautifully here. I once made a version with crispy bacon pieces mixed in, and my brother ate half the pan himself.
Serving Suggestions
A crisp green salad with acidic vinaigrette balances the richness perfectly. Garlic bread is obviously delicious, but roasted vegetables like asparagus or green beans make it feel slightly less decadent. This pairs surprisingly well with lighter white wines.
- Let the dish rest at least 5 minutes before serving, it makes plating so much easier
- Store leftovers in the baking dish covered with foil for easy reheating
- The sauce thickens overnight, so add a splash of milk when reheating leftovers
Pin It Somehow this simple pasta bake always feels like an occasion, whether its a Tuesday night comfort dinner or feeding a crowd on Sunday. I hope it becomes one of those recipes you know by heart.
Questions & Answers
- → What pasta works best for this dish?
Penne or rigatoni are ideal as their ridges hold creamy sauce well, but other tube-shaped pasta can work too.
- → Can I use rotisserie chicken instead of raw chicken?
Yes, rotisserie chicken can be shredded and added in for quicker preparation without sacrificing flavor.
- → How do I get the cheese topping golden and bubbly?
Bake uncovered at 200°C (400°F) for 20-25 minutes until the cheese melts and turns golden brown.
- → What can I add for extra flavor or vegetables?
Sautéed mushrooms, spinach, or sun-dried tomatoes complement the creamy sauce and add depth to the dish.
- → What wine pairs well with this pasta bake?
A crisp Chardonnay or Pinot Grigio balances the richness and enhances the meal’s flavors.