If there’s one meal that instantly takes me back to the chaos of when my kids were little and I was just trying to survive dinnertime—it’s this. I used to reach for those jarred sauces out of pure desperation. But they always left me feeling a little... “meh.”

Then I figured out how to make this creamy, from-scratch Chicken Alfredo Pasta Bake, and everything changed.

It’s simple, rich, and family-approved. You get all the cozy vibes of a classic Alfredo, but in casserole form that you can make ahead, freeze, or serve straight from the oven on a chilly weeknight.

This is comfort food that loves you back.

Ingredients:

For the Pasta Bake:

• 12 oz penne or rigatoni pasta

• 2 cups cooked chicken breast, shredded or cubed

• 1 1/2 cups shredded mozzarella cheese

• 1/2 cup grated Parmesan

• Optional: 1 cup steamed broccoli or spinach (stir in before baking)

For the Alfredo Sauce:

• 2 tbsp butter

• 3 cloves garlic, minced

• 2 tbsp flour

• 1 1/2 cups milk (whole or 2%)

• 1 cup heavy cream

• 3/4 cup grated Parmesan

• 1/2 tsp salt

• 1/4 tsp black pepper

• Pinch of nutmeg (optional but amazing)

Instructions:

1. Cook the pasta: Boil pasta until just al dente (don’t overcook—it’ll finish baking in the oven). Drain and set aside.

2. Make the Alfredo sauce: In a saucepan, melt butter over medium heat. Add garlic and sauté 1 minute. Stir in flour and cook for another minute. Slowly whisk in milk and cream. Cook until slightly thickened (about 5 minutes). Stir in Parmesan, salt, pepper, and nutmeg. Remove from heat.

3. Combine and assemble: In a large bowl, mix pasta, cooked chicken, and sauce. Stir in half the mozzarella and a bit more Parmesan.

4. Bake: Pour mixture into a greased 9x13 baking dish. Top with remaining mozzarella and a sprinkle of Parmesan. Bake at 375°F for 20–25 minutes, until bubbly and golden.

5. Serve: Let cool for 5–10 minutes, then dig in. Serve with a crisp green salad or roasted veggies.

Sarah’s Tips & Swaps:

• Short on time? Use rotisserie chicken and pre-shredded cheese to speed it up.

• Add veggies: Stir in frozen peas, sautéed mushrooms, or chopped spinach to boost the nutrition.

• Make ahead: Assemble and refrigerate for up to 2 days or freeze unbaked. Thaw overnight before baking.

• Dairy-free option: Use a plant-based butter, milk, and cheese — and thicken with cornstarch instead of flour.

Flavorful Conclusion:

This Chicken Alfredo Bake is pure comfort — cheesy, creamy, and the kind of dish that makes your kitchen smell like a hug. Whether it’s a busy Tuesday or a slow Sunday, it’s the kind of meal that brings everyone to the table with full hearts (and full bellies).

Nutrition (Per Serving – serves 6):

• Calories: 510

• Protein: 30g

• Carbohydrates: 38g

• Fat: 27g

• Fiber: 2g

• Sugar: 4g

• Sodium: 540mg