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Chicken Alfredo Bake

A comforting and creamy homemade casserole loaded with tender penne pasta, savory poultry, and a rich, velvety cheese sauce.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 556
Ingredients Method Notes

Ingredients
  

  • 4 tablespoons unsalted butter 4 tablespoons unsalted butter
  • 1 tablespoon minced garlic 1 tablespoon minced garlic
  • 3 tablespoons all-purpose flour 3 tablespoons all-purpose flour
  • 1.5 cups whole milk or half and half 1.5 cups whole milk or half and half
  • 0.5 cup heavy cream 0.5 cup heavy cream
  • 0.5 cup low sodium chicken stock 0.5 cup low sodium chicken stock
  • 1 cup freshly grated Parmesan cheese 1 cup freshly grated Parmesan cheese
  • 1 teaspoon fine sea salt 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper 1 teaspoon ground black pepper
  • 1 pound cooked and diced chicken breast 1 pound cooked and diced chicken breast
  • 16 ounces penne pasta cooked to al dente 16 ounces penne pasta cooked to al dente
  • 8 ounces freshly shredded mozzarella cheese 8 ounces freshly shredded mozzarella cheese
  • 1 tablespoon fresh parsley optional 1 tablespoon fresh parsley optional

Method
 

  1. Preheat the oven to 375 F.
  2. Lightly butter a 9x13 inch baking dish or spray with nonstick baking spray and set aside.
  3. Melt the butter in a saucepan over medium-low heat.
  4. Add in the minced garlic and cook for 1 minute, stirring continuously.
  5. Whisk in the flour until smooth.
  6. Slowly whisk in the whole milk and heavy cream until fully incorporated.
  7. Whisk in the chicken stock, Parmesan cheese, salt, and pepper and increase heat to medium.
  8. Continue to cook, whisking often, until the cheese is completely melted and the sauce has thickened slightly and is bubbling.
  9. Remove the sauce from heat.
  10. Place the cooked penne and diced chicken into the prepared baking dish.
  11. Pour the sauce over and toss to coat making sure the sauce is fully incorporated.
  12. Top with the shredded mozzarella and bake for 15 to 20 minutes, or until bubbly and hot.
  13. Garnish with fresh chopped parsley if desired and serve immediately.

Notes

Always grate your Parmesan cheese fresh from a block for the smoothest melting texture. Avoid boiling the sauce once the cheese is added to prevent it from separating.