Chicken Alfredo Bake

The smell of bubbling cheese and garlic always pulls everyone into the kitchen. I started making this chicken Alfredo bake during those busy weeknights when something warm and comforting felt absolutely necessary. My roommate used to hover around the oven, spoon ready, asking if it was done yet. Now it's the dish that disappears first at potlucks, with people asking for the recipe before they've even finished their first bite.

Last winter, my sister came over after a rough week at work. I pulled this casserole out of the oven, that golden cheese crust crackling as I scooped her a generous portion. She took one bite, closed her eyes, and said this was exactly what she needed. We sat at the counter with our bowls, catching up until the dish was completely empty.

Ingredients

• Penne pasta (400 g / 14 oz): The ridges hold onto the creamy sauce perfectly, though rigatoni works just as well if that's what you have in the pantry
• Boneless skinless chicken breast (500 g / 1.1 lbs): Cutting it into small, even pieces ensures it cooks quickly and stays tender throughout the bake
• Olive oil (1 tbsp): A small amount goes a long way to prevent sticking and add subtle richness to the chicken
• Salt (1/2 tsp + 1/2 tsp): One portion seasons the chicken while the other balances the creamy sauce
• Black pepper (1/4 tsp): Freshly cracked adds a bright contrast to the rich Alfredo
• Unsalted butter (2 tbsp): The foundation of your roux, giving the sauce body and that classic buttery finish
• Garlic (3 cloves): Minced fine so it mellows into the sauce without leaving harsh bites
• All-purpose flour (2 tbsp): Thickens the sauce into that velvety consistency we all love
• Whole milk (480 ml / 2 cups): The backbone of the sauce, providing creamy richness without being too heavy
• Heavy cream (120 ml / 1/2 cup): The secret to restaurant-style silkiness
• Grated Parmesan cheese (80 g / 3/4 cup + 30 g / 1/4 cup): Freshly grated melts better than pre-shredded and adds that salty umami depth
• Ground nutmeg (1/2 tsp optional): Just a pinch adds warmth and complements the cream
• Shredded mozzarella cheese (180 g / 1 1/2 cups): Creates that irresistible golden, bubbly crust on top
• Fresh parsley (2 tbsp): Adds a pop of color and fresh brightness to cut through the richness

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a 23x33 cm baking dish with butter or cooking spray

Boil the pasta:

Cook penne in salted water until al dente, then drain well so the sauce doesn't get watery

Cook the chicken:

Heat olive oil in a large skillet, add seasoned diced chicken, and sauté until golden and fully cooked through

Start the roux:

In the same skillet, melt butter and cook minced garlic for one minute before whisking in flour

Build the sauce:

Slowly pour in milk and cream while whisking, then simmer until it thickens slightly

Add the cheese:

Stir in Parmesan, salt, and nutmeg until everything melts into a smooth, glossy sauce

Combine everything:

Mix cooked pasta, chicken, and sauce in a large bowl until every piece is coated

Assemble the bake:

Spread the mixture in your prepared dish and cover evenly with mozzarella and extra Parmesan

Bake until golden:

Slide into the oven for 20 to 25 minutes until the cheese is bubbly with those perfect browned spots

Rest and serve:

Let it sit for five minutes to set, then sprinkle with fresh parsley before digging in

Save

This recipe became my go-to the first time I made it for my husband's family. His aunt, who's been cooking Italian food for forty years, asked for seconds and then asked exactly how I made the sauce so creamy. That was the moment I stopped being nervous about cooking for experienced cooks.

Making It Ahead

You can assemble everything up to a day before baking. Just cover the dish tightly and refrigerate, then add five extra minutes to the baking time since it will be cold. I've done this for dinner parties and it's a lifesaver.

Getting That Perfect Cheese Crust

For extra browning, broil for the last two minutes, but watch closely because it goes from golden to burnt fast. The mozzarella creates those gorgeous cheese pulls while the Parmesan adds salty depth to the crust.

Easy Variations

Sometimes I throw in steamed broccoli or sautéed spinach when mixing everything together. Rotisserie chicken works beautifully if you want to skip the cooking step.

• Add crushed red pepper flakes to the sauce if you like a little heat
• Swap half the mozzarella for sharp provolone for a more complex flavor
• Try grilled chicken strips for a smoky twist

Save

There's something deeply satisfying about pulling a bubbling, golden casserole out of the oven. This is comfort food at its finest, the kind that brings people back to the kitchen again and again.

Recipe FAQs

→ What pasta works best for this dish?

Penne pasta is ideal as it holds the creamy sauce well, but rigatoni or fettuccine can be good alternatives.

→ How can I add more vegetables?

Try mixing cooked broccoli or spinach into the pasta mixture for added color and nutrients.

→ Can I make this dish ahead of time?

Yes, you can assemble it in advance and refrigerate before baking. Adjust the baking time if chilled.

→ What’s the best cheese for topping?

A combination of shredded mozzarella and grated Parmesan creates a melty, golden crust with rich flavor.

→ Is there a faster protein option?

Substituting cooked rotisserie chicken can reduce preparation time while maintaining flavor.