Creamy Chicken Alfredo Bake (Printable)

Pasta and tender chicken baked in creamy Alfredo sauce with a cheesy topping, perfect for hearty dinners.

# What You'll Need:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper, to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# How-To Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5–6 minutes. Remove from skillet.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Sprinkle flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring to prevent lumps. Cook for 3–4 minutes until sauce thickens slightly.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and pepper. Continue cooking until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to sauce. Stir until mixture is well combined.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan over the top.
09 - Bake for 20–25 minutes until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Tips:

01 -
  • It's the rare dish that feels fancy enough for company but honest enough for a regular weeknight without pretense.
  • The whole thing comes together in under an hour, which means you can actually enjoy the evening instead of spending it hunched over a stove.
  • That moment when you pull it out of the oven and the cheese is bubbling and golden—it never gets old, no matter how many times you make it.
02 -
  • If your sauce breaks or turns grainy, you rushed the heat or skipped the constant stirring—start fresh or whisk in a splash of cold milk to save it, but prevention is always easier.
  • Using pre-grated cheese in the sauce will give you a slightly gritty texture no matter what you do, so take the two minutes to grate it yourself; your future self will thank you.
03 -
  • A splash of white wine stirred into the cream sauce adds depth that makes people ask what your secret ingredient is—and then you get to smile mysteriously.
  • Grating your own cheese and cooking the pasta just shy of done are the two moves that separate this from feeling like a box dinner; they're worth the extra two minutes of effort.
Go Back