Description
This Chicken Alfredo Bake is a creamy, cheesy casserole combining tender penne pasta, savory chicken, and a rich homemade Alfredo sauce topped with bubbly mozzarella cheese. Perfect for a comforting family dinner, this dish is baked to golden perfection and garnished with fresh Italian parsley for a vibrant finish.
Ingredients
Scale
Pasta and Chicken
- 12 oz penne pasta (cooked al dente according to package directions)
- 3 cups cooked and diced chicken
Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 garlic cloves (minced)
- 3 tablespoons all-purpose flour
- 2 ½ cups half & half
- 1 cup grated Parmesan cheese
- ½ cup shredded mozzarella cheese (for the sauce)
- 1 teaspoon salt
- ½ teaspoon black pepper
Topping and Garnish
- 1 ½ cups shredded mozzarella cheese (for topping)
- 2 tablespoons Italian parsley (chopped for garnish)
Instructions
- Preheat and prepare dish: Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish. Cook the penne pasta to al dente according to package instructions, then drain and set aside.
- Make roux with garlic: Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté for one minute until fragrant. Stir in the flour and whisk constantly for about two minutes to form a smooth paste (roux).
- Add half & half: Gradually pour in the half & half while whisking continuously to combine with the roux. Stir and cook for 3-5 minutes until the mixture thickens slightly.
- Add cheeses and season: Lower the heat, add grated Parmesan cheese and ½ cup shredded mozzarella. Stir until cheeses melt into a smooth, creamy sauce. Season with salt and black pepper, then remove from heat.
- Combine pasta and chicken with sauce: Mix the cooked pasta and diced chicken into the Alfredo sauce in the saucepan or a large bowl until everything is evenly coated.
- Transfer and top: Pour the pasta mixture into the prepared baking dish and spread evenly. Sprinkle the remaining 1 ½ cups shredded mozzarella over the top.
- Bake covered and uncovered: Cover the baking dish with aluminum foil and bake for 20 minutes. Remove foil and bake uncovered for an additional 10-15 minutes until the cheese on top is melted, bubbly, and slightly golden.
- Garnish and serve: Remove from the oven, garnish with chopped Italian parsley, and serve hot for a delicious casserole meal.
Notes
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- For a lower-fat version, substitute half & half with whole milk and reduce mozzarella cheese amount.
- To make ahead, assemble the dish but do not bake; cover and refrigerate for up to 24 hours before baking.
- Ensure pasta is cooked al dente to avoid over-softening during baking.
- Freshly grated Parmesan cheese melts better than pre-grated options.
