Creamy Chicken Alfredo Bake (Printable Version)
Tender chicken and pasta in a creamy Alfredo sauce, topped with a bubbling mozzarella crust for cozy family meals.
# 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 Steps:
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 chopped onion and minced garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk, stirring frequently. Simmer gently for about 3 minutes—avoid bringing 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 has fully melted and the sauce thickens to a silky consistency.
05 - In a large mixing bowl, toss together the cooked pasta, diced chicken, and prepared Alfredo sauce. Add the dried Italian herbs if using, and mix until everything is evenly coated.
06 - Transfer the mixture to the prepared 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.
08 - Bake uncovered for 25–30 minutes, until the mozzarella crust is golden brown and the edges are bubbling.
09 - Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Helpful Tips:
01 -
- The mozzarella crust gets beautifully golden and creates that irresistible cheese pull when you serve it.
- Using rotisserie chicken means you can have the whole thing assembled in under twenty minutes.
- That pinch of nutmeg in the sauce is a small touch that makes people ask what your secret is.
02 -
- Do not let the cream mixture boil at any point, or it will break and become greasy instead of smooth.
- Cooking the pasta one minute shy of al dente prevents it from turning mushy during the bake.
03 -
- Grate your Parmesan while it is cold for cleaner shreds, but let the mozzarella come to room temperature so it melts faster and more evenly in the oven.
- If the sauce seems too thick before combining with the pasta, add a splash of the starchy pasta water to loosen it to the perfect consistency.