Save to Pinterest The smell of bubbling cheese and cream sauce always pulls everyone into the kitchen before dinner is even ready. I first made this chicken alfredo bake on a rainy Tuesday when I needed something that felt like a hug but didn't require hours of standing at the stove. My roommate actually walked in, took a deep breath, and asked if we were having restaurant food tonight. There's something about that golden brown cheese crust that makes even the most chaotic weeknight feel like a small celebration.
Last winter I made this for my sister's family after her youngest had a rough week at school. She sat at the counter watching me assemble the layers, quietly stealing bits of chicken while I wasn't looking. When it came out of the oven, bubbling and gorgeous, that kid ate three servings and actually smiled for the first time in days. Sometimes pasta is just pasta, and sometimes it's exactly what someone needs.
Ingredients
- 400 g penne pasta: The ridges catch all that creamy sauce and hold onto it perfectly
- 500 g boneless chicken breast: Dice it into bite sized pieces so every forkful has both chicken and pasta
- 1 tbsp olive oil: Just enough to get a nice golden sear on the chicken without drying it out
- 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that layers with the salt in the sauce later
- 2 tbsp unsalted butter: The foundation of your roux and base for all that velvety goodness
- 3 cloves garlic: Don't be shy with garlic here, it mellows beautifully in the cream
- 2 tbsp all-purpose flour: Just enough to thicken the sauce without making it heavy or pasty
- 480 ml whole milk: Whole milk makes a difference in richness, though I've used 2% in a pinch
- 120 ml heavy cream: This small amount transforms the texture from good to absolutely luxurious
- 80 g grated Parmesan: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
- 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: Low moisture mozzarella gives you those gorgeous browned cheese bubbles
- 30 g extra Parmesan: Sprinkled on top for salty, crispy bits everyone fights over
- 2 tbsp fresh parsley: Adds a bright pop of color and fresh flavor to cut through all that richness
Instructions
- Get your oven ready:
- Preheat to 200°C and grease your baking dish with a little butter or oil
- Cook the pasta:
- Boil those penne until just al dente, they'll cook more in the oven so don't go too soft
- Sear the chicken:
- Heat olive oil in a large skillet and cook seasoned chicken until golden and cooked through, about 5 to 7 minutes
- Start the roux:
- Melt butter in the same pan, cook minced garlic for 1 minute, then stir in flour for another minute
- Build the sauce:
- Gradually whisk in milk and cream, bring to a simmer and let it thicken for 3 to 4 minutes
- Add the cheese:
- Stir in Parmesan, salt, and nutmeg until melted and smooth, then remove from heat
- Combine everything:
- Mix cooked pasta, chicken, and that gorgeous sauce 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 until you see bubbly edges and those perfect browned cheese spots
- Rest and serve:
- Let it sit for 5 minutes so the sauce sets up a bit, then sprinkle with fresh parsley
Save to Pinterest This recipe has become my go-to for new neighbors and bad days alike. Something about pulling that bubbling dish out of the oven makes people feel taken care of, like you put extra thought into dinner even when it came together in under an hour.
Making It Ahead
I've assembled this in the morning, kept it covered in the fridge, and just baked it off before dinner guests arrived. Add an extra 5 to 10 minutes to the baking time if it's coming straight from the refrigerator.
Customization Ideas
Sometimes I add steamed broccoli florets or fresh spinach to the pasta mixture for a hit of color and vitamins. Rotisserie chicken works beautifully here if you want to skip the searing step.
Serving Suggestions
A crisp green salad with bright vinaigrette cuts through the richness perfectly. Keep things simple on the side since this dish is the star of the show.
- Garlic bread is never a bad idea, even with all this pasta
- Steamed green beans with lemon add welcome freshness
- A light Chardonnay or Pinot Grigio pairs beautifully
Save to Pinterest There's something deeply satisfying about a recipe that looks impressive but comes from honest ingredients and straightforward technique. This bake has never failed me.
Recipe Questions & Answers
- → Can I make this ahead of time?
Yes, assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. Bake for an additional 10-15 minutes if going straight from the refrigerator.
- → What pasta shapes work best?
Penne, rigatoni, and fettuccine all hold the creamy sauce beautifully. Short pasta with ridges or tubes helps capture the Alfredo coating.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 4 days. Reheat in the oven at 180°C (350°F) until warmed through, or microwave individual portions.
- → Can I freeze this dish?
Freeze before baking for best results. Wrap tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before baking as directed.
- → What vegetables can I add?
Broccoli florets, spinach, or sautéed mushrooms blend seamlessly into the creamy sauce. Add them during step 7 when combining everything together.
- → How can I make the sauce thicker?
Simmer the sauce longer to reduce it, or increase the flour to 3 tablespoons. The sauce will also thicken naturally as it bakes.