There’s something uniquely satisfying about pulling a dish of pasta from the oven, its top golden and bubbling, promising a wonderfully rich and creamy interior. This Creamy Oven Baked Alfredo Recipe is exactly that – a dish that brings warmth and genuine flavour to the table. It’s a step up from the usual stovetop pasta, transforming a simple sauce and pasta into a cohesive, deeply comforting meal. Friends always ask me for this recipe after trying it at dinner parties, and it’s become one of my go-to dishes when I want to serve something that feels a little special without spending hours in the kitchen.

Unlike a traditional stovetop Alfredo, which can sometimes be a bit one-note, baking this dish creates layers of texture and taste. The sauce soaks into every nook of the pasta, while the top layer develops a glorious, slightly crisp, cheesy crust that contrasts beautifully with the molten sauce beneath. We’re not just mixing pasta and sauce here; we’re creating a proper baked dish where the flavours have time to meld and deepen in the heat of the oven. It’s the kind of meal that feels indulgent and generous, perfect for a cosy weekend dinner or when you need a reliable dish that everyone seems to love.

What I particularly appreciate about this baked alfredo is how it brings together the best of both worlds: the velvety sauce of a classic creamy pasta and the satisfying structure of a baked dish like lasagne. It works wonderfully for family meals because it can be assembled ahead of time, leaving you free to enjoy a glass of wine while it bakes to perfection. It’s a dish that smells as good as it tastes, filling the kitchen with an irresistible aroma of garlic, cream, and melting cheese.

Recipe Overview

This Creamy Oven Baked Alfredo Recipe delivers a rich, velvety cheese sauce combined with perfectly cooked pasta, all baked until bubbly and golden. The flavour is built on a base of gently sautéed garlic, rich double cream, and authentic Parmigiano-Reggiano, with a hint of nutmeg to add warmth and complexity. I’ve found through testing that baking the dish with a foil cover for the first half of the cooking time keeps the pasta moist, then removing it allows the top to get that irresistible cheesy crust.

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Servings: 6 people
• Difficulty: Easy

Why You’ll Love This Creamy Oven Baked Alfredo Recipe

• Genuine Flavour: This recipe uses real double cream and freshly grated Parmesan for a sauce that’s miles ahead of anything from a jar. The fresh garlic provides a fragrant base, and a tiny pinch of nutmeg enhances the cheesy notes in a way that is subtle but significant.
• Ready in About 40 Minutes: From start to finish, this satisfying meal comes together efficiently. The prep is straightforward, and most of the time is hands-off while the dish bakes in the oven.
• A Flexible Recipe: This baked alfredo is a brilliant canvas for additions. Stir in some shredded cooked chicken, sautéed mushrooms, or a few handfuls of fresh spinach to the sauce for a more substantial meal. You can even swap the mozzarella for a different melting cheese like Gruyère or Fontina.
• Great for Family Dinners: It’s a substantial, warming meal that works beautifully for a family gathering or a Sunday dinner. Because it can be assembled in advance, it takes the stress out of timing your meal perfectly.
• Family Tested: This is one of those dishes my whole family gets excited about. The kids love the cheesy, gooey texture, and it’s substantial enough to satisfy even the biggest appetites. It always gets compliments.

Creamy Oven Baked Alfredo Recipe

⏱️ 15 min prep  •  🍳 35 min cook  •  👥 8 servings

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Ingredients You’ll Need

For the best results, use good quality ingredients, especially the cheese. I always buy a block of Parmigiano-Reggiano and grate it myself. The pre-grated varieties contain anti-caking agents which can prevent the sauce from becoming truly smooth. It’s a small step that makes a world of difference.

• 500g dried pasta (penne, rigatoni, or fettuccine work well)
• 2 boneless, skinless chicken breasts, cooked and shredded (optional)
• For the Alfredo Sauce:
• 60g unsalted butter
• 4 cloves garlic, minced
• 450ml double cream
• 120ml whole milk
• 120g Parmigiano-Reggiano, freshly grated, plus extra for topping
• 1/2 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg
• For the Topping:
• 150g mozzarella cheese, grated
• 2 tablespoons fresh parsley, chopped, for garnish

Marcus’s Tip: Don’t be tempted to use single cream or a lower-fat alternative. Double cream is essential for creating a sauce that is stable, rich, and won’t split when heated. Its higher fat content ensures that luxurious, velvety texture we’re aiming for.

How to Make Creamy Oven Baked Alfredo Recipe

The process for this baked alfredo is straightforward. We’ll cook the pasta, make a simple but luscious cream sauce on the stovetop, combine everything, and then let the oven work its magic to create that beautiful golden topping.

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 9×13 inch (or similar 2.5-litre) baking dish.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, but undercook it by about 2 minutes so it’s very ‘al dente’. It will finish cooking in the oven. Drain the pasta, reserving about 250ml of the starchy cooking water.
3. Start the Sauce: While the pasta is cooking, melt the butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
4. Build the Cream Sauce: Pour in the double cream and whole milk. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to thicken slightly. Reduce the heat to low.
5. Add the Cheese: Remove the saucepan from the heat. Gradually stir in the 120g of freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in three batches to ensure it incorporates without clumping. Season with salt, pepper, and the ground nutmeg. If the sauce seems too thick, you can stir in a splash of the reserved pasta water.
6. Combine Everything: Add the drained pasta and the cooked, shredded chicken (if using) to the saucepan with the Alfredo sauce. Gently stir until everything is evenly coated in the creamy sauce.
7. Assemble the Bake: Pour the pasta mixture into your prepared baking dish and spread it into an even layer.
8. Top and Bake: Sprinkle the grated mozzarella and the extra Parmesan cheese evenly over the top. Cover the dish with aluminium foil.
9. Bake to Perfection: Bake for 15 minutes, then remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
10. Rest and Garnish: Let the baked alfredo rest for 5-10 minutes before serving. This allows the sauce to set up slightly. Garnish with freshly chopped parsley and serve warm.

Tips From My Kitchen

• Temperature Control is Key: When making the sauce, never let the cream come to a rolling boil. A gentle simmer is all you need. Adding the cheese off the heat prevents the sauce from splitting or becoming grainy, which is a common issue with many cream-based sauces.
• The Secret Step: I learned that reserving some of the pasta cooking water is a game-changer. The starch in the water helps the sauce emulsify and cling to every piece of pasta, creating a much silkier final dish. If your sauce looks a bit tight after mixing, a few tablespoons of this water will loosen it perfectly.
• Make-Ahead Method: You can assemble the entire dish up to the point of baking. Cover it tightly with foil and refrigerate for up to 24 hours. When you’re ready to bake, you may need to add an extra 10-15 minutes to the initial covered baking time.
• Storage and Reheating: Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place a portion in a microwave-safe dish with a splash of milk or cream to loosen the sauce, and heat until warmed through. You can also reheat it in the oven at 160°C until hot.

Equipment You’ll Need

You don’t need any highly specialised equipment for this recipe, just a few kitchen staples.

• Large pot (for cooking pasta)
• Large saucepan or Dutch oven
• 9×13 inch (or 2.5-litre) baking dish
• Cheese grater
• Whisk and spatula
• Aluminium foil

Common Mistakes to Avoid

• Overcooking the Pasta Initially: Remember, the pasta will continue to cook in the sauce while it bakes. If you cook it fully on the stovetop, it will become soft and mushy in the final dish. Aim for ‘al dente’ with a definite bite.
• Using High Heat for the Sauce: A common pitfall with dairy sauces is using heat that’s too high, which causes the sauce to separate or “break”. Keep the heat on medium-low and be patient.
• Skipping the Rest Time: It’s tempting to serve this bubbling straight from the oven, but letting it rest for 5-10 minutes is crucial. It allows the molten sauce to settle and thicken slightly, so it coats the pasta beautifully instead of pooling at the bottom of the dish.

Delicious Variations to Try

This recipe is wonderfully adaptable. Here are a few of my favourite ways to customise it based on what I have in the fridge.

• Add a Spicy Kick: Sauté 1/2 teaspoon of red pepper flakes with the garlic to give the sauce a gentle, warming heat that cuts through the richness.
• Vegetable-Packed Version: For a vegetarian option, omit the chicken and add 250g of sautéed mushrooms and a couple of large handfuls of fresh spinach (stirred into the sauce until wilted) before baking. Roasted broccoli florets are also a fantastic addition. For another hearty main, check out my recipe for Stuffed Bell Peppers with Turkey.
• Different Proteins: Instead of chicken, try adding cooked prawns, crispy pancetta, or crumbled Italian sausage. Each one brings a unique flavour that complements the creamy sauce.

What to Serve With Creamy Oven Baked Alfredo Recipe

Because this baked alfredo is so rich and satisfying, I like to pair it with simple, fresh side dishes that provide a bit of contrast.

• A Crisp Green Salad: A simple salad of mixed leaves, cucumber, and cherry tomatoes with a sharp lemon vinaigrette helps cut through the creaminess of the pasta.
• Garlic Bread: You can’t go wrong with warm, crusty garlic bread for mopping up every last bit of that delicious sauce.
• Wine Pairing: A dry, crisp white wine like a Pinot Grigio or a Sauvignon Blanc works beautifully here. Its acidity balances the richness of the cheese and cream.

Frequently Asked Questions

Creamy Oven Baked Alfredo Recipe

A rich and cheesy oven-baked pasta dish featuring a homemade creamy Alfredo sauce and tender chicken. Topped with bubbly mozzarella, it's the ultimate comfort food main course.

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8 servings

Course: Main Course

Cuisine: American

Calories: 750

Ingredients Method Notes

Ingredients

  

• 500 g dried pasta penne, rigatoni, or fettuccine work well
• 2 boneless skinless chicken breasts, cooked and shredded (optional)

For the Alfredo Sauce

• 60 g unsalted butter
• 4 cloves garlic minced
• 450 ml double cream
• 120 ml whole milk
• 120 g Parmigiano-Reggiano freshly grated, plus extra for topping
• 1/2 teaspoon salt or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon ground nutmeg

For the Topping

• 150 g mozzarella cheese grated
• 2 tablespoons fresh parsley chopped, for garnish

Method

 

1. Preheat and Prepare: Preheat your oven to 180°C (160°C fan). Lightly grease a 9x13 inch (or similar 2.5-litre) baking dish.
2. Cook the Pasta: Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions, but undercook it by about 2 minutes so it's very 'al dente'. It will finish cooking in the oven. Drain the pasta, reserving about 250ml of the starchy cooking water.
3. Start the Sauce: While the pasta is cooking, melt the butter in a large saucepan or Dutch oven over medium heat. Add the minced garlic and cook for about 1 minute until fragrant, being careful not to let it brown.
4. Build the Cream Sauce: Pour in the double cream and whole milk. Bring the mixture to a gentle simmer, stirring occasionally. Let it simmer for 2-3 minutes to thicken slightly. Reduce the heat to low.
5. Add the Cheese: Remove the saucepan from the heat. Gradually stir in the 120g of freshly grated Parmesan cheese until it has completely melted and the sauce is smooth. What works best for me is adding the cheese in three batches to ensure it incorporates without clumping. Season with salt, pepper, and the ground nutmeg. If the sauce seems too thick, you can stir in a splash of the reserved pasta water.
6. Combine Everything: Add the drained pasta and the cooked, shredded chicken (if using) to the saucepan with the Alfredo sauce. Gently stir until everything is evenly coated in the creamy sauce.
7. Assemble the Bake: Pour the pasta mixture into your prepared baking dish and spread it into an even layer.
8. Top and Bake: Sprinkle the grated mozzarella and the extra Parmesan cheese evenly over the top. Cover the dish with aluminium foil.
9. Bake to Perfection: Bake for 15 minutes, then remove the foil and continue to bake for another 10-15 minutes, or until the top is golden brown and the sauce is bubbling around the edges.
10. Rest and Garnish: Let the baked alfredo rest for 5-10 minutes before serving. This allows the sauce to set up slightly. Garnish with freshly chopped parsley and serve warm.

Notes

For the smoothest sauce, use a block of Parmigiano-Reggiano and grate it yourself. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

This Creamy Oven Baked Alfredo Recipe is a true staple in our home, and I hope it becomes one in yours too. It’s the kind of dish that delivers on its promise of rich, cheesy, and deeply satisfying flavour every single time. I’d love to hear how you get on with it, so please feel free to leave a comment below and let me know if you tried any variations!

Happy cooking,

Marcus