Chicken Alfredo Pasta Bake (Printable Version)

Comforting pasta layered with tender chicken, creamy sauce, and golden cheese topping.

# The Ingredients You'll Need:

→ Pasta

01 - 14 ounces penne or rigatoni pasta

→ Chicken

02 - 1.1 pounds boneless, skinless chicken breast, diced
03 - 1 teaspoon salt
04 - 1/2 teaspoon ground black pepper
05 - 1 tablespoon olive oil

→ Alfredo Sauce

06 - 3 tablespoons unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tablespoons all-purpose flour
09 - 2 1/2 cups whole milk
10 - 1/2 cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - 1/2 teaspoon Italian seasoning
13 - 1/4 teaspoon ground nutmeg
14 - Salt and ground black pepper, to taste

→ Cheese Topping

15 - 1 1/2 cups shredded mozzarella cheese
16 - 1/4 cup grated Parmesan cheese
17 - 2 tablespoons chopped fresh parsley (optional)

# Step-by-Step Instructions:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5 to 6 minutes. Remove from skillet and set aside.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Stir in flour and cook, stirring constantly, for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring continuously to remove lumps. Cook for 3 to 4 minutes until sauce thickens slightly.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and pepper. Continue cooking until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce, stirring until evenly coated.
08 - Transfer mixture to prepared baking dish. Evenly sprinkle shredded mozzarella and extra Parmesan over the top.
09 - Bake for 20 to 25 minutes until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Additional Tips::

01 -
  • The whole thing comes together in under an hour, and most of that time is the oven doing the work while you pour a drink.
  • It's the kind of dish that fills your kitchen with the kind of smell that makes everyone gather around the table before you've even called them.
  • Leftovers taste even better the next day, which is rare and wonderful.
02 -
  • Don't skip the resting time at the end; it makes the difference between a sauce that coats the pasta and one that slides around on the plate.
  • If your sauce looks too thick when you mix in the pasta, it'll firm up even more as it bakes, so err on the side of slightly loose.
03 -
  • Grate your own Parmesan and mozzarella rather than using pre-shredded; the results are noticeably creamier because there are no anti-caking agents getting in the way.
  • If you're making this ahead, assemble everything in the baking dish, cover it, and refrigerate for up to a day. Just add 5-10 minutes to the baking time since it'll start cold.
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