Chicken Alfredo Bake (Printable)

A creamy pasta dish with tender chicken and melted cheese baked to golden perfection.

# What you need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and cook for 1 minute until fragrant. Stir in flour and cook, whisking constantly, for 1 minute to form a roux.
04 - Gradually whisk in whole milk and heavy cream. Simmer gently, whisking frequently, until sauce thickens, about 3 to 4 minutes. Remove from heat and stir in Parmesan and mozzarella until smooth. Season with salt, black pepper, and nutmeg if using.
05 - Add cooked chicken and drained pasta to the sauce. Stir thoroughly to coat evenly.
06 - Transfer mixture to the prepared baking dish. Top with remaining mozzarella and Parmesan cheeses. Bake uncovered for 25 to 30 minutes until golden and bubbling.
07 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert tips:

01 -
  • It comes together in under an hour, which means weeknight dinner without the stress.
  • The creamy sauce clings to every piece of pasta like it was meant to be together.
  • One dish in the oven means one less thing to worry about while you set the table and pour wine.
02 -
  • Cold milk whisked into your roux is the secret to a lump-free sauce—warm milk seizes up and gets grainy.
  • Grate your cheese fresh right before you use it, because pre-shredded cheese has anti-caking agents that prevent it from melting into that silky texture.
  • Don't skip the 5-minute rest after baking—it lets everything set up so you get clean, pretty portions instead of a creamy mess.
03 -
  • Use rotisserie chicken to cut your active cooking time in half—nobody will know unless you tell them.
  • Make the sauce ahead and refrigerate it; you can assemble and bake the next day, making weeknight dinners even easier.
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