Description
A creamy and comforting Chicken Alfredo Bake featuring tender penne pasta, succulent cooked chicken, and a rich homemade Alfredo sauce baked to bubbly perfection with mozzarella cheese and a golden top, perfect for a family dinner or special occasion.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne pasta
- 3 cups cooked chicken, diced
Alfredo Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper, to taste
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 375°F (190°C) and grease a 3-quart baking dish to prevent sticking.
- Cook Pasta: Boil the penne pasta in salted water until al dente, then drain and set aside to cool slightly.
- Melt Butter and Sauté Garlic: In a large saucepan over medium heat, melt butter and sauté minced garlic for 30 seconds until fragrant but not browned.
- Add Flour: Whisk in the all-purpose flour and cook for 1 minute to form a roux, which will thicken your sauce.
- Incorporate Milk and Cream: Gradually whisk in the whole milk and heavy cream, stirring continuously until smooth; then simmer the mixture until it thickens to a creamy consistency.
- Add Cheeses and Season: Stir in the grated Parmesan cheese and ½ cup of shredded mozzarella until melted and creamy. Season the sauce with salt and pepper to taste.
- Combine with Pasta and Chicken: In a large bowl, mix the cooked penne pasta, diced chicken, and Alfredo sauce until the pasta and chicken are well coated with the sauce.
- Assemble in Baking Dish: Transfer the pasta mixture to the prepared baking dish and evenly sprinkle the remaining 1½ cups of shredded mozzarella cheese on top.
- Bake: Bake the dish for 20 minutes until the cheese is melted and bubbly. For a golden, crispy topping, broil for 2 to 3 minutes, watching carefully to avoid burning.
- Garnish and Serve: Remove from oven, garnish with chopped fresh parsley, and serve warm for a deliciously creamy and cheesy meal.
Notes
- Use cooked leftover chicken or rotisserie chicken for convenience.
- Do not overcook the pasta; it should be al dente because it will cook further in the oven.
- You can substitute half-and-half for a lighter sauce, but it may be less rich.
- Broil carefully as cheese can burn quickly.
- Fresh parsley adds a fresh flavor and color contrast.
