Description
This chicken Alfredo bake is penne pasta tossed with cooked chicken and a creamy sauce, then topped with cheese and baked to perfection.
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
- Step 1: Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray.
- Step 2: Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
- Step 3: Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
- Step 4: Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.
- Step 5: Stir until cheese has melted.
- Step 6: Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.
- Step 7: Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.
- Step 8: Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
- Step 9: Sprinkle parsley over the top, then serve.
Notes
Use freshly grated cheese for the smoothest melt. Any cooked chicken, such as rotisserie or slow cooker chicken, works well. The Alfredo sauce can be prepared up to 2 days in advance.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 644 kcal
- Sugar: 6 g
- Sodium: 569 mg
- Fat: 34 g
- Saturated Fat: 24 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 35 g
- Cholesterol: 160 mg
Keywords: chicken alfredo bake, creamy pasta, baked pasta, comfort food, Italian dinner