Description
This comforting Chicken Alfredo Bake combines tender penne pasta, juicy cooked chicken, and a rich, creamy homemade Alfredo sauce topped with melted mozzarella and Parmesan cheeses. It’s baked to bubbly perfection and garnished with fresh parsley, making it an ideal family-friendly dinner that’s quick to prepare and packed with classic Italian flavors.
Ingredients
Scale
Pasta & Chicken
- 12 ounces penne pasta
- 3 cups cooked chicken, diced
Alfredo Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Prepare: Preheat your oven to 375°F (190°C) and grease a 3-quart baking dish to prevent sticking and ensure easy serving.
- Cook Pasta: Bring a large pot of salted water to a boil and cook the penne pasta until al dente, according to package instructions. Drain the pasta well and set aside.
- Make Alfredo Sauce – Sauté Garlic: In a large saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 30 seconds until fragrant, being careful not to brown it.
- Cook Flour: Whisk in the all-purpose flour and cook for 1 minute to form a roux, which will help thicken the sauce.
- Add Dairy: Gradually whisk in whole milk and heavy cream, stirring continuously until the mixture is smooth. Let the sauce simmer gently until it thickens to a creamy consistency.
- Add Cheese & Seasoning: Stir in the grated Parmesan cheese and half a cup of shredded mozzarella. Continue stirring until the cheeses melt completely and the sauce is creamy. Season with salt and pepper to taste.
- Combine Ingredients: In a large bowl, combine the cooked penne pasta, diced chicken, and Alfredo sauce, mixing well so everything is evenly coated.
- Assemble Bake: Transfer the pasta mixture into the prepared baking dish. Sprinkle the remaining 1½ cups of shredded mozzarella evenly over the top.
- Bake: Bake in the preheated oven for about 20 minutes until the cheese is melted and bubbly. For a golden, slightly crisp top, broil for an additional 2-3 minutes, watching carefully to avoid burning.
- Garnish & Serve: Remove from oven and sprinkle with chopped fresh parsley. Serve the Chicken Alfredo Bake warm for a comforting and satisfying meal.
Notes
- For extra flavor, use cooked rotisserie chicken or leftover grilled chicken.
- You can substitute half-and-half for heavy cream to reduce richness.
- Ensure pasta is al dente to avoid mushy texture after baking.
- Broiling is optional but recommended for a golden cheese crust.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven.
