Creamy Baked Chicken Alfredo (Print Version)

Rich and creamy baked pasta with tender chicken, silky Alfredo sauce, and gooey mozzarella cheese.

# What You Need:

→ Pasta

01 - 12 ounces penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente, approximately 8-10 minutes. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to coat all pasta evenly.
06 - Transfer pasta mixture to the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25-30 minutes until cheese is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley and serve.

# Expert Suggestions:

01 -
  • It uses ingredients you probably already have, and if you don't, they're all at any corner store.
  • The whole thing comes together in one dish, which means less cleanup and more time sitting down.
  • Leftovers taste even better the next day, and it reheats without getting weird or dried out.
02 -
  • If you overcook the pasta before baking, it turns to mush, so pull it early and trust the oven to finish the job.
  • Freshly grated Parmesan melts into the sauce like a dream, the pre-shredded stuff clumps and never gets smooth.
  • Let the casserole rest after baking or the first scoop will be a runny mess, those few minutes make it sliceable.
03 -
  • Use a rotisserie chicken and this becomes a 15-minute prep situation, which is a lifesaver on busy nights.
  • If you want extra flavor, toss a handful of Italian seasoning or red pepper flakes into the sauce.
  • The edges get crispy and golden, so serve those bits to whoever appreciates them most, they're the best part.
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