Chicken Alfredo Bake (Print-Friendly)

Tender chicken and cheesy Alfredo sauce combine with pasta for a creamy, baked dish.

# 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)

# How To Make It:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
04 - Whisk in flour and cook constantly for 1 minute to form a roux.
05 - Gradually whisk in milk and cream. Simmer gently, whisking until thickened, about 3–4 minutes.
06 - Stir in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and nutmeg if used.
07 - Add cooked chicken and drained pasta to the sauce. Stir to coat evenly.
08 - Transfer mixture to prepared dish. Sprinkle remaining mozzarella and Parmesan evenly on top.
09 - Bake uncovered for 25–30 minutes until the top is golden and bubbly.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley before serving, if desired.

# Expert Advice:

01 -
  • It uses up leftover chicken without tasting like leftovers.
  • The crispy cheese on top is worth every extra minute in the oven.
  • You can prep it ahead and bake it when people actually show up.
02 -
  • Don't overbake the pasta before it goes in the dish, it turns mushy fast.
  • Freshly grated cheese melts into silk, pre-shredded stuff clumps and separates.
  • If the sauce looks too thick, add a splash of pasta water before mixing in the chicken.
03 -
  • Use a whisk when adding the milk and cream, it keeps the sauce from getting lumpy.
  • Let the bake rest before serving, it makes slicing cleaner and keeps the sauce from running everywhere.
  • If the top isn't golden enough, hit it with the broiler for two minutes but watch it close.
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