Description
A comforting and creamy Chicken Alfredo Bake that combines tender pasta, juicy chicken, and a rich, cheesy sauce baked to golden perfection. This easy-to-make dish is perfect for a cozy family dinner or a casual gathering with friends.
Ingredients
Scale
Pasta:
- 12 oz penne or rigatoni pasta
Chicken:
- 2 tablespoons olive oil
- 2 cups cooked chicken (shredded or cubed)
Sauce:
- 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 the oven to 375°F.
- Cook the Pasta: Cook the pasta in salted water until al dente. Drain and set aside.
- Prepare the Sauce: In a skillet, sauté garlic in olive oil, add butter, whisk in flour, then gradually add milk and cream. Stir in Parmesan, seasonings, and chicken.
- Combine and Bake: Mix the sauce with pasta and chicken, then transfer to a baking dish. Top with mozzarella and bake until golden.
- Serve: Let cool slightly, garnish with parsley, and serve.
Notes
- Consider using rotisserie chicken for convenience.
- Enhance with steamed broccoli, spinach, or mushrooms.
- For a gluten-free option, use gluten-free pasta and flour.
- 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
