Description
This Chicken Alfredo Bake is extra-creamy, garlicky, and loaded with Parmesan and mozzarella. Tender chicken, al dente pasta, and a silky Alfredo sauce bake to bubbly perfection—an easy, crowd-pleasing casserole for cozy weeknights.
Ingredients
12 oz (340 g) penne or rigatoni, cooked al dente
1.5 lb (680 g) boneless skinless chicken breasts, cubed
2 tbsp olive oil
1 tsp Italian seasoning
1 tsp kosher salt, plus more to taste
1/2 tsp black pepper
4 tbsp (56 g) unsalted butter
4 cloves garlic, finely minced
2 cups (480 ml) heavy cream
4 oz (113 g) cream cheese, softened (optional for extra creaminess)
1 1/4 cups (120 g) freshly grated Parmesan cheese, divided
2 cups (200 g) shredded low-moisture mozzarella, divided
1/4 cup (60 ml) reserved pasta water (as needed)
1/4 cup chopped fresh parsley (or 2 tsp dried)
1/4 tsp red pepper flakes (optional)
Instructions
1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish. Cook pasta in salted water to just al dente; reserve 1/4 cup pasta water and drain.
2. Season chicken with Italian seasoning, 1/2 tsp salt, and pepper. Heat olive oil in a large skillet over medium-high and sear chicken until cooked through, 6–8 minutes. Transfer to a plate.
3. Make Alfredo: In the same skillet, melt butter over medium heat. Add garlic and cook 30–60 seconds until fragrant. Pour in cream and bring to a gentle simmer.
4. Whisk in cream cheese (if using) until smooth. Gradually stir in 1 cup Parmesan until silky. Season with remaining 1/2 tsp salt and a pinch of pepper. Thin with reserved pasta water as needed.
5. Combine pasta, chicken, and half the mozzarella with the Alfredo sauce. Fold in parsley and red pepper flakes if using.
6. Transfer to baking dish. Top with remaining mozzarella and the last 1/4 cup Parmesan. Bake 18–22 minutes until bubbly and lightly golden at edges.
7. Optional: Broil 1–2 minutes for extra color. Let rest 5 minutes. Garnish with more parsley and serve warm.
Notes
Grate cheeses fresh for the smoothest melt.
Undercook pasta slightly if freezing for make-ahead.
Add spinach, broccoli, or sun-dried tomatoes for easy variations.
Use rotisserie chicken to cut prep time in half.