Creamy Chicken Alfredo Bake (Printable)

Tender chicken and creamy Alfredo sauce baked with pasta and melted cheese for a hearty dinner.

# What You'll Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb boneless, skinless chicken breast, diced
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/4 tsp ground black pepper

→ Sauce

06 - 4 tbsp unsalted butter
07 - 4 cloves garlic, minced
08 - 2 cups heavy cream
09 - 1 cup grated Parmesan cheese
10 - 1 cup shredded mozzarella cheese
11 - 1/2 tsp Italian seasoning
12 - 1/4 tsp ground nutmeg (optional)
13 - Salt and pepper to taste

→ Topping

14 - 1/2 cup shredded mozzarella cheese
15 - 2 tbsp chopped fresh parsley

# How to Make It:

01 - Preheat the oven to 400°F. Grease a 9x13-inch baking dish thoroughly.
02 - Boil salted water in a large pot and cook pasta until just al dente. Drain and set aside.
03 - Heat olive oil in a large skillet over medium-high heat. Add diced chicken, season with salt and pepper, and cook 6-7 minutes until browned and fully cooked. Remove from heat.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute. Pour in heavy cream and bring to a gentle simmer. Stir in Parmesan, mozzarella, Italian seasoning, nutmeg if using, and season to taste. Cook 2-3 minutes until sauce thickens slightly.
05 - In a large mixing bowl, combine cooked pasta, chicken, and Alfredo sauce. Toss well to coat evenly.
06 - Transfer the pasta mixture to the prepared baking dish. Evenly sprinkle remaining shredded mozzarella cheese on top.
07 - Bake uncovered for 20-25 minutes until the topping is golden and bubbling.
08 - Allow to rest for 5 minutes. Garnish with chopped fresh parsley before serving.

# Expert Hacks:

01 -
  • It comes together in under an hour, making it perfect for weeknight dinners when time feels like your scarcest ingredient
  • The creamy sauce clings to every pasta piece in the most satisfying way, and that golden cheese topping is absolutely addictive
  • You can prep it ahead and pop it in the oven when life gets hectic, which feels like having a secret superpower
02 -
  • Do not skip the al dente step for the pasta. Overcooked pasta mixed with cream sauce becomes a mushy disappointment, and we're not doing that.
  • Grate your own Parmesan and mozzarella if you possibly can. Pre-shredded cheese has anti-caking agents that prevent it from melting smoothly into that silky sauce.
  • That moment when you taste the sauce while it's still in the pan will tell you everything about seasoning. Trust your palate and adjust before it goes into the baking dish.
03 -
  • Make a big batch and freeze it before baking. Thaw overnight in the refrigerator and bake as directed, and you've got a ready-made comfort meal waiting for those nights when cooking feels impossible
  • If your sauce seems too thin, let it simmer for an extra minute or two. If it's too thick, loosen it with a splash of cream. You're in control here.
  • The golden top is everything. If your cheese isn't browning enough, run it under the broiler for the last minute, but watch it like a hawk so it doesn't burn

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