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Chicken Alfredo Bake

Chicken Alfredo Bake Recipe

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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Calories: 667
Ingredients Method Notes

Ingredients
  

  • 1 lb boneless skinless chicken breasts
  • 12 oz penne pasta
  • 3 tbsp unsalted butter
  • 4 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 2 cups whole milk
  • 1 cup heavy cream
  • 1 ½ cups freshly grated Parmesan cheese
  • 1 cup shredded mozzarella cheese
  • ½ tsp salt, plus more for pasta water
  • ¼ tsp black pepper
  • pinch of nutmeg
  • ½ cup panko breadcrumbs
  • 1 tbsp olive oil
  • 2 tbsp chopped fresh parsley

Method
 

  1. Boil pasta in salted water 1 minute less than package directions, about 8 minutes, drain and set aside.
  2. Season chicken with salt and pepper, sear in oil over medium-high heat until golden and cooked through (165°F), about 5 to 7 minutes per side. Rest 5 minutes, then slice.
  3. In the same skillet over medium heat, melt butter, sauté garlic 30 seconds, whisk in flour and cook 1 minute. Slowly whisk in warm milk and heavy cream, simmer 3 to 4 minutes until thickened. Off heat, stir in Parmesan, pepper, and nutmeg.
  4. Fold pasta and chicken into sauce, transfer to a greased 9x13-inch dish. Top with mozzarella and panko tossed with olive oil.
  5. Bake at 375°F (190°C) 20 to 25 minutes until bubbly and golden. Rest 5 to 10 minutes, garnish with parsley, and serve.

Notes

For extra creaminess, stir a splash of warm milk into the sauce if it thickens too much before baking. If the dish has been refrigerated ahead of time, add 10 to 15 minutes to the bake time.