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Chicken Alfredo Baked Pasta

Print Recipe
A plate of baked penne pasta with pieces of chicken, melted cheese, and chopped herbs, on a white surface with parsley and a spice bowl in the background.
Prep Time:20 minutes
Cook Time:40 minutes
Total Time:1 hour

Ingredients

For the pasta:

  • 1 lb 450g ziti or penne pasta
  • 2–3 cups cooked chicken shredded or diced
  • 2 cups mozzarella cheese shredded
  • ½ cup Parmesan cheese grated
  • 2 tbsp fresh parsley or basil chopped (optional, for garnish)

For the Alfredo sauce:

  • 4 tbsp butter
  • 4 cloves garlic minced
  • 2 tbsp all-purpose flour
  • 2 cups whole milk or 1 cup heavy cream + 1 cup milk for richness
  • 1 cup chicken broth
  • 1 cup grated Parmesan cheese
  • ½ tsp salt
  • ¼ tsp pepper
  • ¼ tsp nutmeg optional for depth

Instructions

  • Preheat oven to 375°F (190°C). Grease a 9x13-inch baking dish.
  • Cook the pasta: Boil the ziti until just shy of al dente (it’ll finish in the oven). Drain and set aside.
  • Make the Alfredo sauce: In a large skillet or saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant (about 30 seconds). Whisk in flour and cook 1–2 minutes to make a roux. Slowly add milk and broth, whisking constantly until smooth. Simmer 3–5 minutes, then stir in Parmesan cheese until melted. Season with salt, pepper, and nutmeg if using. Let thicken slightly.
  • Assemble: In a large bowl, combine pasta, chicken, half the mozzarella, additional parmesan, and Alfredo sauce. Mix well. Pour into the baking dish, spread evenly. Top with remaining mozzarella.
  • Bake uncovered for 20–25 minutes, or until bubbly and golden on top. Broil 1–2 minutes at the end if you want a crisp cheesy top.
  • Garnish with fresh parsley or basil and serve warm!
Servings: 8 servings
Calories: 520kcal