Chicken Alfredo Pasta Bake

The smell of garlic butter hitting a hot skillet still makes my stomach do a little flip every single time. My roommate Sarah caught me hovering over the pan once, just breathing it in like it was aromatherapy. We ended up making this bake on a random Tuesday night when neither of us wanted to cook but both of us needed serious comfort food.

I brought this to a potluck last winter and watched my friend Mike take three servings before finally asking what made it different from regular Alfredo. The secret is that little pinch of nutmeg in the sauce, something I learned from watching an Italian grandmother cooking on YouTube at 2 AM.

Ingredients

• 400 g (14 oz) penne pasta: The ridges grab onto sauce like little flavor magnets, plus they stand up to baking without turning mushy
• 500 g (1.1 lbs) boneless skinless chicken breast, diced: Cutting it into bite-sized pieces means every forkful has the perfect chicken to pasta ratio
• 1 tbsp olive oil: Just enough to let your chicken get golden and develop those lovely browned bits
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that builds the foundation for everything else
• 2 tbsp unsalted butter: The backbone of your sauce, unsalted lets you control the seasoning perfectly
• 3 cloves garlic, minced: Fresh garlic is non-negotiable here, the jarred stuff just does not hit the same notes
• 2 tbsp all-purpose flour: This tiny amount creates just enough body to make the sauce cling to every piece of pasta
• 480 ml (2 cups) whole milk and 120 ml (1/2 cup) heavy cream: The combo gives you richness without feeling heavy
• 80 g (3/4 cup) grated Parmesan cheese: Buy a wedge and grate it yourself, pre-grated has anti-caking agents that make sauce grainy
• 1/2 tsp salt and 1/4 tsp ground nutmeg: Nutmeg is the secret weapon that makes people ask what is different about your sauce
• 180 g (1 1/2 cups) shredded mozzarella cheese: Creates that gorgeous cheese pull that makes everyone reach for their phones
• 30 g (1/4 cup) grated Parmesan cheese: Extra Parm on top adds salty depth and beautiful golden spots
• 2 tbsp chopped fresh parsley: Bright green color makes everything look fresh and adds a peppery little bite

Instructions

Get your oven ready and water boiling:

Preheat oven to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish, then get a large pot of salted water going for the pasta

Cook the pasta just right:

Cook the penne according to package directions but pull it a minute early since it will finish in the oven, then drain and set aside

Sear the chicken:

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

Start the sauce base:

In the same skillet, melt butter and add garlic for just 1 minute, then stir in flour and cook while constantly stirring for another minute

Build the creamy sauce:

Whisk in milk and cream gradually, bring to a simmer, and keep whisking until slightly thickened, about 3 to 4 minutes

Add the cheese and season:

Stir in Parmesan, salt, and nutmeg until the cheese melts and the sauce becomes silky smooth

Combine everything:

Mix pasta, chicken, and sauce in a large bowl until every piece is coated, then pour into your prepared dish

Add the cheese blanket:

Sprinkle mozzarella and extra Parmesan all over the top so it will melt into that gorgeous golden layer

Bake until bubbly:

Bake for 20 to 25 minutes until the cheese is melted and starting to turn golden in spots

Let it rest and garnish:

Wait 5 minutes before serving so the sauce sets up slightly, then scatter fresh parsley over the top

Save Pin

My sister called me at midnight once, desperate because she had accidentally used skim milk and her sauce would not thicken. We laughed about it for years but now she keeps whole milk specifically for Alfredo night.

Make It Your Own

Sometimes I throw in steamed broccoli or sautéed spinach when I need to feel virtuous about serving vegetables to my kids. The cheese sauce disguises anything green enough that nobody complains about healthy additions.

Shortcut Secrets

Rotisserie chicken works beautifully here and cuts your prep time in half. Just shred it and skip the chicken cooking step entirely, tossing it right in with the pasta and sauce.

Serving Ideas

A crisp green salad with vinaigrette cuts through the richness perfectly. I also like putting some crusty bread on the table because nobody can resist mopping up that extra sauce.

• Let leftovers come to room temperature before reheating so they warm through evenly
• Store individual portions for the easiest work lunch you will ever pack
• The sauce might look separate when you reheat it but stir gently and it comes back together beautifully

Save Pin

There is something so satisfying about a dish that looks fancy but comes together on a weeknight. This one has saved me more times than I can count when comfort was the only thing on the menu.

Recipe Questions

→ Can I make this ahead of time?

Yes, assemble the entire casserole up to 24 hours in advance, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking cold from the refrigerator.

→ What pasta works best?

Penne is ideal because its tubes hold sauce well, but rigatoni, ziti, or fettuccine also work beautifully. Choose a sturdy shape that won't become mushy during baking.

→ Can I use rotisserie chicken?

Absolutely. Using shredded rotisserie chicken saves time and adds flavor. Skip the chicken-cooking step and add about 3 cups of shredded meat directly to the sauce.

→ How do I prevent the sauce from separating?

Keep the heat at medium when making the sauce, whisk constantly, and avoid boiling. Gradually adding warm milk helps prevent curdling and ensures smooth consistency.

→ Can I freeze leftovers?

Yes, portion cooled leftovers into airtight containers and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat at 180°C (350°F) until warmed through.

→ What vegetables can I add?

Broccoli florets, spinach, or peas blend seamlessly. Add blanched broccoli or sautéed spinach when combining the pasta with the sauce for extra nutrition and color.