Save There's something about the smell of butter and garlic hitting a hot pan that stops me mid-thought every time. Years ago, I was hunting through a cookbook late one Sunday afternoon when my neighbor knocked on the door with a question about borrowing flour, and I ended up inviting her in for dinner. That pasta bake emerged from pure improvisation—cream, cheese, whatever chicken I had thawed—and became the dish she still asks me to make. It's humble comfort wrapped in bubbling mozzarella, the kind of meal that makes a kitchen feel like the warmest room in the house.
I made this for my daughter's school friends after a soccer game once, and I'll never forget how quiet the kitchen got the moment everyone took their first bites. One kid asked if I was a professional chef—I wasn't, just armed with butter, garlic, and a willingness to let cream do the heavy lifting. That moment taught me that food doesn't need to be fancy to feel special; it just needs to be made with a little care and served warm.
Ingredients
- Penne or Rigatoni (400 g): These sturdy shapes trap the sauce in their ridges and tubes, so every bite is creamy and satisfying.
- Boneless Skinless Chicken Breast (500 g): Dicing it into bite-sized pieces means it cooks fast and distributes evenly through the bake.
- Unsalted Butter (3 tbsp): It's the foundation of the roux and carries the garlic's fragrance better than oil ever could.
- Garlic (3 cloves): Mince it fine so it melts into the sauce rather than leaving chunky surprises.
- All-Purpose Flour (3 tbsp): This creates the thickening power; don't skip whisking it into the fat first or you'll have lumps.
- Whole Milk (600 ml): Full-fat milk makes a richer sauce, but if that's not what you have, it'll still work.
- Heavy Cream (120 ml): This is the secret to that silky, restaurant-quality texture that coats your tongue.
- Freshly Grated Parmesan (100 g): Pre-grated cheese contains anti-caking agents that make the sauce grainy; grate it yourself if you can.
- Italian Seasoning and Nutmeg: The nutmeg is subtle but essential—it whispers warmth without announcing itself.
- Shredded Mozzarella (150 g) and Extra Parmesan (30 g): The mozzarella melts into those golden pockets, while Parmesan adds a sharp, salty finish.
Instructions
- Set Up Your Oven and Pasta:
- Preheat to 200°C and grease your baking dish while you bring a large pot of salted water to a rolling boil. Cook the pasta just until al dente—it'll continue cooking in the oven, so don't let it get soft.
- Sear the Chicken:
- Season those diced pieces generously and let them sit in a hot oil-slicked skillet until they're golden on the outside and cooked through. This takes about 5-6 minutes and adds a subtle depth that raw chicken won't give you.
- Build Your Roux:
- Melt butter in the same skillet, add minced garlic, and let it soften for just a minute—the butter should foam gently around it. Sprinkle in flour and stir constantly for exactly one minute so the raw flour taste cooks out without burning.
- Create the Sauce:
- Slowly whisk in the milk and cream, watching for lumps as they form and breaking them up immediately with the whisk. Once it thickens and coats the back of a spoon, the temperature is probably around the right stage to add cheese without it seizing.
- Finish the Alfredo:
- Stir in grated Parmesan, Italian seasoning, nutmeg, salt, and pepper, tasting as you go. The sauce should taste slightly over-seasoned at this point because it's about to be diluted by pasta and cream.
- Combine Everything:
- Fold the drained pasta and cooked chicken into the warm sauce, making sure every noodle gets coated. This is the moment the whole dish comes together.
- Top and Bake:
- Spread the mixture into your prepared dish and blanket it generously with mozzarella and Parmesan. Bake for 20-25 minutes until the top is bubbling and golden, then let it rest for 5 minutes so the sauce sets slightly and won't slide all over the plate.
Save I once brought this to a potluck where someone had made something trendy and impressive, but my humble bake disappeared first while the fancy dish sat mostly untouched. That's when I stopped apologizing for simple food and started celebrating it instead. There's a quiet confidence in knowing that butter, cream, and cheese will never let you down.
Elevating Your Bake
The base recipe is perfect as is, but I've learned that small additions can shift the whole flavor profile without making it complicated. A handful of sautéed mushrooms adds earthy sweetness, fresh spinach brings a slight bitter edge that balances the richness, and sun-dried tomatoes introduce a tangy, concentrated punch. If you use rotisserie chicken instead of cooking it yourself, you'll save prep time and the dish still tastes homemade—nobody needs to know your secret.
Timing and Temperature
The whole process from start to table is under an hour, which makes this perfect for weeknight dinners when you want something that feels special but won't keep you in the kitchen until late. The oven temperature of 200°C is hot enough to melt and brown the cheese quickly without drying out the creamy interior. Those final five minutes of resting before serving are worth the wait—they let the sauce set up so it doesn't pool on the plate.
Variations and Serving Ideas
I've served this alongside a simple green salad, roasted broccoli, or even garlic bread, and each pairing feels right depending on the season and mood. A chilled Chardonnay or Pinot Grigio cuts through the richness beautifully if you're serving wine. The leftovers are genuinely better the next day—reheated gently in a 160°C oven with a splash of milk stirred in, or eaten cold straight from the fridge with a fork while standing at the counter at midnight.
- Leftover bake keeps for three days covered in the refrigerator and can be frozen for up to a month.
- For extra richness, add a small splash of white wine to the sauce while it's simmering.
- If the top isn't browning fast enough at the end, blast it under the broiler for the final minute.
Save This dish has become my default when I want to feed people something that tastes like care tastes like home. It's the kind of recipe you'll come back to again and again, and each time it'll feel like a small, delicious victory.
Recipe FAQs
- → What pasta works best for this dish?
Penne or rigatoni hold the creamy Alfredo sauce well, providing great texture and flavor absorption.
- → Can I use pre-cooked chicken?
Yes, using rotisserie or leftover cooked chicken can shorten preparation time without compromising taste.
- → How do I know when the bake is done?
Bake until the cheese topping turns golden and bubbling, usually 20-25 minutes at 200°C (400°F).
- → What can I add for extra flavor?
Sautéed mushrooms, spinach, or sun-dried tomatoes enhance depth and freshness in the bake.
- → How should I store leftovers?
Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to preserve creaminess.