The creamy deliciousness of this Chicken Pasta Bake can’t be beat! This simple dish spares no expense with chicken and pasta baked in a heavenly homemade Alfredo sauce and topped with crisped cheese. This is a meal that you’ll want to make again and again! Chicken Pasta Bake is savory, hearty, and ready in just 30 minutes, so it feels like a weeknight dinner any day of the week!
Ingredients• 16 ounces pasta, such as bowtie or elbow macaroni, uncooked • 3 tablespoons unsalted butter, divided • 1 chicken breast, cubed small • 1 cup heavy cream • 2 tablespoons all-purpose flour • salt, to taste • pepper, to taste • 3/4 cup parmesan cheese, grated, plus more for topping • 1 cup mozzarella cheese, shredded • parsley, optional, for garnish
Preheat the oven by turning your broiler on.
Cook the pasta according to the package directions.
Before draining the pasta, reserve 2 cups of the pasta water. This will help thin the sauce later.
Drain the pasta
In a large, cast-iron or oven-proof skillet, melt 1 tablespoon of the butter.
Add the cubed chicken, and cook through, reading 165 degrees F when tested with a meat thermometer, about 5-7 minutes.
Transfer the chicken to a plate.
Add the remaining 2 tablespoons of butter to the same skillet.
Once the butter has melted, add the heavy cream and whisk it with the butter.
Add the flour and whisk until a thick mixture forms.
Season with salt and pepper.
Add the parmesan cheese.
Continue whisking vigorously until the sauce is quite thick.
Add the reserved pasta water a little at a time to help thin the sauce if it seems too thick.
Add the chicken back to the skillet along with the cooked pasta.
Stir well until the chicken and the pasta are well-coated.
Top the dish with the mozzarella cheese.
Place under the broiler until golden brown, about 5 minutes. Watch it carefully to avoid burning.
Add more of the parmesan to the top and the parsley for garnish.