Creamy Chicken Alfredo Bake (Print Version)
Al dente pasta and tender chicken in a creamy Alfredo sauce, baked under a golden mozzarella crust for a hearty weeknight dinner.
# What You'll Need:
→ Meats
01 - 3 cups cooked chicken breast, diced or shredded (rotisserie or poached)
→ Pasta
02 - 12 oz penne or rigatoni, cooked al dente
→ Dairy & Cheeses
03 - 2 cups heavy cream
04 - 1½ cups freshly grated Parmesan cheese
05 - 2 cups shredded mozzarella cheese (for topping)
06 - 4 tbsp unsalted butter
07 - 1½ cups milk
→ Vegetables & Aromatics
08 - 3 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Seasonings
10 - ½ tsp salt
11 - ½ tsp black pepper
12 - ¼ tsp ground nutmeg
13 - 1 tsp dried Italian herbs (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish)
# How to Make It:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray and set aside.
02 - In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk, stirring frequently. Simmer gently for about 3 minutes — avoid bringing to a full boil.
04 - Stir in the Parmesan cheese, salt, pepper, and ground nutmeg. Continue cooking for 3–4 minutes until the cheese is fully melted and the sauce has thickened.
05 - In a large mixing bowl, toss the cooked pasta and diced chicken together. Pour the Alfredo sauce over the top and add the dried Italian herbs if using. Mix thoroughly until evenly coated.
06 - Transfer the mixture into the prepared baking dish, spreading it into an even layer across the bottom.
07 - Sprinkle the shredded mozzarella cheese evenly over the entire surface of the casserole.
08 - Bake uncovered for 25–30 minutes, until the mozzarella crust is golden brown and bubbling.
09 - Remove from the oven and let cool briefly. Garnish with fresh chopped parsley and serve hot.
# Expert Advice:
01 -
- That mozzarella crust on top gets perfectly golden and bubbly while the sauce underneath stays velvety and rich, which is honestly the best texture contrast you can achieve in a casserole.
- It uses simple pantry ingredients and leftover chicken so you can throw it together on a weeknight without much thought but it looks impressive enough for company.
02 -
- Do not let the cream mixture boil at any point or it will break and become grainy instead of silky smooth.
- Cooking the pasta slightly under al dente is critical because it continues cooking in the oven and nobody wants mushy pasta in their casserole.
03 -
- Grate your Parmesan from a wedge right before making the sauce because pre grated versions contain anti caking agents that make the sauce gritty instead of smooth.
- Let the bake rest for a full five minutes before serving because the sauce thickens as it sits and makes for cleaner portions.