Chicken Alfredo Baked Pasta (Printable Version)

Baked pasta layered with tender chicken, creamy Alfredo sauce, and melted cheeses for comfort and flavor.

# Ingredient List:

→ 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)

# Step-by-Step Instructions:

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

# Expert Advice:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon on it.
  • The creamy Alfredo coating every piece of pasta and chicken is pure indulgence without pretension.
  • You can prep most of it ahead and bake it fresh when hunger hits.
02 -
  • Freshly grated cheese melts into a silky sauce, but pre-grated cheese with anti-caking powder becomes grainy and clumpy no matter how gently you stir.
  • Adding dairy to a roux too quickly creates lumps that won't fully disappear, so pour slowly and whisk like you mean it.
  • The pasta continues cooking in the oven, so stopping at al dente is the difference between tender pasta and mushy pasta.
03 -
  • Use a kitchen thermometer to know when your sauce has reached a gentle simmer without guessing by sight alone.
  • Grating your own cheese from a block takes thirty seconds and makes a difference you'll taste in every bite.
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