Creamy Chicken Alfredo Bake (Printable Version)
Tender chicken and pasta baked in creamy Alfredo sauce, finished with a golden mozzarella crust.
# What You Need:
→ 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)
# How To Make It:
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 finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk, stirring frequently. Simmer gently for about 3 minutes, being careful not to bring it to a full boil.
04 - Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3–4 minutes until the cheese has fully melted and the sauce thickens to a silky consistency.
05 - In a large mixing bowl, combine the cooked penne, diced chicken, and the prepared Alfredo sauce. Add the dried Italian herbs if using, and toss until everything is evenly coated.
06 - Transfer the mixture to the prepared baking dish, spreading it into an even layer and smoothing the top.
07 - Sprinkle the shredded mozzarella cheese evenly across the entire surface of the casserole.
08 - Bake uncovered for 25–30 minutes, until the mozzarella crust is golden brown and the edges are bubbling.
09 - Allow the casserole to rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Helpful Hints:
01 -
- It tastes like you spent all day cooking but the whole thing comes together in under an hour.
- That mozzarella crust on top stretches and browns in a way that makes everyone at the table go quiet.
02 -
- If you boil the cream instead of simmering it, the sauce can break and separate, so keep the heat low and patient.
- Pre shredded mozzarella has anti caking coatings that prevent it from melting as smoothly as cheese you shred yourself from a block.
03 -
- Cook the pasta one minute less than the package directions say, because it will continue cooking in the oven and you want it tender, not mushy.
- A light dusting of extra Parmesan under the mozzarella layer adds a savory depth that most people will notice but cannot quite identify.