This Creamy Chicken Alfredo Pasta Bake is the ultimate comfort food—rich, cheesy, and packed with flavor. It's perfect for a cozy weeknight dinner or easy meal prep for the week.
INGREDIENTS
Chicken & Seasoning
- 1 Tbsp (20ml) - Olive Oil
- 600g (1.3lb) - Chicken Breast, Diced
- 1 tsp (2g) - Dried Italian Herbs
- 1 tsp (10g) - Dijon Mustard
- Salt & Pepper
Alfredo Sauce & Pasta
- 400g (14oz) - Penne or Rigatoni
- 3 Tbsp (42g) - Unsalted Butter
- 4 - Garlic Cloves, Grated
- 3 Tbsp (45g) - Plain (All Purpose) Flour
- 2 Cups (500ml) - Whole Milk
- 2 Tbsp (30g) - Cream Cheese
- ½ Cup (50g) - Parmgianno Reggiano, Grated
- 1 ¼ Cups (125g) - Mozzarella Cheese, Grated
- ¼ tsp (0.2g) - Nutmeg, Grated
- Salt & Pepper
- Flat Leaf Parsley, Garnish
DIRECTIONS
- Boil salted water and cook the pasta 3 minutes less than the package says.
- Mix chicken with Italian herbs, Dijon, salt, and pepper in a bowl.
- Warm milk gently in a saucepan—don’t let it boil.
- Heat a pan over medium-high heat, add olive oil, and sear chicken for 4–5 minutes until golden. Set aside.
- In the same pan, melt the butter, sauté the garlic for 30 seconds, stir in the flour, and cook for 1 ½ minutes.
- Slowly whisk in the warm milk, a bit at a time, until fully incorporated and smooth. Add cream cheese, parmesan, mozzarella, nutmeg, salt, and pepper. Stir until smooth.
- Combine pasta, chicken, and sauce in a bowl. Transfer to a baking dish, top with mozzarella, and bake at 200°C (400°F) for 15–20 minutes. Broil the last 2 minutes for a crispy top.
- Serve hot, garnished with cracked black pepper and parsley.
