Chicken Alfredo Pasta Bake
A creamy and cheesy Chicken Alfredo Pasta Bake, perfect for a cozy dinner.
Equipment
- 3 quart baking dish
- Large pan
- Whisk
- Large Bowl
Ingredients
- 12 ounces penne pasta cooked in salted water according to package directions
- 3 cups diced cooked chicken
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated parmesan cheese reserved some for later use
- 2 cups shredded mozzarella cheese divided use
- salt to taste
- pepper to taste
- cooking spray
- 1 tablespoon parsley chopped
Instructions
- Start by melting the butter in a saucepan over medium heat until it is bubbly and fragrant. Add the minced garlic and cook until it becomes fragrant but not browned, about 1 minute. Sprinkle in the flour, whisking until smooth to create a roux, which provides thickness to your sauce. Be cautious not to let it brown.
- Slowly pour in the whole milk and heavy cream while continuously stirring. Keep whisking until the sauce begins to thicken and coats the back of a spoon, approximately 3-5 minutes. Lumps can ruin your sauce, so this step requires patience.
- Stir in the grated parmesan cheese, reserving some for later use, along with a sprinkle of salt and pepper to taste. Keep stirring until the cheese melts and everything is well combined. If your sauce becomes too thick, a splash of reserved pasta water can help smooth it out.
- In a large bowl, combine the cooked penne pasta and diced chicken with the creamy sauce, tossing until well-coated. This should be a satisfying process, but it does not need to be perfect; it will blend together beautifully while baking.
- Spray the baking dish with cooking spray, then pour the pasta mixture into it, spreading it evenly. Sprinkle the remaining mozzarella cheese on top, ensuring even coverage but avoiding overdoing it, as too much cheese can lead to greasiness.
- Place the baking dish into the preheated oven and bake until the top is golden brown and bubbly, about 30 minutes. The dish is ready when the top looks crispy and delicious.
- After removing the bake from the oven, let it rest for a few minutes. Sprinkle the freshly chopped parsley on top for added color and flavor. This small touch makes a significant difference in appearance.
Notes
Store the pasta bake in advance and refrigerate for up to three days. If your Alfredo sauce becomes too thick, a splash of reserved pasta water can help restore a creamy consistency. Use freshly grated cheese instead of pre-shredded for optimal creaminess, and cover with foil if the pasta appears to dry out during baking. Aim for al dente cooking to prevent mushiness in your bake.