Creamy Baked Chicken Alfredo (Print Version)

Rich and creamy baked pasta with tender chicken, silky Alfredo sauce, and gooey mozzarella cheese.

# Components:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly to ensure even coating.
06 - Transfer the chicken and pasta mixture into the prepared baking dish. Top evenly with shredded mozzarella cheese.
07 - Place in preheated oven and bake for 25-30 minutes until cheese is bubbling and golden brown.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert Advice:

01 -
  • Everything goes into one dish, which means less cleanup when you're already tired from the day.
  • The creamy sauce clings to every piece of pasta and gets those crispy, cheesy edges everyone fights over.
  • It reheats beautifully, so leftovers taste just as good the next day for lunch.
  • You can sneak in vegetables without anyone complaining because the Alfredo sauce makes everything taste indulgent.
02 -
  • If you skip the step of undercooking the pasta, you'll end up with a mushy casserole that loses all its texture.
  • Freshly grated Parmesan melts into the sauce without clumping, while the pre-shredded stuff can leave you with a grainy, separated mess.
  • Letting the casserole rest after baking isn't optional, it's the difference between a saucy mess and clean, beautiful servings.
03 -
  • Use rotisserie chicken and save yourself 20 minutes of prep, the seasoning from the store chicken adds flavor you didn't even plan for.
  • If your sauce looks too thick, thin it with a few tablespoons of pasta water before mixing in the chicken and noodles.
  • For extra crispy cheese on top, switch the oven to broil for the last two minutes, but don't walk away or it'll burn.
Return