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Chicken Alfredo Bake

A creamy, cheesy pasta bake combining tender chicken and rich Alfredo sauce, perfect for family gatherings or a cozy weeknight meal.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 575
Ingredients Method Notes

Ingredients
  

Pasta
  • 16 ounces penne rigata pasta Holds onto the creamy sauce beautifully.
For the Sauce
  • 6 tablespoons butter Forms the base of the sauce.
  • 2 tablespoons all-purpose flour Helps thicken the sauce.
  • 1 tablespoon minced garlic Adds aroma to the sauce.
  • 4 cups heavy whipping cream Creates a luscious, creamy sauce.
  • 1/2 teaspoon salt Enhances flavor.
  • 1 teaspoon garlic salt Optional for extra garlicky flavor.
  • 1/2 teaspoon white pepper Adds subtle heat.
  • 2 cups shredded Parmesan cheese Adds a salty, nutty flavor.
  • 1 1/2 cups mozzarella cheese Provides a gooey texture.
  • 2 ounces cream cheese For richness in the sauce.
Main Ingredients
  • 2-3 pieces chicken breasts (cooked and diced) Brings protein to the dish.
  • Chopped to taste parsley (for garnish) Adds a fresh touch.

Method
 

Preparation
  1. Cook the penne rigata according to package directions until al dente. Avoid overcooking as it will continue to cook in the oven.
  2. While pasta cooks, melt the butter in a large saucepan over medium heat. Stir in the flour and whisk for 2-3 minutes.
  3. Add minced garlic, heavy cream, garlic salt, salt, white pepper, and 1 cup of Parmesan cheese to the butter mixture. Stir until combined.
  4. Let the sauce simmer for 8-10 minutes, stirring frequently until thickened. Remove from heat.
  5. Stir in mozzarella and cream cheese until well mixed and melted.
  6. Drain the cooked pasta and return it to the pot. Pour over the cheese sauce and diced chicken, stirring to combine.
  7. Transfer the mixture to a 9x13 inch baking dish and sprinkle remaining Parmesan cheese on top.
  8. If freezing, allow to cool, cover, label, and store in the freezer.
  9. Preheat oven to 350°F (175°C) and bake for 20-25 minutes until bubbly and slightly browned. Garnish with parsley before serving.

Notes

Consider rotating cheeses or adding fresh herbs for variations. Leftovers can be stored for up to 3 days in an airtight container or frozen for about 3 months.