Creamy Baked Chicken Alfredo (Printer-friendly)

A rich baked pasta dish with tender chicken, creamy Alfredo sauce, and gooey mozzarella cheese. Serves 6 in just 50 minutes.

# What You'll Need:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until al dente according to package directions. Drain in a colander and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly until all ingredients are evenly coated.
06 - Pour the pasta mixture into the prepared baking dish. Spread evenly and top with shredded mozzarella in an even layer.
07 - Bake for 25 to 30 minutes until the cheese is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh chopped parsley before serving.

# Expert advice:

01 -
  • It transforms leftover chicken into something rich and indulgent without any fuss.
  • The golden, bubbling cheese on top makes every serving feel like a special occasion.
  • You can assemble it ahead and bake it later, which saves you during busy evenings.
  • It's creamy enough to satisfy picky eaters but simple enough to make on autopilot.
02 -
  • Don't skip the al dente step, overcooked pasta turns to mush once it bakes in all that cream.
  • Let the casserole rest after baking, cutting into it right away releases too much liquid and makes it soupy.
  • Freshly grated Parmesan melts way better than the powdery kind, which can clump and leave you with grainy sauce.
03 -
  • Use a mix of mozzarella and a little extra Parmesan on top for a deeper, more complex cheese flavor.
  • Add a pinch of red pepper flakes to the sauce if you like a subtle kick that wakes up the richness.
  • If your sauce looks too thick, thin it with a splash of pasta water or chicken broth before mixing in the pasta.
  • Save any leftover casserole for lunch the next day, it tastes even better once the flavors have had time to settle.
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