Chicken Alfredo Baked Spaghetti Recipe
Make Chicken Alfredo Baked Spaghetti Recipe tonight: bake creamy spaghetti with seared chicken for a golden, comforting meal.
Ingredients
- Cooking spray or neutral oil, for greasing a 9x13-inch (23x33 cm) baking dish
- 12 oz (340 g) dried spaghetti
- 4 quarts (3.8 L) water, for boiling pasta
- 1 tablespoon kosher salt, for seasoning pasta water
- 2 tablespoons olive oil
- 1 1/2 pounds (680 g) boneless, skinless chicken breasts, cut into 1/2-inch (1.25 cm) cubes
- 1 teaspoon kosher salt, for seasoning chicken
- 1/2 teaspoon freshly ground black pepper, for seasoning chicken
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 4 tablespoons (1/2 stick; 56 g) unsalted butter
- 4 cloves garlic, minced (about 4 teaspoons)
- 3 tablespoons (24 g) all-purpose flour
- 2 cups (480 ml) whole milk, at room temperature
- 1 cup (240 ml) heavy cream, at room temperature
- 1 cup (240 ml) low-sodium chicken broth, at room temperature
- 1/2 teaspoon kosher salt, plus more to taste for the sauce
- 1/4 teaspoon freshly ground black pepper, for the sauce
- 1/4 teaspoon ground nutmeg (optional)
- 1 1/2 cups (150 g) finely grated Parmesan cheese, divided (1 cup/100 g for the sauce, 1/2 cup/50 g for the topping)
- 1 cup (4 oz; 112 g) shredded low-moisture part-skim mozzarella cheese
- 2 tablespoons (8 g) chopped fresh Italian parsley leaves, plus more for garnish
- Optional garnish: 1/4 cup (25 g) finely grated Parmesan cheese and 1 tablespoon (4 g) chopped fresh Italian parsley leaves
Instructions
Step 1: Preheat and prepare the baking dish
Preheat the oven to 375°F (190°C) and lightly grease a 9x13-inch (23x33 cm) rectangular baking dish with a little cooking spray or neutral oil so the casserole releases cleanly after baking. While the oven comes to temperature, set out a large matte grey ceramic mixing bowl that will be your primary vessel for tossing; this same bowl will appear again later to keep the visual story consistent.
Step 2: Cook and rest the spaghetti
Bring a large pot of well-salted water to a rolling boil and cook the dried spaghetti until it’s just shy of al dente—about two minutes less than package directions. Reserve half a cup of the starchy pasta water, then drain the pasta thoroughly and toss briefly so the strands release steam and don’t clump. Place the warm, slightly glossy pasta into the matte grey mixing bowl and leave the reserved pasta water in a small clear glass jar nearby; the pasta will finish cooking in the oven as it basks in the warm sauce.
Step 3: Brown the seasoned chicken and set aside
Pat the chicken cubes dry and season evenly with salt, black pepper, Italian seasoning and garlic powder. In a thin film of olive oil the chicken becomes lightly golden with caramelized edges and opaque centers—transfer the cooked cubes and any flavorful juices into the same matte grey bowl for continuity. The cooked chicken should look plump, seared at the edges, and resting in its juices, ready to be folded into the pasta.
Step 4: Build a silky Alfredo sauce
Melt butter in a clean bowl and gently sweat minced garlic until fragrant but not browned; whisk in flour to form a pale roux, then gradually add whole milk, heavy cream and low-sodium chicken broth in a thin steady stream while whisking. Bring to a gentle simmer and reduce until the sauce lightly coats the back of a spoon; finish off the heat by whisking in finely grated Parmesan until the sauce becomes glossy, velvety and ribbon-like. Adjust seasoning with salt, pepper and a whisper of nutmeg; if it feels too thick, loosen it with a tablespoon or two of the reserved pasta water so it pours and clings. The sauce should nap the whisk with a smooth, clingy texture.
Step 5: Combine pasta, chicken and sauce, then assemble
In the matte grey mixing bowl combine the drained spaghetti with the golden chicken and pour the warm Alfredo sauce over top. Add the chopped fresh parsley and use tongs to gently toss until every strand is evenly coated and the chicken is distributed. Taste and adjust seasoning, remembering the topping cheese will add salt. Transfer the coated spaghetti into the prepared 9x13-inch rectangular baking dish, spreading into an even layer; gently tap the dish to settle the mixture and remove large air pockets. Top edge-to-edge with the shredded low-moisture mozzarella and the remaining finely grated Parmesan for an even cheesey crust, ready to bake.
Step 6: Bake, rest and serve the finished casserole
Bake the assembled dish until the cheese is fully melted, lightly golden in spots, and the edges are bubbling—optionally finish with a brief high broil for a deeper golden crust, watching carefully to avoid burning. Let the casserole rest for ten minutes so the sauce firms slightly for clean portions. Just before serving, sprinkle additional finely grated Parmesan and a little chopped parsley for freshness. Serve directly from the same rectangular baking dish so the geometry stays true: bubbling, golden-browned cheese, pockets of creamy Alfredo, and tender chicken and spaghetti peeking through.
Notes
- Reserve some pasta water to adjust sauce texture
- Stop the spaghetti a bit shy of al dente so it finishes cooking in the oven
- Let the casserole rest 10 minutes before slicing for cleaner portions
- Use freshly grated Parmesan for best melting and flavor
- Brown chicken in a single layer to get good caramelization