Print

Cozy Creamy Chicken Alfredo Bake

cozy creamy chicken alfredo bake - featured image
Print Recipe

A warm, cheesy, and deeply comforting one-dish dinner that comes together quickly with simple ingredients. Perfect for cozy nights, this creamy chicken alfredo bake features tender chicken, al dente penne, and a luscious sauce topped with bubbly mozzarella.

Ingredients

Scale
  • 12 oz (340g) penne pasta
  • 1.5 lbs (680g) boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon salt, divided
  • ½ teaspoon black pepper, divided
  • 1 teaspoon garlic powder
  • 4 tablespoons (½ stick) unsalted butter
  • 4 cloves garlic, minced
  • 2 cups (480ml) heavy cream
  • 4 oz (113g) cream cheese, softened
  • 1 cup (100g) freshly grated parmesan cheese
  • ½ cup (120ml) reserved pasta water
  • ½ teaspoon Italian seasoning
  • ¼ teaspoon nutmeg (optional)
  • 2 cups (225g) shredded mozzarella cheese
  • ¼ cup (25g) freshly grated parmesan cheese
  • 2 tablespoons fresh parsley, chopped

Instructions

  1. Preheat your oven to 375°F (190°C). Grease your 9×13 baking dish lightly with butter or cooking spray.
  2. Cook the pasta. Bring a large pot of salted water to a boil. Add the penne and cook until al dente, about 8-9 minutes (or 1 minute less than package directions). Reserve ½ cup of the pasta water before draining. Drain the pasta and set aside.
  3. Season and sear the chicken. Pat the chicken breasts dry with paper towels. Season both sides with ½ teaspoon salt, ¼ teaspoon pepper, and the garlic powder. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes per side, until golden brown and cooked through (internal temperature should reach 165°F/74°C). Transfer to a cutting board and let rest for 5 minutes, then shred or dice into bite-sized pieces.
  4. Make the alfredo sauce. In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 30 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer. Add the softened cream cheese and whisk until completely smooth. Reduce heat to low and stir in the grated parmesan, Italian seasoning, nutmeg, and the remaining ½ teaspoon salt and ¼ teaspoon pepper. Slowly whisk in the reserved pasta water. Simmer for 2-3 minutes until thickened slightly.
  5. Combine everything. In a large bowl, toss the cooked pasta with the shredded chicken. Pour the alfredo sauce over the top and stir until everything is well coated.
  6. Assemble the bake. Transfer the pasta mixture to your prepared baking dish and spread it evenly. Top with the shredded mozzarella and remaining ¼ cup parmesan.
  7. Bake to perfection. Cover the dish with aluminum foil and bake for 20 minutes. Remove the foil and bake for another 10-15 minutes, until the cheese is bubbly and golden brown in spots. If you want a deeper golden crust, switch to broil for the last 2 minutes.
  8. Rest and serve. Let the bake rest for 5-10 minutes after coming out of the oven. Garnish with fresh parsley and serve warm.

Notes

Cook pasta 1 minute less than package directions to avoid mushiness. Grate your own cheese for best melting. Let cream cheese soften to avoid lumps. Season in layers for complex flavor. Cover with foil while baking to prevent burning. Let rest 5-10 minutes before serving to set the sauce.

Nutrition

Keywords: chicken alfredo bake, creamy pasta bake, one-dish dinner, comfort food, easy dinner recipe

Find it online: https://jollyfork.com/cozy-creamy-chicken-alfredo-bake-the-best-one-dish-dinner/