Creamy Baked Chicken Alfredo

My neighbor showed up at my door one Thursday evening with a warm casserole dish wrapped in a towel, insisting I try what she called her weeknight savior. One forkful of that creamy, cheesy baked pasta with chicken and I understood why her family requested it every week. The next night, I stood in my own kitchen with a box of penne and a carton of cream, determined to recreate that same magic. What I ended up with was even better than I remembered, and it has been my go-to comfort meal ever since.

I made this for my brother and his kids on a rainy Saturday, and they devoured it so fast I barely got a second helping. His youngest, who usually picks at anything green or creamy, went back for thirds and asked if I could teach his mom how to make it. Watching them scrape the dish clean while laughing over board games felt like the kind of evening I want to bottle up and keep forever.

Ingredients

• Penne or ziti pasta: These tube shapes are perfect for catching all that creamy sauce inside, and cooking them just to al dente prevents them from turning mushy during baking.
• Cooked chicken breast: I often use leftover rotisserie chicken to save time, and shredding it instead of dicing gives you more surface area for the sauce to cling to.
• Unsalted butter: This is the base of your Alfredo sauce, and using unsalted lets you control the saltiness since Parmesan can be quite salty on its own.
• Garlic: Fresh minced garlic blooms beautifully in butter and fills your kitchen with the kind of smell that makes everyone wander in asking when dinner will be ready.
• Heavy cream: This is what makes the sauce luxuriously thick and silky, coating everything in rich, velvety goodness.
• Freshly grated Parmesan cheese: Grating it yourself makes all the difference because pre-shredded cheese has coatings that prevent it from melting smoothly into the sauce.
• Salt, black pepper, and nutmeg: Just a pinch of nutmeg might seem strange, but it adds a subtle warmth that makes people wonder what your secret ingredient is.
• Shredded mozzarella cheese: This melts into a golden, bubbly top layer that gets slightly crispy at the edges, which is honestly the best part.
• Fresh parsley: A sprinkle of this at the end adds a pop of color and a hint of freshness that balances all the richness.

Instructions

Prep your oven and dish:

Set your oven to 375°F and grease your baking dish generously so nothing sticks when you serve it. This step seems small, but it saves you from scrubbing later.

Boil the pasta:

Cook your penne in salted water until it still has a slight bite, then drain it well. It will finish cooking in the oven, so underdoing it slightly is the key to perfect texture.

Start the sauce:

Melt butter in a large pan over medium heat and toss in your minced garlic, letting it sizzle just until it smells amazing. Don't let it brown or it will taste bitter.

Build the Alfredo:

Pour in the heavy cream and let it come to a gentle simmer, then stir in Parmesan, salt, pepper, and nutmeg until the cheese melts into a smooth, glossy sauce. Taste it now and adjust the seasoning if needed.

Combine everything:

Add your cooked chicken and drained pasta to the sauce, stirring gently until every piece is coated in that creamy goodness. It should look almost too saucy, but trust me, the pasta will soak it up.

Assemble the casserole:

Pour the whole mixture into your prepared baking dish and spread it evenly, then blanket the top with shredded mozzarella. Make sure you cover every inch for that perfect cheesy crust.

Bake until golden:

Slide it into the oven and bake for 25 to 30 minutes, watching for the cheese to bubble and turn golden brown in spots. Your kitchen will smell like an Italian bistro by now.

Rest and serve:

Let the casserole sit for about 5 minutes so the sauce thickens up a bit and doesn't run everywhere when you scoop it. Sprinkle fresh parsley on top if you have it, then dig in.

Save

One evening, I brought this to a potluck and watched a friend scrape the corners of the empty dish with her fork, laughing about how she wished she had saved room for dessert. She texted me the next morning asking for the recipe, and now she makes it for her family every other week. Knowing something I made became part of someone else's routine feels better than any compliment ever could.

Make It Your Own

This casserole is incredibly forgiving and loves additions, so feel free to stir in steamed broccoli, wilted spinach, or sautéed mushrooms before baking. I have also swapped the chicken for cooked shrimp when I wanted something a little fancier, and it worked beautifully. If you are trying to lighten it up, use half-and-half instead of heavy cream, though the sauce will be a bit thinner and less indulgent.

Storing and Reheating

Leftovers keep well in the fridge for up to three days, covered tightly with foil or in an airtight container. I reheat individual portions in the microwave with a splash of milk to bring back the creaminess, or you can warm the whole dish in a 350°F oven until heated through. It also freezes surprisingly well for up to two months, though the texture of the pasta will be slightly softer after thawing.

Serving Suggestions

This casserole is rich and hearty, so I like to serve it with something crisp and refreshing to balance all that cream and cheese. A simple green salad with lemon vinaigrette or roasted asparagus works perfectly, and a glass of chilled Chardonnay ties it all together. If you are feeding a crowd, garlic bread on the side turns this into a full Italian feast that nobody will forget.

• Pair it with a Caesar salad for a classic steakhouse-style dinner at home.
• Serve alongside roasted green beans tossed with garlic and olive oil for a pop of color and crunch.
• Keep a bottle of sparkling water with lemon wedges on the table to cut through the richness between bites.

Save

This casserole has become my answer to busy weeks, last-minute guests, and nights when I just want something warm and satisfying without a lot of fuss. I hope it becomes that same kind of reliable comfort for you, the kind of dish you turn to again and again because it never lets you down.

Recipe FAQ

→ Can I use fresh pasta instead of dried?

Yes, fresh pasta works wonderfully. Reduce cooking time to 2-3 minutes since it cooks faster than dried pasta. You want it al dente to prevent mushiness after baking.

→ How do I prevent the sauce from breaking?

Keep the heat at medium and avoid boiling the cream vigorously. Add the Parmesan gradually while stirring constantly. If the sauce looks grainy, remove it from heat and whisk in a splash of cold cream.

→ What vegetables work best in this dish?

Steamed broccoli, sautéed mushrooms, and fresh spinach are excellent additions. Stir them into the sauce before combining with pasta. Roasted garlic also complements the Alfredo beautifully.

→ Can I make this ahead and refrigerate?

Absolutely. Assemble the casserole, cover with plastic wrap, and refrigerate up to 24 hours. Add 10-15 minutes to baking time if cooking from cold. You can also freeze for up to 3 months.

→ How do I get a perfectly golden cheese topping?

Ensure the oven is fully preheated to 375°F. Bake for 25-30 minutes until the mozzarella is melted and lightly browned. If needed, broil for 1-2 minutes at the end for extra color, watching carefully.

→ What's the best way to reheat leftovers?

Cover the casserole with foil and reheat at 350°F for 15-20 minutes until warmed through. Alternatively, microwave individual portions with a splash of cream to restore moisture.