Chicken Alfredo Baked Pasta (Printable)

Tender chicken and pasta combined with a rich, cheesy Alfredo sauce for a comforting, baked dish.

# What You Need:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
04 - Whisk in flour and cook continuously for 1 minute to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Simmer gently, whisking until sauce thickens, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella until melted and smooth. Season with salt, pepper, and optional nutmeg.
07 - Add cooked chicken and drained pasta to the sauce. Toss to coat evenly.
08 - Transfer mixture to the prepared baking dish. Sprinkle remaining mozzarella and Parmesan on top.
09 - Bake uncovered for 25 to 30 minutes, until the top is golden and bubbling.
10 - Let rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Suggestions:

01 -
  • It feels fancy enough to serve guests but honest enough to eat straight from the baking dish on a quiet night.
  • The pasta stays tender and the sauce clings to every piece, so there's no dry bites or regret.
  • You can have it on the table in under an hour, which means weeknight dinners that don't taste like compromise.
02 -
  • Temperature and patience with the roux are everything; rushing this step or cooking it too hot creates a sauce that never thickens properly or tastes slightly burnt.
  • Freshly grated cheese melts into silk, but pre-shredded cheese with anti-caking agents stays slightly grainy no matter how long you stir—this one change elevated my sauce from good to restaurant-worthy.
  • Don't cover the baking dish while it bakes unless the top is browning too fast; you want that exposed surface to get golden and crispy.
03 -
  • The smell of this baking is a warning to your neighbors that something delicious is happening; embrace the envy.
  • If you notice the sauce breaking or looking grainy, remove it from heat immediately and whisk in a tablespoon of cold milk—this almost always saves it.
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