Chicken Alfredo Bake

There's something about the smell of butter and garlic hitting a hot skillet that instantly transforms a weeknight into something special. Years ago, my neighbor brought over a bubbling casserole dish of Chicken Alfredo Bake, and I watched her pull it from the oven with such ease that I thought there must be some trick I was missing. Turns out, there isn't one—just layers of comfort that come together in under an hour. Now it's the dish I reach for when I want to feel like I'm doing something impressive without actually stressing.

I remember making this for my sister's surprise dinner party—she had no idea people were coming over. I had maybe forty minutes to work with, and instead of panicking, I just started moving through the steps like I'd done it a hundred times. By the time everyone showed up, the apartment smelled incredible, and that first bite of the creamy, cheesy pasta made everyone go quiet for a second. That's when I knew this wasn't just a recipe; it was my secret weapon.

Ingredients

• Penne pasta (400 g): Use a sturdy shape that actually holds sauce instead of letting it slide off.
• Boneless, skinless chicken breast (500 g), diced: Cutting it into bite-sized pieces means every forkful gets chicken, not just pasta.
• Olive oil (1 tbsp): Just enough to keep the chicken from sticking and developing that light golden crust.
• Salt and black pepper: Start with less than you think—the cheese brings plenty of salt later.
• Unsalted butter (2 tbsp): This is your base for the sauce, so don't skip it or substitute.
• Garlic (3 cloves, minced): Mince it fresh right before cooking so it releases all its fragrance into the butter.
• All-purpose flour (2 tbsp): This thickens the sauce without making it gluey if you whisk it in slowly.
• Whole milk (480 ml): The backbone of a smooth Alfredo—whole milk matters here.
• Heavy cream (120 ml): This is what makes it actually creamy and luxurious instead of just buttery.
• Grated Parmesan cheese (80 g for sauce, 30 g for topping): Buy it freshly grated or grate it yourself; pre-shredded has cellulose that interferes with melting.
• Ground nutmeg (1/4 tsp, optional): A whisper of nutmeg is the secret nobody expects—it adds warmth without being detectable.
• Shredded mozzarella cheese (180 g): This melts into those gorgeous golden strings on top.
• Fresh parsley (2 tbsp, chopped): The green fleck of brightness that makes it look and taste finished.

Instructions

Heat your oven and get ready:

Preheat to 200°C (400°F) and grease that 23x33 cm baking dish so nothing sticks. You want the oven already hot when you're ready to bake, not playing catch-up.

Cook the pasta until it's just shy of tender:

Boil salted water, add penne, and cook until al dente—meaning it still has a tiny bit of resistance when you bite it. It's going to keep cooking in the oven, so don't let it get soft now.

Sear the chicken until it's golden:

Heat olive oil in a large skillet over medium heat, then add diced chicken seasoned with salt and pepper. You're looking for golden-brown edges and no pink inside, about 5–7 minutes. Set it aside on a plate.

Build the sauce starting with garlic in butter:

In the same skillet (you want those stuck-on bits), melt butter and let garlic cook for just a minute until your kitchen smells incredible but the garlic isn't brown.

Create the roux by stirring in flour:

Add flour and stir constantly for a minute so it turns golden and smells a little toasted. This prevents the sauce from being lumpy.

Whisk in milk and cream slowly:

Pour in the milk and cream while whisking continuously, bringing everything to a gentle simmer. You're aiming for a sauce that coats the back of a spoon after 3–4 minutes.

Add cheese and seasonings to finish the sauce:

Stir in grated Parmesan, salt, and nutmeg (if using) until the cheese melts and you have something that tastes creamy and savory. Taste it and adjust salt if needed.

Combine everything in a bowl:

Mix cooked pasta, chicken, and that silky Alfredo sauce in a large bowl until every strand of pasta is coated. This is the moment it starts looking like something special.

Transfer to the baking dish and top with cheese:

Pour the mixture into your prepared dish and scatter mozzarella and extra Parmesan generously across the top. Don't be shy—this is where the magic happens.

Bake until the top is golden and bubbly:

Bake for 20–25 minutes until the cheese is melted with golden-brown spots and you can see it bubbling around the edges. Your kitchen will smell like an Italian restaurant at this point.

Rest and garnish before serving:

Let it sit for 5 minutes so it sets slightly, then scatter fresh parsley on top for color and a fresh note against all that richness.

Pinterest

I once made this dish for a friend who said she didn't cook because she was afraid of messing things up. Watching her face when she took that first bite, realizing she'd created something this good, was worth more than any compliment. She's made it a dozen times since then, and every time she texts me a photo of it coming out of the oven.

Making It Your Own

The beauty of this casserole is how willing it is to adapt to what you have on hand or what you're craving that night. I've folded in handfuls of fresh spinach or roasted broccoli florets, which add color and nutrition without changing the core of what makes it work. Sometimes I'll use rotisserie chicken when time is tight, and it tastes just as good because the sauce does all the heavy lifting. A pinch of red pepper flakes or fresh thyme can shift the entire mood of the dish if you want something with a little edge.

Timing and Make-Ahead Strategy

The whole thing comes together in under an hour, which is why it's become my go-to for unexpected guests or those nights when everyone's tired but deserves something warm and comforting. You can actually assemble it completely a few hours ahead, cover it with foil, and bake it when you're ready—it'll just take an extra 10 minutes or so since it's coming in cold. I've even prepped the sauce separately and stored it in the fridge for up to two days, which turns this into a true weeknight lifesaver when you're starting from components.

Serving and Pairing Suggestions

Serve this straight from the baking dish so it stays warm, and have something crisp and cool on the side to balance all that richness. A simple green salad with lemon vinaigrette cuts through the cheese beautifully, or garlic bread if you want to lean into the indulgence. If you're opening wine, something like Chardonnay or even a light Pinot Grigio complements the cream and cheese without competing for attention.

• A small side salad with peppery greens and a sharp vinaigrette is the perfect counterbalance.
• Garlic bread or crusty bread for soaking up any extra sauce is not optional.
• This dish is forgiving enough to feed a crowd but elegant enough for a date night at home.

Pinterest

This is the kind of dish that ends up on the table more often than you expect because it just works. It's comfort and elegance sharing the same baking dish, and somehow it's both simple enough for a regular Tuesday and special enough for people you actually want to impress.

Recipe FAQs

→ What type of pasta works best?

Penne pasta is ideal for holding the creamy sauce, but rigatoni or fettuccine can be excellent alternatives.

→ Can I use pre-cooked chicken?

Yes, rotisserie or leftover cooked chicken speeds up preparation without compromising flavor.

→ How can I make the sauce thicker?

Slowly simmer the mixture after adding milk and cream, whisking constantly until slightly thickened.

→ What cheese should I use for topping?

A combination of shredded mozzarella and grated Parmesan creates a rich, golden crust when baked.

→ Are there options to add vegetables?

Steamed broccoli or sautéed spinach can be mixed in for extra color and nutrition.