Save The smell of butter and garlic melting together always pulls me back to my first apartment kitchen. I was attempting to impress someone with a homemade Alfredo sauce and accidentally doubled the cream. It turned out richer than anything I had tasted in restaurants and became the standard by which I judged all creamy pasta dishes afterward.
My roommate used to hover around the oven while this baked, watching the cheese turn golden through the glass door. We would stand there debating whether five more minutes would make it better or just burn the top. The patience required to let it rest for those final minutes before serving was real.
Ingredients
- Penne or rigatoni pasta: 400 g (14 oz) - these shapes catch the creamy sauce perfectly in their ridges and tubes
- Boneless skinless chicken breast: 500 g (1.1 lb) diced into bite sized pieces - cutting against the grain keeps it tender after baking
- Salt: 1 tsp for seasoning the chicken - this is your base layer of flavor so do not skip it
- Black pepper: ½ tsp freshly ground makes a noticeable difference over pre ground
- Olive oil: 1 tablespoon for searing the chicken - use a light neutral oil instead if you prefer
- Unsalted butter: 3 tablespoons - unsalted lets you control the salt level precisely
- Garlic cloves: 3 minced fresh - do not use jarred garlic here since the flavor is too sharp
- All purpose flour: 3 tablespoons - this creates the roux that thickens your sauce base
- Whole milk: 600 ml (2½ cups) - the fat content is essential for a silky smooth sauce
- Heavy cream: 120 ml (½ cup) - this small amount transforms the texture into something luxurious
- Freshly grated Parmesan cheese: 100 g (1 cup) - buy a wedge and grate it yourself because pre grated melts poorly
- Italian seasoning: ½ tsp - or mix equal parts dried oregano and basil if you keep separate jars
- Ground nutmeg: ¼ tsp - this sounds strange but it adds subtle depth that people notice without being able to identify
- Salted boiling water: for cooking pasta - make it taste like the sea
- Shredded mozzarella cheese: 150 g (1½ cups) - low moisture mozzarella gives you those beautiful cheese pulls
- Grated Parmesan cheese: 30 g (¼ cup) extra for the topping because a crispy cheese crust is non negotiable
- Fresh parsley: 2 tablespoons chopped - this is optional but it adds nice color contrast against the cream
Instructions
- Preheat your oven:
- Set it to 200°C (400°F) and grease a 23x33 cm (9x13 inch) baking dish with butter or cooking spray.
- Cook the pasta:
- Boil it in salted water until just al dente since it will finish cooking in the oven later.
- Sear the chicken:
- Season the diced chicken with salt and pepper then cook in hot olive oil until golden and cooked through about 5 to 6 minutes.
- Build the sauce base:
- Melt the butter in the same skillet then sauté garlic for 1 minute before sprinkling in flour and stirring constantly for another minute.
- Add the liquids:
- Whisk in the milk and heavy cream gradually to prevent lumps then cook for 3 to 4 minutes until slightly thickened.
- Finish the sauce:
- Stir in Parmesan Italian seasoning nutmeg salt and pepper until smooth and coating the back of a spoon.
- Combine everything:
- Add the cooked pasta and chicken to the sauce mixing until every piece is evenly coated.
- Assemble the bake:
- Transfer the mixture to your prepared baking dish then sprinkle mozzarella and extra Parmesan across the top.
- Bake until golden:
- Cook for 20 to 25 minutes until the cheese is melted bubbly and starting to turn golden brown in spots.
- Rest before serving:
- Let it cool for 5 minutes so the sauce sets slightly then garnish with parsley if you want some green on the plate.
Save This became my go to when friends needed comforting after bad days or tough weeks. Something about warm cheesy pasta feels like being hugged from the inside.
Make Ahead Magic
Assemble the entire bake up to 24 hours in advance and keep it covered in the refrigerator. Add 5 to 10 minutes to the baking time since it will be cold going into the oven. This actually helps the flavors meld together.
Sauce Secrets
If your sauce seems too thick add more milk a splash at a time. Too thin keep cooking it down over medium heat while stirring constantly. The consistency should coat a spoon without running off immediately.
Serving Suggestions
A crisp green salad with bright vinaigrette cuts through all that richness beautifully. Roasted broccoli or asparagus also works if you want something warm alongside the pasta.
- Crusty garlic bread for soaking up extra sauce
- Simple arugula salad with lemon dressing
- Light red wine like Pinot Noir balances the cream
Save This recipe has gotten me through countless weeknight dinners and impromptu gatherings. The way the house smells while it bakes is half the reason I make it so often.
Recipe Questions & Answers
- → What type of pasta works best?
Penne or rigatoni hold the sauce well and maintain their shape after baking.
- → Can I prepare the dish ahead of time?
Yes, assemble the dish and refrigerate for up to 24 hours before baking.
- → How do I ensure the chicken stays tender?
Cook the diced chicken just until golden to keep it juicy inside the creamy sauce.
- → Is it possible to add vegetables to this dish?
Yes, sautéed mushrooms, spinach, or sun-dried tomatoes can be mixed in for extra flavor.
- → What cheeses are used for the topping?
Mozzarella and extra grated Parmesan create a bubbly, golden crust when baked.