Description
This Chicken Alfredo Pasta Bake is a creamy, cheesy, and comforting dish that combines tender chicken with perfectly cooked pasta tossed in a rich Alfredo sauce. Finished under the broiler for a bubbly, golden crust, it’s a quick and satisfying meal perfect for weeknights or family dinners.
Ingredients
Scale
Protein
- 3 boneless, skinless chicken breasts (cut into 1-inch pieces)
Pasta
- 2 ½ cups dry pasta (rotini, penne, or elbow macaroni)
Sauce
- 4 tablespoons butter (divided)
- 2 tablespoons all-purpose flour
- 1 cup heavy whipping cream
- 1/3 cup half & half
- 3/4 cup grated Parmesan cheese
- Salt & pepper to taste
- 1 to 1 1/2 cups reserved pasta water
Topping
- 1 cup grated mozzarella cheese
- Fresh parsley
- Extra Parmesan cheese (shaved, for garnish)
Instructions
- Cook the pasta: Bring a large pot of salted water to a boil and cook the pasta according to the package instructions until al dente. Drain the pasta, reserving 1 to 1 1/2 cups of the pasta cooking water for later use.
- Cook the chicken: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the chicken pieces and cook until they are no longer pink in the center and start to brown lightly, about 6-8 minutes. Remove the chicken from the skillet and set it aside.
- Make the Alfredo sauce: Using the same skillet, melt the remaining 2 tablespoons of butter over medium heat. Whisk in the heavy cream and half & half. Gradually whisk in the all-purpose flour until the sauce begins to thicken. Stir in the grated Parmesan cheese and season with salt and pepper. Keep whisking until the sauce is smooth and thickened.
- Combine pasta and chicken with the sauce: Add the cooked chicken and drained pasta back into the skillet with the Alfredo sauce. Mix well to coat the pasta and chicken. If the sauce is too thick, thin it out gradually with the reserved pasta water until it reaches your desired consistency, allowing the pasta to absorb some of the sauce.
- Bake under the broiler: Sprinkle the top evenly with grated mozzarella cheese. Place the skillet or transfer the mixture to a broiler-safe baking dish and put it under the broiler for about 5 minutes, or until the cheese is bubbly and golden brown. Watch carefully to avoid burning.
- Garnish and serve: Remove from broiler. Garnish with fresh parsley and shaved Parmesan cheese as desired. Serve hot and enjoy!
Notes
- Reserve pasta water carefully as it helps to adjust the sauce consistency.
- Keep a close eye during broiling to prevent the cheese from burning.
- Use rotini, penne, or elbow macaroni for best texture and sauce absorption.
- For a lighter version, consider using half the amount of heavy cream or substituting with milk, but the sauce may be less creamy.
