A rich and comforting pasta dish made with tender chicken, creamy sauce, and melted cheese, baked to perfection for a golden, bubbly finish.
Why You’ll Love This Recipe
This baked chicken Alfredo is the perfect combination of creamy, cheesy, and savory flavors. It’s easy to prepare, uses simple ingredients, and is ideal for family dinners or gatherings. The oven-baked finish adds a deliciously golden top layer that makes it even more satisfying than classic stovetop Alfredo.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
250 g penne pasta
300 g boneless chicken, cut into small cubes
2 tbsp olive oil
3 cloves garlic, finely chopped
1 cup (240 ml) fresh cream
3/4 cup (75 g) mozzarella cheese, shredded
1/2 cup (50 g) Parmesan cheese, grated
1/4 tsp black pepper
1/2 tsp salt, or to taste
1 tsp paprika
Directions
Preheat your oven to 180°C (350°F).
Cook the penne pasta in salted boiling water until al dente. Drain and set aside.
Heat olive oil in a pan over medium heat. Add the chicken cubes and cook until lightly golden and fully cooked.
Add the chopped garlic and sauté for about 1 minute until fragrant.
Pour in the fresh cream and stir well. Let it simmer gently for 2–3 minutes.
Add salt, black pepper, and paprika. Mix thoroughly.
Stir in half of the mozzarella and Parmesan cheese until melted and creamy.
Add the cooked pasta to the sauce and mix until well coated.
Transfer the mixture into a baking dish.
Sprinkle the remaining mozzarella and Parmesan cheese on top.
Bake for 15–20 minutes, or until the top is golden and bubbly.
Remove from the oven, let it cool slightly, and serve warm.
You can add vegetables like broccoli, mushrooms, or spinach for extra nutrition.
Swap penne with fusilli or fettuccine for a different texture.
Use grilled chicken instead of pan-fried for a smoky flavor.
Add a pinch of chili flakes for a slightly spicy version.
Storage/Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days.
To reheat, warm in the oven at 160°C (320°F) until heated through, or microwave in short intervals while stirring to keep the sauce creamy.
If the pasta seems dry, add a splash of milk or cream before reheating.
FAQs
Can I use milk instead of fresh cream?
Yes, but the sauce will be less rich. You can add a little butter to improve the texture.
What is fresh cream?
Fresh cream is a thick dairy product with a high fat content, often used to create rich sauces.
Can I make this dish ahead of time?
Yes, you can assemble it in advance and refrigerate, then bake when ready to serve.
Can I freeze baked chicken Alfredo?
Yes, but the texture may slightly change. Store in a freezer-safe container for up to 2 months.
What type of chicken works best?
Boneless chicken breast is commonly used, but chicken thighs can add extra juiciness.
How do I prevent the sauce from drying out?
Do not overbake and ensure enough cream is used. Cover with foil if needed.
Can I use other cheeses?
Yes, you can try cheddar or a cheese blend, but mozzarella and Parmesan give the best classic flavor.
Is this recipe spicy?
No, it is mild. You can add chili flakes if you prefer heat.
Can I make it without baking?
Yes, you can serve it straight from the stovetop as a creamy Alfredo pasta.
How do I make it healthier?
Use low-fat cream, reduce cheese slightly, and add vegetables like spinach or zucchini.
Conclusion
Creamy baked chicken Alfredo is a satisfying and crowd-pleasing dish that brings together simple ingredients in a delicious way. With its rich sauce, tender chicken, and cheesy topping, it’s a recipe you’ll want to make again and again for comforting meals at home.
