Description
Indulge in a comforting and creamy Chicken Alfredo Bake that brings together tender pasta, juicy chicken, and a rich homemade Alfredo sauce, all baked to golden perfection with a cheesy topping. This easy-to-make casserole is a crowd-pleaser for any occasion.
Ingredients
Scale
Pasta:
- 12 oz penne or rigatoni pasta
Chicken:
- 2 cups cooked chicken (shredded or cubed)
Sauce:
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 cloves garlic (minced)
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
Topping:
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat the oven: Preheat oven to 375°F.
- Cook the pasta: Cook pasta in salted water until al dente according to package directions. Drain and set aside.
- Make the sauce: In a large skillet, sauté garlic in olive oil, add butter, whisk in flour, then gradually whisk in milk and cream. Cook until thickened. Stir in Parmesan, Italian seasoning, salt, pepper, and red pepper flakes.
- Combine and bake: Add chicken and pasta to the sauce, then transfer to a baking dish. Top with mozzarella. Bake until bubbly and golden.
- Serve: Let cool for 5 minutes, then garnish with parsley before serving.
Notes
- Use rotisserie chicken for a quick prep option.
- Add steamed broccoli, spinach, or mushrooms for extra veggies.
- Substitute gluten-free pasta and flour for a gluten-free version.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 plate
- Calories: 580
- Sugar: 4g
- Sodium: 560mg
- Fat: 31g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg
