Creamy Chicken Alfredo Pasta Bake (Print)

Pasta, chicken, and Alfredo sauce baked together with golden, bubbling cheese for an easy, satisfying dinner.

# Components:

→ Pasta

01 - 350 g (12 oz) penne or rigatoni pasta

→ Chicken Preparation

02 - 2 medium boneless, skinless chicken breasts (approximately 400 g / 14 oz), diced
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/4 teaspoon black pepper

→ Alfredo Sauce

06 - 2 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 2 tablespoons all-purpose flour
09 - 480 ml (2 cups) whole milk
10 - 120 ml (1/2 cup) heavy cream
11 - 80 g (3/4 cup) grated Parmesan cheese
12 - 1/2 teaspoon ground nutmeg
13 - Salt and pepper, to taste

→ Bake Topping

14 - 100 g (1 cup) shredded mozzarella cheese
15 - 30 g (1/4 cup) grated Parmesan cheese
16 - 2 tablespoons chopped fresh parsley (for garnish, optional)

# Method:

01 - Preheat your oven to 200°C (400°F). Lightly grease a 23x33 cm (9x13 inch) baking dish.
02 - Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain thoroughly and set aside.
03 - In a large skillet, heat the olive oil over medium-high heat. Season the diced chicken with salt and pepper. Add the chicken to the hot skillet and cook for 5-7 minutes, until it is golden brown and cooked through. Remove the chicken from the skillet and set aside.
04 - In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Stir in the flour and cook for an additional minute.
05 - Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer. Cook, stirring constantly, for 3-4 minutes or until the sauce has thickened.
06 - Remove the skillet from the heat. Stir in the grated Parmesan cheese, nutmeg, and salt and pepper to taste until the sauce is smooth and well combined.
07 - In a large bowl, combine the cooked pasta, seared chicken, and the prepared Alfredo sauce. Toss gently to ensure all components are evenly coated.
08 - Transfer the pasta and chicken mixture to the prepared baking dish. Evenly distribute the shredded mozzarella cheese and the additional grated Parmesan cheese over the top.
09 - Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
10 - Garnish with fresh chopped parsley, if desired. Serve this comforting bake hot.

# Expert Advice:

01 -
  • Uses familiar pantry ingredients
  • Cheesy baked top for irresistible texture
  • Ready in under an hour with easy clean-up
  • Perfect for leftovers or meal prep
02 -
  • High in protein with satisfying flavor
  • Great for freezing and easy reheating
  • A crowd-pleaser that works for potlucks and gatherings
03 -
  • Always brown the chicken thoroughly for the best flavor base
  • Take the time to cook your roux and let it bubble for a full minute before adding any liquid It keeps the Alfredo perfectly smooth
  • If you love extra cheese add more mozzarella or a bit of fontina on top for stretchiness My family always cheers for the cheesiest corner pieces

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