Chicken Alfredo Pasta Bake Recipe

Learn how to make the best homemade Chicken Alfredo with this foolproof recipe. This easy baking dish transforms the classic stovetop pasta into a bubbling, golden-topped casserole with a creamy garlic-Parmesan sauce and perfectly tender chicken that's guaranteed to become a family favorite.

Difficulty:

Intermediate

Prep Time:

25 mins

Cook Time:

35 mins

Serves:

6 servings

Ingredients

<ul class="ingredients-main-list"><li class="ingredients-single-item">500g fettuccine pasta</li><li class="ingredients-single-item">600g boneless, skinless chicken breasts</li><li class="ingredients-single-item">2 tbsp olive oil</li><li class="ingredients-single-item">3 tbsp unsalted butter</li><li class="ingredients-single-item">4 garlic cloves, minced</li><li class="ingredients-single-item">2 tbsp plain flour</li><li class="ingredients-single-item">500ml double cream</li><li class="ingredients-single-item">250ml chicken stock</li><li class="ingredients-single-item">200g Parmesan cheese, freshly grated (plus extra for topping)</li><li class="ingredients-single-item">100g mozzarella cheese, grated</li><li class="ingredients-single-item">1/2 tsp ground nutmeg</li><li class="ingredients-single-item">1 tsp salt (plus extra for pasta water)</li><li class="ingredients-single-item">1/2 tsp black pepper</li><li class="ingredients-single-item">2 tbsp fresh parsley, chopped (for garnish)</li></ul>

Nutrition Facts (per serving)

🍽️ Serving Size:

🔥 Calories:

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Equipment

<ul class="equipment-main-list"><li class="equipment-single-item">25cm x 35cm (9"x13") baking dish</li><li class="equipment-single-item">Large pasta pot</li><li class="equipment-single-item">Large sauté pan or skillet</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Cheese grater</li></ul>

Directions

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Preheat your oven to 190°C (375°F). Lightly grease your baking dish with butter or cooking spray and set aside.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Bring a large pot of water to a rolling boil and add a generous tablespoon of salt (this flavors the pasta from within). Cook the fettuccine until it's slightly underdone (about 2 minutes less than package instructions). The pasta will continue cooking in the oven, so keeping it al dente now prevents mushiness later. Reserve 120ml of pasta water before draining.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>While the pasta cooks, prepare the chicken. Season chicken breasts on both sides with salt and pepper. Heat olive oil in a large skillet over medium-high heat until shimmering. Add chicken and cook for 5-7 minutes per side until golden brown and the internal temperature reaches 75°C (165°F). Remove to a cutting board, let rest for 5 minutes (this allows juices to redistribute), then slice into strips.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>In the same skillet, reduce heat to medium and melt the butter. Add minced garlic and sauté for 30-60 seconds until fragrant but not browned (burnt garlic becomes bitter). Sprinkle in the flour and whisk constantly for 1-2 minutes to cook out the raw flour taste and create a roux, which will thicken your sauce.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Gradually pour in the chicken stock while whisking continuously to prevent lumps from forming. Once smooth, slowly add the double cream, continuing to whisk. Bring the mixture to a gentle simmer and cook for 2-3 minutes until it begins to thicken slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Reduce heat to low and gradually add 150g of the grated Parmesan, stirring until completely melted and smooth. The proteins in the cheese bind with the fat in the cream, creating that signature velvety texture. Add nutmeg, salt, and pepper, tasting and adjusting seasonings as needed.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>If the sauce seems too thick, add a splash of the reserved pasta water – the starchy water helps maintain the sauce's silky consistency. Combine the drained pasta with the sauce, gently tossing until every strand is coated.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Transfer half the pasta to the prepared baking dish, arrange half the chicken slices on top, then repeat with remaining pasta and chicken. Sprinkle the remaining Parmesan and all the mozzarella evenly over the top. The combination of cheeses creates both flavor and that desirable stretchy, bubbly top.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Bake uncovered for 20-25 minutes until the edges are bubbling and the top is golden brown with crispy cheese spots. For an extra golden top, switch to the grill (broiler) for the final 2 minutes, watching carefully to prevent burning.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Allow the bake to rest for 5-10 minutes before serving – this resting time lets the sauce set slightly so it clings better to the pasta. Garnish with fresh chopped parsley for a bright contrast to the rich dish, and serve with additional grated Parmesan on the side.</li></ol>

FAQs

Find answers to your most pressing questions about this delicious recipe right here.

What ingredients are used in Chicken Alfredo Pasta Bake Recipe?

This creamy bake requires fettuccine, chicken breasts, olive oil, butter, garlic, flour, double cream, chicken stock, Parmesan and mozzarella cheeses, nutmeg, salt, pepper, and fresh parsley for garnish. These ingredients create the perfect balance of rich flavours and comforting textures.

How to cook Chicken Alfredo Pasta Bake Recipe at home?

Learn how to cook Chicken Alfredo Pasta Bake by first cooking pasta al dente, sautéing seasoned chicken until golden, then making a velvety sauce with butter, garlic, flour, cream and Parmesan. Layer pasta and sliced chicken in a baking dish, top with cheeses, and bake until golden and bubbly. This method transforms the classic stovetop Alfredo into a restaurant-worthy casserole.

Can I make this creamy pasta bake ahead of time for entertaining?

Absolutely! Prepare the entire dish up to the point of baking, cover tightly and refrigerate for up to 24 hours. When ready to serve, let it sit at room temperature for 30 minutes, then bake for 30-35 minutes until hot and bubbly. The flavours actually develop beautifully overnight.

What's the secret to achieving a perfectly smooth Alfredo sauce without separation or graininess?

The key is gradual temperature changes and proper technique. Always cook your roux fully, add cold liquids gradually while whisking constantly, and incorporate room temperature cheese slowly on low heat. Never boil the sauce after adding cheese, and use freshly grated Parmesan (pre-grated contains anti-caking agents causing graininess).

What side dishes pair well with a rich Alfredo pasta bake?

Balance the creamy richness with lighter sides like a crisp garden salad, roasted asparagus, garlic green beans, or sautéed broccoli. Garlic bread is classic for soaking up extra sauce, while a simple tomato and balsamic salad provides acidic contrast. A chilled white wine completes the meal perfectly.

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