Mazzio's Chicken Alfredo Family Bake Recipe

Cook the pasta

Preheat a large pot of water to a rolling boil. Add 2 tbs kosher salt. Add the fettuccine or egg noodles and cook 1-2 minutes less than package directions so they remain slightly firm (al dente). Reserve 1 cup of the pasta cooking water, then drain the pasta and set aside.

Make the roux

In a large heavy-bottomed saucepan over medium heat, melt 6 tbs unsalted butter. Add 1/2 cup all-purpose flour and whisk continuously for 1.5–2 minutes until the raw flour smell is gone but it does not brown.

Finish the Alfredo sauce

Gradually whisk in 3 cups whole milk and 1 cup heavy cream, adding a little at a time to avoid lumps. Bring the mixture to a gentle simmer, whisking often, until it begins to thicken (3–5 minutes). Add 4 oz room-temperature cream cheese and whisk until fully incorporated and smooth. Stir in 2 cups freshly grated Parmesan and continue whisking until the cheese melts into a silky sauce. Add 4 minced garlic cloves, 1 tsp salt, 1 tsp freshly ground black pepper, and 1/4 tsp freshly grated nutmeg (optional). If the sauce is too thick, thin with up to 1/2–1 cup reserved pasta water until desired consistency is reached. Taste and adjust seasoning.

Prepare and cook chicken

Pat the 2 lbs chicken breasts dry and, if thick, butterfly or pound to an even 1/2–3/4 inch thickness. Toss with 2 tbs olive oil, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried Italian seasoning, 1 tsp salt, and 1/2 tsp black pepper until evenly coated. Heat a large skillet over medium-high heat. Add a thin film of oil or nonstick spray and sear the chicken 4–6 minutes per side until golden and internal temperature reaches 165°F (74°C). Transfer to a cutting board and let rest 5 minutes, then slice or dice into bite-size pieces.

Combine pasta, sauce, and chicken

Preheat the oven to 375°F (190°C). In a large mixing bowl or directly in a 9x13-inch (or equivalent) baking dish, combine the drained pasta, prepared Alfredo sauce (reserve a small ladle of sauce for topping if desired), and the sliced chicken. Stir gently until the pasta and chicken are evenly coated with sauce. If the mixture seems dry, add up to 1/2 cup reserved pasta water or additional cream to loosen.

Add cheeses and top

Spread the mixture evenly in the baking dish. Sprinkle 2 cups shredded mozzarella evenly over the top, followed by 1/2 cup extra grated Parmesan. For a slightly crisp top, dot with 1 tbs butter cut into small pieces (optional).

Bake

Bake uncovered in the preheated 375°F oven for 20–25 minutes, until bubbly and the cheese is melted and lightly golden. If you prefer a more browned top, place under the broiler for 1–2 minutes — watch closely to avoid burning.

Remove the bake from the oven and let rest 5–7 minutes to set. Sprinkle 2 tbs chopped fresh parsley and 1/2 tsp red pepper flakes (if using) over the top. Serve warm.