A rich, cheesy comfort food dish. Made with tender chicken, silky homemade Alfredo sauce, and perfectly baked pasta with a golden, crispy top that keeps everyone coming back for more.
Adapted from a video by Chef Jack Ovens
This Chicken Alfredo Pasta Bake is Pure Comfort Food
NutmegGround or freshly grated; adjust to taste¼ tsp
White PepperTo taste, or use black pepper if preferred~¼ tspest.
Flat Leaf ParsleyOptional, for garnish; remove large stems and leaves~2 tbspest.
Steps
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1
Place a pot of water on the stovetop over high heat and cover it with a lid to speed up the boiling process.
2
Grate four garlic cloves on a microplane into a fine paste. Roughly chop flat leaf parsley if using, removing any large leaves or stems.
3
Slice 600g of chicken breast lengthwise into even strips (about 2–3 per breast), then dice into bite-sized pieces. Place in a large mixing bowl.
4
Add Dijon mustard, dried Italian herbs, salt, and black pepper to the chicken and mix thoroughly until the mustard coats everything evenly.
5
Once the water boils, carefully remove the lid and generously salt it. Add 400g of pasta, stir to prevent sticking, and cook for about 2 minutes less than the package instructions (since it will be baked afterward).
6
Heat a pan over medium-high heat until lightly smoking. Add 1 tbsp olive oil, add all the chicken, and spread it out without overlapping. Let it sit for about 2 minutes to build a crust, then stir occasionally. Cook for a total of 5–6 minutes until fully cooked through and golden brown.
7
Once the pasta is cooked al dente, drain it through a colander. Once the chicken is cooked through, turn off the heat and remove from the stovetop.
8
Pour 500ml of whole milk into a saucepan over low heat and warm it gently without allowing it to simmer or boil—this helps prevent lumps in the white sauce.
9
In another saucepan over medium heat, melt 3 tbsp unsalted butter. Add the grated garlic, mix well, and cook for about 30–45 seconds until it's fully incorporated and fragrant.
10
Add 3 tbsp sifted all-purpose flour to the butter and garlic, mixing until a smooth paste forms. Cook for 1–2 minutes to cook out the raw flour taste.
11
Slowly pour in the warmed milk in small increments, whisking thoroughly until each addition is fully absorbed before adding more. Keep the heat low and stir continuously until the sauce is smooth and lump-free.
12
Add 2 tbsp cream cheese, 0.5 cup Parmigiano Reggiano, 1.25 cups mozzarella cheese, about 0.25 tsp nutmeg, salt, and white pepper. Over low heat, mix everything together until the cheeses melt and are fully incorporated. If the sauce becomes too thick, add a touch more warmed milk to reach your preferred consistency.
13
Transfer the cooked pasta, chicken with all its juices, and cheese sauce to a large mixing bowl, scraping in every bit of flavor. Mix thoroughly until all pasta is evenly coated in the sauce. Season with additional cracked black pepper to taste.
14
Lightly spray or butter the edges of a baking dish to prevent sticking. Pour in the mixed pasta and chicken mixture, pressing it down gently so the top is relatively flat for an even cheese crust.
15
Spread additional mozzarella cheese (about 250g total) evenly over the top of the pasta bake, then sprinkle with black pepper.
16
Place in a 200°C (390°F) oven and bake for 15–20 minutes until golden on top. You can switch to the grill or broiler setting near the end if you want extra golden browning.
17
Portion onto serving plates. Garnish with a touch of extra virgin olive oil, fresh flat leaf parsley, and cracked black pepper if desired.
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