Description
This Chicken Alfredo Bake is what comfort food dreams are made of. Creamy, cheesy, and loaded with tender chicken – your family won’t believe you made it from scratch!
Ingredients
Scale
- 12 oz (340g) penne pasta or pasta of choice
- 1½ lbs (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 2 tablespoons (30ml) olive oil
- 3 cloves garlic, minced
- 4 tablespoons (56g) unsalted butter
- 3 tablespoons (24g) all-purpose flour
- 2 cups (480ml) whole milk
- 1 cup (240ml) heavy cream
- 2 cups (226g) shredded mozzarella cheese, divided
- 1 cup (100g) freshly grated Parmesan cheese, divided
- ½ teaspoon dried Italian herbs
- ¼ teaspoon nutmeg
- Salt and freshly ground black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Preheat oven to 375°F (190°C) and grease a 9×13 inch baking dish. Cook pasta 2 minutes less than package directions. Drain and set aside.
- Season chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5-7 minutes. Set aside.
- In the same skillet, melt butter over medium heat. Add garlic and sauté for 30 seconds. Add flour and whisk for 1-2 minutes until smooth and bubbling.
- Gradually pour in milk and cream, whisking constantly. Bring to a gentle simmer and cook until thickened, about 3-5 minutes.
- Reduce heat to low and stir in half of each cheese until melted. Add Italian herbs, nutmeg, salt, and pepper to taste.
- Spread a thin layer of sauce in the baking dish. Layer half the pasta, half the chicken, half the remaining sauce, and half the remaining cheese. Repeat layers, finishing with cheese on top.
- Cover with foil and bake for 15 minutes. Remove foil and bake another 10-15 minutes until bubbly and golden. Optional: broil for 2 minutes for extra browning.
- Let rest 5-10 minutes before serving. Garnish with fresh parsley.