Creamy Baked Chicken Alfredo Pasta (Printable)

Rich baked pasta with tender chicken, creamy Alfredo sauce, and golden mozzarella cheese topping. Easy comfort food for six servings.

# Ingredient List:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# How-To Steps:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish and set aside.
02 - Cook pasta in salted boiling water until just al dente. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, pepper, and nutmeg. Stir until cheese melts and sauce is smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix well to ensure even coating.
06 - Pour mixture into prepared baking dish. Top evenly with shredded mozzarella.
07 - Bake for 25 to 30 minutes, or until cheese is bubbling and golden brown.
08 - Let stand for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant-quality Alfredo but comes together in under an hour with ingredients you probably already have.
  • The creamy sauce clings to every piece of pasta, and that golden mozzarella top gets crispy in all the right spots.
  • It reheats beautifully, so leftovers actually get better the next day when the flavors meld together.
  • You can sneak in vegetables without anyone complaining because everything gets coated in that silky, cheesy sauce.
02 -
  • Don't overcook the pasta during boiling, it continues cooking in the oven and mushy pasta ruins the texture of the whole casserole.
  • Use freshly grated Parmesan instead of the pre-shredded kind, which often contains anti-caking agents that make the sauce grainy instead of smooth.
  • Let the casserole rest for at least 5 minutes after baking, or the sauce will be too loose and runny when you try to serve it.
03 -
  • Grate your own Parmesan and mozzarella for the smoothest sauce and the best melt, pre-shredded cheese just doesn't behave the same way.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat, it wakes up the flavor without overpowering the creamy base.
  • Cover the casserole with foil for the first 15 minutes of baking if the top is browning too fast, then uncover to finish crisping up the cheese.
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