Chicken Alfredo Pasta Bake – Creamy & Cheesy
Chicken Alfredo Pasta Bake combines tender chicken, pasta, mushrooms, and creamy Parmesan sauce.Top with cheddar and mozzarella, then bake at 190°C (375°F) for 20–25 minutes.Serve warm with fresh parsley for an easy, cheesy family dinner.
Ingredients
- 400 g 14 oz dried pasta, such as fusilli or penne
- 2 tablespoons olive oil
- 1 medium onion peeled and finely chopped
- 230 g ½ lb baby chestnut mushrooms, halved or sliced
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 garlic cloves minced
- 120 ml ½ cup additional halal-certified chicken stock
- 1 teaspoon fresh lemon juice
- 120 ml ½ cup halal-certified chicken stock
- 240 ml 1 cup heavy cream
- 2 cooked skinless chicken breasts roughly chopped or shredded
- 100 g 1 cup finely grated Parmesan cheese, made with halal-suitable rennet
- 50 g ½ cup grated strong cheddar cheese, made with halal-suitable rennet
- 50 g ½ cup shredded mozzarella cheese, made with halal-suitable rennet
- 1 small bunch fresh parsley roughly chopped
Instructions
Step 1: Preheat the oven
- Preheat your oven to 190°C (375°F) fan.
- Lightly grease a large baking dish and set it aside.
Step 2: Cook the pasta
- Bring a large pot of salted water to a boil.
- Add the pasta and cook for approximately one minute less than the package instructions recommend.
- The pasta should be slightly firm because it will continue cooking in the oven.
- Drain well and set aside.
Step 3: Sauté the onion
- While the pasta cooks, heat the olive oil in a large frying pan over medium heat.
- Add the finely chopped onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
Step 4: Add the mushrooms and garlic
- Add the sliced mushrooms, salt, black pepper, and minced garlic.
- Cook for another 3–4 minutes, stirring frequently, until the mushrooms become tender and release their moisture.
Step 5: Build the sauce
- Pour in the additional 120 ml (½ cup) chicken stock and add the lemon juice.
- Increase the heat slightly and allow the mixture to bubble for a few minutes until reduced by approximately half.
- This creates a flavorful, alcohol-free base for the creamy sauce.
Step 6: Add the cream and chicken
- Reduce the heat to medium-low.
- Pour in the remaining chicken stock and heavy cream.
- Add the cooked shredded chicken and half of the grated Parmesan.
- Stir gently until the cheese melts and the sauce becomes smooth and creamy.
- Avoid boiling the sauce vigorously once the cream and cheese have been added.
Step 7: Combine the pasta and sauce
- Add the drained pasta to the frying pan.
- Stir until every piece is coated in the creamy chicken and mushroom sauce.
- If the mixture appears too thick, add a small splash of chicken stock or reserved pasta water.
Step 8: Assemble the pasta bake
- Transfer the creamy pasta mixture to the prepared baking dish.
- Spread it evenly, then sprinkle the remaining Parmesan, cheddar, and mozzarella over the top.
- Make sure the cheese covers the pasta evenly for a beautifully golden finish.
Step 9: Bake until golden
- Place the Chicken Alfredo Pasta Bake in the preheated oven.
- Bake for 20–25 minutes, or until the sauce is bubbling around the edges and the cheese topping is melted and lightly golden.
- For a slightly crispier topping, place the dish under the broiler for 1–2 minutes, watching carefully to prevent burning.
Step 10: Garnish and serve
- Remove the baking dish from the oven and allow it to rest for approximately 5 minutes.
- Sprinkle with freshly chopped parsley and serve warm.
Notes
- Chicken alternatives: Cooked chicken thighs can replace chicken breasts for a slightly richer flavor.
- Mushroom alternatives: White button mushrooms or cremini mushrooms work equally well.
- Lighter sauce: Replace part of the heavy cream with whole milk for a lighter consistency, although the sauce will be less rich.
- Extra cheese: Add a little more mozzarella if you prefer a thicker, stretchy cheese topping.
- Serving suggestions: Pair this cheesy chicken pasta bake with garlic bread, a crisp green salad, steamed broccoli, or roasted vegetables.
- Halal preparation: Use halal-certified chicken and stock, and verify that all cheeses contain halal-suitable rennet. The recipe uses chicken stock and lemon juice instead of white wine.