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a baking dish of fusilli spirals, short pale cooked chicken-thigh shreds and browned mushroom slices in pale Alfredo sauce beneath a light golden breadcrumb topping
Rachel Kim

Chicken Alfredo Bake

Poached thigh meat, browned mushrooms and fusilli make a rich Alfredo bake with a loose cream-and-Parmesan sauce and a crisp breadcrumb top. Keep the sauce a little thinner than a skillet Alfredo; the pasta absorbs some of it during baking, and a thick sauce going into the oven would leave the finished dish heavy. Brown the mushrooms until their water evaporates, then fold gently so the chicken stays in short shreds instead of disappearing into the spirals.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 12 oz dry fusilli
  • 1 tbsp fine salt for pasta water
  • 1 1/2 lbs boneless skinless chicken thighs
  • 3 cups water for poaching
  • 1/2 tsp fine salt for chicken
  • 12 oz cremini mushrooms sliced
  • 1 tbsp olive oil
  • 3 tbsp unsalted butter divided
  • 3 garlic cloves minced
  • 1 cup heavy cream
  • 1 cup whole milk
  • 1 cup finely grated Parmesan
  • 1/4 tsp fine salt for sauce
  • 1/4 tsp black pepper
  • 1/2 cup panko breadcrumbs

Method
 

  1. Heat the oven to 375°F. Place chicken in a saucepan with poaching water and chicken salt, bring to a gentle simmer, cover and cook for 20 to 25 minutes until at least 165°F. Drain and shred into short pieces.
  2. Meanwhile, cook mushrooms in oil in a large skillet for 9 to 11 minutes until browned and dry. Boil fusilli in water with the tablespoon salt until 3 minutes short of the package time; reserve 3/4 cup pasta water and drain.
  3. Add 2 tablespoons butter and garlic to the mushrooms and stir for 30 seconds. Add cream, milk, sauce salt and pepper and simmer gently for 2 minutes.
  4. Remove from heat and stir in Parmesan, then fold in pasta and chicken with 1/2 cup reserved pasta water. Transfer to a deep 9-by-13-inch baking dish and cover with foil.
  5. Bake for 20 minutes. Melt the remaining tablespoon butter and mix with panko, then uncover the dish and scatter crumbs over it.
  6. Bake uncovered for 8 to 10 minutes until crumbs are golden and the center reaches 165°F. Rest for 5 minutes; add a little remaining warm pasta water around the edges only if the sauce looks dry.