Description
This Chicken Alfredo Bake is a comforting and creamy casserole featuring tender chicken, perfectly cooked pasta, and a rich homemade Alfredo sauce topped with melted mozzarella and Parmesan cheese. Baked to bubbly perfection and finished under the broiler for a golden brown crust, this dish makes a satisfying meal perfect for weeknights or family dinners.
Ingredients
Main Ingredients
- 12 ounces pasta (cooked, al dente)
- ⅓ pound chicken (cooked and diced or shredded)
- 2 cups shredded mozzarella cheese (divided)
- 1 cup grated Parmesan cheese
- 2 tablespoons fresh chopped parsley
Sauce Ingredients
- 3 tablespoons unsalted butter
- ¼ cup chopped yellow onion
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1 teaspoon garlic powder
- 1 teaspoon coarse kosher salt
- ½ teaspoon black pepper
- ½ teaspoon onion powder
Instructions
- Preheat oven: Set your oven to 350°F to prepare for baking the casserole later.
- Cook pasta: Boil salted water and cook the pasta for two minutes less than the package instructions, ensuring it remains slightly firm. Drain thoroughly.
- Prepare baking dish: Transfer the cooked pasta into a 2 1/2-quart baking dish, spreading it evenly.
- Add chicken: Distribute the cooked diced or shredded chicken evenly on top of the pasta in the baking dish.
- Sauté onion: In a skillet over medium heat, melt the butter and add the chopped yellow onion. Stir occasionally for about 4 minutes until the onion becomes soft and translucent.
- Add garlic: Incorporate the minced garlic into the skillet and stir for 1 minute until fragrant.
- Create roux: Sprinkle the flour into the skillet and stir continuously for 2 minutes, cooking out the raw flour taste.
- Add liquids and seasonings: Gradually pour in the whole milk and heavy cream while stirring. Then add garlic powder, kosher salt, black pepper, and onion powder. Keep stirring until the sauce thickens and becomes creamy.
- Incorporate cheese: Stir in the grated Parmesan cheese and 1 cup of shredded mozzarella cheese until fully melted and combined into the sauce.
- Combine pasta and sauce: Pour the creamy Alfredo sauce over the pasta and chicken in the baking dish. Mix well to ensure all components are evenly coated.
- Top with cheese: Sprinkle the remaining 1 cup of shredded mozzarella cheese evenly over the top of the casserole.
- Bake: Place the casserole uncovered in the oven and bake at 350°F for 20 minutes.
- Broil: Switch the oven to broil or 500°F and broil the casserole for 2 to 3 minutes until the top is golden brown and bubbly. Monitor closely every 20 seconds to avoid burning.
Notes
- Cooking pasta two minutes less than package instructions keeps it from becoming mushy during baking.
- Use leftover chicken, rotisserie chicken, or freshly cooked chicken for convenience.
- Keep an eye on the broiler as it can brown the cheese very quickly.
- Fresh parsley adds a pop of color and freshness but can be omitted if desired.
- For a lighter dish, you can substitute part of the cream with whole milk or low-fat milk, although the sauce will be less rich.
