Chicken Alfredo Bake (Printable Page)

Tender chicken and pasta combined with creamy Alfredo sauce topped with melted cheese.

# What You'll Need:

→ 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)

# Step-by-Step Guide:

01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in a large pot of salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and black 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 and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook constantly for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to avoid lumps. Cook for 3–4 minutes until slightly thickened.
06 - Add Parmesan cheese, Italian seasoning, ground nutmeg, salt, and black pepper. Stir until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce, mixing thoroughly to combine evenly.
08 - Transfer the mixture into the prepared baking dish. Evenly sprinkle with shredded mozzarella and grated Parmesan cheese.
09 - Bake for 20–25 minutes until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It comes together in under an hour, which means you can serve something restaurant-quality on a weeknight without the restaurant-level stress.
  • The Alfredo sauce is silky and rich without any tricks—just honest butter, cream, and cheese creating pure magic.
  • Everything happens in one baking dish, so cleanup is blessedly minimal and you get to spend more time enjoying the meal.
02 -
  • Use freshly grated Parmesan from a wedge, never pre-grated—the anti-caking agents prevent the sauce from becoming smooth and silky, and it's the difference between elegant and grainy.
  • Don't skip the resting time before serving; it allows the sauce to set slightly so your portions hold together instead of spreading across the plate.
03 -
  • Grate your own Parmesan and mozzarella rather than buying pre-shredded—the difference in how the sauce turns out is genuinely transformative.
  • Keep your oven temperature steady and resist the urge to open the door while it's baking; this creates heat fluctuations that make the cheese cook unevenly.
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