Chicken Alfredo Bake

There's something about the smell of butter and garlic hitting a hot pan that instantly transports me back to my mom's kitchen on Sunday afternoons. She'd make this chicken Alfredo bake for our family dinners, and I remember standing on a step stool, mesmerized by how the cream sauce transformed into something silky and luxurious. Years later, I realized I was watching alchemy happen—simple ingredients becoming comfort in a baking dish. Now when I make it, I get that same warm feeling, but with the confidence of knowing exactly why each step matters.

I made this for my best friend's first dinner at her new apartment, and she actually got emotional—not because it was fancy, but because it felt like home on a plate. She told me later it reminded her of her grandmother's cooking, which says everything about how honest and comforting this dish really is. That's when I knew this wasn't just a recipe; it was a conversation starter.

Ingredients

• Penne pasta (400 g): The tubes catch and hold the sauce in every bite, which is crucial—don't swap this for a thin pasta or you'll lose the magic.
• Chicken breast (500 g, diced): Boneless and skinless keeps this light but still satisfying; the dice means it cooks fast and distributes evenly throughout.
• Olive oil (1 tbsp): Just enough to get a golden sear on the chicken without making it greasy.
• Butter (2 tbsp): This is your flavor foundation for the sauce—don't skimp or go for margarine.
• Garlic (3 cloves, minced): Fresh garlic is non-negotiable here; it blooms in the butter and becomes the soul of the sauce.
• All-purpose flour (2 tbsp): This thickens the cream into a proper sauce instead of a puddle—cook it with the garlic or it'll taste raw.
• Whole milk (480 ml) and heavy cream (120 ml): The combination of both gives you richness without being one-note; milk alone tastes thin, cream alone feels heavy.
• Parmesan cheese (80 g for sauce, 30 g for topping): Use freshly grated if you can—the pre-shredded stuff has anti-caking agents that prevent melting smoothly.
• Mozzarella cheese (180 g, shredded): This creates the golden, bubbly top that makes everyone's eyes light up when it comes out of the oven.
• Nutmeg (1/4 tsp): Optional but worth it—just a whisper adds sophistication that people can't quite name.
• Parsley (2 tbsp, fresh): The green garnish cuts through the richness and makes it feel intentional, not accidental.

Instructions

Get everything ready:

Preheat your oven to 200°C (400°F) and grease a 9x13-inch baking dish with butter or oil so nothing sticks. This gives you a clean canvas and prevents stress later.

Cook the pasta:

Boil salted water and cook the penne until it's just al dente—a little firm to the bite. If you cook it soft here, it'll turn mushy after baking, so trust that slight firmness.

Sear the chicken:

Heat olive oil in a large skillet over medium heat until it shimmers, then add the diced chicken with a pinch of salt and pepper. Listen for that sizzle—it means the pan is hot enough to get golden edges, which takes about 5 to 7 minutes.

Build the sauce base:

In the same skillet, melt butter and add minced garlic, stirring for about a minute until the smell is almost overwhelming (that's when you know it's ready). Sprinkle in the flour and stir constantly for another minute—this cooks out the raw flour taste and creates a smooth base.

Cream it together:

Slowly whisk in the milk and heavy cream, watching as the flour dissolves and the sauce thickens slightly. This takes 3 to 4 minutes of gentle simmering, and you'll see it go from thin to silky.

Add the cheese:

Turn off the heat, then stir in the grated Parmesan, salt, and nutmeg until the cheese melts completely and the sauce is smooth. If you add cheese to boiling liquid, it can clump and separate, so patience here pays off.

Combine everything:

In a large bowl, toss the cooked pasta, seared chicken, and creamy Alfredo sauce together until every strand is coated and glistening. This is where the dish comes together.

Into the dish:

Transfer the pasta mixture into your prepared baking dish, then scatter mozzarella and the extra Parmesan over the top in an even layer.

Bake until golden:

Slide it into the oven for 20 to 25 minutes, watching until the cheese is melted and bubbling with golden-brown spots on top. That golden finish means the flavors have married and everything is piping hot.

Rest and finish:

Pull it out and let it sit for 5 minutes—this lets the sauce set slightly so it's not runny when you serve. Scatter fresh parsley over the top right before plating.

Save

My dad actually asked for seconds the first time I made this, which doesn't happen often. He sat at the table with that quiet, satisfied look people get when something hits exactly right—not because it's fancy or complicated, but because it's exactly what they needed in that moment.

Why This Bake Works

Baking it instead of serving it straight from the pan does something special—the cheese on top gets crispy and golden, the flavors deepen, and you get this amazing contrast between the creamy pasta underneath and the textured cheese crust on top. The oven also means you're not stirring a pot at the last second or worrying about the sauce breaking. It's set-and-forget elegance.

Making It Your Own

The beauty of this dish is that it's a framework you can build on. I've thrown in roasted broccoli on nights when I wanted vegetables, stirred in fresh spinach for color and nutrition, and even added crispy bacon once because, well, bacon. A friend swears by using fettuccine instead of penne, and she's right—the wider noodles cradle the sauce differently. Rotisserie chicken is a legitimate shortcut that saves time without sacrificing flavor, and honestly, some nights that matters more than starting from scratch.

Serving and Pairing

Serve this with a crisp green salad on the side—the acidity and freshness balance the richness beautifully. A cold glass of Chardonnay or even a light Pinot Grigio pairs wonderfully, cutting through the cream without competing for attention. If wine isn't your thing, sparkling water with lemon works just fine, and garlic bread on the side turns this into a complete meal that feels like a celebration even on a regular Tuesday.

• Refrigerate leftovers in an airtight container for up to three days.
• Reheat gently in a 160°C oven with a splash of milk to keep it creamy.
• This freezes well before baking if you want to prep ahead for busier weeks.

Save

This is the kind of dish that reminds you why you love cooking—it's straightforward, it never fails, and it brings people together without fuss. Make it tonight.

Recipe Questions & Answers

→ How do I ensure the chicken stays tender?

Cook the diced chicken over medium heat just until no longer pink, about 5-7 minutes, to retain moisture and tenderness.

→ Can I prepare this ahead of time?

Yes, assemble the dish and refrigerate it before baking. Bake directly from the fridge, adding extra minutes as needed for thorough heating.

→ What pasta works best for this dish?

Penne pasta is ideal as its shape holds the creamy sauce well, but rigatoni or fettuccine can also be used.

→ How can I make the sauce thicker?

Simmer the sauce gently after adding milk and cream, whisking continuously until it reaches a slightly thickened consistency before combining with pasta and chicken.

→ What can I add for extra flavor?

Incorporate cooked broccoli or spinach into the pasta mixture before baking, or sprinkle chopped fresh herbs like parsley on top.