Mazzio's - Chicken Alfredo Bake Recipe

Preheat

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.

Bring a large pot of salted water to a rolling boil. Add the penne and cook until very al dente (about 1–2 minutes less than package directions), approximately 8 minutes. Reserve 1/2 cup of pasta cooking water, then drain and set aside.

While pasta cooks, pat chicken breasts dry and season both sides with 1 tsp salt and 1 tsp black pepper. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add chicken and cook until golden brown and cooked through, 4–6 minutes per side depending on thickness (internal temperature 165°F / 74°C). Transfer to a cutting board and let rest 5 minutes, then slice into bite-sized pieces or shred with forks.

In the same skillet (wipe out any burnt bits, leave a little fond), melt 4 tbsp butter over medium heat. Mince 3 garlic cloves and add to the butter; cook 30–45 seconds until fragrant but not browned.

Sprinkle 2 tbsp all-purpose flour over the garlic-butter and whisk continuously for 1 minute to form a roux.

Gradually whisk in 1 cup whole milk and 1 cup heavy cream, adding a splash of the reserved pasta water if needed to loosen. Bring the mixture to a gentle simmer, whisking so it thickens and becomes smooth, about 3–5 minutes.

Reduce heat to low and stir in 1 cup grated Parmesan until melted and fully incorporated. Season the sauce with 1 tsp salt, 1/2 tsp black pepper, and 1/8 tsp ground nutmeg (optional). Taste and adjust seasoning. If sauce is too thick, whisk in up to 1/4 cup reserved pasta water or milk to reach a creamy pourable consistency.

In a large bowl or in the empty pasta pot, combine the drained penne, sliced chicken, and the Alfredo sauce. Toss gently so pasta and chicken are evenly coated. If mixture seems dry, add a tablespoon or two of reserved pasta water.

Transfer the pasta-chicken mixture into the prepared 9x13-inch baking dish and spread into an even layer.

Evenly sprinkle 1.5 cups shredded mozzarella over the top, then sprinkle 1/4 cup additional grated Parmesan and 1 tsp Italian seasoning if using.

Bake in the preheated 375°F (190°C) oven until the cheese is melted and bubbly and the edges are lightly golden, about 20–25 minutes. For a browned top, switch oven to broil for 1–2 minutes, watching closely to avoid burning.

Remove from oven and let rest 5 minutes. Sprinkle chopped fresh parsley over the top, slice into portions and serve warm.