Creamy Chicken Alfredo Bake (Printable)
Silky Alfredo coats pasta and tender chicken, topped with a bubbly mozzarella crust for a cozy, family-style bake.
# What You'll Need:
→ Protein
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Alfredo Sauce
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup whole milk
07 - 1¼ cups freshly grated Parmesan cheese
08 - ½ teaspoon kosher salt
09 - ¼ teaspoon freshly ground black pepper
10 - ¼ teaspoon ground nutmeg
→ Cheese Crust
11 - 2 cups shredded mozzarella cheese
12 - ¼ cup grated Parmesan cheese
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook penne or rigatoni according to package directions until al dente. Drain thoroughly and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for approximately 1 minute until fragrant and lightly golden, being careful not to burn.
04 - Pour the heavy cream and whole milk into the skillet, bringing to a gentle simmer. Stir in 1¼ cups of Parmesan cheese, salt, black pepper, and nutmeg. Continue cooking and stirring for 4 to 5 minutes until the cheese is fully melted and the sauce thickens enough to coat the back of a spoon.
05 - Add the shredded chicken and drained pasta to the skillet, tossing everything together until evenly coated with the Alfredo sauce.
06 - Transfer the mixture to the prepared baking dish, spreading it into an even layer. Sprinkle the mozzarella and remaining ¼ cup of Parmesan evenly across the top to form the crust.
07 - Bake on the center rack for 20 to 25 minutes until the cheese is fully melted, golden in spots, and bubbling around the edges. For a crispier, more caramelized crust, broil for an additional 2 to 3 minutes, watching closely to prevent burning.
08 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley before serving.
# Expert Advice:
01 -
- Everything comes together in one dish with that incredible cheese crust that makes everyone fight for the edges
- Uses up leftover chicken like magic and tastes like you spent all day making it
02 -
- Pre-grated Parmesan has anti-caking agents that prevent it from melting smoothly
- The nutmeg is subtle but essential it cuts through the richness and adds depth
03 -
- Grate your own cheese because the pre-shredded stuff is coated in cellulose and will not melt properly
- Room temperature cream incorporates much more smoothly than cold from the fridge