Chicken Alfredo cheesy pasta (Print View)

A baked dish combining tender chicken, pasta, and a smooth Alfredo sauce topped with cheese.

# Components:

→ Pasta

01 - 12 oz penne or rigatoni pasta

→ Chicken

02 - 1 lb cooked chicken breast, diced or shredded

→ Sauce

03 - 4 tbsp unsalted butter
04 - 4 cloves garlic, minced
05 - 1/4 cup all-purpose flour
06 - 2 cups whole milk
07 - 1 cup heavy cream
08 - 1 cup freshly grated Parmesan cheese
09 - 1 cup shredded mozzarella cheese
10 - 1/2 tsp salt
11 - 1/2 tsp black pepper
12 - 1/4 tsp ground nutmeg (optional)

→ Topping

13 - 1/2 cup shredded mozzarella cheese
14 - 1/4 cup freshly grated Parmesan cheese
15 - 2 tbsp chopped fresh parsley (optional)

# Directions:

01 - Preheat oven to 375°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Melt butter in a saucepan over medium heat. Add minced garlic and cook for 1 minute until fragrant.
04 - Whisk in flour and cook for 1 minute, stirring constantly to form a roux.
05 - Gradually whisk in whole milk and heavy cream. Bring to a gentle simmer and whisk until sauce thickens, about 3 to 4 minutes.
06 - Stir in Parmesan and mozzarella cheese until melted and smooth. Season with salt, black pepper, and nutmeg if using.
07 - Add cooked chicken and drained pasta into the sauce. Stir until evenly coated.
08 - Transfer mixture to the prepared baking dish and sprinkle with remaining mozzarella and Parmesan cheese.
09 - Bake uncovered for 25 to 30 minutes until the top is golden and bubbling.
10 - Allow to rest for 5 minutes before serving. Garnish with chopped parsley if desired.

# Expert Advice:

01 -
  • It tastes like restaurant Alfredo but costs a fraction and feeds a crowd.
  • You can prep it hours ahead and just slide it in the oven when youre ready.
  • Leftovers reheat beautifully, which almost never happens with creamy pasta.
02 -
  • If you skip the rest time after baking, the sauce will be runny and everything will slide apart on the plate.
  • Freshly grated Parmesan makes a huge difference, the pre-shredded kind can turn the sauce gritty and weird.
  • Undercook the pasta by a full minute, it keeps cooking in the oven and you want it to have some bite left.
03 -
  • Make the whole thing in the morning, cover it with foil, and refrigerate until youre ready to bake, just add ten extra minutes to the oven time.
  • If the top starts browning too fast, tent it loosely with foil for the last ten minutes of baking.
  • Use a deep baking dish if you have one, shallow dishes can bubble over and make a mess in your oven.
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