Description
This Chicken Alfredo Bake is a creamy, comforting casserole that combines tender cooked chicken, pasta, and a rich homemade Alfredo sauce topped with melted mozzarella cheese. Perfectly baked to a golden finish, this easy Italian-American dish is ideal for family dinners or meal prepping.
Ingredients
Scale
Pasta & Protein
- 12 ounces penne or rotini pasta
- 2 cups cooked chicken, shredded or diced
Sauce
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- Salt and black pepper to taste
- 1/2 teaspoon Italian seasoning
Topping & Garnish
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped parsley (optional, for garnish)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish to prevent sticking and ensure easy serving.
- Cook Pasta: Bring salted water to a boil and cook the penne or rotini pasta until just al dente. Drain the pasta and set it aside, as it will finish cooking during the bake.
- Make Alfredo Sauce: In a large skillet over medium heat, melt butter. Add minced garlic and cook for about 30 seconds until fragrant to infuse the butter. Stir in flour and cook for 1 minute to form a roux that will thicken the sauce.
- Combine Dairy: Gradually whisk in whole milk and heavy cream, stirring constantly to prevent lumps. Cook for 4–5 minutes until the sauce thickens slightly and becomes smooth and creamy.
- Add Flavor: Stir in grated Parmesan cheese, Italian seasoning, salt, and black pepper. Continue stirring until the cheese melts completely and the sauce reaches a creamy consistency.
- Combine with Pasta and Chicken: Add the cooked chicken and drained pasta into the sauce. Stir well to evenly coat the pasta and chicken with the Alfredo sauce.
- Prepare for Baking: Pour the mixture into the greased baking dish and evenly scatter shredded mozzarella cheese over the top to create a melty, golden crust.
- Bake: Place the dish uncovered in the preheated oven and bake for 20–25 minutes until the casserole is bubbly and the mozzarella is melted and golden brown.
- Rest and Garnish: Let the bake rest for 5 minutes after removing it from the oven. Garnish with chopped parsley if desired for a fresh, attractive finish before serving.
Notes
- Use rotisserie chicken to save time on cooking the chicken yourself.
- Add steamed broccoli, spinach, or mushrooms to increase the vegetable content and enhance nutrition.
- Ensure pasta is cooked al dente to avoid mushiness after baking.
- For a lighter version, use reduced-fat dairy products and less cheese.
