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Chicken Alfredo Bake

Chicken Alfredo Bake
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An easy, cheesy Chicken Alfredo Bake recipe perfect for a busy weeknight or a cozy Sunday supper. This one-dish meal combines tender chicken, penne pasta, and a creamy homemade Alfredo sauce, all baked under a layer of golden, bubbly mozzarella cheese.

Ingredients

Scale

1 lb (16 oz) Penne Pasta

1.5 lbs Boneless, Skinless Chicken Breasts

1 tbsp Olive Oil

1/2 cup (1 stick) Unsalted Butter

4 cloves Garlic, minced

2.5 cups Heavy Whipping Cream

1.5 cups Freshly Grated Parmesan Cheese

2 cups Shredded Mozzarella Cheese, divided

To taste Salt and Black Pepper

2 tbsp Fresh Parsley, chopped (for garnish)

Instructions

1. 1. Prep Your Station: Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.

2. 2. Cook the Pasta: Bring a large pot of salted water to a rolling boil. Add the penne and cook for 1-2 minutes less than the package directions for al dente. Drain the pasta and set it aside.

3. 3. Cook the Chicken: Pat the chicken breasts dry and season them generously with salt and pepper. Heat the olive oil in a large skillet over medium-high heat. Add the chicken and cook for 5-7 minutes per side, or until cooked through. Remove the chicken, let it rest, and then dice it into bite-sized pieces.

4. 4. Create the Creamy Alfredo Sauce: In the same skillet, reduce the heat to medium. Add the butter and let it melt. Add the minced garlic and sauté for about 30 seconds until fragrant. Slowly pour in the heavy cream, whisking constantly. Bring the mixture to a gentle simmer.

5. 5. Melt in the Cheese: Reduce the heat to low. Gradually whisk in the Parmesan cheese and 1 cup of the shredded mozzarella until the sauce is smooth and creamy. Season with salt and pepper to your liking.

6. 6. Combine Everything: In a large bowl, combine the cooked pasta, diced chicken, and the Alfredo sauce. Stir gently until everything is evenly coated.

7. 7. Bake to Perfection: Pour the pasta mixture into your prepared baking dish and spread it into an even layer. Sprinkle the remaining 1 cup of mozzarella cheese over the top. Bake, uncovered, for 20-25 minutes, or until the sauce is bubbly and the cheese is melted and golden brown.

8. 8. Rest and Garnish: Remove the Chicken Alfredo Bake from the oven and let it rest for about 5-10 minutes to allow the sauce to set. Garnish with fresh chopped parsley before serving.

Notes

Pro Tips:

– Don’t overcook the pasta; it will continue cooking in the oven. Aim for al dente.

– Shred your own cheese from a block for the creamiest sauce, as pre-shredded cheeses contain anti-caking agents.

– Use room temperature heavy cream to help prevent the sauce from breaking.

– Let the finished casserole rest for 5-10 minutes before serving to allow the sauce to thicken.

– Season every layer: salt the pasta water, season the chicken, and season the sauce.

Substitutions & Variations:

– Protein: Use shredded rotisserie chicken, cooked Italian sausage, or shrimp. For a meatless option, try sautéed mushrooms and spinach.

– Pasta: Ziti, rigatoni, rotini, and farfalle work well.

– Cheese: Mix in provolone, fontina, or Gruyère for different flavor profiles.

– Veggies: Stir in steamed broccoli florets, frozen peas, or sun-dried tomatoes.

– Sauce Shortcut: A high-quality 24-ounce jarred Alfredo sauce can be used in a pinch.

Nutrition

Find it online: https://mimarecipes.com/chicken-alfredo-bake/