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Chicken Alfredo bake combines tender chicken, pasta, and a rich Parmesan cream sauce in one cheesy casserole. This protein-packed family dinner is indulgent, easy to prepare, and a crowd-pleasing weeknight staple.
Preheat your oven to 375°F. Grease a 9x13-inch baking dish with butter.
Bring a large pot of salted water to a boil. Cook penne pasta until al dente, about 2 minutes less than package directions. Drain and set aside.
In a large skillet over medium heat, melt butter. Add minced garlic cloves and cook for 1 minute until fragrant, stirring often to avoid browning.
Lower the heat to medium-low, stir in heavy cream and milk, and simmer gently for 3–4 minutes. Mix in Parmesan cheese gradually, stirring until smooth and thickened.
Add cooked chicken, drained pasta, Italian seasoning, salt, and pepper to the sauce. Toss to combine evenly off the heat.
Transfer the mixture to the prepared baking dish. Sprinkle shredded mozzarella over the top for a cheesy crust.
Bake uncovered for 20–25 minutes, or until the cheese is bubbly and golden brown. Let cool for 5 minutes before serving for best texture.
