Creamy Baked Chicken Alfredo (Printable)

Tender chicken, silky Alfredo sauce, and melted mozzarella baked together in a comforting pasta casserole.

# What You'll Need:

→ 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

# Directions:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Bring salted water to boil in a large pot. Add pasta and cook until al dente according to package directions. Drain and set aside.
03 - Melt butter in a large saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour heavy cream into the saucepan and bring to a gentle simmer. Add Parmesan cheese, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the Alfredo sauce. Mix thoroughly until all ingredients are evenly coated.
06 - Transfer the pasta mixture into the prepared baking dish. Spread evenly and top with shredded mozzarella cheese in an even layer.
07 - Bake for 25 to 30 minutes until the mozzarella is bubbling and golden brown on top.
08 - Remove from oven and let stand for 5 minutes. Garnish with fresh parsley and serve hot.

# Expert Hints:

01 -
  • It tastes like restaurant Alfredo but bakes into something you can slice and serve without the sauce sliding everywhere.
  • You can throw it together on autopilot after a long day because there is no tricky timing or fancy technique.
  • Leftovers actually get better the next day when the flavors settle into each other overnight.
  • It feeds a crowd without making you stand over the stove stirring a pot for twenty minutes.
02 -
  • Do not overcook the pasta before it goes into the oven or you will end up with a mushy, bland casserole that has no texture left.
  • Freshly grated Parmesan is non negotiable because the pre shredded stuff contains cellulose that prevents smooth melting and leaves your sauce grainy.
  • Let the casserole rest for at least five minutes after baking or the sauce will pour out everywhere when you cut into it.
03 -
  • Use rotisserie chicken and pre shredded mozzarella if you are in a rush, but always grate your own Parmesan for a smooth, lump free sauce.
  • If the top is browning too fast, tent the dish loosely with foil for the last ten minutes of baking so the cheese does not burn before the inside is hot.
  • Add a pinch of red pepper flakes to the sauce if you like a little heat, or stir in a handful of frozen peas for extra color and sweetness.
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