Creamy Chicken Alfredo Bake (Printable Version)
Tender chicken and pasta smothered in creamy Alfredo, topped with a golden mozzarella crust.
# What You'll Need:
→ Meats
01 - 2 cups cooked chicken breast, shredded or diced
→ Pasta
02 - 12 oz penne or rigatoni pasta
→ Alfredo Sauce
03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup whole milk
07 - 1 1/4 cups freshly grated Parmesan cheese
08 - 1/2 teaspoon kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 1/4 teaspoon ground nutmeg
→ Mozzarella Crust
11 - 2 cups shredded mozzarella cheese
12 - 1/4 cup grated Parmesan cheese
→ Garnish
13 - 2 tablespoons fresh parsley, chopped
# How To Make It:
01 - Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish with butter or nonstick spray.
02 - Bring a large pot of salted water to a rolling boil. Cook penne or rigatoni according to package directions until al dente. Drain well and set aside.
03 - In a large skillet over medium heat, melt the butter. Add the minced garlic and sauté for approximately 1 minute until fragrant and lightly golden.
04 - Pour the heavy cream and whole milk into the skillet, bringing to a gentle simmer. Stir in 1 1/4 cups Parmesan cheese, salt, black pepper, and nutmeg. Continue cooking and stirring for 4 to 5 minutes until the cheese is fully melted and the sauce thickens to a velvety consistency.
05 - Add the shredded chicken and drained pasta to the skillet, tossing thoroughly to coat every piece evenly in the Alfredo sauce.
06 - Transfer the entire mixture into the prepared baking dish, spreading it out into an even layer.
07 - Sprinkle the shredded mozzarella and remaining 1/4 cup Parmesan cheese evenly across the surface to form a uniform crust.
08 - Bake on the center rack for 20 to 25 minutes until the cheese is completely melted, golden brown, and bubbling at the edges.
09 - For an extra-crispy, deeply golden top, switch the oven to broil for 2 to 3 minutes, watching carefully to prevent burning.
10 - Remove from the oven and let rest for 5 minutes to allow the sauce to set. Garnish with chopped fresh parsley and serve warm.
# Expert Suggestions:
01 -
- The mozzarella crust gets those beautiful stretchy cheese pulls that make everyone at the table go quiet for a moment.
- It reheats brilliantly the next day, making it one of those rare casseroles that actually tastes better as leftover lunch.
02 -
- Undercook your pasta by one minute or you will end up with a gummy, overcooked mess after baking.
- Grating your own Parmesan from a block instead of using the green can is the single biggest upgrade you can make to this dish.
03 -
- Let the sauce simmer gently and never let it boil aggressively, or the cream will break and become greasy.
- Shred your own mozzarella from a block rather than buying pre shredded for a smoother, more even melt.