Here’s a delicious, creamy Chicken Alfredo Bake recipe 🍗🧀—comfort food at its finest.
Ingredients (Serves 4–6)
For the pasta:
- 12 oz pasta (penne, fettuccine, or rotini)
- Salt for boiling water
For the chicken:
- 2 cups cooked chicken, shredded or cubed (rotisserie chicken works great)
- 1 tbsp olive oil (if cooking raw chicken)
- Salt & pepper
For the Alfredo sauce:
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 1/2 cups heavy cream
- 1 cup milk
- 1 1/2 cups shredded Parmesan cheese
- Salt & pepper to taste
- Optional: pinch of nutmeg
For the topping:
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs (optional, for crunch)
Step-by-Step Instructions
- Cook pasta:
- Boil pasta in salted water until just al dente. Drain and set aside.
- Cook chicken (if raw):
- Heat olive oil in a skillet. Season chicken with salt and pepper. Cook until golden and cooked through. Remove from skillet and shred or cube.
- Make Alfredo sauce:
- In a saucepan, melt butter over medium heat. Add garlic and cook 30 seconds.
- Stir in heavy cream and milk, heat until warm.
- Add Parmesan, stirring until smooth and thickened. Season with salt, pepper, and a pinch of nutmeg.
- Combine pasta, chicken, and sauce:
- Mix cooked pasta and chicken in a large bowl. Pour Alfredo sauce over and toss until evenly coated.
- Assemble the bake:
- Preheat oven to 375°F (190°C).
- Pour pasta mixture into a greased 9×13-inch baking dish.
- Sprinkle mozzarella cheese evenly on top. Add breadcrumbs if using.
- Bake:
- Bake uncovered for 20–25 minutes until bubbly and golden on top.
- Serve:
- Let cool 5 minutes before serving. Garnish with parsley if desired.
Tips
- Use rotisserie chicken to save time.
- Add veggies like broccoli, spinach, or peas for extra flavor and nutrition.
- For extra cheesy goodness, mix mozzarella into the pasta as well as on top.
I can also give a quick 30-minute stovetop version that skips the oven but tastes just as creamy and cheesy.
Do you want me to do that?
