Description
This Chicken Alfredo Pasta Bake is creamy, cheesy, and baked to golden perfection. Tender chicken, rich homemade Alfredo sauce, and perfectly cooked pasta come together in one comforting oven-baked dish. It’s the perfect family dinner recipe for busy weeknights, meal prep, or cozy gatherings. Every bite delivers creamy Parmesan flavor, juicy chicken, and melted mozzarella goodness.
Ingredients
- 500 g penne pasta
- 2 large chicken breasts (about 500 g), diced
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 2 cups (480 ml) heavy cream
- 1 cup (240 ml) whole milk
- 1 ½ cups freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- ½ teaspoon paprika
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven to 180°C (350°F) and lightly grease a 9×13-inch baking dish.
- Bring a large pot of salted water to a boil and cook penne until al dente. Drain and set aside.
- Heat olive oil in a large skillet over medium heat. Add diced chicken, season with salt, pepper, and paprika, and cook until golden and fully cooked. Remove and set aside.
- In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.
- Stir in flour and cook for 1 minute, whisking constantly.
- Slowly pour in milk while whisking, then add heavy cream. Cook until the sauce thickens.
- Add grated Parmesan cheese and oregano. Stir until smooth and creamy.
- Combine cooked pasta and chicken with the Alfredo sauce, mixing well.
- Transfer mixture to prepared baking dish and spread evenly.
- Top with shredded mozzarella cheese.
- Bake for 20–25 minutes until bubbly and golden on top.
- Let rest for 5–10 minutes before serving. Garnish with fresh parsley.
Notes
For best results, grate your own Parmesan and mozzarella for smoother melting. Do not overcook the pasta before baking. You can add steamed broccoli or spinach for extra nutrition. Store leftovers in an airtight container in the refrigerator for up to 3 days. Add a splash of milk before reheating to keep the sauce creamy. This dish can be assembled ahead of time and refrigerated before baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 4 g
- Sodium: 580 mg
- Fat: 35 g
- Saturated Fat: 18 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 120 mg