Creamy Chicken Alfredo Bake (Printable)
Rich pasta and chicken casserole in a creamy Alfredo sauce finished with a golden mozzarella crust.
# 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 Make:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter. Add the chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour the heavy cream and milk into the skillet. Simmer gently, stirring frequently, for about 3 minutes. Avoid bringing the mixture to a full boil.
04 - Stir in the Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3–4 minutes until the cheese is fully melted and the sauce has thickened.
05 - In a large mixing bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Add the dried Italian herbs if using. Toss everything together until evenly coated.
06 - Transfer the mixture to the prepared baking dish, spreading it into an even layer and smoothing the top.
07 - Sprinkle the shredded mozzarella cheese evenly across the entire surface of the casserole.
08 - Bake uncovered for 25–30 minutes until the mozzarella crust is golden brown and bubbly.
09 - Allow the bake to rest for a few minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- It turns simple pantry ingredients into something that looks like you spent all day cooking when you barely spent an hour.
- The mozzarella crust forms this incredible golden shell that makes everyone at the table go quiet for a moment before they start eating.
- Leftovers reheat beautifully, which means you will actually look forward to lunch the next day instead of dreading it.
02 -
- Do not let the cream sauce boil at any point or it will separate and become grainy instead of smooth and luxurious.
- Undercook your pasta by one minute before adding it to the bake because it will continue cooking in the oven and nobody likes mushy pasta.
03 -
- Grate your Parmesan from a fresh wedge rather than using the green canister because the sauce texture difference is immediately noticeable and worth the extra two minutes.
- Shred your own mozzarella too since pre shredded bags contain potato starch that prevents the cheese from melting into that perfect stretchy crust you are after.