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Creamy Oven Baked Alfredo Recipe

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
Cook Time 45 minutes
Total Time 1 hour
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.