Creamy Chicken Alfredo Bake (Printable)
Tender chicken and pasta in a rich Alfredo sauce, topped with melted mozzarella for a golden, comforting casserole.
# What You'll 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 onion and garlic, sautéing for 2–3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk. Simmer gently, stirring frequently, for about 3 minutes. Do not allow the mixture to boil.
04 - Stir in the Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3–4 minutes until the cheese melts and the sauce thickens to a creamy consistency.
05 - In a large mixing bowl, combine the cooked pasta, diced chicken, and Alfredo sauce. Add dried Italian herbs if using. Toss until everything is 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 the edges are bubbling.
09 - Allow the bake to rest briefly, then garnish with fresh chopped parsley and serve hot.
# Expert Tips:
01 -
- It turns basic pantry staples into something that feels like you ordered from a neighborhood Italian restaurant.
- The mozzarella crust gets beautifully golden and bubbly while the pasta underneath stays incredibly creamy.
02 -
- Never let the cream mixture reach a full boil or it will break and leave you with a greasy, separated mess.
- Undercooking the pasta by one minute before baking is the single most important step for avoiding mushy results.
03 -
- Grate your Parmesan while it is cold for cleaner shreds, but add it to the sauce at room temperature so it melts without clumping.
- Let the assembled casserole rest in the fridge for an hour before baking if you have time, as the flavors deepen and the sauce penetrates every noodle.