Creamy Chicken Alfredo Bake (Printable Version)
Comforting chicken and Alfredo pasta casserole topped with a golden mozzarella crust, ready in under an hour.
# 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)
# Directions:
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 chopped onion and minced garlic, sautéing for 2 to 3 minutes until softened and fragrant.
03 - Pour the heavy cream and milk into the skillet. Simmer gently, stirring frequently, for about 3 minutes. Avoid bringing the mixture to a full boil.
04 - Stir in the grated Parmesan cheese, salt, black pepper, and ground nutmeg. Continue cooking for 3 to 4 minutes, stirring constantly, until the cheese has fully melted and the sauce thickens to a smooth consistency.
05 - In a large mixing bowl, combine the cooked pasta, diced or shredded chicken, and the prepared Alfredo sauce. Add dried Italian herbs if using. Toss everything together until evenly coated.
06 - Transfer the mixture into the prepared baking dish, spreading it out evenly and smoothing the surface.
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 topping is golden brown and bubbling.
09 - Remove from the oven and let the casserole rest for 5 minutes. Garnish with chopped fresh parsley and serve hot.
# Expert Tips:
01 -
- The mozzarella crust forms this incredible golden shell that makes every serving feel like pulling apart a freshly baked cheese bread.
- Rotisserie chicken means you can have the whole thing assembled in under twenty minutes, which is faster than arguing about what to order for delivery.
- Leftovers reheat beautifully and somehow taste even richer the next day, if they last that long.
02 -
- If the sauce boils aggressively instead of simmering gently, it can break and become greasy, so keep the heat at medium and stay patient.
- Undercooking the pasta by about one minute before adding it to the bake prevents it from turning to mush during the oven time.
03 -
- Grate your Parmesan while the butter is melting to save time, and always grate it finely so it dissolves into the sauce without leaving stringy clumps behind.
- Broiling the bake for the last two to three minutes creates those gorgeous dark golden spots on the cheese that make everyone think you spent all day in the kitchen.