Chicken Alfredo Bake: Creamy Pasta Casserole
This chicken alfredo bake is a hearty Italian-style dinner. It combines 454 g (1 lb) of penne pasta with diced chicken breast and a rich, savoury white sauce. You get a contrast between the creamy centre and a toasted crust made from mozzarella and Parmesan cheese. It is a dense, filling dish designed for family sharing.
The success of this dish depends on the roux. Melt 2 tbsp unsalted butter and whisk in 2 tbsp all-purpose flour for 1 minute to ensure the sauce thickens correctly without clumps. Whisk the cream and milk in slowly to maintain a smooth texture. You must let the casserole rest for 5 minutes after baking; this allows the sauce to set so the flavours settle before you serve it.
Chicken Alfredo Bake: Creamy Pasta Casserole
Recipe cardIngredients
Watch how it's made
Instructions
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Prepare the oven
Preheat your oven to 175°C (350°F). Grease a 23x33 cm (9x13 inch) baking dish to prevent the cheese from sticking to the sides.
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Cook the pasta
Bring a large pot of salted water to a boil. Cook the penne until al dente for 9-10 minutes. Drain it well so excess water does not thin your sauce.
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Make the roux
Melt butter in a medium saucepan over medium heat. Whisk in the flour and cook for 1 minute. Constant stirring ensures the flour cooks through without browning.
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Thicken the sauce
Slowly whisk in heavy cream and whole milk to keep the sauce smooth. Stir in garlic powder, onion powder, nutmeg, salt, and pepper. Simmer for 4-5 minutes until the sauce thickens.
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Finish the Alfredo
Fold in 1/2 cup grated Parmesan until melted and silky. Add a splash of milk if the sauce is too thick. A smooth consistency ensures every pasta tube is coated.
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Combine the ingredients
Mix the cooked pasta, diced chicken, and shredded mozzarella in a large bowl. Pour the Alfredo sauce over the mixture. Stir until everything is well coated.
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Assemble and bake
Transfer the mixture to the baking dish and spread it evenly. Top with remaining mozzarella and Parmesan for a golden crust. Bake uncovered for 20 minutes until bubbly.
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Rest the dish
Remove the bake from the oven. Let it rest for 5 minutes. This allows the flavours to settle and the sauce to set slightly.
Whisk the sauce constantly on low heat to prevent lumps. If you see clumps forming, the heat is too high or you are not stirring enough. Gently strain the sauce through a fine sieve to restore a velvety texture before mixing with the pasta.
What to serve with it
Pair this rich dish with a crisp green salad tossed in a light vinaigrette to cut through the creaminess. You may also serve it with garlic-butter bread or soft focaccia for more carbohydrates. Add roasted or steamed broccoli to the side for extra fibre and a pop of colour.
Storing and reheating
Allow leftovers to cool completely before covering and refrigerating. For long-term storage, place the cooled casserole in an airtight container or freezer bag for up to 2 months. Thaw the dish overnight in the refrigerator before reheating to ensure the sauce remains creamy and the pasta stays tender.
Nutrition per serving
- Calories
- 680
- Protein
- 32.5 g
- Carbs
- 38.2 g
- Fat
- 41.8 g
- Fiber
- 2.1 g
- Sugar
- 6.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
How long does chicken alfredo bake in the oven?
Bake the casserole uncovered for 20 minutes at 175°C (350°F). This time ensures the pasta is heated through and the cheese topping becomes bubbly and lightly browned. You can add 2 minutes under the grill for a deeper crust.
Can I make an Alfredo bake with jar sauce?
Yes, you can substitute the homemade roux and cream with a jarred sauce. However, homemade sauce allows you to control the salt and thickness, ensuring the pasta does not become too dry during the baking process.
How do I bake creamy chicken alfredo?
Combine cooked penne and chicken with a thick Alfredo sauce and mozzarella. Spread the mixture into a 23x33 cm (9x13 inch) baking dish, top with more cheese, and bake until the surface is golden and bubbling.
