Chicken Alfredo Bake

The first time I made this Chicken Alfredo Bake was during a particularly brutal February when my apartment heater decided to quit. Standing over a bubbling casserole dish, watching that golden cheese crust form, felt like the only warmth in my world. My roommate kept wandering into the kitchen, drawn by the irresistible garlic and cream aroma, asking if it was ready yet. We ended up eating it straight from the baking dish on the living room floor, too impatient to bother with proper plates. That night cemented this recipe as my ultimate comfort food.

Last winter, I brought this to a friend who had just welcomed her second baby. Between midnight feedings and toddler meltdowns, she confessed she had not eaten a proper hot meal in days. Watching her take that first bite, eyes closing in pure bliss, reminded me why comfort food matters. Her husband texted me two days later asking for the recipe, saying it was the first time his wife had actually asked for seconds since bringing the baby home.

Ingredients

• 400 g penne pasta: The ridges and hollow centers catch the creamy sauce perfectly, though rigatoni works just as well
• 500 g boneless skinless chicken breast: Diced into bite-sized pieces so every forkful gets protein
• 1 tbsp olive oil: For achieving that gorgeous golden sear on the chicken
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that transforms plain chicken into something special
• 2 tbsp unsalted butter: The foundation of your roux, so do not even think about using margarine
• 3 cloves garlic: Minced fresh, because jarred garlic has a weird acidity I cannot stand
• 2 tbsp all-purpose flour: Thickens the sauce just enough without turning it into paste
• 480 ml whole milk: Do not use skim milk here, because this dish deserves the full fat treatment
• 120 ml heavy cream: The secret to restaurant-quality richness and that velvety finish
• 80 g grated Parmesan: Use the wedge you grate yourself, not the shaker can with cellulose fillers
• 180 g shredded mozzarella: Creates that gorgeous cheese pull in every serving
• 2 tbsp fresh parsley: Adds a bright pop of color and cuts through all that richness

Instructions

Get your oven and pasta ready:

Preheat your oven to 200°C (400°F) and grease a 23x33 cm baking dish with butter. Cook the penne in salted boiling water until al dente, which usually means two minutes less than the package suggests.

Sear the chicken to perfection:

Heat olive oil in a large skillet over medium heat. Season your diced chicken with salt and pepper, then cook for 5 to 7 minutes until golden brown and cooked through.

Build the roux base:

In the same skillet, melt butter over medium heat. Add minced garlic and let it sizzle for one minute until fragrant, then stir in flour and cook for another minute while constantly stirring.

Create the creamy sauce:

Whisk in the milk and heavy cream gradually. Bring everything to a gentle simmer, whisking continuously for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.

Add the cheese and finish:

Stir in Parmesan, salt, and nutmeg until the cheese melts completely. Combine pasta, chicken, and sauce in a large bowl, then transfer to your baking dish.

Bake until golden:

Sprinkle mozzarella and extra Parmesan over the top. Bake for 20 to 25 minutes until the cheese is bubbly with those gorgeous golden brown spots we all love.

Pin It

This recipe saved me during my first dinner party disaster when I accidentally doubled the garlic but was too embarrassed to start over. My friends raved about the extra kick, and now I add one extra clove by default every time I make it. Sometimes the best discoveries happen from happy little mistakes in the kitchen.

Make It Your Own

Broccoli florets or fresh spinach work beautifully folded into the pasta mixture before baking, adding color and nutrition without compromising the rich flavor profile. I have also added sun-dried tomatoes for a tangy contrast that cuts through the creaminess.

Timing Hacks

Rotisserie chicken from the grocery store shreds perfectly and cuts the cooking time in half on busy weeknights. I keep a couple of cooked chicken breasts in my freezer just for this recipe, thawed and ready to go.

Serving Suggestions

A crisp green salad with an acidic vinaigrette balances the richness of this pasta bake beautifully. I serve it with chilled Chardonnay and roasted asparagus on the side.

• Let the dish rest at least 5 minutes or the sauce will be too runny
• Extra parmesan on the table is never a bad idea
• This recipe doubles easily for a 9x13 pan when feeding a crowd

Pin It

There is something profoundly satisfying about pulling this bubbling, golden casserole out of the oven and watching everyone gather around. I hope this recipe brings as much comfort to your table as it has to mine over the years.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Bake when ready, adding 5-10 minutes to cooking time if chilled.

→ What pasta works best?

Penne, rigatoni, or fettuccine all work wonderfully. Choose shapes that hold sauce well and maintain texture during baking.

→ Can I freeze leftovers?

Absolutely. Portion cooled leftovers into airtight containers and freeze for up to 3 months. Reheat covered at 180°C (350°F) until hot throughout.

→ How do I prevent the sauce from separating?

Gradually whisk milk into the flour mixture to prevent lumps. Avoid boiling the sauce once cheese is added—gentle simmering keeps it smooth.

→ What vegetables can I add?

Broccoli florets, spinach, or peas blend seamlessly. Add cooked vegetables during the mixing step to incorporate evenly throughout.

→ Can I use rotisserie chicken?

Definitely. Shredded rotisserie chicken saves time and adds extra flavor. Simply skip the chicken cooking step and mix directly into the sauce.