Chicken Alfredo Bake (Print Version)

Tender chicken combined with creamy Alfredo sauce and melted cheese for a warm, satisfying dish.

# Components:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-6 minutes. Remove from skillet.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring continuously to avoid lumps. Cook for 3-4 minutes until sauce slightly thickens.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and black pepper. Cook until sauce is smooth and coats the back of a spoon.
07 - Mix cooked pasta and chicken into the Alfredo sauce until evenly coated.
08 - Transfer mixture to prepared baking dish. Sprinkle shredded mozzarella and additional Parmesan cheese evenly on top.
09 - Bake for 20-25 minutes until cheese is melted and golden brown.
10 - Let the dish cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means weeknight dinner doesn't feel like a production.
  • The sauce is silky without being fussy, and you can taste the Parmesan without it ever feeling heavy.
  • Once it's in the oven, you have time to breathe, pour a glass of wine, and actually sit down.
02 -
  • Don't skip seasoning the chicken before it cooks; that's when it absorbs flavor most deeply, not in the sauce.
  • When you add the flour to the butter, cook it for a full minute; skipping this step leaves a floury taste that haunts the whole dish.
  • Whisk the milk in gradually, not all at once, or you'll end up with lumps that no amount of stirring will fix.
  • Use freshly grated Parmesan if you can; the stuff in the green can has cellulose in it that makes the sauce grainy instead of smooth.
03 -
  • Cook the pasta just under al dente because it keeps cooking in the oven, and overcooked pasta turns mushy mixed with the sauce.
  • The five-minute rest after baking is real; it lets everything set up so you can slice into it cleanly and serve it with pride.
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