Creamy Chicken Alfredo Pasta Bake (Print)

Enjoy comfort in every bite with tender chicken, creamy Alfredo sauce, and melty cheese, baked for satisfying dinners.

# Components:

→ Pasta

01 - 400 g (14 oz) penne or rigatoni pasta

→ Chicken

02 - 2 large boneless, skinless chicken breasts (about 450 g / 1 lb), diced
03 - 1 tbsp olive oil
04 - 0.5 tsp salt
05 - 0.25 tsp black pepper

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tbsp all-purpose flour
09 - 500 ml (2 cups) whole milk
10 - 120 ml (0.5 cup) heavy cream
11 - 100 g (1 cup) grated Parmesan cheese
12 - 0.5 tsp salt
13 - 0.25 tsp ground nutmeg
14 - 0.25 tsp black pepper

→ Cheese Topping

15 - 150 g (1.5 cups) shredded mozzarella cheese
16 - 30 g (0.25 cup) grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley

# Directions:

01 - Preheat oven to 200°C (400°F). Lightly grease a 23 x 33 cm (9 x 13-inch) baking dish.
02 - Bring a large pot of salted water to a boil. Cook pasta according to package instructions until al dente. Drain and set aside.
03 - While pasta cooks, heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper. Sauté until cooked through and lightly golden, approximately 5–7 minutes. Remove chicken from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
05 - Sprinkle flour over the sautéed garlic and whisk continuously for 1 minute to form a roux.
06 - Gradually incorporate milk and heavy cream into the skillet, whisking constantly to achieve a smooth consistency. Simmer for 3–4 minutes until the sauce begins to thicken.
07 - Stir in Parmesan cheese, salt, nutmeg (if using), and black pepper. Continue to cook for another 2 minutes until the cheese is melted and the sauce is creamy.
08 - Add the cooked chicken and drained pasta to the Alfredo sauce. Toss gently until all components are evenly coated.
09 - Transfer the combined mixture into the prepared baking dish. Distribute shredded mozzarella and additional grated Parmesan cheese evenly over the top.
10 - Place the baking dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and the top is lightly golden.
11 - Allow the bake to rest for 5 minutes before serving. Garnish with chopped fresh parsley, if desired.

# Expert Advice:

01 -
  • Uses easy to find pantry staples
  • Perfect make ahead dinner for busy nights
  • Feeds a crowd and reheats beautifully
  • Extra creamy with both Parmesan and mozzarella cheese
02 -
  • Rich in protein thanks to lean chicken breast
  • A crowd pleaser that works for potlucks or weeknight dinners
  • Makes great leftovers
  • Nutmeg might seem unusual but its warmth really rounds out the sauce flavor My kids are usually picky about green flecks but fresh parsley is the one garnish they keep asking for It always reminds me of Sunday evenings when we gather around one big casserole dish and everyone helps themselves
03 -
  • Toast the flour and garlic well for a richer flavor but take care not to let it burn
  • Shred your cheese instead of using pre shredded for better melting and fewer additives
  • Always undercook the pasta just slightly so it stays perfectly textured after baking
  • To avoid a dry bake keep the sauce a bit looser than you would for stovetop Alfredo adding an extra splash of milk if needed

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