Pin It There's something about the sound of a casserole bubbling in the oven that makes a Tuesday night feel like a celebration. Years ago, I made this Chicken Alfredo Bake for the first time during a spontaneous dinner party, and it became the dish I reached for whenever I needed comfort and confidence in equal measure. The creamy, golden top emerging from the oven felt like I'd actually mastered something in the kitchen, even though the whole thing came together in under an hour.
I remember my neighbor peeking over the fence when the aroma hit our backyard, wondering what smelled so incredible. When I invited her to dinner and set down this warm, bubbling dish, her face lit up. It became the recipe she called me for whenever her family needed a win, and now she makes it as often as I do.
Ingredients
- 340 g penne or rigatoni pasta: Short, sturdy shapes hold the creamy sauce beautifully and won't disappear into the filling.
- 450 g cooked chicken breast, diced or shredded: Rotisserie chicken saves time and adds juiciness; don't skip this shortcut.
- 60 g unsalted butter: The foundation of your sauce, so use real butter for actual flavor.
- 4 cloves garlic, minced: One of my favorite kitchen moments is when the kitchen fills with that warm garlic aroma.
- 30 g all-purpose flour: This creates the roux that thickens everything without lumps, but whisk constantly or you'll regret it.
- 480 ml whole milk and 240 ml heavy cream: The combination of both creates richness without being heavy; use full-fat dairy here.
- 90 g freshly grated Parmesan cheese and 120 g shredded mozzarella: Pre-shredded cheese has additives that prevent melting smoothly, so take the two minutes to grate real Parmesan.
- Salt, black pepper, and 1/4 tsp ground nutmeg: A whisper of nutmeg is the secret that makes people ask for your recipe.
- 60 g mozzarella and 30 g Parmesan for topping, plus fresh parsley: These create that golden, crusty surface that makes the dish feel special.
Instructions
- Set the stage:
- Preheat your oven to 190°C and grease a 22x33 cm baking dish. I like to do this first so there's no scrambling later when your hands are covered in cream sauce.
- Cook the pasta:
- Boil salted water generously, then cook pasta until it's just barely al dente. It should still have a slight firmness because it will soften more in the oven.
- Build your sauce foundation:
- Melt butter over medium heat, add minced garlic, and listen for it to become fragrant after about a minute. Stir in flour and whisk constantly for one minute to form a smooth roux without lumps.
- Create the creamy base:
- Gradually whisk in milk and cream, keeping the heat at medium. The mixture will thicken beautifully over three to four minutes if you keep whisking.
- Add the cheese:
- Remove from heat and stir in Parmesan and mozzarella until everything is smooth and silky. Season with salt, pepper, and that pinch of nutmeg that people won't identify but will absolutely taste.
- Bring it together:
- Add your cooked chicken and drained pasta to the sauce and fold everything together gently until well coated. This is the moment it starts feeling like actual dinner.
- Assemble and top:
- Transfer the mixture to your baking dish and sprinkle the remaining mozzarella and Parmesan over the top. Don't skip the topping; that's where the magic happens.
- Bake to golden perfection:
- Bake uncovered for 25 to 30 minutes until the top is golden and the filling is bubbling around the edges. The bubbling is your sign that it's done.
- Rest and serve:
- Let it sit for five minutes before serving so it sets slightly. Finish with fresh parsley if you want a touch of color and freshness.
Pin It The first time I made this for a group of friends who were all pretending to be on diets, everyone abandoned their promises the moment they tasted it. That's when I knew this dish wasn't just comfort food; it was the kind of thing that brings people together and makes them forget they were supposed to be careful.
Variations to Try
This recipe is a blank canvas for whatever you have in the kitchen. I've added sautéed mushrooms for earthiness, steamed broccoli for freshness, and sun-dried tomatoes for a tangy surprise, and each version felt like its own complete dish. You can also swap the penne for any short pasta shape, or even use spiralized zucchini if you want to lighten it slightly. The sauce is so forgiving that it adapts beautifully to whatever direction you take it.
Make-Ahead Magic
Assemble the entire casserole up to a day ahead, cover it, and refrigerate it until you're ready to bake. Just add ten extra minutes to the baking time since it goes in cold. I've done this countless times when I knew a busy week was coming, and it's saved me more than once. You can also freeze it unbaked for up to three months, then thaw overnight in the fridge before baking.
Pairing and Serving
A crisp green salad cuts through the richness beautifully and balances the plate perfectly. A glass of Chardonnay or even a simple Sauvignon Blanc pairs wonderfully with the creamy sauce. The beauty of this dish is that it's complete on its own, but these simple additions make it feel like an actual meal worth celebrating.
- Make a quick lemon vinaigrette to dress the salad and add brightness to the table.
- Tear fresh bread to soak up any creamy sauce left on the plate.
- Serve straight from the baking dish for a relaxed, family-style feel.
Pin It This Chicken Alfredo Bake has become my answer to so many moments, from weeknight exhaustion to unexpected guests. It's the kind of dish that feels fancy enough to impress but simple enough to make whenever you need warmth, comfort, and a little edible confidence.
Recipe FAQs
- → What pasta works best for this bake?
Penne or rigatoni are ideal due to their shape which holds the sauce well, but any short pasta can be used.
- → Can I use leftover chicken for this dish?
Yes, cooked chicken breast, diced or shredded, works perfectly and helps save preparation time.
- → How is the Alfredo sauce made creamy and thick?
Butter and garlic are cooked first, then flour creates a roux before gradually whisking in milk and cream to thicken. Cheese is added last for richness.
- → What are good topping options before baking?
A combination of shredded mozzarella and freshly grated Parmesan cheese creates a golden, bubbly crust when baked.
- → Are there flavorful additions to enhance the dish?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes can enrich flavors and add variety.