Chicken Alfredo Bake (Printable Version)

Penne pasta and tender chicken baked in a creamy, cheesy Alfredo sauce with herbs.

# What You Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 1.1 lbs boneless, skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Alfredo Sauce

06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg (optional)

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley (for garnish)

# How To Make:

01 - Preheat the oven to 400°F and grease a 9x13-inch baking dish.
02 - Boil penne pasta in salted water according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Season diced chicken with salt and pepper. Cook until golden brown and fully cooked, about 5 to 7 minutes. Remove from heat.
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 for 1 minute while stirring continuously.
05 - Slowly whisk in whole milk and heavy cream. Bring to a gentle simmer while whisking often until sauce thickens slightly, about 3 to 4 minutes.
06 - Add grated Parmesan, salt, and nutmeg. Stir until cheese has melted and sauce is smooth. Remove from heat.
07 - In a large mixing bowl, combine cooked pasta, chicken, and Alfredo sauce. Mix thoroughly to coat evenly.
08 - Transfer the mixture into the prepared baking dish. Sprinkle shredded mozzarella and additional grated Parmesan evenly on top.
09 - Bake uncovered in the preheated oven for 20 to 25 minutes until the cheese is melted, bubbly, and lightly golden.
10 - Let the casserole rest for 5 minutes before serving. Garnish with chopped fresh parsley.

# Expert Suggestions:

01 -
  • It comes together in under an hour but tastes like you spent all day in the kitchen.
  • The creamy sauce clings to every piece of pasta and chicken, so there's no dry bite—just pure richness.
  • Baking it gives you time to set the table and pour a glass of wine instead of standing over a stove.
02 -
  • Don't overcook the pasta in step two; it keeps cooking in the oven, and overcooked pasta becomes mush.
  • Whisk the milk in slowly to prevent lumps—rushing this step turns your sauce grainy and sad.
  • Fresh, freshly grated Parmesan melts smooth, but the shredded pre-packaged kind won't emulsify properly and can make your sauce break.
03 -
  • Keep the heat on medium when building your sauce—high heat can cause the milk to scorch on the bottom and taste bitter.
  • Taste the sauce before it goes into the dish and adjust salt and nutmeg now, because seasoning after baking is nearly impossible.
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