Our Favourite Classic Chicken Alfredo Bake Recipe for a Cosy Night In

Are you on the hunt for that one special dish that feels like a warm embrace on a cool evening? A meal so satisfying it gathers the whole family around the dinner table, sparking joy and conversation? Your search ends here. We firmly believe that a gloriously golden, bubbling pasta bake represents the very heart of comfort food. Today, we’re delighted to share our tried-and-tested recipe for a chicken alfredo bake that is simply unforgettable. It’s decadent, deeply comforting, and brimming with flavour.

This is far more than your average pasta bake. We have meticulously balanced the elements of tender chicken, perfectly cooked pasta, and a silken, homemade Alfredo sauce that beautifully coats every single morsel. It’s an ideal choice for a straightforward weeknight dinner, yet it possesses an elegance that makes it perfect for serving to guests. If you have a passion for rich pasta dishes, you might also adore our Garlic Parmesan Chicken Pasta Recipe. For now, though, let’s turn our attention to crafting the most magnificent, cheesy bake you’ve ever had the pleasure of tasting.

Why You’ll Love This Recipe

• Wonderfully Creamy and Rich in Flavour: We craft our Alfredo sauce from scratch using quality cream, butter, fresh garlic, and real Parmesan. This approach is miles apart from store-bought jars, resulting in an exceptionally luxurious and velvety finish.
• A Guaranteed Family Hit: This dish is a surefire winner with everyone. The classic trio of chicken, pasta, and cheese is beloved by both grown-ups and kids, making it the quintessential comfort food dinner.
• Ideal for Making in Advance: We understand that life can get hectic! You can assemble this entire bake up to a day ahead of time. Just pop it into the oven when you’re ready, which makes for a wonderfully stress-free meal.
• Simple, Everyday Ingredients: There’s no need to go on a special shopping trip for this recipe. All the components are readily available at your usual supermarket, making it incredibly convenient.

Ingredients

• 400g penne or rigatoni pasta
• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 60g unsalted butter
• 400ml double cream
• 100g freshly grated Parmesan cheese, plus extra for topping
• 1 tsp dried Italian herbs (or a mix of oregano and basil)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp grated nutmeg
• Salt to taste
• 150g mozzarella cheese, grated
• 2 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions: Crafting Your Chicken Alfredo Bake

To ensure this recipe is as straightforward as possible, we’ve organised it into four clear stages. By following these steps, you’re guaranteed a flawless bake every single time.

1. Prepare the Pasta and Chicken

1. Cook the Pasta: Fill a large pan with salted water and bring it to a vigorous boil. Tip in the pasta and cook following the packet instructions, but reduce the cooking time by 2 minutes. You’re aiming for a very ‘al dente’ texture, as it will soften further in the oven. When ready, drain the pasta well and set it to one side.
2. Cook the Chicken: As the pasta boils, warm the olive oil in a large frying pan over a medium-high heat. Season your chicken pieces with a little salt and pepper. Place the chicken in the hot pan and cook for 5–7 minutes, turning it every so often until it’s beautifully golden and cooked all the way through. It’s vital to handle chicken safely; you can find reliable information from sources like the NHS Food Safety guide. Take the cooked chicken out of the pan and set aside.

2. Create the Velvety Alfredo Sauce

This is the stage where the true magic unfolds. A homemade sauce elevates this creamy pasta bake to another level.

1. Sauté the Garlic: Using the same pan, turn the heat down to medium-low. Add the butter and allow it to melt completely. Add the minced garlic and let it cook for around 30 seconds until its aroma is released, taking care that it doesn’t brown.
2. Build the Sauce: Pour the double cream into the pan and bring it to a gentle simmer. Allow it to bubble away for 2–3 minutes, which will help it to thicken slightly. Turn the heat right down to low.
3. Add the Cheese and Seasoning: Bit by bit, whisk in the 100g of freshly grated Parmesan until the sauce is perfectly smooth. Next, stir through the Italian herbs, black pepper, nutmeg, and a pinch of salt. Have a taste and adjust the seasoning if you feel it needs it. The Parmesan will add saltiness, so it’s wise to be cautious with the salt initially.

3. Combine and Assemble Your Bake

1. Preheat Your Oven: Get your oven preheating to 190°C (170°C Fan / Gas Mark 5).
2. Mix Everything Together: In a large mixing bowl, bring together the drained pasta, cooked chicken, and your luscious Alfredo sauce. Stir carefully until every element is generously coated in the sauce.
3. Prepare the Baking Dish: Spoon the entire mixture into a 2-litre casserole dish or a similar-sized baking dish, spreading it out to create an even layer.

4. Bake to Golden Perfection

1. Top with Cheese: Evenly scatter the grated mozzarella and the extra Parmesan cheese over the surface of the pasta.
2. Bake: Pop the dish into your preheated oven and bake for 20–25 minutes. You’ll know it’s ready when the sauce is bubbling merrily and the cheesy topping is melted and golden. For an extra-crisp finish, you can switch the oven to the grill setting for the last couple of minutes, but do watch it like a hawk!
3. Rest and Garnish: Carefully remove the Baked chicken alfredo from the oven and let it stand for 5–10 minutes before you serve it. This short rest allows the sauce to settle a little, making it much easier to portion out. Garnish with a sprinkle of fresh chopped parsley just before serving.

Top Tips for the Perfect Alfredo Bake

To take your dish from simply delicious to truly exceptional, we recommend keeping these handy tips in mind.

Always Use Freshly Grated Parmesan

We cannot overstate this point! Packaged, pre-grated cheese often includes anti-caking agents that can stop it from melting properly, which can lead to a grainy sauce. Investing in a block of Parmesan and grating it yourself is the secret to the smoothest, creamiest sauce imaginable.

Don’t Overcook the Pasta

Remember, the pasta will continue to cook as it bakes in the oven, absorbing some of that wonderful sauce. By cooking it ‘al dente’ (so it still has a slight bite) to begin with, you’ll prevent it from becoming overly soft or mushy in the finished dish.

Feel Free to Customise

This recipe provides a fantastic foundation that you can easily adapt. Consider adding steamed broccoli florets, wilted spinach, or sautéed mushrooms to incorporate extra vegetables and flavour. A sprinkling of crispy bacon or pancetta also adds a delightful savoury note.

Variations and Serving Suggestions

One of the finest qualities of this recipe is its wonderful versatility. You can easily tweak it to align with your personal preferences or use up ingredients you already have.

Delicious Add-ins

• Vegetables: Stir in about 200g of steamed broccoli, frozen peas, or a big handful of fresh spinach (add it to the hot sauce and stir until it wilts) when you mix the pasta and sauce.
• Bacon: For another dimension of savoury goodness, add 150g of cooked, crispy bacon lardons into the mixture.
• A Kick of Spice: For a gentle warmth, try adding 1/2 teaspoon of red pepper flakes into the sauce.

We designed this to be a wonderfully easy chicken pasta meal, so don’t hesitate to use leftover roast chicken to speed things up. If you’re looking for more casserole inspiration, this Low Carb Chicken Casserole is a different yet equally tasty alternative.

What to Serve It With

This rich and decadent bake is substantial enough to be a complete meal, but it also pairs splendidly with a few simple accompaniments:

• A fresh green salad tossed in a light vinaigrette helps to cut through the richness.
• Slices of warm, crusty garlic bread are perfect for mopping up any remaining sauce.
• A side of steamed green beans or tender asparagus.

FAQ

A Meal to Remember

And there we have it—our ultimate Classic Chicken Alfredo Bake Recipe, designed to deliver a perfectly creamy, cheesy, and deeply satisfying meal, time and time again. This is a dish that truly speaks of warmth and comfort, making it ideal for sharing with those you hold dear. We are sure that once you’ve tried it, this will become a cherished favourite in your recipe repertoire.

So, why not give it a go? Assemble your ingredients, pop on an apron, and prepare to create a dinner that is nothing short of spectacular. We would be thrilled to hear how yours turns out! Feel free to leave a comment below or tag us in your pictures on social media. Happy cooking!

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Prep: 10 mins
Cook: 20 mins
Serves: 4

Ingredients

• 400g penne or rigatoni pasta
• 500g boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 tbsp olive oil
• 2 cloves garlic, minced
• 60g unsalted butter
• 400ml double cream
• 100g freshly grated Parmesan cheese, plus extra for topping
• 1 tsp dried Italian herbs (or a mix of oregano and basil)
• 1/2 tsp black pepper, freshly ground
• 1/4 tsp grated nutmeg
• Salt to taste
• 150g mozzarella cheese, grated
• 2 tbsp fresh parsley, chopped (for garnish)

Instructions

1. Preheat oven to 190°C (170°C Fan / Gas Mark 5). Cook the pasta for 2 minutes less than package instructions to keep it ‘al dente’. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large pan over medium-high heat. Season the chicken pieces and cook for 5–7 minutes until golden and cooked through. Remove from the pan and set aside.
3. In the same pan, reduce heat to medium-low, melt the butter and sauté the minced garlic for 30 seconds until fragrant.
4. Pour in the double cream, bring to a gentle simmer, and cook for 2–3 minutes until it thickens slightly. Reduce heat to low.
5. Whisk in 100g of Parmesan cheese until the sauce is smooth. Stir in the Italian herbs, black pepper, nutmeg, and salt to taste.
6. In a large bowl, combine the drained pasta, cooked chicken, and Alfredo sauce. Stir until everything is well coated.
7. Transfer the mixture to a 2-litre baking dish and spread evenly. Top with the 150g grated mozzarella and extra Parmesan.
8. Bake for 20–25 minutes until the sauce is bubbling and the topping is golden. Let it rest for 5–10 minutes before garnishing with fresh parsley and serving.