Creamy Chicken Alfredo Bake (Printable Version)
Baked penne and shredded chicken in creamy Alfredo, finished with a bubbling mozzarella crust and parsley.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, diced or shredded (rotisserie or poached)
→ Pasta
02 - 12 oz penne or rigatoni, cooked al dente
→ Dairy & Cheeses
03 - 2 cups heavy cream
04 - 1½ cups freshly grated Parmesan cheese
05 - 2 cups shredded mozzarella cheese (for topping)
06 - 4 tbsp unsalted butter
07 - 1½ cups milk
→ Vegetables & Aromatics
08 - 3 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Seasonings
10 - ½ tsp salt
11 - ½ tsp black pepper
12 - ¼ tsp ground nutmeg
13 - 1 tsp dried Italian herbs (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish)
# How-To:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or non-stick spray.
02 - In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour the heavy cream and milk into the skillet with the aromatics. Bring to a gentle simmer, stirring frequently, for about 3 minutes. Do not allow the mixture to come to a full boil.
04 - Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3–4 minutes, stirring constantly, until the cheese is fully melted and the sauce has thickened to a creamy consistency.
05 - In a large mixing bowl, combine the cooked penne or rigatoni, diced or shredded chicken, and the prepared Alfredo sauce. Add the dried Italian herbs if using. Toss everything together until evenly coated.
06 - Transfer the chicken and pasta mixture to the prepared 9x13-inch baking dish, spreading it out into an even layer and smoothing the top.
07 - Sprinkle the shredded mozzarella cheese evenly across the entire surface of the casserole, ensuring full coverage for a uniform golden crust.
08 - Bake uncovered on the center rack for 25–30 minutes, until the mozzarella topping is melted, golden brown, and bubbling at the edges.
09 - Remove from the oven and allow the casserole to rest for 5 minutes. Garnish with freshly chopped parsley, then serve hot directly from the baking dish.
# Expert Hints:
01 -
- The mozzarella crust creates this incredible crackly layer that everyone fights over
- It comes together faster than you think, especially with a rotisserie chicken shortcut
02 -
- Never let your cream sauce reach a rolling boil or it might separate into an oily mess
- Undercook your pasta by a minute or two since it will continue cooking in the oven
03 -
- Grate your own cheese for the smoothest sauce
- Let the dish rest for 10 minutes before serving so it sets up nicely