Creamy Chicken Alfredo Bake (Printable version)
Baked penne with shredded chicken, rich Alfredo sauce and a golden mozzarella crust—simple, comforting dinner for six.
# Ingredient list:
→ 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)
# Directions:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
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. Bring to a gentle simmer, stirring frequently, for about 3 minutes. Avoid bringing to a full boil.
04 - Stir in the Parmesan cheese, salt, black 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, combine the cooked pasta, diced chicken, and Alfredo sauce. Add the dried Italian herbs if using. Toss until everything is evenly coated.
06 - Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the shredded mozzarella cheese evenly across the top.
07 - Bake uncovered for 25–30 minutes until the mozzarella crust is golden brown and the edges are bubbling.
08 - Remove from the oven and let rest briefly. Garnish with fresh chopped parsley and serve hot.
# Expert Tips:
01 -
- The mozzarella crust gets so golden and stretchy that you will catch yourself pulling cheese strings before the dish even hits the table.
- It uses simple pantry ingredients but tastes like you spent all day in the kitchen.
- Leftovers reheat beautifully which means you get to experience the magic twice.
02 -
- If your sauce boils instead of simmers it can break and become grainy, so keep the heat at medium and stay patient.
- Cooking the pasta just to al dente is critical because it will continue cooking in the oven and nobody wants mushy pasta.
03 -
- Grate your Parmesan from a wedge right before adding it to the sauce because freshly grated cheese melts into silk while pre shredded often leaves you with a gritty texture.
- Let the assembled bake rest for a full five minutes before serving because the sauce thickens as it cools slightly and you get cleaner, more beautiful portions.