Chicken Alfredo Cheesy Bake (Printable)

Tender chicken and cheesy Alfredo sauce meld in a baked pasta casserole with golden topping.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Step-by-Step Guide:

01 - Set oven to 375°F and lightly grease a 9x13 inch baking dish.
02 - Boil pasta in generously salted water until just al dente, then drain and set aside.
03 - Melt butter in a saucepan over medium heat; add minced garlic and cook for 1 minute until fragrant. Stir in flour and whisk constantly for 1 minute to create a roux.
04 - Gradually whisk in milk and cream, bringing the mixture to a gentle simmer. Continue whisking until the sauce thickens, about 3 to 4 minutes.
05 - Whisk in Parmesan and mozzarella cheeses until fully melted and smooth. Season with salt, black pepper, and optional nutmeg.
06 - Add the cooked chicken and drained pasta into the sauce; stir well to coat evenly.
07 - Transfer the mixture into the prepared baking dish and evenly sprinkle the remaining mozzarella and Parmesan cheeses on top.
08 - Bake uncovered for 25 to 30 minutes until the top is golden and bubbling.
09 - Allow the dish to rest for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Tips:

01 -
  • It tastes like restaurant Alfredo but costs a fraction of the price and feeds your whole family.
  • You can prep it in the morning, cover it, and slide it in the oven when everyone gets home.
  • Leftovers reheat beautifully and taste even creamier the next day.
02 -
  • Undercook the pasta by at least a minute or it will turn to mush in the oven, I learned this the hard way twice.
  • Whisk the milk in slowly or you'll end up with lumps that won't go away no matter how much you stir.
  • Use freshly grated cheese or your sauce will be grainy and broken, the pre shredded stuff has coatings that don't melt right.
03 -
  • Toast the garlic just until fragrant but not brown, burnt garlic will ruin the whole sauce.
  • Let the bake rest for 5 full minutes before serving or the sauce will be too loose and runny.
  • Grate your own Parmesan from a wedge, it melts smoother and tastes infinitely better than the stuff in the green can.
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