Chicken Alfredo Bake (Printable)

Tender chicken and penne pasta baked in creamy Alfredo sauce topped with melted cheese.

# What You'll Need:

→ Pasta

01 - 14 oz penne pasta

→ Chicken

02 - 1.1 lbs boneless, skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp black pepper

→ Alfredo Sauce

06 - 2 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 2 cups whole milk
10 - 1/2 cup heavy cream
11 - 3/4 cup grated Parmesan cheese
12 - 1/2 tsp salt
13 - 1/4 tsp ground nutmeg (optional)

→ Cheese Topping

14 - 1 1/2 cups shredded mozzarella cheese
15 - 1/4 cup grated Parmesan cheese
16 - 2 tbsp chopped fresh parsley

# Step-by-Step Guide:

01 - Preheat oven to 400°F. Grease a 9x13-inch baking dish.
02 - Boil penne in salted water according to package directions until al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt and pepper, and cook 5–7 minutes until golden and fully cooked. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Sauté minced garlic for 1 minute until fragrant. Stir in flour and cook 1 minute, stirring constantly.
05 - Gradually whisk in whole milk and heavy cream. Simmer while whisking until thickened, about 3–4 minutes.
06 - Stir in Parmesan cheese, salt, and nutmeg until sauce is smooth and cheese is melted. Remove from heat.
07 - In a large mixing bowl, combine cooked pasta, chicken, and Alfredo sauce, mixing thoroughly to coat evenly.
08 - Transfer mixture to the prepared dish. Evenly sprinkle mozzarella and additional Parmesan over the top.
09 - Bake for 20–25 minutes until cheese is melted, bubbly, and golden.
10 - Allow to rest for 5 minutes before garnishing with chopped parsley and serving.

# Expert Tips:

01 -
  • It comes together in under an hour, which means dinner without the stress of coordinating five different pans.
  • The creamy Alfredo stays silky instead of breaking or becoming grainy—no culinary degree required.
  • It's the kind of dish people ask for seconds on, and thirds if you're not watching.
02 -
  • Don't skip the resting time after baking, or your casserole will fall apart when you plate it—patience here pays off.
  • If your sauce breaks or looks grainy, it's usually because the cream was too cold or the heat was too high; next time whisk constantly and keep the heat at medium, and it'll be silky smooth.
03 -
  • Keep your pasta slightly firmer than you'd normally eat it, because it finishes cooking in the oven and keeps its shape instead of turning mushy.
  • Grate your Parmesan fresh right before you use it—pre-shredded cheese has anti-caking agents that can make your sauce look separated even when it's not.
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