Description
Chicken Alfredo Pasta Bake loaded with tender chicken, creamy alfredo sauce, and gooey melted cheese. Easy, comforting, and crowd-pleasing!
Ingredients
Scale
- 1 pound (450g) penne pasta
- 2 tablespoons olive oil
- 1½ pounds (680g) boneless, skinless chicken breasts, cut into 1-inch pieces
- 1 teaspoon salt, divided
- ½ teaspoon black pepper
- 4 tablespoons (56g) unsalted butter
- 4 garlic cloves, minced (about 2 tablespoons)
- 3 tablespoons all-purpose flour
- 2 cups (480ml) whole milk, at room temperature
- 1 cup (240ml) heavy cream
- 2 cups (200g) freshly grated Parmesan cheese, divided
- 1 teaspoon Italian seasoning
- ¼ teaspoon nutmeg (freshly grated if possible)
- 8 ounces (225g) mozzarella cheese, shredded
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- Step 1: Prepare Your Ingredients Preheat your oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish. Bring a large pot of salted water to a boil and cook the penne pasta for 2 minutes less than the package directions indicate for al dente. Drain and toss with a drizzle of olive oil to prevent sticking while you prepare the other components. This undercooking is crucial for your **Chicken Alfredo Pasta Bake** as the pasta will continue cooking in the oven.
- Step 2: Cook the Chicken Heat olive oil in a large skillet over medium-high heat. Season chicken pieces with ½ teaspoon salt and pepper. Add chicken to the hot skillet in a single layer, working in batches if necessary to avoid overcrowding. Cook for 3-4 minutes on each side until golden and just cooked through (165°F internal temperature). Transfer to a plate and set aside. The chicken should be slightly underdone as it will finish cooking in the oven.
- Step 3: Create Your Alfredo Sauce In the same skillet (no need to clean it—those browned bits add flavor!), reduce heat to medium and add butter. Once melted, add garlic and sauté for 30-45 seconds until fragrant but not browned. Sprinkle in flour and whisk constantly for 1-2 minutes to cook out the raw flour taste. Gradually pour in milk and cream, whisking continuously to prevent lumps. Bring to a gentle simmer, stirring frequently until the sauce thickens enough to coat the back of a spoon, about 3-5 minutes.
- Step 4: Finish the Sauce Remove the skillet from heat and stir in 1½ cups of the Parmesan cheese, remaining salt, Italian seasoning, and nutmeg. Stir until cheese is completely melted and sauce is smooth. Taste and adjust seasoning if needed—this is your last chance to perfect the flavor before baking.
- Step 5: Assemble and Bake Combine the cooked pasta, chicken pieces, and Alfredo sauce in a large bowl, gently folding until everything is evenly coated. Transfer the mixture to your prepared baking dish. Top with remaining Parmesan and mozzarella cheese. Cover with foil and bake for 20 minutes, then remove foil and bake for an additional 10-15 minutes until the cheese is bubbly and beginning to brown. For an extra golden top, broil for 1-2 minutes at the end, watching carefully to prevent burning.
- Step 6: Rest and Serve Allow your **Chicken Alfredo Pasta Bake** to rest for 5-10 minutes before serving. This resting time allows the sauce to set slightly and flavors to meld. Sprinkle with fresh parsley before serving for a pop of color and fresh flavor contrast to the rich, creamy dish.
Notes
Fresh ingredients will always yield the best flavor results.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Americaine
Nutrition
- Serving Size: 1.5 cups
- Calories: 580
- Sugar: 6g
- Sodium: 970mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 2g
- Protein: 34g
- Cholesterol: 130mg
Keywords: Chicken Alfredo Pasta Bake Recipe