There is something uniquely comforting about a pasta bake. That moment when you pull a bubbling, golden-crusted dish from the oven, with a creamy sauce oozing between layers of pasta, is pure kitchen magic. This Creamy Oven Baked Alfredo Recipe takes that magic to a whole new level. It’s not just pasta mixed with sauce; it’s a dish where everything melds together in the heat, the pasta soaking up the rich, velvety alfredo sauce, and the cheese on top forming the most glorious, slightly crisp topping. I make this at least once a month for my family – it’s become one of our most requested dinners.

Unlike a standard stovetop alfredo that can sometimes feel a little one-note, baking it adds a wonderful depth of flavour and texture. The edges get slightly caramelised, the centre stays incredibly moist and creamy, and every bite is a perfect combination of tender chicken, perfectly cooked pasta, and that luxurious, cheese-laden sauce. This is the kind of meal that works beautifully for a cosy family dinner on a Tuesday night, but it’s also special enough to serve when you have friends over for a relaxed weekend meal. It’s a wonderfully satisfying dish that always gets compliments.

Recipe Overview

This is a truly decadent and satisfying pasta bake. We create a homemade alfredo sauce from scratch—which is much more straightforward than it sounds—using butter, garlic, double cream, and real Parmesan cheese. This luscious sauce coats tender pieces of chicken and penne pasta before being topped with mozzarella and baked until bubbly. After testing this recipe five times, I finally got the cream-to-cheese ratio just right for a sauce that’s rich but doesn’t feel heavy.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Creamy Oven Baked Alfredo Recipe

• Genuine Flavour: The sauce is made with real double cream, butter, and freshly grated Parmesan. This combination creates a nutty, savoury, and deeply creamy flavour that you simply cannot get from a jar.
• Ready in Under an Hour: The entire dish comes together in about 40 minutes, making it a brilliant option for a weeknight dinner when you want something substantial and delicious without spending hours in the kitchen.
• Flexible Recipe: It’s so easy to adapt. You can swap the chicken for cooked prawns, add 200g of sautéed mushrooms, or wilt in a large handful of spinach for extra greens. I’ve even made it with leftover roast chicken, which works wonderfully.
• Ideal for Family Dinners: This is the kind of meal that brings everyone to the table. It feels a bit special, but it’s made with familiar ingredients that even the fussiest eaters tend to enjoy.
• Family Tested: My whole family adores this dish, especially my son, who says it’s his favourite “cheesy pasta.” It’s one of those recipes I know will be eaten without any complaints!

Creamy Oven Baked Alfredo Recipe

⏱️ 15 min prep  •  🍳 45 min cook  •  👥 4 servings

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Ingredients You’ll Need

For the best baked alfredo, using good quality ingredients is key, especially when it comes to the cheese. I always buy a block of Parmigiano-Reggiano and grate it myself. Pre-grated cheeses often contain anti-caking agents that can make your sauce grainy.

• For the Pasta and Chicken:
• 400g penne pasta (or another short pasta like fusilli or rigatoni)
• 2 large boneless, skinless chicken breasts (about 500g), cut into 2cm cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• For the Alfredo Sauce:
• 85g unsalted butter
• 4 cloves garlic, minced
• 600ml double cream
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• A tiny pinch of ground nutmeg
• 100g freshly grated Parmesan cheese
• For the Topping:
• 150g mozzarella cheese, grated
• 25g freshly grated Parmesan cheese
• 1 tbsp fresh parsley, chopped (for garnish)

Sophia’s Tip: A tiny pinch of nutmeg in the sauce is my secret weapon. You won’t taste it directly, but it magically enhances the creamy, cheesy flavours and adds a subtle warmth that elevates the entire dish.

How to Make This Creamy Oven Baked Alfredo Recipe

The process involves three main stages: cooking the pasta and chicken, making the rich alfredo sauce, and then combining everything for the final bake. It all happens quite quickly, so it’s a good idea to have your ingredients prepped and ready to go.

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 9×13 inch (or similar large) baking dish.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions, but undercook it by about 2 minutes so it is very ‘al dente’. It will finish cooking in the oven. Drain the pasta and set it aside.
3. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large frying pan or skillet over medium-high heat. Season the cubed chicken with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken to the pan and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Start the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the 85g of unsalted butter. Once it’s melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
5. Build the Creamy Sauce: Pour in the 600ml of double cream, scraping up any browned bits from the bottom of the pan. Bring it to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has thickened slightly. Season with salt, pepper, and the pinch of nutmeg.
6. Add the Cheese: Remove the skillet from the heat. What works best for me is letting it cool for just a minute before adding the cheese. Gradually stir in the 100g of grated Parmesan until the sauce is completely smooth and the cheese has melted.
7. Combine Everything: Add the drained pasta and the cooked chicken to the skillet with the alfredo sauce. Stir gently until everything is evenly coated in that glorious sauce.
8. Assemble the Bake: Pour the pasta mixture into your prepared baking dish and spread it into an even layer.
9. Top and Bake: Sprinkle the 150g of grated mozzarella and the extra 25g of Parmesan evenly over the top. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown.
10. Rest and Serve: Let the baked alfredo rest for 5-10 minutes before serving. This allows the sauce to set up a little. Garnish with fresh chopped parsley and serve hot.

Tips From My Kitchen

• Temperature Control: When making the alfredo sauce, maintain a gentle simmer with the cream. A rolling boil can cause the cream to separate or ‘split’, which will affect the final texture. Low and slow is the way to go.
• The Secret Step: I learned that slightly undercooking the pasta is non-negotiable for a pasta bake. As it bakes in the sauce, it absorbs all that creamy flavour and finishes cooking to a perfect texture, preventing it from becoming soft or mushy.
• Make-Ahead: You can fully assemble this dish (without the final cheese topping) up to 24 hours in advance. Cover it tightly and store it in the fridge. When ready to bake, add the cheese topping and increase the baking time by 10-15 minutes, or until hot and bubbly.
• Storage: Leftovers are fantastic! Store them in an airtight container in the fridge for up to 3 days. Reheat individual portions in the microwave, or for best results, reheat the dish in the oven at 160°C, covered with foil, until warmed through.

Equipment You’ll Need

• A large 9×13 inch (or 23×33 cm) baking dish
• A large pot for boiling pasta
• A large skillet or frying pan
• A cheese grater
• Measuring cups and spoons

Delicious Variations to Try

Once you’ve mastered the base recipe, it’s fun to start customising it. It’s a very forgiving dish. If you enjoy experimenting with hearty mains, my Cheeseburger Lasagna Recipe is another family favourite that’s great for customising.

• Add Some Heat: For a spicy kick, add 1/2 teaspoon of crushed red pepper flakes to the pan along with the garlic. It adds a lovely background warmth.
• Make it Vegetarian: Simply omit the chicken. Sauté 250g of sliced chestnut mushrooms in butter until golden, then add them to the sauce. You can also wilt in a couple of large handfuls of fresh spinach at the end.
• Try a Different Protein: This dish is wonderful with cooked king prawns stirred in at the end. You could also add crispy cooked bacon bits or shredded ham for a salty, savoury twist.

What to Serve With This Creamy Oven Baked Alfredo

Because the pasta bake is so rich and satisfying, I like to pair it with something fresh and simple on the side.

• A Simple Green Salad: A crisp salad of rocket or mixed leaves tossed in a sharp lemon vinaigrette is the perfect contrast. The acidity helps cut through the richness of the creamy sauce.
• Garlic Bread: A few slices of warm, crusty garlic bread are almost essential for mopping up every last bit of the delicious alfredo sauce from the plate.
• Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or an Italian Pinot Grigio works beautifully. For a non-alcoholic option, a sparkling elderflower pressé is a refreshing choice.

Frequently Asked Questions

Creamy Oven Baked Alfredo Recipe

A rich and cheesy oven-baked pasta dish featuring tender chicken and a homemade alfredo sauce, all topped with golden, bubbly mozzarella.

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Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Servings: 4 servings

Course: Main Course

Cuisine: American

Calories: 538

Ingredients Method Notes

Ingredients

  

For the Pasta and Chicken

• 400 g penne pasta or another short pasta like fusilli or rigatoni
• 2 large boneless skinless chicken breasts (about 500g), cut into 2cm cubes
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper

For the Alfredo Sauce

• 85 g unsalted butter
• 4 cloves garlic minced
• 600 ml double cream
• 1/4 tsp ground black pepper
• A tiny pinch of ground nutmeg
• 100 g freshly grated Parmesan cheese

For the Topping

• 150 g mozzarella cheese grated
• 25 g freshly grated Parmesan cheese
• 1 tbsp fresh parsley chopped (for garnish)

Method

 

1. Preheat and Prepare: First, preheat your oven to 180°C (160°C fan). Lightly grease a 9x13 inch (or similar large) baking dish.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the penne and cook according to package directions, but undercook it by about 2 minutes so it is very 'al dente'. It will finish cooking in the oven. Drain the pasta and set it aside.
3. Cook the Chicken: While the pasta is cooking, heat the olive oil in a large frying pan or skillet over medium-high heat. Season the cubed chicken with 1/2 tsp salt and 1/4 tsp pepper. Add the chicken to the pan and cook for 5-7 minutes, turning occasionally, until golden brown and cooked through. Remove the chicken from the pan and set aside.
4. Start the Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the 85g of unsalted butter. Once it's melted, add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it burn.
5. Build the Creamy Sauce: Pour in the 600ml of double cream, scraping up any browned bits from the bottom of the pan. Bring it to a gentle simmer and let it cook for 3-4 minutes, stirring occasionally, until it has thickened slightly. Season with salt, pepper, and the pinch of nutmeg.
6. Add the Cheese: Remove the skillet from the heat. What works best for me is letting it cool for just a minute before adding the cheese. Gradually stir in the 100g of grated Parmesan until the sauce is completely smooth and the cheese has melted.
7. Combine Everything: Add the drained pasta and the cooked chicken to the skillet with the alfredo sauce. Stir gently until everything is evenly coated in that glorious sauce.
8. Assemble the Bake: Pour the pasta mixture into your prepared baking dish and spread it into an even layer.
9. Top and Bake: Sprinkle the 150g of grated mozzarella and the extra 25g of Parmesan evenly over the top. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbling and the cheese topping is melted and golden brown.
10. Rest and Serve: Let the baked alfredo rest for 5-10 minutes before serving. This allows the sauce to set up a little. Garnish with fresh chopped parsley and serve hot.

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven to prevent the sauce from separating.

I really hope you and your family enjoy this Creamy Oven Baked Alfredo Recipe as much as we do. It’s a wonderfully indulgent and satisfying meal that always makes a regular appearance on our dinner table. After a rich main course like this, we often follow it with something simple and sweet, like these delicious Biscoff Truffles. If you give this recipe a try, I would love it if you left a comment below to let me know how it turned out!

Happy cooking,
Sophia