Creamy Baked Chicken Alfredo (Print Version)

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

# What You'll Need:

→ Pasta

01 - 12 oz 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

# How to Make It:

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 according to package directions. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add grated Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly to coat all pasta evenly.
06 - Transfer the mixture into the prepared baking dish. Distribute shredded mozzarella cheese evenly over the top.
07 - Bake for 25 to 30 minutes until the cheese is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh chopped parsley and serve.

# Expert Tips:

01 -
  • Everything bakes together in one dish, which means less cleanup and more time to relax while it bubbles away in the oven.
  • The creamy Parmesan sauce clings to every piece of pasta and chicken, creating pockets of melted mozzarella that stretch with every scoop.
  • It tastes like a restaurant splurge but uses ingredients you probably already have, and leftovers reheat beautifully the next day.
02 -
  • Do not skip draining the pasta well, because excess water will make your sauce thin and watery instead of thick and creamy.
  • Grate your own Parmesan instead of using the pre-shredded kind, which contains anti-caking agents that prevent it from melting smoothly into the sauce.
  • Let the casserole rest after baking, or the first serving will be a soupy mess and the flavors won't have time to settle together.
03 -
  • Use a rotisserie chicken from the store to cut your prep time in half, and save the bones to make stock later.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat, which contrasts beautifully with all that creamy richness.
  • Let the garlic cook just until fragrant but not browned, because burnt garlic will turn the whole sauce bitter and there is no coming back from that.
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