Description
Indulge in this comforting Chicken Alfredo Bake, a creamy pasta casserole that’s perfect for a cozy family dinner. Tender chicken, al dente pasta, and a luscious Alfredo sauce, all baked to golden perfection.
Ingredients
Scale
For the Chicken Alfredo Bake:
- 3 cups cooked chicken breast (shredded or cubed)
- 12 ounces penne or rigatoni pasta
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (divided)
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon salt
- Chopped parsley for garnish (optional)
Instructions
- Preheat the Oven: Preheat the oven to 375°F (190°C).
- Cook the Pasta: Cook the pasta in salted boiling water until al dente, then drain and set aside.
- Prepare the Alfredo Sauce: In a large skillet, melt butter over medium heat. Add garlic and cook until fragrant. Stir in flour to form a roux. Slowly whisk in cream and milk until thickened. Add Parmesan, 1 cup mozzarella, seasoning, salt, and pepper. Stir until creamy.
- Combine and Bake: In a bowl, mix pasta, chicken, and Alfredo sauce. Transfer to a greased baking dish. Top with remaining mozzarella. Bake for 20–25 minutes until golden. Let rest before serving. Garnish with parsley.
Notes
- Use rotisserie chicken for a quick shortcut.
- Add steamed broccoli or spinach for a complete meal.
- You can substitute half-and-half for heavy cream if needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 580
- Sugar: 3g
- Sodium: 590mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
