Chicken Alfredo Baked Pasta (Printable)

Creamy pasta with tender chicken and cheesy Alfredo sauce baked to a golden finish.

# Ingredient List:

→ 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)

# Steps:

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 and cook garlic for 1 minute until fragrant.
04 - Whisk in flour and cook for 1 minute to form a smooth roux.
05 - Gradually whisk in whole milk and heavy cream. Simmer gently, whisking, until thickened about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella until melted. Season with salt, pepper, and optional nutmeg.
07 - Add cooked chicken and drained pasta to the sauce, mixing thoroughly to coat.
08 - Transfer mixture to prepared dish. Sprinkle with remaining mozzarella and Parmesan cheeses.
09 - Bake uncovered for 25 to 30 minutes until golden and bubbling.
10 - Allow to rest for 5 minutes. Garnish with chopped parsley if desired before serving.

# Expert Advice:

01 -
  • It comes together faster than takeout, but tastes like you spent all day in the kitchen.
  • One casserole dish means less cleanup, more time enjoying what matters.
  • The golden, cheesy top is impossible to resist, and everyone asks for seconds.
02 -
  • Don't skip the roux or rush the sauce thickening; this is where most home cooks stumble and end up with something runny.
  • Freshly grated Parmesan melts into the sauce; pre-shredded cheese doesn't, and you'll taste the difference.
  • If your sauce seems too thick before baking, it's actually perfect; it will loosen slightly as it heats.
03 -
  • Use rotisserie chicken to cut your active cooking time in half without sacrificing any flavor.
  • Whisk constantly when combining milk and cream into the roux; this five-minute step prevents lumps and transforms your sauce into something silky.
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