Chicken Alfredo Creamy Pasta (Printable Version)

Tender chicken and pasta combined with a rich, creamy Alfredo sauce topped with melted cheese.

# Ingredient List:

→ Pasta

01 - 14 oz penne or rigatoni

→ Chicken

02 - 1.1 lb boneless, skinless chicken breast, diced
03 - 1 tsp salt
04 - ½ tsp black pepper
05 - 1 tbsp olive oil

→ Alfredo Sauce

06 - 3 tbsp unsalted butter
07 - 3 cloves garlic, minced
08 - 3 tbsp all-purpose flour
09 - 2½ cups whole milk
10 - ½ cup heavy cream
11 - 1 cup freshly grated Parmesan cheese
12 - ½ tsp Italian seasoning
13 - ¼ tsp ground nutmeg
14 - Salt and black pepper, to taste

→ Cheese Topping

15 - 1½ cups shredded mozzarella cheese
16 - ¼ cup grated Parmesan cheese
17 - 2 tbsp chopped fresh parsley (optional)

# Steps:

01 - Preheat oven to 400°F. Lightly grease a 9x13 inch baking dish.
02 - Boil pasta in salted water until just al dente. Drain and set aside.
03 - Season diced chicken with salt and pepper. Heat olive oil in a large skillet over medium-high heat and cook chicken until golden and cooked through, about 5 to 6 minutes. Remove from skillet.
04 - In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant. Whisk in flour and cook for 1 minute.
05 - Gradually whisk in whole milk and heavy cream, stirring constantly to prevent lumps. Cook for 3 to 4 minutes until sauce thickens slightly.
06 - Stir in Parmesan cheese, Italian seasoning, nutmeg, salt, and black pepper. Continue cooking until sauce is smooth and coats the back of a spoon.
07 - Add cooked pasta and chicken to the sauce, mixing thoroughly to combine.
08 - Transfer pasta mixture to the prepared baking dish. Evenly sprinkle shredded mozzarella and additional Parmesan cheese over the top.
09 - Bake for 20 to 25 minutes until cheese is melted and golden brown.
10 - Allow to cool for 5 minutes before serving. Garnish with chopped fresh parsley if desired.

# Expert Advice:

01 -
  • It comes together in under an hour and tastes like you've been cooking all day.
  • The creamy Alfredo sauce clings to every piece of pasta in a way that feels indulgent but somehow comforting.
  • You can make it ahead and bake it when guests arrive, which means less stress and more time actually enjoying people.
02 -
  • Don't skip tempering your cream and milk into the roux—dumping it all at once creates lumps that no amount of whisking can fully fix.
  • Freshly grated Parmesan makes an enormous difference; store-bought shredded versions contain cellulose that makes the sauce grainy and strange.
  • The pasta continues cooking slightly in the oven, so undercooking it by just a minute or two prevents it from turning mushy.
03 -
  • Toast your pasta water just before draining—the starchy liquid can help loosen a sauce that's set up too thick once it cools slightly.
  • Use room-temperature milk and cream rather than cold; they incorporate into the roux more smoothly and reduce the chance of lumping.
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