Chicken Alfredo Bake

My roommate used to make this on Sunday nights when we were too broke to order takeout but craving something that felt like a treat from a restaurant. She learned the trick from her Italian grandmother who insisted the nutmeg was nonnegotiable. Now whenever I smell garlic butter hitting a hot pan I am right back in that tiny kitchen waiting for the oven timer to ding.

I made this for my new neighbors who had just moved in across the hall, boxes still everywhere and no kitchen unpacked. We ate standing around my counter with paper plates, and the husband asked me for the recipe before he even finished his first bite. That was six months ago and now they have us over for dinner at least once a month.

Ingredients

• Penne pasta 400 g 14 oz: The ridges catch all that creamy sauce and the hollow centers hold onto every drop
• Boneless skinless chicken breast 500 g 1.1 lbs: Cutting it into bite sized pieces before cooking means every forkful has the perfect meat to pasta ratio
• Olive oil 1 tbsp: Just enough to keep the chicken from sticking and give it a golden exterior
• Salt 12 tsp total: Season the chicken generously and save the rest for bringing out the sauce flavors
• Black pepper 14 tsp: Freshly cracked adds a gentle warmth that balances the rich cream
• Unsalted butter 2 tbsp: Starting the roux with butter instead of olive oil gives the sauce its classic velvety base
• Garlic 3 cloves minced: Let it sizzle just long enough to release its fragrance without burning
• All purpose flour 2 tbsp: This is what thickens the sauce into that glossy restaurant style consistency
• Whole milk 480 ml 2 cups: The higher fat content creates a silkier texture than skim or low fat options
• Heavy cream 120 ml 12 cup: This small addition makes all the difference between good Alfredo and great Alfredo
• Grated Parmesan cheese 80 g 34 cup: Buy it freshly grated or grate it yourself because the pre packaged stuff just does not melt the same way
• Ground nutmeg 12 tsp optional: The secret ingredient that deepens the flavor without tasting like pumpkin spice
• Shredded mozzarella cheese 180 g 1 12 cups: Creates that gorgeous golden blanket of melted cheese on top
• Extra grated Parmesan 30 g 14 cup: Adds a salty finish and those crispy bits everyone fights over
• Fresh parsley 2 tbsp chopped: A sprinkle of green makes the whole dish look like it came from a professional kitchen

Instructions

Preheat your oven:

Get it to 200°C 400°F and grease a 23x33 cm 9x13 inch baking dish with butter or cooking spray

Cook the pasta:

Boil those penne in salted water until al dente then drain and set aside but do not rinse

Sear the chicken:

Heat olive oil in a large skillet over medium heat add the seasoned chicken and cook until golden and cooked through about 5 to 7 minutes

Start the roux:

In the same skillet melt butter add minced garlic for one minute then stir in flour and cook for another minute while stirring constantly

Add the liquids:

Whisk in the milk and heavy cream gradually then bring to a simmer and whisk until slightly thickened about 3 to 4 minutes

Make it Alfredo:

Stir in the Parmesan salt and nutmeg until the cheese melts and the sauce looks smooth and glossy

Combine everything:

In a large bowl mix the cooked pasta and chicken with that creamy sauce until every piece is coated

Assemble the bake:

Transfer the mixture to your prepared baking dish and scatter mozzarella and extra Parmesan all over the top

Bake until bubbly:

Pop it in the oven for 20 to 25 minutes until the cheese is melted and bubbling with golden spots on top

Rest and garnish:

Let it sit for 5 minutes so the sauce sets up a bit then sprinkle with fresh parsley before serving

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This recipe became my go to when my best friend was going through a divorce and needed regular meals that felt like a hug. She told me later that those chicken Alfredo nights were the only times she remembered to eat something that was not cereal straight from the box.

Make Ahead Magic

You can assemble the entire casserole up to 24 hours in advance and keep it covered in the refrigerator. Just add an extra 10 minutes to the baking time since it will be cold going into the oven. I have also frozen the unbaked casserole for up to a month and it reheats perfectly.

Vegetable Swaps

Broccoli florets or fresh spinach work beautifully mixed in before baking. Sometimes I add roasted red peppers for a pop of color and sweetness. Just be sure to cook any vegetables first so they do not release too much water into the sauce.

Serving Suggestions

A crisp green salad with a vinaigrette cuts through all that richness perfectly. Garlic bread or roasted vegetables on the side turn this into a complete meal that feels special enough for company.

• Open a nice Chardonnay the wine pairing that makes the whole meal feel elegant
• Serve with a simple side salad dressed with lemon and olive oil
• Crusty bread for sopping up any extra sauce is practically mandatory

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There is something about walking into a house that smells like garlic butter and bubbling cheese that makes people feel at home before they even sit down at the table.

Recipe Questions & Answers

→ Can I make this ahead of time?

Yes, assemble the entire dish up to 24 hours in advance and refrigerate. Add 10-15 minutes to baking time if baking cold from the refrigerator.

→ What pasta works best?

Penne, rigatoni, or fettuccine all work well. Choose shapes that hold sauce well in their ridges or curves.

→ Can I freeze this dish?

Freeze unbaked for up to 3 months. Thaw overnight in refrigerator before baking. Already baked portions freeze well for 2 months.

→ How do I reheat leftovers?

Cover with foil and reheat at 180°C (350°F) for 15-20 minutes, or microwave individual portions in 30-second intervals until heated through.

→ Can I use rotisserie chicken?

Absolutely. Use about 3 cups of shredded rotisserie chicken to save time on preparation.

→ What vegetables can I add?

Broccoli, spinach, or peas work beautifully. Add cooked vegetables during step 7 when combining pasta, chicken, and sauce.