Chicken Alfredo Bake

There's something about the smell of Alfredo sauce simmering on the stove that pulls everyone into the kitchen without an invitation. I learned to make this bake on a rainy Tuesday when my mom called asking if I could handle feeding a crowd on short notice, and I realized I had most of the ingredients already waiting. That first version was imperfect, a little watery in places, but it disappeared so fast that I knew I was onto something worth perfecting.

I made this for my partner's coworkers once, and halfway through baking, I realized I'd forgotten the parmesan in the sauce entirely. Instead of panicking, I stirred some extra into the cheese topping, and it somehow turned into the best version I've ever made. Sometimes mistakes teach you more than following the recipe perfectly ever could.

Ingredients

• Penne pasta (400g): The tubes catch the sauce beautifully, so don't swap this for something flat or you'll miss out on those creamy pockets of flavor.
• Chicken breast (500g), diced: Keep the pieces relatively uniform so everything cooks at the same rate and stays tender rather than drying out on you.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking without making the whole thing greasy.
• Salt and black pepper (1/2 tsp salt, 1/4 tsp pepper): Taste as you go; you'll add more in the sauce anyway.
• Unsalted butter (2 tbsp): Use unsalted so you control exactly how much salt ends up in your sauce.
• Garlic (3 cloves), minced: Fresh garlic makes all the difference here, so don't even think about using the jarred version.
• All-purpose flour (2 tbsp): This is your thickener, so whisking it in smoothly prevents lumps that'll ruin your sauce.
• Whole milk (480ml) and heavy cream (120ml): The combination of both gives you richness without being heavy enough to make you regret eating it.
• Parmesan cheese (80g for sauce plus 30g for topping): Buy it in a block and grate it fresh if you can; the pre-shredded stuff has additives that keep it from melting as smoothly.
• Ground nutmeg (1/4 tsp), optional: A whisper of nutmeg in the sauce sounds strange until you taste it, and then you'll wonder why anyone makes Alfredo without it.
• Mozzarella cheese (180g), shredded: This is your golden blanket on top, so get the good stuff or use part-skim if full-fat feels like overkill.
• Fresh parsley (2 tbsp), chopped: A handful of green at the end makes everything look intentional and tastes fresh against all that cream.

Instructions

Get your mise en place ready:

Preheat your oven to 200°C and grease your baking dish while you're thinking about it, so you're not scrambling later. Having everything prepped means you can focus on the cooking instead of running around like you forgot something important.

Cook the pasta until just right:

Boil your penne in salted water and pull it out when it's still got a tiny bit of resistance to it, because it'll soften more in the oven. Drain it well and set it aside somewhere it won't get cold.

Sear the chicken until it's golden:

Heat olive oil in your skillet over medium heat and cook the diced chicken with salt and pepper until the outside turns golden and the inside is cooked through, which takes about five to seven minutes. This step adds flavor that plain boiled chicken just won't give you.

Build your sauce foundation:

In the same skillet (don't wash it, all those browned bits are liquid gold), melt butter and add your minced garlic, cooking just until it smells incredible, about a minute. Stir in flour and keep stirring for another minute so the raw flour taste disappears.

Create the creamy magic:

Slowly whisk in your milk and cream, watching for lumps as you go and whisking until the sauce starts to thicken up, which takes about three to four minutes. It should coat the back of a spoon but still move around in the pan.

Finish the sauce with cheese:

Add your grated Parmesan, salt, and a tiny pinch of nutmeg if you're feeling it, stirring until everything melts together into something smooth and silky. Taste it and adjust seasoning because this is your moment to get it exactly how you like it.

Combine everything in one dish:

In a large bowl, toss together the cooked pasta, chicken, and Alfredo sauce, making sure every strand of pasta gets coated. This is the satisfying part where all your components become one unified thing.

Top and bake:

Pour the mixture into your prepared baking dish and sprinkle the mozzarella and extra Parmesan over the top in an even layer. Bake for twenty to twenty-five minutes until the cheese is melted and bubbly with golden-brown spots appearing across the top.

Let it settle before serving:

Pull it from the oven and let it sit for five minutes so it sets slightly and becomes easier to portion. Scatter fresh parsley over the top right before serving for a pop of color and freshness.

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I brought this to a potluck once and watched people go back for seconds without even trying anything else, and that's when I knew it had crossed over from just being food to being something that made people happy. That feeling of feeding someone something that comforts them is why I keep making this, honestly.

Make It Your Own

The beauty of a bake like this is that it welcomes additions without complaint. Stirring in cooked broccoli, spinach, or even roasted mushrooms transforms it into something slightly different but equally satisfying. I've made versions where I added sun-dried tomatoes or fresh basil at the end, and they all worked because the creamy base is forgiving enough to play well with others.

Time-Saving Shortcuts

On nights when cooking feels like too much, I use rotisserie chicken from the grocery store, and honestly, nobody tastes the difference. You can also assemble the whole thing in the morning and bake it when you get home, which means dinner is basically ready the second you walk through the door. The only real shortcut I won't take is making my own sauce from scratch, because that's where all the flavor lives.

Pairing and Serving Ideas

A crisp green salad alongside this cuts through the richness and makes you feel like you actually ate something balanced. A glass of Chardonnay or even just a cold drink alongside it feels right because it gives your palate something refreshing to come back to between bites.

• Serve it straight from the baking dish for a casual, come-as-you-are kind of meal.
• A squeeze of fresh lemon over your plate at the end brightens everything up without taking away from the sauce.
• Crusty bread for soaking up every last drop of Alfredo is non-negotiable in my kitchen.

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This casserole has become the dish I make when I want to show someone I care without making a whole fuss about it. It's comfort in its most honest form, and that's exactly the point.

Recipe Questions & Answers

→ How should the pasta be cooked before baking?

Cook the penne pasta in salted boiling water until al dente, then drain before combining with other ingredients.

→ Can I use a different type of cheese topping?

Yes, mozzarella and Parmesan are recommended, but you can add cheddar or provolone for a different flavor profile.

→ What is the best way to cook the chicken for this dish?

Dice boneless, skinless chicken breast and sauté in olive oil with salt and pepper until golden and fully cooked.

→ Is there a way to add vegetables to this dish?

Cooked broccoli or spinach can be stirred into the pasta and sauce mixture before baking for added nutrition and flavor.

→ How can I make the sauce thicker?

The sauce thickens by cooking flour in butter and gradually whisking in milk and cream until slightly thickened before adding cheese.