Description
This Chicken Alfredo Pasta Bake combines tender chicken and perfectly coated penne in a rich homemade Alfredo sauce, finished with a golden bubbling cheese top that stovetop versions simply cannot match.
Baking the assembled dish creates irresistible crispy mozzarella edges while keeping the creamy sauce silky throughout, making this a guaranteed crowd-pleaser for weeknight dinners or casual entertaining.
Ingredients
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For the Pasta and Chicken
- 1 lb penne or rigatoni (tube shapes hold sauce best)
- 1.5 lbs boneless, skinless chicken breasts (or thighs for more moisture)
- 2 tablespoons olive oil
- 1 teaspoon salt (divided)
- ½ teaspoon black pepper (freshly ground)
- 4 tablespoons unsalted butter
- 4 cloves garlic (minced)
- 2 cups heavy cream (room temperature)
- 1½ cups Parmesan cheese (freshly grated)
- Pinch of nutmeg
- 2 cups mozzarella cheese (shredded)
- 2 tablespoons fresh parsley (chopped, for garnish)
For the Alfredo Sauce
For the Cheese Topping
Instructions
- Preheat oven and cook pasta: Preheat your oven to 375°F (190°C). Cook the penne in salted boiling water until 1 minute shy of al dente, about 9 minutes. Drain and set aside, reserving ½ cup pasta water.
- Season and sear the chicken: Pat chicken breasts dry and season generously with salt and pepper on both sides. Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Sear chicken for 5–6 minutes per side until golden brown and cooked through to 165°F. Transfer to a cutting board and let rest 5 minutes before slicing into bite-sized pieces.
- Build the Alfredo sauce: In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 30–60 seconds until fragrant but not browned. Pour in heavy cream and bring to a gentle simmer, stirring occasionally, about 2–3 minutes.
- Finish the sauce with cheese: Remove skillet from heat and gradually whisk in freshly grated Parmesan until completely melted and smooth. Add nutmeg, then taste and adjust seasoning. The sauce should coat the back of a spoon.
- Combine pasta and chicken: Add cooked pasta and sliced chicken to the sauce, folding gently until every piece is thoroughly coated. If sauce seems too thick, add reserved pasta water one tablespoon at a time until creamy.
- Transfer to baking dish: Pour the mixture into a greased 9×13 inch baking dish, spreading evenly. Top generously with shredded mozzarella, ensuring edges are covered for maximum crispy cheese.
- Bake until bubbling: Place dish in preheated oven and bake for 20 minutes until sauce is bubbling around the edges and cheese is melted throughout.
- Broil for golden top: Switch oven to broil and cook for 2–3 minutes, watching carefully, until cheese is golden brown with crispy spots. The top should be deeply golden but not burned.
- Rest and serve: Remove from oven and let stand 5 minutes for sauce to thicken slightly. Garnish with fresh parsley and serve immediately while cheese is still stretchy.
Notes
- Make-ahead tip: Assemble the entire dish up to 24 hours in advance, cover tightly with plastic wrap, and refrigerate. Add 10–15 minutes to baking time if baking from cold.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The sauce thickens as it cools but loosens when reheated.
- Freezer instructions: Freeze unbaked or baked casserole wrapped tightly in plastic wrap and foil for up to 3 months. Thaw overnight in refrigerator before reheating.
- Reheating method: Reheat individual portions in the microwave with a splash of milk to restore creaminess, or bake covered at 350°F for 20 minutes until heated through.
- Substitution note: Use half-and-half mixed with 2 tablespoons cream cheese for a lighter sauce, or swap chicken for cooked shrimp added during the final assembly.
- Serving suggestion: Pair with a crisp Caesar salad and garlic bread to round out the meal and balance the richness of the Alfredo sauce.
Nutrition
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