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Pioneer Woman Chicken Alfredo Bake

Pioneer Woman Chicken Alfredo Bake - recipe card
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This creamy, cheesy bake combines tender penne pasta, juicy chicken, and a rich homemade Alfredo sauce, all topped with a golden, bubbling layer of mozzarella and Parmesan. It’s a comforting, family-friendly casserole that delivers restaurant-quality flavor with simple, home-kitchen techniques.

Ingredients

Scale
  • 8 oz (half a 16-oz box) penne pasta
  • 2 tbsp unsalted butter
  • 1 small onion, finely diced (about 1/2 cup)
  • 3 cloves garlic, minced
  • 2 tbsp all-purpose flour
  • 1 cup whole milk
  • 1 cup heavy cream
  • 1/2 cup freshly grated Parmesan cheese, plus 2 tbsp for topping
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly ground black pepper
  • 1/8 tsp ground nutmeg (optional, for flavor)
  • 2 cups cooked chicken breast, shredded or cubed (roughly 12 oz cooked)
  • 1 cup shredded mozzarella cheese (4 oz)
  • 1 tbsp fresh parsley, chopped (for garnish, optional)

Instructions

  1. Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a rolling boil over high heat. Add the penne and cook according to package directions for 1 minute less than al dente (usually about 8-9 minutes). Drain the pasta and set aside.
  2. While the pasta cooks, melt the butter in a large, heavy-bottomed skillet or saucepan over medium heat. Add the diced onion and cook, stirring occasionally, until the onion is translucent and softened, about 4-5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant, being careful not to let it brown.
  3. Sprinkle the flour over the onion and garlic. Stir constantly with a wooden spoon or whisk for 1-2 minutes to cook the raw flour taste out. This roux should be smooth and lightly golden.
  4. Slowly pour in the whole milk and heavy cream while whisking continuously to avoid lumps. Bring the sauce to a gentle simmer over medium heat, whisking frequently, until it thickens enough to coat the back of a spoon, about 3-4 minutes. The sauce should not boil aggressively, just simmer.
  5. Reduce the heat to low. Add 1/2 cup of the grated Parmesan cheese, kosher salt, black pepper, and nutmeg (if using). Stir until the cheese is fully melted and the sauce is smooth. Taste and adjust seasoning if needed.
  6. Add the cooked chicken to the sauce and stir to combine. Let the chicken warm through for 1-2 minutes over low heat.
  7. In a large bowl, combine the cooked penne and the chicken Alfredo sauce. Toss gently until the pasta is evenly coated.
  8. Transfer the mixture to a 9×9-inch baking dish (or a 2-quart casserole dish). Spread it into an even layer.
  9. Sprinkle the shredded mozzarella evenly over the top, followed by the remaining 2 tablespoons of grated Parmesan.
  10. Bake in the preheated oven, uncovered, for 20-25 minutes, until the casserole is bubbling around the edges and the top is golden brown and slightly crispy. If you prefer a more browned top, you can place the dish under the broiler for 1-2 minutes, watching carefully to prevent burning.
  11. Remove the bake from the oven and let it rest for 5 minutes. This allows the sauce to settle and makes serving easier.
  12. Garnish with chopped fresh parsley, if desired, and serve hot.

Notes

Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. To freeze, assemble the bake (without baking), cover tightly with foil, and freeze for up to 3 months. Thaw overnight in the refrigerator before baking. To reheat individual portions, microwave on high for 1-2 minutes, stirring halfway. To reheat the whole casserole, cover with foil and bake at 350°F (177°C) for 15-20 minutes, or until heated through. If the sauce seems too thick when reheating, splash in a tablespoon of milk or chicken broth to loosen it.

Nutrition

Keywords: chicken alfredo bake, alfredo casserole, chicken alfredo pasta bake, baked alfredo, creamy chicken pasta, Italian-American casserole, penne alfredo, weeknight dinner, family dinner, cheesy pasta bake

Find it online: https://inspiredbypioneerwoman.com/pioneer-woman-chicken-alfredo-bake-recipe/