The Scoop
Creamiest Alfredo Bake: a rich, cheesy delight best enjoyed fresh from the oven to mark new beginnings.
The first time I crafted this Alfredo bake, I had just handed in my keys to the tiny apartment that had seen me through the whirlwind early days of my career. Moving into a space with a real kitchen meant I could finally explore recipes I’d been hesitant to tackle on my two-burner hot plate. Boxes still towered around me, but I was determined to celebrate the new beginnings with something indulgent. I rummaged through the bags of groceries, my trusty box of penne calling my name. Pasta seemed fitting, its comforting carb-y embrace welcoming me like an old friend. There was garlic and butter aplenty, essentials in my kitchen, destined to kick-start my inaugural meal.
As the buttery garlic did its aromatic dance in the pan, I remembered the stack of parmesan I’d brought along, convincing myself it was an investment in future meals. Whisking flour into the bubbling mixture safely ushered it toward creamy territory. I poured whole milk and cream, each splash a promise of richness. An unexpected delight was tossing in mozzarella after the sauce thickened, the gooey magic binding it all together. It whispered of slight extravagance but hey, it was my first night in a new space. For a chef-like touch, I reserved a generous topping of more cheese to melt meticulously golden in the oven, infusing those roasted notes that only baking can bring. After twenty minutes, the cheesy crust had cracked just enough to give way to a bubbly, soul-soothing haven.
That dish, with its creamy heart and comforting exterior, marked my transition. I learned that letting the sauce rest for a moment helped it meld beautifully into the pasta. It was a promise I’d keep to myself to savor each new step of this journey, cheesy edges and all.
Ingredients
- 3 tablespoons butter
- 1 teaspoon garlic, minced
- 2 tablespoons flour
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup parmesan cheese, grated
- 2 cups mozzarella cheese, shredded, divided
- salt, to taste
- black pepper, to taste
- 12 ounces penne pasta, cooked
- 3 cups chicken, cooked and diced
- 1 tablespoon parsley, chopped, for garnish
Directions
- Preheat the oven to 375 degrees F.
- Coat a 3-quart baking dish with cooking spray.
- In a large pan over medium heat, melt the butter.
- Add the garlic to the melted butter and cook until fragrant, about 30 seconds.
- Add the flour to the garlic and cook, while whisking, until the raw flour smell disappears, about 1 minute.
- Add the milk and the heavy cream to the garlic mixture and simmer, while whisking constantly, until it is just thickened.
- Add the parmesan cheese, 1/2 cup of the mozzarella cheese, the salt, and the black pepper to the sauce mixture and stir to combine until the cheese is melted.
- In a large bowl, add the pasta, the chicken, and the sauce and toss to evenly coat.
- Transfer the pasta mixture to the prepared baking dish and spread it out evenly.
- Top the pasta mixture with the remaining mozzarella cheese.
- Bake, uncovered, until the pasta mixture is bubbly and the cheese on top is just starting to brown, about 20 minutes.
- Serve garnished with the parsley.
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