The moment I pulled this Baked Cream Cheese Chicken Alfredo out of my oven for the first time, I knew I had found a new forever recipe. My entire kitchen filled with the most incredible, comforting aroma of bubbling cheese, garlic, and roasted chicken. It was golden, glorious, and smelled like a hug. I fell in love with how the creamy, tangy sauce clings to every noodle, and how the top gets that perfect, slightly crisp finish. It’s the ultimate cozy meal that feels special but comes together without stress, and I’m so excited to share exactly how I make it with you.
Ingredients
- 12 oz penne pasta (or your favorite pasta)
- 8 oz cream cheese, softened
- 1 1/2 cups heavy cream
- 1 cup grated Parmesan cheese
- 2 cups cooked, shredded chicken (from a rotisserie chicken or baked breasts)
- 3 cloves garlic, minced
- 1 tsp Italian seasoning
- 1/2 tsp salt (plus more for pasta water)
- 1/4 tsp black pepper
- 1 cup shredded mozzarella cheese (for topping)
- Fresh parsley, chopped (for garnish)
Let’s talk ingredients, because a few choices here make a world of difference. First, don’t skip the step of softening the cream cheese; I’ve tried melting rock-hard cream cheese into the hot sauce, and it left little lumps that just wouldn’t smooth out. Letting it sit on the counter for an hour is worth it. For the chicken, using a pre-cooked rotisserie chicken is my biggest time-saver—it adds great flavor and saves you so much effort. And please, for the love of a rich sauce, use real, freshly grated Parmesan from a block if you can. The pre-grated stuff in a canister doesn’t melt nearly as well and can make the sauce grainy.
Equipment Needed
- Large pot for boiling pasta
- Colander
- 9×13 inch baking dish
- Large skillet or saucepan
- Wooden spoon or spatula
- Measuring cups and spoons
- Mixing bowls
- Cheese grater (if using block cheese)
You don’t need anything fancy here, but a good, deep 9×13 inch baking dish is non-negotiable. I tried using a slightly smaller ceramic dish once, and the creamy sauce bubbled over spectacularly in my oven—a smoky, tragic mess to clean up. A large skillet is perfect for making the sauce, as you can go from stovetop to combining everything right in the same pan if it’s oven-safe. If not, a regular saucepan and a big mixing bowl work just fine. Trust me, grating your own cheese is a small task that pays off big in texture, so a simple box grater is your best friend here.
Step-by-Step Instructions
First, get your pasta going. Bring a large pot of heavily salted water to a boil and cook your penne until it’s just al dente—usually about a minute less than the package says. I learned this timing mistake the hard way: if you cook the pasta fully now, it turns to mush while baking later. Drain it, but don’t rinse it; that starchy coating helps the sauce cling beautifully.
While the pasta cooks, let’s make the magic happen. In your large skillet over medium heat, combine the softened cream cheese and heavy cream. Stir constantly with a wooden spoon—this is where patience pays off. At first, it will look separated and a bit curdled, but don’t panic! After a few minutes of gentle heating and stirring, it will melt into a perfectly smooth, velvety base. Then, stir in the minced garlic, Italian seasoning, salt, pepper, and that glorious grated Parmesan. The smell at this stage is absolutely intoxicating.(See the next page below to continue…)