Baked Chicken Alfredo Recipe
This Baked Chicken Alfredo combines tender chicken breasts with a creamy, butter-enriched Alfredo sauce and al dente pasta, finished with a golden Parmesan crust in the oven. The dish delivers the luxurious, restaurant-quality richness of traditional Alfredo while the baking process ensures even cooking and creates a beautiful browned top. It's an elegant yet straightforward main course that serves as a showcase for quality ingredients.
Ingredients
- 400 g (14 oz) pappardelle or fettuccine pasta
- 600 g (21 oz) boneless, skinless chicken breasts
- 120 g (4.2 oz / 8.5 tbsp) unsalted butter
- 40 g (1.4 oz / ⅓ cup) all-purpose flour
- 480 ml (16 fl oz / 2 cups) whole milk
- 120 ml (4 fl oz / ½ cup) heavy cream
- 150 g (5.3 oz / 1.5 cups) grated Parmigiano-Reggiano cheese
- 3 cloves garlic, minced
- ½ tsp sea salt
- ¼ tsp ground white pepper
- ¼ tsp freshly grated nutmeg
- 30 g (1 oz / ¼ cup) grated Parmigiano-Reggiano for topping
- 2 tbsp fresh parsley, chopped
- Zest of ½ lemon
Instructions
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Bring a large pot of salted water to a boil. Season the chicken breasts on both sides with salt and pepper. Add pasta to boiling water and cook until al dente (approximately 2 minutes under package time). Drain and set aside without rinsing.
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While pasta cooks, place chicken breasts in a large skillet over medium-high heat with 1 tbsp butter. Sear for 4-5 minutes per side until golden brown but not fully cooked through. Remove chicken to a cutting board and let rest for 5 minutes, then cut into bite-sized pieces.
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In the same skillet, melt the remaining 7.5 tbsp butter over medium heat. Add minced garlic and cook for 1 minute, stirring constantly, until fragrant.
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Sprinkle flour evenly over the butter and garlic. Whisk continuously for 2 minutes to create a golden roux without browning.
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Gradually pour in milk and heavy cream while whisking constantly to prevent lumps. Continue whisking until the sauce thickens, approximately 5-7 minutes.
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Remove the skillet from heat. Stir in 150 g Parmigiano-Reggiano cheese, nutmeg, white pepper, and salt. Fold in the cooked pasta and chicken pieces until well combined.
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Preheat oven to 190°C (375°F). Transfer the pasta mixture to a lightly buttered 9 x 13 inch (23 x 33 cm) baking dish, spreading evenly.
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Sprinkle the 30 g reserved Parmigiano-Reggiano cheese evenly over the top of the pasta.
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Bake for 20-25 minutes until the top is light golden brown and the edges are gently bubbling.
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Remove from oven and let rest for 3-4 minutes. Garnish with fresh parsley and lemon zest immediately before serving.
Substitutions
- Substitute half-and-half for heavy cream for a lighter sauce with reduced fat content
- Replace all-purpose flour with cornstarch (use 30 g / 3 tbsp) for a gluten-free version
- Use Grana Padano instead of Parmigiano-Reggiano for similar umami depth and slightly different flavor profile
- Substitute turkey breast or pork cutlets for chicken in equal weight for variety
Tips
- Do not rinse the cooked pasta—the starch helps the Alfredo sauce adhere and coat evenly
- For extra richness, reserve 120 ml (4 fl oz / ½ cup) of pasta cooking water to thin the sauce if needed before baking
- Grate cheese fresh from a block rather than using pre-grated varieties, which contain anti-caking agents that affect sauce smoothness
- Bake at precisely 190°C (375°F); higher temperatures brown the top too quickly before the center heats through
Though Baked Chicken Alfredo with poultry represents modern adaptation, classic Alfredo originated in Rome in the 1920s at Ristorante Alfredo di Lelio, traditionally made only with butter, Pecorino Romano cheese, and pasta water. The baked preparation and addition of chicken reflect Italian-American culinary evolution rather than strict Roman tradition.
Frequently Asked Questions
How long does Baked Chicken Alfredo Recipe take to make?
Baked Chicken Alfredo Recipe takes about 55 minutes total — 20 minutes of prep and 35 minutes of cooking — and makes 4 servings.
What can I substitute in Baked Chicken Alfredo Recipe?
You can adapt it easily: Substitute half-and-half for heavy cream for a lighter sauce with reduced fat content; Replace all-purpose flour with cornstarch (use 30 g / 3 tbsp) for a gluten-free version; Use Grana Padano instead of Parmigiano-Reggiano for similar umami depth and slightly different flavor profile.
How should I store leftover Baked Chicken Alfredo Recipe?
Store leftovers in an airtight container in the refrigerator for up to 3–4 days and reheat gently before serving.
How much protein is in Baked Chicken Alfredo Recipe?
Each serving of Baked Chicken Alfredo Recipe has about 62g of protein and 892 calories.
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