Creamy Chicken Alfredo Baked Pasta (Printable Version)

Rich and creamy baked pasta with tender chicken, silky Alfredo sauce, and gooey mozzarella topping. Perfect for family dinners.

# What You'll Need:

→ Pasta

01 - 12 oz penne or ziti pasta

→ Chicken

02 - 2 cups cooked chicken breast, diced or shredded

→ Sauce

03 - 2 tablespoons unsalted butter
04 - 3 cloves garlic, minced
05 - 2 cups heavy cream
06 - 1 cup freshly grated Parmesan cheese
07 - 1/2 teaspoon salt
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon ground nutmeg

→ Cheese Topping

10 - 2 cups shredded mozzarella cheese

→ Garnish

11 - 2 tablespoons fresh parsley, chopped

# How To Make:

01 - Preheat oven to 375°F. Grease a 9x13-inch baking dish with butter or cooking spray.
02 - Cook pasta in salted boiling water until just al dente, approximately 8-10 minutes. Drain and set aside.
03 - In a large saucepan over medium heat, melt butter. Add minced garlic and sauté for 1 minute until fragrant.
04 - Pour in heavy cream and bring to a gentle simmer. Add Parmesan, salt, pepper, and nutmeg. Stir continuously until cheese melts and sauce becomes smooth.
05 - Add cooked chicken and drained pasta to the sauce. Mix thoroughly to ensure even coating.
06 - Transfer mixture into the prepared baking dish. Distribute shredded mozzarella evenly across the top.
07 - Bake for 25-30 minutes until cheese is bubbling and golden brown on top.
08 - Allow casserole to stand for 5 minutes before serving. Garnish with fresh parsley if desired.

# Helpful Hints:

01 -
  • It comes together in under an hour but tastes like you spent all afternoon in the kitchen.
  • The creamy Parmesan sauce clings to every piece of pasta and chicken, creating perfect bites every time.
  • Leftovers reheat beautifully, and somehow taste even better the next day.
  • You can sneak in vegetables without anyone complaining because the cheese does all the convincing.
02 -
  • Undercook your pasta by at least a minute because it will soften more in the oven, and mushy pasta ruins the whole texture.
  • Don't let the cream boil hard or it can break and separate—keep it at a gentle simmer and stir often.
  • If the sauce seems too thick before baking, add a splash of pasta water to loosen it up since it will thicken further as it bakes.
  • Let the casserole rest after baking or the sauce will be too runny when you try to serve it.
03 -
  • Grate your own Parmesan from a block—the pre-shredded stuff contains cellulose that can make your sauce gritty and less creamy.
  • If you're doubling the recipe, use two smaller dishes instead of one giant pan so the casserole bakes evenly and the cheese browns properly.
  • For extra flavor, toss the cooked chicken in a little Italian seasoning before mixing it into the sauce.
  • Let the casserole sit for a full five minutes after baking—it sets up just enough to slice cleanly and makes serving so much easier.
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