Chicken Alfredo Bake

My college roommate Sarah made something similar on our tiny apartment stove back in 2012, and the way the whole building smelled when that cheese started bubbling up in the oven is something I still chase. We'd burn the bottom half practically every time because our ancient oven had hot spots you could map, but nobody cared. Last winter I recreated it during a snowstorm when my grocery delivery was delayed, and I finally understood why hers disappeared so fast at parties.

I made this for my sister's baby shower last spring, standing at the stove with her toddler clinging to my leg while trying not to burn the garlic. She took one bite and started crying, said it reminded her of the Tuesday night dinners our mom used to throw together after soccer practice. Now every time I smell butter and garlic hitting a hot pan, I think about how some dishes just hold memories like that.

Ingredients

• 400 g penne pasta: The ridges catch the sauce perfectly, though rigatoni works if thats what you have on hand
• 500 g boneless skinless chicken breast: Cut into bite sized pieces so they cook evenly and distribute throughout
• 1 tbsp olive oil: For searing the chicken until golden
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that layers with the salted pasta water
• 2 tbsp unsalted butter: The foundation of your roux, dont substitute here
• 3 cloves garlic: Fresh minced nothing compares to the aroma hitting the hot butter
• 2 tbsp all purpose flour: Just enough to thicken the sauce into velvety perfection
• 480 ml whole milk: The creaminess base, I learned the hard way that skim milk makes a sad sauce
• 120 ml heavy cream: This is what restaurant Alfredo has that home versions usually miss
• 80 g grated Parmesan: Freshly grated melts better than the pre shredded stuff
• 1/2 tsp salt and 1/4 tsp ground nutmeg: Nutmeg is the secret ingredient that makes white sauces taste professional
• 180 g shredded mozzarella: The golden blanket that makes everyone rush to the table
• 30 g extra Parmesan: For that salty crisp edge on top
• 2 tbsp fresh parsley: The only bright color in this cream dream, dont skip it

Instructions

Preheat your oven:

Get it to 200°C (400°F) and grease a 23x33 cm baking dish with butter or cooking spray

Cook the pasta:

Boil those penne in salted water until al dente, they will cook more in the oven so err on the side of firm

Sear the chicken:

Heat olive oil in a large skillet and cook the seasoned chicken until golden and cooked through, about 5 to 7 minutes

Start the roux:

In the same skillet, melt butter and cook minced garlic for 1 minute, then stir in flour constantly for another minute

Build the sauce:

Whisk in the milk and cream gradually, simmering until thickened slightly, about 3 to 4 minutes

Add the cheese:

Stir in Parmesan, salt, and nutmeg until melted and smooth, then remove from heat

Combine everything:

Toss the pasta, chicken, and sauce together in a large bowl until every piece is coated

Assemble the bake:

Transfer to your prepared dish and sprinkle mozzarella and extra Parmesan all over the top

Bake until golden:

20 to 25 minutes should do it, you want bubbly cheese with those gorgeous browned spots

Rest and serve:

Let it sit for 5 minutes so portions hold together, then scatter parsley on top

Pin It

My dad swears he could live on this alone, and last Christmas he actually requested it instead of ham. Watching him go back for thirds while telling stories about his own grandmother's pasta dishes made me realize how food connects generations without anyone even trying.

Make It Your Own

I have found that adding broccoli or spinach turns this into something my vegetable hating nephew will actually eat. The trick is steaming the broccoli first so it is not raw when it comes out of the oven, and squeezing excess moisture from thawed spinach so your sauce does not turn watery.

Time Saving Hacks

Rotisserie chicken works beautifully here and shaves off at least 15 minutes of prep time. I have also made the sauce components ahead and kept them separate in the fridge, then just reheated and combined on busy weeknights when the last thing I want to do is stand at a stove.

Serving Suggestions

This casserole is rich enough to stand alone with just a simple green salad dressed with lemon vinaigrette. The acid cuts through all that cream in the most perfect way, and a crisp white wine like Chardonnay or Pinot Grigio balances the heaviness beautifully.

• Avoid pairing with heavy sides like garlic bread unless you want to slip into a food coma
• Roasted vegetables like asparagus or green beans add freshness and color to the plate
• If serving for a party, consider individual ramekins for easy portioning and presentation

Pin It

Some recipes are just meant to be shared, and this is one that pulls people to the table like nothing else. Hope it becomes a staple in your house like it has in mine.

Recipe FAQs

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add an extra 10-15 minutes to baking time if baking cold from the refrigerator.

→ What other vegetables can I add?

Broccoli florets, spinach, or peas work beautifully. Add cooked vegetables when combining the pasta, chicken, and sauce mixture.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken instead of cooking raw breasts. Skip the chicken cooking step and proceed directly to making the sauce.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for 3-4 days. Reheat individual portions in the microwave or cover with foil and warm in a 350°F oven.

→ Can I freeze this bake?

Yes, freeze before baking for up to 3 months. Thaw overnight in the refrigerator, then bake as directed. You can also freeze leftovers after baking.