I’ll never forget the first time I pulled this bubbling, golden-brown Creamy Garlic Alfredo Chicken Penne Bake out of my oven. It was a chilly, rainy weeknight, and my kitchen was filled with the most incredible aroma—rich garlic, savory roasted chicken, and the promise of that creamy, cheesy sauce. One bite confirmed it: this wasn’t just dinner; it was a warm, comforting hug on a plate. It instantly became my go-to recipe for feeding a crowd, impressing family, or just treating myself to something that feels like a restaurant-quality indulgence with minimal fuss. Every time I make it, that same feeling of cozy satisfaction returns.
Ingredients
- 12 oz penne pasta
- 2 large chicken breasts (about 1.5 lbs), cut into 1-inch cubes
- 1 tbsp olive oil
- 1 tsp garlic powder
- ½ tsp paprika
- ½ tsp salt
- ½ tsp freshly ground black pepper
- 3 tbsp unsalted butter
- 4-5 garlic cloves, minced
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup low-sodium chicken broth
- 1 cup freshly grated Parmesan cheese, plus more for topping
- 1 ½ cups shredded mozzarella cheese, divided
- ¼ cup fresh parsley, chopped (plus more for garnish)
A quick note on a few key ingredients: don’t skip the fresh garlic cloves to mince yourself—it makes a huge difference in depth of flavor compared to jarred. For the Parmesan, please, trust me, grate it yourself from a block. The pre-grated stuff has anti-caking agents that keep it from melting as smoothly into that luxuriously silky sauce. And for the chicken broth, using low-sodium lets you control the salt level perfectly, especially since the cheeses add their own saltiness.(See the next page below to continue…)