Save It I threw this together on a Wednesday night when the fridge was half-empty and everyone was tired. The chicken was leftover from Sunday, the pasta had been sitting in the cupboard for months, and I wasn't sure it would turn into anything special. But the smell that filled the kitchen while it baked, that garlicky, cheesy warmth, made everyone wander in asking when dinner would be ready. It's been on rotation ever since.
The first time I made this for friends, I worried it was too simple, too plain for company. But one of them scraped the baking dish clean and asked if I'd written the recipe down yet. That's when I realized comfort food doesn't need to be complicated, it just needs to taste like you care.
Ingredients
- Penne or rigatoni pasta: Short shapes with ridges grab onto the sauce better than smooth noodles, and they hold up well in the oven without turning mushy.
- Cooked chicken breast: Rotisserie chicken is your best friend here, but any leftover cooked chicken works beautifully.
- Unsalted butter: This is the base of your roux, so don't skimp or substitute with oil.
- Garlic: Fresh cloves make all the difference, the jarred stuff just doesn't smell the same when it hits the butter.
- All-purpose flour: It thickens the sauce and gives it body, just whisk it constantly so it doesn't clump.
- Whole milk and heavy cream: The combination creates a sauce that's rich but not too heavy, you need both for the right texture.
- Parmesan cheese: Freshly grated melts smoothly and tastes sharper, the pre-shredded kind can make the sauce grainy.
- Mozzarella cheese: It adds stretch and a mild creaminess that balances the Parmesan's bite.
- Salt, black pepper, and nutmeg: The nutmeg is optional, but a tiny pinch makes the whole dish taste more complex without anyone knowing why.
- Topping cheeses and parsley: The extra cheese on top gets golden and crispy, and the parsley adds a fresh pop of color before serving.
Instructions
- Prep Your Oven and Dish:
- Set your oven to 190°C (375°F) and lightly grease a 22x33 cm baking dish with butter or cooking spray. This keeps the edges from sticking and makes cleanup easier.
- Cook the Pasta:
- Boil the pasta in salted water until it's just al dente, a little firmer than you'd normally eat it. It will continue cooking in the oven, so underdone is better than mushy.
- Start the Sauce:
- Melt the butter in a large saucepan over medium heat, then add the minced garlic and let it sizzle for about a minute. You'll know it's ready when the kitchen smells like garlic bread.
- Make the Roux:
- Sprinkle in the flour and whisk it into the butter and garlic, cooking for a full minute. It should look like a thick paste and smell toasty, not raw.
- Add the Dairy:
- Pour in the milk and cream slowly, whisking the whole time to avoid lumps. Keep whisking until the sauce thickens and coats the back of a spoon, about 3 to 4 minutes.
- Melt in the Cheese:
- Stir in the Parmesan and mozzarella until the sauce is smooth and glossy. Season with salt, pepper, and a pinch of nutmeg if you're using it.
- Combine Everything:
- Add the cooked chicken and drained pasta to the sauce, stirring gently until every piece is coated. It should look creamy and abundant.
- Assemble the Bake:
- Pour the pasta mixture into your prepared baking dish and spread it evenly. Sprinkle the remaining mozzarella and Parmesan over the top.
- Bake Until Golden:
- Slide the dish into the oven and bake uncovered for 25 to 30 minutes. You're looking for a bubbling, golden top with crispy cheese around the edges.
- Rest and Serve:
- Let the casserole sit for 5 minutes before serving so the sauce can settle. Sprinkle with chopped parsley if you want a little freshness on top.
Save It One evening, my neighbor brought over a bottle of wine and stayed for dinner without planning to. I pulled this out of the oven, still bubbling, and we ate it straight from the dish with forks and talked until the bottle was empty. That's the thing about this recipe, it turns any night into something worth remembering.
Make It Your Own
I've stirred in sautéed mushrooms, steamed broccoli, and even sun-dried tomatoes depending on what's in the fridge. Each version tastes a little different, but they all work. Sometimes I use rotisserie chicken and skip cooking the meat entirely, and sometimes I swap penne for another short pasta shape because that's what's in the cupboard. The recipe is forgiving, so don't be afraid to adjust it to what you have on hand.
What to Serve Alongside
A crisp green salad with a sharp vinaigrette cuts through the richness of the casserole and makes the meal feel balanced. I like to pour a glass of Chardonnay, something buttery that echoes the creaminess of the sauce. Garlic bread is tempting, but honestly, this dish is rich enough on its own that you don't need much else.
Storage and Reheating
Leftovers keep well in the fridge for up to three days, covered tightly with foil or transferred to an airtight container. Reheat individual portions in the microwave with a splash of milk to bring back the creaminess, or warm the whole dish in a low oven until heated through.
- You can assemble this a day ahead and refrigerate it unbaked, then bake it fresh when you're ready to eat.
- Frozen leftovers work too, just thaw overnight in the fridge before reheating.
- If the sauce looks a little dry after reheating, stir in a tablespoon or two of milk or cream.
Save It This is the kind of meal that makes weeknights feel less rushed and more intentional. It doesn't ask for much, but it gives back plenty.
Recipe FAQs
- → What type of pasta works best for this bake?
Short pasta shapes such as penne or rigatoni hold the sauce well and maintain firm texture when baked.
- → How do I make the Alfredo sauce creamy and smooth?
Whisk butter and garlic, then gradually add flour followed by milk and cream, stirring constantly until thickened before adding cheese.
- → Can I prepare this dish ahead of time?
Yes, you can assemble it in advance and bake just before serving to maintain freshness and texture.
- → What are good additions to enhance flavor?
Sautéed mushrooms, steamed broccoli, or sun-dried tomatoes add extra texture and depth to the dish.
- → How long should I bake the casserole?
Bake uncovered at 190°C (375°F) for 25–30 minutes until the top is golden and bubbling.
- → Is it better to use cooked or raw chicken?
Using cooked chicken breast works best to avoid overcooking and ensures tender, flavorful meat throughout.