Description
Chicken Alfredo Pasta Bake is a creamy, cheesy comfort dish layered with tender pasta, juicy chicken, and a velvety Alfredo sauce. Each bite features golden melted cheese and rich, buttery flavors that bring everyone rushing to the dinner table.
This version stands out for its smooth, never-grainy sauce and perfect bake that keeps the pasta tender but not soggy. The simple homemade Alfredo sauce ensures restaurant-quality results right in your own kitchen.
Ingredients
Main Ingredients
- 12 oz penne or rigatoni pasta
- 2 cups cooked chicken breast (shredded or cubed)
- 2 tbsp unsalted butter
- 3 cloves garlic (minced)
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups freshly grated Parmesan cheese (divided)
- 1 ½ cups shredded mozzarella cheese (divided)
- ½ tsp Italian seasoning
- ¼ tsp crushed red pepper flakes (optional)
- Salt and black pepper (to taste)
- 2 tbsp chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Set the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Cook the pasta: Boil the pasta in salted water until just al dente, about 1–2 minutes shy of package instructions. Drain and set aside; it will finish cooking in the oven.
- Sauté the garlic: In a large skillet, melt butter over medium heat. Add minced garlic and cook for 30 seconds until fragrant but not browned.
- Prepare the Alfredo sauce: Stir in heavy cream and milk, bringing to a simmer. Whisk in 1 cup Parmesan and 1 cup mozzarella cheese until melted and smooth. Season with Italian seasoning, salt, pepper, and red pepper flakes.
- Combine pasta and chicken: Add cooked chicken and drained pasta to the skillet; toss until evenly coated in the sauce. The mixture should be creamy but spreadable.
- Assemble the bake: Pour the mixture into the prepared baking dish. Sprinkle remaining Parmesan and mozzarella evenly on top for a golden crust.
- Bake the casserole: Place in the preheated oven and bake uncovered for 20–25 minutes, until the top is bubbly and lightly browned.
- Broil for extra color (optional): For a deeper golden crust, broil the top for 1–2 minutes—watch closely to avoid burning.
- Rest and serve: Let the pasta bake cool for 5 minutes before serving. Garnish with fresh parsley and serve warm.
Notes
- Make ahead: Assemble the unbaked casserole, cover tightly, and refrigerate up to 24 hours before baking.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer friendly: Freeze baked or unbaked portions for up to 2 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat covered in a 350°F oven until warmed through or microwave single portions with a splash of milk to restore creaminess.
- Substitution: Substitute cooked shrimp or rotisserie chicken for the chicken breast, or use light cream for a lighter sauce.
- Serving suggestion: Pair with a simple green salad and warm garlic bread to balance the richness.
Nutrition
- Array