Garlic Parmesan Chicken Alfredo Bake
This Garlic Parmesan Chicken Alfredo Bake is the ultimate comfort food, featuring tender chicken, perfectly cooked pasta, and a rich, velvety garlic Parmesan sauce. Topped with a golden, bubbly crust of melted mozzarella and Parmesan, it's a creamy, cheesy, garlicky hug in a casserole dish that turns any weeknight into a special occasion.
Equipment
- Large pot
- Large oven-safe skillet (e.g., cast iron or stainless steel)
- Cutting board
- Chef's knife
- Paper towels
- Measuring cups and spoons
- Whisk
- Wooden spoon or spatula
- Box grater (for cheese)
- 9x13-inch Baking Dish (if skillet is not oven-safe)
Ingredients
- 2 tbsp olive oil
- Salt and black pepper, to taste
- 1 tsp garlic powder
- 4 tbsp unsalted butter
- 6 cloves garlic, minced
- ¼ cup all-purpose flour
- 3 cups whole milk, room temperature
- 1 cup low-sodium chicken broth
- 1 ½ cups freshly grated Parmesan cheese
- 2 cups shredded mozzarella cheese
- ½ cup heavy cream optional
- 2 tbsp fresh parsley, chopped for garnish
Instructions
- Preheat your oven to 375°F (190°C). Pat the chicken breasts dry with paper towels and season generously on both sides with salt, pepper, and garlic powder.
- Heat the olive oil in a large, oven-safe skillet over medium-high heat. Sear the chicken for 4-5 minutes per side, until golden brown and cooked through (internal temperature of 165°F/74°C). Transfer the chicken to a cutting board and let it rest for 5 minutes, then slice into bite-sized pieces.
- While the chicken rests, bring a large pot of salted water to a rolling boil. Add the penne and cook for 2 minutes less than the package directions for al dente. Drain the pasta (do not rinse).
- In the same skillet used for the chicken (do not wipe it out), melt the butter over medium heat. Add the minced garlic and sauté for 30-60 seconds until fragrant.
- Sprinkle the flour over the butter and garlic, whisking constantly for 1-2 minutes to create a roux. Slowly pour in the milk and chicken broth while whisking continuously. Bring the sauce to a gentle simmer and cook for 3-4 minutes until thickened.
- Remove the skillet from the heat. Stir in the freshly grated Parmesan cheese until fully melted and smooth. If using, stir in the heavy cream.
- Add the drained pasta, sliced chicken, and half of the shredded mozzarella to the skillet. Stir until everything is evenly coated. If your skillet is not oven-safe, transfer the mixture to a greased 9x13-inch baking dish.
- Sprinkle the remaining mozzarella cheese evenly over the top. Bake for 20-25 minutes, until the sauce is bubbly and the cheese is melted and golden. For an extra crispy top, broil for the last 2-3 minutes, watching closely.
- Remove from the oven and let the dish rest for 5-10 minutes. Garnish with fresh parsley and serve hot.
Notes
For best results, always grate your own Parmesan and mozzarella from a block—pre-shredded cheeses contain anti-caking agents that prevent smooth melting. To avoid a mushy texture, undercook the pasta by 2 minutes before baking. The resting time after baking is crucial for the sauce to set; skipping it will result in a runny bake. For variations, try adding cooked Italian sausage, shrimp, or steamed broccoli. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated in the oven or microwave.