Description
This Chicken Alfredo Bake is a comforting and creamy pasta casserole perfect for a hearty weeknight dinner. Tender cooked chicken and al dente penne pasta are combined with a rich homemade Alfredo sauce made from butter, garlic, cream, milk, and Parmesan cheese. Topped with melted mozzarella and baked until golden and bubbly, this dish is flavorful and satisfying. Optional additions like broccoli or spinach can upgrade it into a complete meal.
Ingredients
Scale
Chicken and Pasta
- 3 cups cooked chicken breast (shredded or cubed)
- 12 ounces penne or rigatoni pasta
Alfredo Sauce
- 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
Garnish
- Chopped parsley (optional)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook Pasta: Boil the pasta in salted water until al dente, then drain well and set aside. This ensures the pasta maintains a firm texture after baking.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Stir in the flour and cook for another minute to form a roux, which will thicken the sauce.
- Add Dairy: Gradually whisk in the heavy cream and whole milk, stirring continuously until the sauce is smooth and starts to thicken slightly.
- Incorporate Cheese and Seasoning: Add grated Parmesan, 1 cup of mozzarella cheese, Italian seasoning, salt, and black pepper. Stir until the cheeses melt completely and the sauce is creamy.
- Combine Pasta, Chicken, and Sauce: In a large bowl, mix the cooked pasta, shredded chicken, and Alfredo sauce thoroughly ensuring everything is coated evenly.
- Assemble in Baking Dish: Transfer the mixture to a greased 9×13-inch baking dish. Evenly sprinkle the remaining 1/2 cup mozzarella cheese on top.
- Bake: Place the dish in the preheated oven and bake for 20–25 minutes until the casserole is bubbly and the cheese topping is golden brown.
- Rest and Garnish: Allow the casserole to rest for 5 minutes after baking. Optionally, garnish with chopped parsley before serving for a fresh touch.
Notes
- Use rotisserie chicken to save time on cooking the chicken.
- Add steamed broccoli or spinach for added nutrition and to make the dish a complete meal.
- You can substitute half-and-half for heavy cream if you prefer a lighter sauce.
