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baked penne with cooked skinless chicken breast cubes and green peas in a pale Alfredo sauce under a light melted-mozzarella top in a plain baking dish
Melissa Hart

Chicken Alfredo Pasta Bake

A baked Alfredo needs a little more structure than a sauce you toss and serve immediately, so a small flour base keeps the milk and cream together in the oven. Cook the penne short of tender and leave the peas frozen until assembly. The chicken is already cooked before the dish goes in. Keep the first part of the bake covered so the pasta can finish without drying at the edges, then uncover only long enough for the mozzarella to soften and pick up a few golden spots.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 12 oz dry penne
  • 1 tbsp fine salt for pasta water
  • 1 1/2 lbs boneless skinless chicken breast cut into 1-inch pieces
  • 1 tbsp olive oil
  • 3/4 tsp fine salt for chicken and sauce, divided
  • 1/4 tsp black pepper
  • 3 tbsp unsalted butter
  • 3 tbsp all-purpose flour
  • 1 1/2 cups whole milk
  • 1/2 cup heavy cream
  • 1/2 cup freshly finely grated Parmesan
  • 1 cup frozen peas
  • 4 oz mozzarella cheese grated

Method
 

  1. Heat the oven to 375°F. Cook penne in water with the tablespoon salt until 2 minutes short of the package time, then drain.
  2. Meanwhile, season chicken with 1/2 teaspoon salt and pepper. Heat oil in a large skillet and cook chicken for 7 to 8 minutes until at least 165°F; transfer to a plate.
  3. Melt butter in the skillet, whisk in flour for 1 minute and gradually add milk and cream. Simmer gently for 3 minutes, then remove from heat and stir in Parmesan and remaining salt.
  4. Fold in penne, chicken and frozen peas and transfer to a deep 9-by-13-inch baking dish. Scatter mozzarella over the top and cover with foil.
  5. Bake for 25 minutes, then uncover for 5 to 8 minutes until bubbling and the center reaches 165°F. Rest for 5 minutes before serving.