Description
A creamy and comforting Chicken Alfredo Bake featuring tender penne pasta and diced cooked chicken smothered in a rich homemade Alfredo sauce, baked until bubbly and topped with melted mozzarella cheese and fresh parsley. This easy oven-baked casserole is perfect for a hearty weeknight dinner.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne pasta (cooked in salted water according to package directions)
- 3 cups diced cooked chicken
Alfredo Sauce
- 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
Additional
- Cooking spray
- 1 tablespoon parsley (chopped)
Instructions
- Preheat Oven and Prepare Dish: Preheat your oven to 375 degrees Fahrenheit. Coat a 3-quart baking dish with cooking spray to prevent sticking and ensure easy cleanup.
- Make the Roux: In a large pan over medium heat, melt the butter. Add the minced garlic and sauté for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form a roux, which will thicken the sauce.
- Add Dairy and Thicken Sauce: Slowly pour in the whole milk and heavy cream while whisking continuously. Let the mixture simmer gently, stirring constantly until the Alfredo sauce thickens to a creamy consistency.
- Incorporate Cheese and Seasoning: Stir in the grated parmesan cheese and 1/2 cup of shredded mozzarella, seasoning with salt and pepper to your taste. Continue stirring until all the cheese has melted and the sauce is smooth.
- Combine Pasta and Chicken: In a large bowl, mix the cooked penne pasta and diced cooked chicken. Pour the Alfredo sauce over them and toss well to coat everything evenly.
- Assemble the Bake: Transfer the pasta and sauce mixture into the prepared baking dish. Evenly sprinkle the remaining 1.5 cups of shredded mozzarella cheese on top.
- Bake: Place the dish in the oven and bake uncovered for 20 minutes or until the pasta bake is bubbly and the cheese on top is melted and starting to turn golden brown.
- Garnish and Serve: Once baked, remove from the oven and sprinkle chopped parsley over the top for a fresh, colorful finish. Serve hot and enjoy your creamy Chicken Alfredo Bake!
Notes
- For best results, use freshly grated Parmesan cheese instead of pre-grated for a smoother sauce.
- You can substitute penne with other pasta shapes like rigatoni or ziti if preferred.
- Make sure not to overcook the pasta during boiling since it will continue to cook in the oven.
- This recipe can be prepared up to the assembly step and refrigerated a day in advance; just add extra baking time if baking straight from the fridge.
- For a lighter version, substitute half-and-half for heavy cream or use reduced-fat cheese; however, this may slightly change the creaminess.
