Description
This chicken alfredo bake is a creamy chicken alfredo casserole that combines tender chicken with penne and a rich Alfredo sauce. Perfect as a baked chicken alfredo pasta dish, it makes a comforting meal popular in many homes.
Ingredients
Scale
- 12 ounces penne pasta cooked in salted water according to package directions
- 3 cups diced cooked chicken
- 3 tablespoons butter
- 2 tablespoons flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- 3/4 cup grated parmesan cheese
- 2 cups shredded mozzarella cheese divided use
- salt and pepper to taste
- cooking spray
- 1 tablespoon parsley chopped
Instructions
- Heat your oven to 375 degrees and lightly spray a 3 quart baking dish with non-stick cooking spray.
- In a large skillet over medium heat, melt the butter and add the garlic, cooking just 30 seconds until fragrant.
- Whisk in the flour and cook for about one minute to form a roux.
- Slowly pour in the milk and cream, stirring constantly and letting the sauce simmer until it thickens.
- Mix in parmesan cheese, half of the mozzarella, and season with salt and pepper until the cheese melts completely.
- Combine the cooked pasta and chicken in a large bowl then pour the creamy sauce over and toss gently to coat everything well.
- Transfer the pasta and sauce mixture into the prepared baking dish and sprinkle with the remaining mozzarella.
- Bake uncovered for 20 minutes until the mixture bubbles and the cheese turns lightly golden.
- Finish by sprinkling chopped parsley over the top and serve immediately.
Notes
- For crisp tops, broil 2–3 minutes at the end
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baked
- Cuisine: Italian
Nutrition
- Calories: 644kcal
- Sugar: 6g
- Sodium: 569mg
- Fat: 34g
- Saturated Fat: 24g
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 160mg