How To Make Chicken Alfredo Pasta Bake

What Is Chicken Alfredo Pasta Bake?

Chicken Alfredo pasta bake is a casserole of cooked pasta, a creamy white sauce, cooked chicken, and cheese baked until hot and lightly browned. It is meant to be scoopable, not saucy like a stovetop Alfredo.

What Makes A Good Pasta Shape For A Bake?

Short, ridged pasta holds sauce and stays easy to serve after baking. Choose shapes like penne, rigatoni, ziti, or rotini, and cook just to barely tender so it does not turn soft in the oven.

How Do You Keep Alfredo Sauce Creamy Instead Of Greasy?

Use moderate heat and steady whisking, and stop cooking as soon as the sauce thickens. Cream sauces can “break” when fat separates, usually from overheating, boiling hard, or baking too long uncovered. A little starch from the pasta water also helps the sauce stay cohesive.

Do You Need To Cook The Chicken First?

Yes. The bake is not a reliable way to cook raw chicken through without overbaking the pasta and sauce. Use cooked chicken that is still moist, and cut it into bite-size pieces so it warms quickly in the oven.

What Cheese Works Best Without Turning Stringy?

A mix of a melting cheese and a small amount of a sharper, drier cheese usually bakes well. Use low-moisture shredded cheese for melt, and add a smaller amount of finely grated hard cheese for flavor. Avoid piling on too much cheese, which can create a rubbery top layer.

How Do You Prevent A Dry Casserole?

Slightly undercook the pasta, keep the sauce on the looser side before baking, and cover for most of the bake. If your oven runs hot, or your dish is shallow, you may need a shorter bake time.

Chicken Alfredo Pasta Bake Recipe

This recipe fits a 9-by-13-inch baking dish (about 3-quart capacity). Dish size and oven accuracy vary, so use the visual cues in the baking section.

Ingredients

• 1 lb pasta (454 g), penne or similar short shape
• 2 tbsp unsalted butter (28 g), plus more for the dish
• 3 garlic cloves, minced (about 9 g)
• 3 tbsp all-purpose flour (24 g)
• 2 1/2 cups whole milk (600 ml)
• 1 1/2 cups heavy cream (360 ml)
• 1 1/2 tsp kosher salt (about 6 g), plus more for pasta water
• 1/2 tsp black pepper (1 g)
• 1/8 tsp ground nutmeg (optional) (0.3 g)
• 2 cups finely grated hard cheese (about 200 g), divided
• 3 cups cooked chicken, diced or shredded (about 420 g)
• 2 cups shredded melting cheese (about 200 g), divided
• 2 tbsp chopped parsley (optional) (about 8 g)

Equipment

• Large pot for pasta
• Colander
• Medium saucepan
• Whisk
• 9-by-13-inch baking dish (or similar 3-quart dish)
• Foil

How Do You Prep The Pasta?

Salt the pasta water well and cook the pasta 1 to 2 minutes shy of the package’s “al dente” time. Drain, reserving 1/2 cup (120 ml) pasta water in case you need to loosen the sauce.

How Do You Make The Alfredo-Style Sauce For Baking?

Melt butter in a saucepan over medium heat and cook the garlic briefly until fragrant, about 30 seconds. Whisk in the flour and cook for 1 minute; this cooks out raw flour taste. Slowly whisk in the milk and cream, keeping the mixture smooth, then simmer gently until it thickens enough to lightly coat a spoon, 3 to 5 minutes. Do not let it boil hard.

Turn off the heat and whisk in 1 cup (about 100 g) of the grated hard cheese. If the sauce seems very thick, whisk in a few tablespoons of reserved pasta water.

How Do You Assemble The Bake?

Butter the baking dish. In a large bowl (or the pasta pot), combine the drained pasta, chicken, sauce, and 1 cup (about 100 g) of the shredded melting cheese. Toss until evenly coated, then scrape into the dish and level the top. Sprinkle with the remaining 1 cup shredded melting cheese and the remaining 1 cup grated hard cheese.

How Long Should You Bake It?

Bake until bubbling at the edges and hot throughout, then briefly uncover to brown the top. For most ovens, 350°F (175°C) is a steady temperature that warms the center without overbrowning.

Practical timing guide (use cues, not the clock):

Oven Temperature	Covered Time	Uncovered Time
350°F (175°C)	20–25 minutes	5–10 minutes
375°F (190°C)	15–20 minutes	5–8 minutes

If the top browns before the center is bubbling, cover again and finish heating. If the casserole looks tight and dry when it comes out, stir in a small splash of hot milk before serving.

How Do You Know It Is Safe And Fully Heated?

It is ready when the sauce is bubbling around the edges and the center is hot, not merely warm. If you are unsure, check that the chicken pieces and the center of the pasta reach 165°F (74°C) on an instant-read thermometer. This is the standard temperature used for reheating leftovers and for poultry safety. [1]

Can You Make It Ahead?

Yes. Assemble, cover tightly, and refrigerate. For best texture, bake within 24 hours. Cold pasta bakes take longer, so plan on adding 10 to 20 minutes covered, then uncover to brown.

How Should You Store Leftovers?

Cool promptly, then refrigerate within 2 hours of baking (sooner in a warm kitchen). [2] Store in a shallow container so it cools faster. Use within 3 to 4 days.

How Do You Reheat Without Splitting The Sauce?

Reheat covered so the top does not dry out. In the oven, 325°F to 350°F (165°C to 175°C) works well. Add a tablespoon or two of milk per serving if it seems stiff, then reheat until steaming hot throughout. In a microwave, use medium power and pause to stir so the heat spreads evenly. Heat leftovers to 165°F (74°C). [1]

What Are The Most Common Problems And Fixes?

• Sauce looks oily: The casserole likely overheated. Next time, keep the bake covered longer and use a slightly lower oven temperature.
• Casserole is dry: Pasta was overcooked, the bake went too long uncovered, or the sauce started too thick. Undercook pasta slightly and keep the sauce looser before baking.
• Grainy sauce: Cheese may have been added over high heat. Add cheese off the heat and avoid boiling the sauce.
• Bland result: Season the sauce before baking, and use a portion of a stronger, drier cheese for flavor rather than more salt.

Endnotes

[1] usda.gov
[2] fda.gov