I reach for this pan when the day runs long and everyone wants dinner soon. Pasta curls soak up a mellow cream sauce. Chicken stays tender. Cheese melts into a soft blanket that makes the table go quiet in the best way. We bake the pasta with a simple sauce that starts in one pot. Garlic warms. Milk and cream come together. Parmesan lends a salty bite and mozzarella brings stretch. I stir in cooked chicken and a handful of parsley. It feels easy to manage and it tastes like care. I learned this on a weeknight when the fridge held bits and not much else. I tossed everything together and hoped for the best. It worked. The next time I added a little more cheese. Now it is a steady favorite. If you love Chicken And Cheese Recipes you will like this take on alfredo pasta recipes with baked chicken and a creamy chicken alfredo recipe. It fits with baked chicken recipes. Fans of whole baked chicken recipes can use leftovers here. It sits right with comfort food recipes.
Table of Contents
- 1) Key Takeaways
- 2) Easy Creamy Baked Chicken Alfredo Pasta Recipe
- 3) Ingredients for Creamy Baked Chicken Alfredo Pasta
- 4) How to Make Creamy Baked Chicken Alfredo Pasta
- 5) Tips for Making Creamy Baked Chicken Alfredo Pasta
- 6) Making Creamy Baked Chicken Alfredo Pasta Ahead of Time
- 7) Storing Leftover Creamy Baked Chicken Alfredo Pasta
- 8) Try these pasta bakes next
- 9) Creamy Baked Chicken Alfredo Pasta
- 10) Nutrition
1) Key Takeaways
- Golden baked pasta with tender chicken and a mellow cream sauce
- Make the sauce in one pot then bake for a bubbly top
- Use rotisserie chicken for speed or leftover roast chicken
- Parmesan adds bite and mozzarella brings stretch and pull
2) Easy Creamy Baked Chicken Alfredo Pasta Recipe
We built this pan for weeknights when time feels thin. I lean on Chicken And Cheese Recipes for steady comfort and I reach for Chicken And Cheese Recipes when the table needs a sure win. The first bite tastes warm and the last bite comes fast. No fuss. Just dinner that works.
I write this from my small kitchen at Nancy Cooks where simple meals carry a calm rhythm. I brown a little garlic and stir the pot until the sauce turns smooth. Nancy signs off on every recipe with care and a spoon test. If the sauce coats the spoon it is ready.
Readers tell me this dish feels like a hug after a long day. I agree. It sits in that gentle lane where baked chicken meets alfredo pasta recipes and the house smells like a cozy kitchen. We keep portions honest and plates full. It is comfort food recipes with real food and clear steps.
3) Ingredients for Creamy Baked Chicken Alfredo Pasta
Pasta Choose short pasta with ridges so the sauce clings. Penne or rotini play well. Cook until just tender so the bake finishes the job without soft noodles.
Cooked Chicken Bite size pieces keep every fork balanced. Rotisserie works when the day runs long. Leftover roast fits too and saves a trip to the store.
Butter The base of the sauce starts here. Butter helps the flour bloom and gives the finished sauce a gentle round taste we all expect from Alfredo.
Flour A small scoop thickens the sauce. Whisk well to keep it smooth. The texture turns silky in minutes and holds to the pasta during the bake.
Milk Whole milk brings body without making the dish feel heavy. Warm milk slips into the roux with ease and keeps the sauce even from edge to center.
Cream A little cream adds richness that reads cozy not loud. It blends with milk and gives the pan that classic Alfredo taste we love.
Garlic One quick sizzle wakes it up. Gentle heat keeps it sweet and keeps the sauce from turning sharp. The aroma sets the mood before the first bite.
Parmesan Freshly grated cheese melts smooth and adds a salty bite. It lifts the sauce and keeps each fork bright. This is the flavor anchor.
Mozzarella Shredded mozzarella brings stretch and that golden top after the bake. It blends into the sauce and rests on the surface for extra pull.
Olive Oil A quick drizzle on the pasta keeps it from sticking and adds a clean finish. It helps season the chicken with the herbs.
Italian Seasoning A small shake ties the parts together. It whispers herbs without crowding the plate. Use a light hand and taste as you go.
Salt and Pepper Season the water and the sauce. Small amounts at the right time shape the final bite. Simple seasoning keeps flavors clear.
Parsley Fresh parsley at the end adds color and a mild green note. It wakes up the pan and makes every serving look bright.
4) How to Make Creamy Baked Chicken Alfredo Pasta
Step 1 Heat the oven to 375 F. Grease a baking dish. Bring a large pot of salted water to a boil and cook the pasta two minutes shy of tender. Drain and toss with a little oil.
Step 2 Melt butter in a saucepan over medium heat. Stir in garlic for one minute. Whisk in flour and cook one minute. Slowly whisk in warm milk then cream. Keep whisking until smooth.
Step 3 Simmer the sauce five to seven minutes until it coats a spoon. Stir in Parmesan and half the mozzarella. Season with salt and pepper. Taste and adjust.
Step 4 Combine pasta and chicken in a bowl. Add Italian seasoning and a small drizzle of oil. Pour the warm sauce over and fold until every piece looks coated and glossy.
Step 5 Spread the mix in the dish. Top with the rest of the mozzarella. Bake fifteen to twenty minutes until the edges bubble and the surface turns light gold.
Step 6 Rest the pan five minutes. Sprinkle parsley over the top. Serve warm. This fits the spirit of baked chicken recipes and feels right for a calm night.
5) Tips for Making Creamy Baked Chicken Alfredo Pasta
Salt the water well. Pasta tastes better when the water starts seasoned. Aim for water that tastes like the sea. The noodles keep that base note through the bake.
Grate cheese fresh. Packaged shreds carry starch that blocks melting. A quick grate pays off in a smooth sauce that clings to curls and keeps the bite clean.
Pull the pasta early. The oven finishes the cook. Stopping two minutes shy avoids soft noodles. This small step keeps texture firm and gives a nice chew.
Use sauce that coats not drowns. The pan should look glossy not soupy. If the sauce feels thick whisk in a splash of warm milk and move on.
For fans of Chicken And Cheese Recipes try small swaps. Broccoli florets fold in well. Crispy bacon bits give a salty crunch. Both play nice with alfredo pasta recipes.
6) Making Creamy Baked Chicken Alfredo Pasta Ahead of Time
Assemble the dish through the cheese on top. Cover and chill up to one day. When ready to bake set the pan on the counter for twenty minutes so the chill fades.
Bake until hot and bubbling. If the top colors too fast tent with foil. Add a splash of milk around the edges if the pasta looks tight after the bake.
Meal prep works here. Portion the baked pasta into containers. This plan suits busy nights and fits the rhythm of Chicken And Cheese Recipes for steady week meals.
7) Storing Leftover Creamy Baked Chicken Alfredo Pasta
Cool leftovers to room temp then pack in airtight containers. Store in the fridge for up to four days. The sauce stays smooth when cooled with care.
Reheat covered at 325 F until warm. Add a spoon of milk if the pasta needs moisture. Stir halfway through to keep the heat even from edge to center.
For freezer storage wrap portions tight and label the date. Thaw in the fridge and warm as above. This method keeps the texture steady and the taste clean.
8) Try these pasta bakes next
9) Creamy Baked Chicken Alfredo Pasta
Chicken And Cheese Recipes Creamy Baked Chicken Alfredo Pasta
Ingredients
For the Pasta and Chicken
- 12 ounces short pasta such as penne or fusilli
- 2 cups cooked chicken cut in bite size pieces
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon Italian seasoning
For the Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 tablespoons all purpose flour
- 3 cups whole milk
- 0.5 cup heavy cream
- 3 cloves garlic minced
- 1 cup freshly grated parmesan cheese
- 1.5 cups shredded mozzarella cheese divided
- 0.25 teaspoon grated nutmeg optional
- 0.5 teaspoon kosher salt plus more to taste
- 0.25 teaspoon black pepper
To Finish
- 0.25 cup chopped fresh parsley
- 0.25 cup grated parmesan
Instructions
Prep
- Heat oven to 375 F. Grease a 9 by 13 inch baking dish.
- Bring a large pot of salted water to a boil. Cook pasta two minutes less than package time. Drain.
Make the Sauce
- Melt butter in a saucepan over medium heat. Add garlic and cook one minute.
- Whisk in flour. Cook one minute while whisking.
- Slowly whisk in milk then cream until smooth.
- Simmer five to seven minutes until it lightly thickens.
- Off the heat stir in parmesan and one cup mozzarella. Season with salt pepper and nutmeg.
Assemble
- In a large bowl toss pasta with chicken olive oil salt pepper and Italian seasoning.
- Pour the warm sauce over the pasta and chicken. Fold to coat.
- Spread in the baking dish. Top with the remaining mozzarella.
Bake
- Bake fifteen to twenty minutes until bubbling and golden at the edges.
- Rest five minutes then sprinkle parsley and extra parmesan over the top.
- Serve hot with a green salad if you like.
10) Nutrition
Per serving about one cup you get about 510 calories with a steady mix of protein carbs and fat. Protein lands near 29 grams. Carbs sit around 43 grams with a little fiber from the pasta.
Sodium rides near 780 milligrams. If you need less use low sodium broth in place of some milk and season gently. Cheese already carries salt so taste as you cook.
For those who track macros this dish fits a balanced plate. Add a green salad for crunch and color. That simple side rounds out a plate that reads complete.
Written by Nancy for Nancy Cooks where every recipe aims for clear steps and steady results.
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