Chicken Alfredo Linguine Oven-baked Recipe

Preheat and prepare chicken

Preheat oven to 375°F (190°C). Pat chicken breasts dry, season both sides with 1 tsp black pepper and 1/2 tsp salt (from sauce/pasta amounts combined). Heat 1 tablespoon olive oil in an ovenproof skillet over medium-high heat. Sear chicken 3 minutes per side until golden (does not need to be cooked through). Remove skillet from heat and set chicken aside on a plate.

Cook pasta

Bring a large pot of water to a rolling boil, add 1 tablespoon salt. Add 12 oz dried linguine and cook 1-2 minutes shorter than package directions for al dente (usually 7-9 minutes). Reserve 1 cup pasta cooking water, then drain linguine and set aside.

Slice chicken: let the seared chicken rest 5 minutes, then slice into 1/2-inch thick strips or bite-sized pieces. Set aside for assembly.

Start the roux

In a medium saucepan over medium heat, melt 4 tablespoons unsalted butter. Add 4 minced garlic cloves and sauté 30-45 seconds until fragrant but not browned. Sprinkle in 2 tablespoons all-purpose flour and cook, stirring, 1 minute to remove raw flour taste.

Add dairy

Gradually whisk in 1 cup whole milk until smooth, then whisk in 1 cup heavy cream. Bring to a gentle simmer, whisking often, and cook 3-4 minutes until the sauce slightly thickens.

Finish the Alfredo

Reduce heat to low. Whisk in 4 oz softened cream cheese until smooth. Stir in 1 cup grated Parmesan cheese until melted and sauce is glossy. Season with 1 teaspoon salt (adjust to taste), 1 teaspoon black pepper, 1 teaspoon Italian seasoning, and a pinch of freshly grated nutmeg. If sauce is too thick, add up to 1/2 cup reserved pasta water, 1-2 tablespoons at a time, to reach a coating consistency.

Combine pasta and sauce

In a large bowl or the same pot used for the pasta (off heat), toss the drained linguine with the Alfredo sauce until well coated. Add sliced chicken and 2 tablespoons chopped fresh parsley; toss gently to combine. If the mixture seems dry, add more reserved pasta water, 1 tablespoon at a time.

Transfer to baking dish

Lightly grease a 9x13-inch baking dish. Transfer the sauced linguine and chicken into the dish, spreading evenly. Sprinkle 1 cup shredded mozzarella over the top and then 2 tablespoons extra grated Parmesan.

Bake

Bake in the preheated 375°F (190°C) oven for 15-18 minutes until cheese is melted and bubbly and edges lightly golden. If you want a browned top, switch to broil on high for 1-2 minutes while watching closely.

Rest and serve

Remove from oven and let rest 5 minutes. Garnish with remaining chopped parsley. Serve hot, dividing into portions.