Chicken Alfredo Cheesy Bake

I burned the garlic the first time I made Alfredo sauce from scratch, and my kitchen smelled like a campfire for hours. My husband walked in, wrinkled his nose, and said we should just order pizza. But I started over, turned the heat down, and watched that butter melt slow and gentle. When the sauce came together thick and glossy, I knew I'd never buy a jar again.

I started baking this casserole on Sunday nights when my kids were little and weeknights felt impossible. The smell of bubbling cheese and garlic would fill the house, and everyone would drift into the kitchen asking when dinner would be ready. It became our reset meal, the thing that made Monday mornings feel a little less heavy.

Ingredients

• Penne or rigatoni pasta: Short shapes with ridges grab onto the sauce and make every bite creamy, cook them just until al dente so they don't turn mushy in the oven.
• Cooked chicken breast: Rotisserie chicken is my secret shortcut, but leftover grilled or poached chicken works beautifully too.
• Unsalted butter: Controls the salt level in your sauce, and European butter makes it taste richer if you have it on hand.
• Garlic: Fresh cloves are non negotiable here, the jarred stuff turns bitter when you cook it this way.
• All purpose flour: This is what thickens the sauce into velvet, whisk it fast so no lumps sneak in.
• Whole milk and heavy cream: The combination gives you body without feeling too heavy, though I've used all milk in a pinch and it still turned out lovely.
• Parmesan cheese: Grate it yourself from a block, the pre shredded kind has anti caking powder that makes the sauce grainy.
• Mozzarella cheese: Melts into gooey golden pockets on top, I always add a little extra because cheese is never wrong.
• Salt, pepper, and nutmeg: Just a pinch of nutmeg wakes up the cream and makes people ask what your secret is.
• Fresh parsley: A handful of green at the end makes it look like you put in twice the effort.

Instructions

Prep the oven and dish:

Set your oven to 190°C (375°F) and grease a 9x13 inch baking dish with butter or oil. This keeps the edges from sticking and makes cleanup so much easier.

Cook the pasta:

Boil it in well salted water until it still has a tiny bite in the center, it will finish cooking in the oven and you don't want it soft and sad.

Start the sauce:

Melt butter over medium heat and add the garlic, let it sizzle for about a minute until your kitchen smells like heaven but watch it closely so it doesn't brown.

Make the roux:

Sprinkle in the flour and whisk it constantly for a full minute. It should smell nutty and toasty, this step is what keeps your sauce from tasting like raw flour.

Add the dairy:

Pour in the milk and cream slowly while whisking, then bring it to a gentle simmer. Keep stirring until it thickens enough to coat the back of a spoon, about 3 to 4 minutes.

Melt in the cheese:

Stir in the Parmesan and mozzarella until everything is smooth and glossy, then season with salt, pepper, and a tiny pinch of nutmeg if you're feeling fancy.

Combine everything:

Toss the cooked chicken and drained pasta into the sauce and stir until every piece is coated. It should look ridiculously creamy.

Assemble the bake:

Scrape the mixture into your prepared dish and smooth the top, then sprinkle the remaining mozzarella and Parmesan over everything.

Bake until golden:

Slide it into the oven uncovered and bake for 25 to 30 minutes. You'll know it's ready when the cheese on top is bubbling and turning golden brown at the edges.

Rest and garnish:

Let it sit for 5 minutes before serving so the sauce settles and you don't burn your tongue. Scatter fresh parsley over the top if you have it.

Save

One winter evening, I doubled this recipe and brought half to a neighbor who'd just had a baby. She texted me later that night saying her husband ate three servings straight from the dish and didn't even bother with a plate. That's when I realized this wasn't just dinner, it was the kind of food that makes people feel cared for.

Make It Your Own

I love folding in sautéed mushrooms or steamed broccoli when I want to sneak in vegetables without anyone complaining. Sun dried tomatoes add a sweet tangy pop that cuts through the richness, and sometimes I'll toss in a handful of spinach right before baking. You can swap the chicken for cooked shrimp or leave the meat out entirely and add extra vegetables, it's endlessly flexible.

Storage and Reheating

This casserole keeps in the fridge for up to four days in an airtight container, and it reheats beautifully in the microwave or oven. I usually add a splash of milk when reheating to loosen the sauce back up, and it tastes just as creamy as the first day. You can also freeze individual portions wrapped tightly in foil, then bake them from frozen at 180°C (350°F) for about 45 minutes.

Serving Suggestions

I always serve this with a crisp green salad dressed in lemon vinaigrette to balance all that creamy richness. Garlic bread is never a bad idea, and a glass of chilled Chardonnay or Pinot Grigio makes it feel like a special occasion even on a Tuesday.

• Pair it with roasted asparagus or green beans for a simple side.
• Serve it straight from the baking dish for easy family style dinners.
• Leftovers make an incredible lunch the next day, no extra effort required.

Save

This is the kind of recipe that turns into muscle memory after you make it a few times, and suddenly you're the person everyone asks to bring dinner when life gets hard. I hope it becomes that for you too.

Recipe Questions & Answers

→ What type of pasta works best in this dish?

Short pasta shapes like penne or rigatoni hold the creamy sauce well and maintain their texture after baking.

→ Can I use pre-cooked chicken for convenience?

Yes, diced or shredded cooked chicken, such as rotisserie, works perfectly and speeds up preparation.

→ How do I achieve a creamy sauce without lumps?

Slowly whisk in milk and cream after making the roux, stirring constantly to ensure a smooth, thickened sauce.

→ Can this casserole be customized with vegetables?

Adding sautéed mushrooms, steamed broccoli, or sun-dried tomatoes complements the flavors and adds texture.

→ What is the best way to get a golden, bubbly top?

Sprinkle extra mozzarella and Parmesan on top before baking and bake uncovered until the cheese melts and browns.