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A golden-brown Chicken Alfredo Pasta Bake in a casserole dish, topped with melted cheese and fresh parsley.

Irresistible Chicken Alfredo Pasta Bake

This recipe transforms classic stovetop Alfredo into a glorious, golden-crusted casserole. Tender chicken and perfectly cooked pasta are enveloped in a velvety, homemade Alfredo sauce, then topped with a generous blanket of mozzarella and baked until bubbly. It's the ultimate comfort food, perfect for a satisfying family dinner.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Main Course
Cuisine: Italian-American
Calories: 750
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 pound penne or ziti pasta
  • 1 tablespoon olive oil
  • 1/2 cup unsalted butter
  • 1/4 cup all-purpose flour
  • 4 cloves garlic, freshly minced
  • 2 cups heavy cream
  • 1 cup whole milk
  • 1.5 cups Parmesan cheese, freshly grated
  • 2 cups low-moisture mozzarella cheese, shredded
  • 1 teaspoon Italian seasoning
  • Salt, to taste
  • Black pepper, to taste
  • 2 tablespoons fresh parsley, chopped, for garnish

Equipment

  • Large pot
  • Colander
  • Large skillet or Dutch oven
  • Chef's knife
  • Cutting board
  • Cheese grater
  • Whisk
  • Measuring cups and spoons
  • 9x13 inch baking dish
  • Wire cooling rack

Method
 

  1. Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
  2. Bring a large pot of heavily salted water to a boil. Cook pasta for 2 minutes less than the package directions for al dente. Drain and set aside.
  3. While the pasta cooks, season the chicken pieces with salt, pepper, and Italian seasoning. Heat olive oil in a large skillet or Dutch oven over medium-high heat. Cook the chicken until golden brown and cooked through. Remove from the skillet and set aside.
  4. In the same skillet, melt the butter over medium heat. Whisk in the flour and cook, whisking constantly, for 60-90 seconds to form a pale paste (roux).
  5. Slowly pour in the heavy cream while whisking continuously to prevent lumps. Once smooth, whisk in the milk. Add the minced garlic and bring the sauce to a gentle simmer. Reduce heat to low and let it thicken for 3-5 minutes, stirring occasionally.
  6. Remove the skillet from the heat. Gradually stir in the 1.5 cups of grated Parmesan cheese until completely melted and the sauce is velvety. Season generously with salt and pepper to taste.
  7. Add the cooked pasta and chicken back to the skillet with the sauce. Stir gently until everything is evenly coated.
  8. Pour the pasta mixture into the prepared baking dish and spread into an even layer. Sprinkle the 2 cups of shredded mozzarella cheese evenly over the top.
  9. Bake for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown in spots.
  10. Let the pasta bake rest on a wire rack for at least 10 minutes before garnishing with fresh parsley and serving. This allows the sauce to set.

Notes

For the best results, always use freshly grated Parmesan and low-moisture mozzarella; pre-shredded cheeses contain anti-caking agents that can make the sauce grainy. Be careful not to overcook the pasta initially, as it will continue to cook in the oven. For variations, try adding wilted spinach, crispy pancetta, or a pinch of red pepper flakes to the sauce. You can also substitute rotisserie chicken for a shortcut or use other pasta shapes like rigatoni or fusilli.