Chicken Alfredo Bake
Ingredients (Serves 6)
- 12 oz (340 g) penne or rigatoni pasta
- 2 cups cooked chicken, shredded or cubed (rotisserie works great)
- 2 tbsp butter
- 3 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 1 cup Parmesan cheese, grated
- 1 ½ cups mozzarella cheese, shredded (divided)
- 1 tsp Italian seasoning
- ½ tsp salt
- ½ tsp black pepper
- Fresh parsley, chopped (for garnish)
Instructions
1. Cook the Pasta
- Boil pasta in salted water until just al dente (it will cook more in the oven). Drain and set aside.
2. Make the Alfredo Sauce
- In a saucepan, melt butter over medium heat.
- Add garlic, sauté 1 minute until fragrant.
- Whisk in flour, cooking 1 minute.
- Gradually whisk in milk and cream until smooth.
- Stir in Parmesan, 1 cup mozzarella, Italian seasoning, salt, and pepper. Cook until sauce thickens.
3. Assemble the Bake
- Preheat oven to 375°F (190°C).
- In a large bowl, toss cooked pasta, chicken, and Alfredo sauce.
- Pour into a greased 9×13-inch baking dish.
- Sprinkle with remaining mozzarella cheese.
4. Bake
- Bake uncovered for 20–25 minutes, until golden and bubbly.
5. Serve
- Garnish with parsley and extra Parmesan.
- Serve hot with garlic bread or a crisp green salad.
Why You’ll Love It
Creamy Alfredo sauce + tender chicken = ultimate comfort
Golden cheesy top for irresistible texture
Easy to make ahead and reheat
Customizable – add broccoli, spinach, or mushrooms
Pro Tip: For extra flavor, add a pinch of nutmeg to the Alfredo sauce or top with crispy bacon bits before baking.
