Creamy Baked Chicken Alfredo (Printable)

A creamy baked pasta dish with tender chicken, rich Alfredo sauce, and gooey mozzarella cheese. Perfect comfort food.

# Ingredient List:

→ Pasta

01 - 12 ounces 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 Make It:

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 coat evenly.
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 Tips:

01 -
  • It uses rotisserie chicken, so half the work is already done before you start.
  • The creamy sauce clings to every piece of pasta without being heavy or greasy.
  • Leftovers reheat beautifully, which means lunch is handled for tomorrow.
  • Kids actually eat it without complaining, and that alone is worth celebrating.
02 -
  • Don't skip draining the pasta well, excess water will make your sauce watery and thin.
  • Use freshly grated Parmesan instead of the stuff in the green can, it melts better and tastes like actual cheese.
  • If the sauce looks too thick, add a splash of pasta water before mixing in the chicken and noodles.
  • Let the casserole rest after baking or the first scoop will slide apart into a creamy mess.
03 -
  • Toss the hot drained pasta with a little butter before adding it to the sauce, it keeps the noodles from sticking together.
  • Use a mix of mozzarella and provolone on top for deeper flavor and better browning.
  • Add a pinch of red pepper flakes to the sauce if you like a subtle kick of heat.
  • Let the garlic sauté just until fragrant, burned garlic will make the whole dish taste bitter.
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