Chicken Alfredo Bake

The first time I made this Chicken Alfredo Bake was on a rainy Tuesday when my roommate came home exhausted from a twelve-hour shift. I had chicken thawing and a random assortment of pasta shapes in the pantry, so I threw everything together in one dish. The way the whole apartment filled with that buttery, garlicky aroma while it baked made both of us gravitate toward the oven door like moths to a flame.

My sister-in-law requests this every single time she visits now, and she is not someone who politely asks for seconds unless she actually means it. Last Christmas Eve, I made a triple batch and we stood around the counter eating it straight from the baking dish while the kids were supposed to be getting ready for bed. Some traditions are worth breaking bedtime over.

Ingredients

• 400 g (14 oz) penne pasta: The ridges catch the sauce perfectly, though rigatoni works beautifully too if that is what you have on hand
• 500 g (1.1 lbs) boneless skinless chicken breast, diced: Cut into uniform pieces so everything cooks evenly and you get chicken in every bite
• 1 tbsp olive oil: Just enough to coat the pan and give the chicken a nice golden sear
• 1/2 tsp salt and 1/4 tsp black pepper: Season the chicken generously here since this is your main chance to build flavor in the meat itself
• 2 tbsp unsalted butter: The foundation of your roux and what gives the sauce that restaurant-quality richness
• 3 cloves garlic, minced: Fresh garlic makes all the difference here, do not be tempted to use the pre-minced stuff in a jar
• 2 tbsp all-purpose flour: Helps thicken the sauce just enough to coat the pasta without becoming gloppy
• 480 ml (2 cups) whole milk and 120 ml (1/2 cup) heavy cream: The combination creates that velvety texture you want in an Alfredo sauce
• 80 g (3/4 cup) grated Parmesan cheese: Use freshly grated if possible, the pre-shredded stuff has anti-caking agents that prevent smooth melting
• 1/2 tsp salt and 1/4 tsp ground nutmeg: The nutmeg is optional but it adds this subtle warmth that makes people wonder what your secret ingredient is
• 180 g (1 1/2 cups) shredded mozzarella cheese: Creates that gorgeous golden blanket on top that makes this dish so irresistible
• 30 g (1/4 cup) grated Parmesan cheese: Extra salty, nutty goodness sprinkled over the mozzarella layer
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and cuts through all that richness with a fresh herbal note

Instructions

Store cookware, spices, and prep tools within reach to keep cooking organized and efficient.

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Get your oven and dish ready:

Preheat oven to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or cooking spray

Cook the pasta:

Boil penne in salted water until al dente, then drain and set aside

Sear the chicken:

Heat olive oil in a large skillet over medium heat, add seasoned chicken and cook until golden and cooked through, about 5 to 7 minutes

Build your roux:

In the same skillet, melt butter over medium heat, add garlic for 1 minute until fragrant, then stir in flour for another minute while whisking constantly

Create the sauce:

Gradually whisk in milk and heavy cream, bring to a simmer and whisk until slightly thickened, about 3 to 4 minutes

Add the cheese:

Stir in grated Parmesan, salt and nutmeg until cheese melts and sauce becomes smooth and velvety

Combine everything:

In a large bowl, mix cooked pasta, chicken and Alfredo sauce until every piece of pasta is coated

Assemble the bake:

Transfer mixture to your prepared baking dish and sprinkle mozzarella and extra Parmesan evenly over the top

Bake until golden:

Bake for 20 to 25 minutes until cheese is melted, bubbly and has those gorgeous golden spots everyone fights over

Rest and garnish:

Let the dish rest for 5 minutes to set, then sprinkle with fresh parsley before serving

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This recipe became my go-to for new parents and anyone who needs a meal they can just heat and eat. There is something about that bubbly, cheesy top layer that makes people feel cared for even on the hardest days.

Make It Your Own

Once you have the basic method down, this dish becomes a canvas for whatever vegetables or proteins your family enjoys. Sometimes I add broccoli florets or spinach during step seven when I am feeling virtuous about serving something green.

The Sauce Secret

Whisking constantly when adding the milk to your roux is the difference between a silky smooth sauce and one with annoying little lumps. Take your time here and you will be rewarded with restaurant-quality results that taste like they took hours to make.

Serving Suggestions

A crisp green salad with a bright vinaigrette cuts through the richness beautifully. A glass of Chardonnay does not hurt either. This is comfort food at its finest, so lean into it.

• Rotisserie chicken works perfectly if you want to skip the searing step
• Fettuccine or rigatoni are great alternatives to penne
• The assembled dish can be refrigerated for up to 24 hours before baking

Provides cushioned comfort while cooking, prepping meals, washing dishes, and standing longer in the kitchen.

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There is nothing quite like pulling this bubbling dish out of the oven and watching everyone gather around the table. That first cheesy, creamy bite makes all the prep worth it.

Recipe FAQ

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to the baking time if baking cold from the refrigerator.

→ What other vegetables can I add?

Broccoli florets, spinach, or peas work wonderfully. Add broccoli during the last 3 minutes of pasta cooking, or stir in thawed frozen peas or wilted spinach when combining everything.

→ Can I use a different pasta shape?

Absolutely. Fettuccine, rigatoni, ziti, or even rotini all work well. Just adjust the cooking time according to package directions to achieve al dente texture.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave, or cover the dish with foil and warm at 180°C (350°F) until heated through.

→ Can I freeze this casserole?

Yes, freeze before baking. Wrap tightly in plastic wrap and foil for up to 3 months. Thaw overnight in the refrigerator, then bake as directed, adding 5-10 extra minutes if needed.

→ What can I substitute for heavy cream?

Half-and-half works, though the sauce will be slightly less rich. For a lighter version, use additional whole milk, but consider adding an extra tablespoon of flour to help thicken.