Chicken Alfredo Bake

The first snow had just started falling when my youngest burst through the back door, backpack flung somewhere between the mudroom and kitchen, announcing that winter had officially arrived and something warm and cheesy was non-negotiable for dinner. I had half a rotisserie chicken from the night before and a box of penne in the pantry, which seemed like fate smiling down on a busy Tuesday evening.

My neighbor Sarah came over halfway through prep with a bottle of wine, drawn by the scent of garlic sizzling in butter. We ended up standing around the stove, tasting the sauce with wooden spoons and agreeing that life is too short for skimpy cheese portions. Now every time I make this, I think of her laugh and how some recipes are really just excuses to gather people in the kitchen.

Ingredients

• 400 g (14 oz) penne pasta: The ridges hold onto that creamy sauce like little flavor pockets, so do not swap for smooth pasta
• 500 g (1.1 lbs) boneless skinless chicken breast, diced: Cutting it into uniform bites means everything cooks evenly and nobody gets stuck with a dry piece
• 1 tbsp olive oil: Just enough to get that gorgeous golden sear on the chicken
• 1/2 tsp salt and 1/4 tsp black pepper: Simple seasoning that lets the sauce shine later
• 2 tbsp unsalted butter: The foundation of everything good happening in your skillet
• 3 cloves garlic, minced: Fresh is mandatory here, nobody has time for the jar stuff
• 2 tbsp all-purpose flour: This is what transforms milk and cream into velvety magic
• 480 ml (2 cups) whole milk: Do not even think about using skim milk here
• 120 ml (1/2 cup) heavy cream: The difference between good Alfredo and the kind you cannot stop eating
• 80 g (3/4 cup) grated Parmesan cheese: Buy the wedge and grate it yourself, the pre-shredded stuff has anti-caking agents that make sauce grainy
• 1/2 tsp salt and 1/4 tsp ground nutmeg: Nutmeg is the secret ingredient that makes white sauces taste professional
• 180 g (1 1/2 cups) shredded mozzarella cheese: That golden bubbly blanket is everything
• 30 g (1/4 cup) grated Parmesan cheese: Extra because more is always better
• 2 tbsp chopped fresh parsley: Adds a bright pop of color and makes it look like you tried harder than you actually did

Instructions

Get your oven ready:

Preheat to 200°C (400°F) and grease a 23x33 cm (9x13-inch) baking dish with butter or cooking spray

Cook the pasta:

Boil those penne noodles in salted water until al dente, drain and set aside

Sear the chicken:

Heat olive oil in a large skillet over medium heat, cook seasoned chicken pieces until golden and cooked through about 5 to 7 minutes

Start the sauce base:

In the same skillet melt butter, add minced garlic for one minute until fragrant, stir in flour for another minute while constantly stirring

Build the creaminess:

Whisk in milk and heavy cream gradually, simmer for 3 to 4 minutes until slightly thickened

Add the cheese:

Stir in grated Parmesan, salt, and nutmeg until melted and smooth

Combine everything:

Mix cooked pasta, chicken, and Alfredo sauce in a large bowl until every piece is coated

Assemble the bake:

Transfer to your prepared baking dish, sprinkle mozzarella and extra Parmesan all over the top

Bake to perfection:

Slide into the oven for 20 to 25 minutes until cheese is melted, bubbly, and has those golden spots everyone fights over

The hardest part:

Let it rest for 5 minutes before serving, then scatter fresh parsley on top

Pin it

This recipe has become our snow day tradition, the thing my kids request before the first flake even hits the ground. Last winter my daughter made it entirely by herself for her boyfriend, beaming when he asked for seconds.

Making It Your Own

I have learned that some of the best variations come from cleaning out the crisper drawer. Broccoli florets, spinach, or even sun-dried tomatoes work beautifully folded into the pasta mixture before baking.

Time Savers For Busy Weeknights

A rotisserie chicken from the grocery store shortcut has saved me more than once, and nobody has ever noticed the difference. The sauce comes together so quickly that the whole thing can be assembled and in the oven in under 30 minutes.

Serving Suggestions

A crisp green salad with bright vinaigrette cuts through all that rich cheese perfectly. I also like to serve it with steamed green beans or roasted asparagus when I want to feel slightly virtuous about dinner.

• Crusty garlic bread for sauce mopping is non-negotiable
• A glass of chilled Chardonnay balances the creaminess
• Light lemon sorbet for dessert refreshes the palate

Pin it

Some recipes are just worth the calories, and this is absolutely one of them.

Frequently Asked Questions

→ Can I use rotisserie chicken instead of raw chicken breast?

Absolutely. Using shredded rotisserie chicken reduces prep time significantly. Simply skip the chicken cooking step and add about 3 cups of shredded chicken when combining the pasta with the Alfredo sauce.

→ What pasta shapes work best for this dish?

Penne is ideal because its tubes capture the creamy sauce beautifully, but rigatoni, ziti, or even fettuccine work wonderfully. Just adjust cooking time to maintain al dente texture since the pasta will bake further in the oven.

→ Can I make this ahead of time?

Yes. Assemble the entire dish up to 24 hours in advance, cover tightly, and refrigerate. When ready to bake, add 5-10 minutes to the baking time since it will be cold. You can also freeze it unbaked for up to 3 months.

→ How do I prevent the sauce from separating?

The key is tempering your milk and cream gradually into the roux while whisking constantly. Avoid boiling the sauce vigorously once the dairy is added—a gentle simmer is all that's needed. The flour in the roux helps stabilize the emulsion.

→ What vegetables can I add to make it more complete?

Broccoli florets, spinach, or peas blend seamlessly. Add blanched broccoli or frozen peas directly to the pasta mixture. For spinach, sauté it briefly with the garlic or stir in fresh baby spinach—it will wilt perfectly during baking.

→ Can I use pre-shredded cheese instead of grating my own?

While pre-shredded cheese works, freshly grated Parmesan melts more smoothly and yields a creamier sauce. Pre-shredded cheese contains anti-caking agents that can create a slightly grainy texture. For the topping, pre-shredded mozzarella is perfectly fine.