Creamy Chicken Alfredo Bake (Print View)
Tender chicken and penne in a creamy Alfredo sauce, finished with a golden mozzarella cheese crust.
# What You Need:
→ Meats
01 - 3 cups cooked chicken breast, diced or shredded (rotisserie or poached)
→ Pasta
02 - 12 oz penne or rigatoni, cooked al dente
→ Dairy & Cheeses
03 - 2 cups heavy cream
04 - 1½ cups freshly grated Parmesan cheese
05 - 2 cups shredded mozzarella cheese (for topping)
06 - 4 tbsp unsalted butter
07 - 1½ cups milk
→ Vegetables & Aromatics
08 - 3 cloves garlic, minced
09 - 1 small onion, finely chopped
→ Seasonings
10 - ½ tsp salt
11 - ½ tsp black pepper
12 - ¼ tsp ground nutmeg
13 - 1 tsp dried Italian herbs (optional)
14 - 2 tbsp fresh parsley, chopped (for garnish)
# How-To Steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or nonstick spray.
02 - In a large skillet over medium heat, melt the butter. Add the finely chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Pour in the heavy cream and milk, stirring frequently. Bring to a gentle simmer and cook for about 3 minutes, being careful not to let it reach a full boil.
04 - Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3 to 4 minutes until the cheese has fully melted and the sauce has thickened to a creamy consistency.
05 - In a large mixing bowl, combine the cooked penne or rigatoni, diced or shredded chicken, and the prepared Alfredo sauce. If using dried Italian herbs, add them now. Toss everything together until evenly coated.
06 - Transfer the entire mixture into the prepared baking dish, spreading it out into an even layer and smoothing the top.
07 - Sprinkle the shredded mozzarella cheese evenly across the entire surface of the casserole.
08 - Bake uncovered for 25 to 30 minutes, until the mozzarella crust is golden brown and the sauce is bubbling around the edges.
09 - Remove from the oven and let rest briefly for 5 minutes. Garnish with freshly chopped parsley and serve hot.
# Expert Hints:
01 -
- The mozzarella crust forms this incredible golden shell that you will want to eat straight off the top before anyone else notices.
- It uses simple pantry ingredients but tastes like something you would order at a neighborhood Italian restaurant on a Friday night.
02 -
- Do not let the cream sauce boil at any point or it will break and become grainy instead of smooth and luxurious.
- Cooking the pasta one minute less than the package says keeps it from turning mushy after thirty minutes in the oven.
03 -
- Grate your own Parmesan from a wedge right before making the sauce because pre shredded cheese has cellulose that prevents it from melting smoothly.
- A pinch of nutmeg in cream sauces is an old Italian trick that adds warmth and complexity without anyone being able to identify exactly what makes it taste so good.