Chicken Alfredo Bake

I was standing in my kitchen on a Tuesday night, staring at leftover rotisserie chicken and half a box of penne, when this dish basically invented itself. The idea of turning simple ingredients into something bubbly and golden felt almost too easy. I threw together a quick Alfredo sauce, tossed everything into a baking dish, and slid it into the oven. Thirty minutes later, my kitchen smelled like an Italian restaurant, and I knew I'd stumbled onto something worth keeping.

The first time I made this for friends, I watched them scrape their plates clean and ask for the recipe before they even finished eating. One of them said it reminded her of Sunday dinners at her grandmas house, which made me smile because Id only been winging it. Since then, its become my go to whenever I want to feed people something warm and filling without spending hours in the kitchen.

Ingredients

• Penne or rigatoni pasta: The ridges and tubes hold onto the creamy sauce beautifully, and cooking it just to al dente prevents it from turning mushy in the oven.
• Cooked chicken breast: Rotisserie chicken is your best friend here, saving you time and adding a subtle roasted flavor that feels like cheating in the best way.
• Unsalted butter: Forms the base of the roux and lets you control the saltiness of the sauce, which matters when youre adding Parmesan.
• Garlic: Fresh cloves make all the difference, releasing a sweet, fragrant aroma that sets the tone for the entire dish.
• All purpose flour: Thickens the sauce into that velvety texture that clings to every piece of pasta.
• Whole milk and heavy cream: The combination creates a rich, silky sauce that doesnt break or separate when baked.
• Parmesan cheese: Freshly grated melts smoothly and adds a nutty, salty depth you just cant get from the pre shredded stuff.
• Mozzarella cheese: Melts into creamy pockets throughout the casserole and creates that irresistible golden crust on top.
• Salt, black pepper, and nutmeg: Simple seasonings that brighten the sauce, with nutmeg adding a warm, unexpected note that makes people ask what your secret is.
• Fresh parsley: A bright, herby finish that cuts through the richness and makes the dish look like you put in way more effort than you did.

Instructions

Get the oven ready:

Preheat to 190°C (375°F) and lightly grease a 22x33 cm baking dish so nothing sticks. This step always feels small, but skipping it means scrubbing baked on cheese later.

Cook the pasta:

Boil it in salted water until just al dente, then drain and set aside. It will keep cooking in the oven, so underdoing it slightly is the move.

Start the sauce:

Melt butter in a large saucepan over medium heat, then add garlic and cook for about a minute until your kitchen smells incredible. Dont let it brown or itll turn bitter.

Build the roux:

Stir in flour and whisk constantly for a minute to cook off the raw taste. It should look like a thick, golden paste.

Add the dairy:

Gradually whisk in milk and cream, bringing it to a gentle simmer while whisking until it thickens, about 3 to 4 minutes. This is where the magic happens, watch it transform into something smooth and luxurious.

Melt in the cheese:

Stir in Parmesan and mozzarella until everything melts into a silky, cohesive sauce, then season with salt, pepper, and a pinch of nutmeg. Taste it now, this is your last chance to adjust before baking.

Combine everything:

Add cooked chicken and drained pasta to the sauce, mixing until every piece is coated. It should look rich and glossy.

Transfer to the dish:

Pour the mixture into your prepared baking dish and sprinkle the remaining mozzarella and Parmesan on top. Dont be shy with the cheese, its what makes the golden crust.

Bake until bubbly:

Slide it into the oven uncovered for 25 to 30 minutes, until the top is golden and bubbling around the edges. The smell alone will have people wandering into the kitchen.

Rest and serve:

Let it sit for 5 minutes before serving so the sauce thickens up slightly. Garnish with chopped parsley if you want it to look extra pretty.

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There was a night I made this after a long week, and my partner walked in, saw the golden bubbling dish on the counter, and just said, This is exactly what I needed. We ate it straight from the pan with forks, barely talking, just savoring the warmth and the quiet. Thats when I realized this recipe wasnt just about feeding people, it was about creating a moment where everything else could wait.

Making It Your Own

Ive stirred in sautéed mushrooms, steamed broccoli, and sun dried tomatoes on different nights, depending on what was in the fridge. Each addition brings its own personality, mushrooms add earthiness, broccoli sneaks in some green, and sun dried tomatoes give it a tangy punch. You can swap penne for any short pasta you have on hand, the sauce doesnt discriminate.

What to Serve Alongside

A crisp green salad with a simple vinaigrette cuts through the richness and makes the meal feel balanced. I like pairing it with a glass of Chardonnay, the buttery notes echo the sauce in the best way. If youre feeding a crowd, garlic bread on the side never hurts, though honestly, this dish is hearty enough to stand on its own.

Storage and Reheating

Leftovers keep well in the fridge for up to three days, and they reheat beautifully in the oven or microwave. I sometimes add a splash of milk when reheating to loosen the sauce back up. You can also assemble the whole thing ahead of time, cover it tightly, and bake it the next day, which has saved me more than once when I needed dinner to basically cook itself.

• Cover leftovers tightly to keep them from drying out in the fridge.
• Reheat in a 180°C (350°F) oven for about 15 minutes, covered, to bring back that fresh baked feel.
• If freezing, use it within a month and thaw overnight in the fridge before baking.

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This is the kind of recipe that makes you look like you know what youre doing, even on nights when you absolutely dont. Keep it in your back pocket, and youll always have a way to turn simple ingredients into something that feels like a hug on a plate.

Common Questions

→ What pasta works best for this dish?

Penne or rigatoni are ideal as they hold the sauce well and provide a satisfying bite in the casserole.

→ Can I prepare this ahead of time?

Yes, you can assemble the casserole and refrigerate it for a few hours before baking, which helps flavors meld nicely.

→ How do I know when it’s perfectly baked?

Look for a golden, bubbly top and internal temperature warmed through, ensuring a creamy, hot center.

→ What is the purpose of nutmeg in the sauce?

Nutmeg adds subtle warmth that enhances the creamy sauce without overpowering the other flavors.

→ Can leftovers be reheated successfully?

Yes, reheat gently in the oven or microwave to maintain a creamy texture without drying out.