Chicken Alfredo cheesy pasta

I threw this together on a Wednesday night when the fridge was half-empty and everyone was cranky. I had leftover chicken, a box of penne, and cream that needed using. What came out of the oven was so good that my kid asked if we could skip fancy dinners forever. Sometimes the best recipes are born from necessity, not planning.

The first time I made this for my neighbors, I doubled the recipe and baked it in two dishes. One for us, one for them. They texted me at 9 p.m. asking for the recipe, and I knew I had something worth keeping. Now its my go-to when someone needs a meal dropped off or when I just want the house to smell like butter and cheese.

Ingredients

• Penne or rigatoni pasta: The ridges grab onto the sauce in a way smooth pasta never will, and I learned to undercook it slightly because it keeps baking in the oven.
• Cooked chicken breast: Rotisserie chicken is my shortcut here, but poached or grilled works just as well if you have extra time.
• Unsalted butter: This is the base of your roux, and using unsalted lets you control the salt level in the finished sauce.
• Garlic: Fresh is non-negotiable, the jarred stuff just doesnt bloom the same way when it hits hot butter.
• All-purpose flour: It thickens the sauce and gives it body, just whisk it constantly or youll end up with lumps.
• Whole milk and heavy cream: The combination makes the sauce rich without being too heavy, though Ive used all cream when I wanted to feel fancy.
• Parmesan cheese: Grate it yourself from a block, the pre-shredded kind has anti-caking agents that make the sauce grainy.
• Mozzarella cheese: This melts into creamy strings and gives the top that golden, bubbly crust everyone fights over.
• Nutmeg: A tiny pinch adds warmth you cant quite name, but youll notice if its missing.
• Fresh parsley: Totally optional, but it makes the dish look like you tried even if you didnt.

Instructions

Prep your oven and dish:

Set the oven to 190°C (375°F) and grease your baking dish with butter or a quick spray. This step takes ten seconds but saves you from scrubbing baked-on cheese later.

Cook the pasta:

Boil it in well-salted water until its just shy of tender, about a minute less than the package says. It finishes cooking in the oven and you dont want it mushy.

Start the sauce:

Melt butter in a big saucepan over medium heat, then add the garlic and let it sizzle for a minute until your kitchen smells amazing. Dont let it brown or itll taste bitter.

Make the roux:

Sprinkle in the flour and whisk it around for a full minute. It should look like wet sand and smell slightly nutty.

Add the liquids:

Pour in the milk and cream slowly, whisking the whole time so no lumps form. Let it come to a gentle simmer and thicken, which takes about three or four minutes.

Melt in the cheese:

Stir in the Parmesan and mozzarella until the sauce is smooth and glossy. Season with salt, pepper, and a pinch of nutmeg if youre using it.

Combine everything:

Toss the drained pasta and cooked chicken into the sauce and stir until every piece is coated. It should look creamy and generous.

Assemble the bake:

Dump the whole thing into your prepared dish and spread it out evenly. Sprinkle the top with the remaining mozzarella and Parmesan.

Bake until golden:

Slide it into the oven uncovered and bake for 25 to 30 minutes, until the top is bubbling and the cheese has browned in spots. Let it rest for five minutes before serving so the sauce thickens up just a bit.

Save

One Sunday, I baked this while my mom was visiting and she said it reminded her of the baked ziti she used to make, except creamier. She took half the pan home and called me the next day to say she ate it cold for breakfast. Thats when I knew this recipe had staying power.

What to Serve Alongside

A simple green salad with lemon vinaigrette cuts through the richness perfectly, and garlic bread is never a bad idea even though this dish is already carb-heavy. I like a crisp white wine, something like Chardonnay or Pinot Grigio, but sparkling water with lemon works just as well if youre keeping it casual.

How to Store and Reheat

Leftovers keep in the fridge for up to three days in an airtight container. Reheat individual portions in the microwave with a splash of milk to bring the sauce back to life, or warm the whole dish covered in a 160°C (325°F) oven for about twenty minutes. It actually tastes better the next day once the flavors have melded together.

Ways to Make It Your Own

Ive stirred in sautéed mushrooms, steamed broccoli, and sun-dried tomatoes depending on what I had around, and all of them worked beautifully. You could swap the chicken for cooked shrimp or leave out the meat entirely and load it up with roasted vegetables. If you want a crispy top, toss some panko breadcrumbs with melted butter and sprinkle them over the cheese before baking.

• Add a pinch of red pepper flakes to the sauce if you like a little heat.
• Use half and half instead of cream if you want to lighten it up slightly.
• Try mixing in spinach or kale for some green without changing the flavor much.

Save

This is the kind of dish that makes weeknight dinners feel like something special without any real effort. It fills the kitchen with warmth, feeds everyone well, and leaves you with barely any dishes to clean.

Recipe FAQ

→ What pasta works best in this dish?

Penne or rigatoni are ideal as they hold the sauce well, but any short pasta shape can be used depending on preference.

→ Can rotisserie chicken be used?

Yes, cooked rotisserie chicken is a convenient option that adds great flavor and saves prep time.

→ How can I make the sauce thicker?

Cooking the roux properly with flour and butter, then simmering with milk and cream until thickened, ensures a smooth and rich sauce.

→ Is it possible to add vegetables?

Absolutely. Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes make excellent additions to enhance taste and nutrition.

→ What’s the best way to prevent the dish from drying out?

Ensure the pasta is cooked al dente and mix well with the sauce so everything remains moist. Covering while baking can also help retain moisture.