Chicken Alfredo Creamy Bake (Printable)

Tender chicken combined with rich Alfredo sauce, pasta, and melted cheese for a cozy meal.

# Ingredient List:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper, to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - Preheat the oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a skillet over medium-high heat and cook chicken until golden and cooked through, about 5-6 minutes. Remove from skillet.
04 - Melt butter in the same skillet over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to remove lumps. Cook for 3-4 minutes until sauce slightly thickens. Stir in Parmesan, Italian seasoning, nutmeg, salt, and black pepper until smooth and thickened.
06 - Add cooked pasta and chicken into the sauce, mixing to combine evenly.
07 - Transfer mixture to prepared baking dish. Sprinkle shredded mozzarella and extra Parmesan cheese evenly on top. Bake for 20-25 minutes until cheese is melted and golden brown.
08 - Allow to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour, which means you can go from kitchen chaos to a gorgeous baked dish without stress.
  • Everything happens in one baking dish, so cleanup feels almost reasonable.
  • The cream and cheese create this silky, satisfying sauce that reminds you why carbs exist.
  • It reheats beautifully, making it perfect for leftovers or meal prep.
02 -
  • Don't skip the step of cooking the pasta until just al dente—undercooked seems wrong, but those extra minutes in the oven finish the job perfectly.
  • If your sauce looks too thick when you pour it in, it's going to become a solid mass; too thin and it runs off the pasta—aim for the consistency of heavy cream before assembly.
  • Freshly grated Parmesan makes an actual difference in the smoothness of your sauce; store-bought pre-grated versions contain starches that can make it grainy and separated.
03 -
  • Use rotisserie chicken if you're short on time—shred it instead of dicing, and you've saved yourself fifteen minutes without sacrificing flavor.
  • The nutmeg is non-negotiable; it's not something you taste directly, but without it the sauce tastes flat and one-dimensional.
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