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Chicken alfredo bake in a golden bubbly casserole dish with melted mozzarella and parmesan crust, fresh parsley garnish, overhead shot on a rustic wooden table

Chicken Alfredo Bake

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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Servings 6 servings
Calories 620 kcal

Equipment

  • 9x13-inch baking dish
  • Large pot
  • Large skillet or saucepan
  • Whisk
  • Colander
  • Aluminum foil

Ingredients
  

Pasta & Chicken

  • 12 oz penne pasta or rigatoni or ziti
  • 3 cups shredded cooked chicken rotisserie chicken works great

Parmesan Cream Sauce

  • 4 tablespoons unsalted butter
  • 5 cloves garlic minced
  • 3 tablespoons all-purpose flour
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1.5 cups freshly grated Parmesan cheese Parmigiano-Reggiano recommended, divided
  • 1 teaspoon kosher salt plus more to taste
  • 0.5 teaspoon black pepper freshly ground
  • 0.25 teaspoon nutmeg freshly grated
  • 0.5 teaspoon Italian seasoning

Topping

  • 2 cups shredded mozzarella cheese divided
  • 0.25 cup freshly grated Parmesan cheese for topping
  • 2 tablespoons fresh parsley chopped, for garnish

Instructions
 

Cook the Pasta

  • Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
  • Bring a large pot of heavily salted water to a boil. Cook the penne pasta for 2 minutes less than the package directions for al dente. Drain, reserving 1/2 cup of pasta water, and set aside.

Make the Parmesan Cream Sauce

  • In a large skillet or saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant and just lightly golden — do not let it burn.
  • Whisk in the flour and cook for 1 minute, stirring constantly, to cook out the raw flour taste.
  • Slowly pour in the heavy cream and whole milk, whisking continuously to prevent lumps. Cook over medium heat, stirring frequently, for 4-5 minutes until the sauce thickens enough to coat the back of a spoon.
  • Remove from heat and stir in 1 cup of the Parmesan cheese, salt, pepper, nutmeg, and Italian seasoning until smooth and glossy. Taste and adjust seasoning as needed. If the sauce is too thick, add a splash of reserved pasta water.

Assemble the Bake

  • Add the drained pasta and shredded chicken to the sauce and toss well until everything is evenly coated. Fold in 1 cup of the shredded mozzarella.
  • Pour the mixture into the prepared baking dish and spread evenly. Top with the remaining 1 cup of mozzarella and the additional 1/4 cup of Parmesan.

Bake

  • Cover the dish tightly with aluminum foil and bake for 20 minutes.
  • Remove the foil and continue baking for an additional 12-15 minutes until the top is golden brown and bubbly.
  • Remove from the oven and let rest for 5 minutes. Garnish with fresh chopped parsley and serve hot.

Notes

Make-ahead: Assemble up to 24 hours in advance, cover, and refrigerate. Let sit at room temperature 30 minutes before baking and add 5-10 extra minutes to the bake time. Storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat with a splash of cream or broth. Freeze for up to 3 months. Tip: Always use freshly grated Parmesan — pre-shredded cheese contains anti-caking agents that prevent smooth melting.

Nutrition

Calories: 620kcalCarbohydrates: 48gProtein: 42gFat: 28gSodium: 780mgFiber: 2gSugar: 4g
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