Print

Print Recipe

A cozy and delicious comfort food featuring creamy homemade Alfredo sauce, tender chicken, and perfectly cooked penne pasta baked under a blanket of melted mozzarella cheese.

Ingredients

Scale
  • 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour
  • 1 ½ cups whole milk or half and half
  • ½ cup heavy cream
  • ½ cup low sodium chicken stock
  • 1 cup freshly grated Parmesan cheese
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 pound cooked and diced chicken breast (rotisserie chicken can be used)
  • 16 ounces penne pasta cooked to al dente
  • 8 ounces freshly shredded mozzarella cheese
  • Fresh parsley (optional)

Instructions

  1. Preheat oven to 375°F and lightly butter or spray a 9×13-inch baking dish.
  2. Grate the Parmesan cheese and shred the mozzarella cheese.
  3. Cook the penne pasta until just al dente; drain and set aside.
  4. (If using raw chicken) For baked method: preheat oven to 425°F, pat chicken breasts dry, drizzle with 1–2 tbsp oil, season with Italian seasoning, salt, pepper, garlic powder, and onion powder; bake 18–22 minutes until cooked through. Let rest 5–10 minutes, then dice.
  5. (If using raw chicken) For skillet method: pound breasts to even thickness, season with Italian seasoning, salt, pepper, garlic powder, and onion powder. Heat 2 tbsp oil in a large skillet over medium-high, cook chicken 5–7 minutes per side until internal temperature reaches 165°F. Let rest 5 minutes, then slice or dice.
  6. Melt 4 tablespoons butter in a saucepan over medium-low heat, add 1 tablespoon minced garlic and cook about 1 minute until fragrant.
  7. Whisk in 3 tablespoons all-purpose flour, then slowly whisk in 1½ cups whole milk (or half and half) and ½ cup heavy cream until smooth.
  8. Whisk in ½ cup low sodium chicken stock, 1 cup grated Parmesan cheese, 1 teaspoon salt, and 1 teaspoon black pepper; increase heat to medium.
  9. Cook the sauce, whisking often, until the cheese melts, the sauce thickens, and just begins to bubble, then remove from heat.
  10. Combine the cooked penne pasta and diced chicken in the prepared baking dish, pour the Alfredo sauce over, and toss gently to coat evenly.
  11. Optionally stir in steamed broccoli or spinach before topping if desired.
  12. Sprinkle shredded mozzarella cheese evenly over the top.
  13. Bake for 15–20 minutes or until bubbly and heated through.
  14. Top with freshly chopped parsley if desired.

Notes

Cook pasta just until al dente to maintain texture after baking., Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat gently in an oven at 375°F for about 15 minutes, stirring occasionally to maintain sauce creaminess., Chicken can be prepared ahead by baking or skillet methods or substituted with rotisserie or leftover chicken to save time., Using freshly grated Parmesan and shredded mozzarella improves melt quality and flavor., The recipe is flexible: you can swap pastas, add vegetables like broccoli, spinach, or tomatoes, or double the sauce for more indulgence., For reheating without separating sauce, heat slowly at low power, stirring often., The casserole can be assembled a day ahead and refrigerated before baking.

Nutrition

Find it online: https://margorecipes.com/chicken-alfredo-bake/