Description
A creamy and cheesy Chicken Alfredo Bake featuring tender cooked chicken, al dente pasta, and a rich homemade Alfredo sauce, baked to golden perfection. This comforting American main course is perfect for family dinners and easy to customize with veggies.
Ingredients
Scale
Pasta and Protein
- 12 oz penne or rotini pasta
- 2 cups cooked chicken (shredded or cubed)
Sauce
- 2 tablespoons butter
- 3 cloves garlic (minced)
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon Italian seasoning
Topping
- 1½ cups shredded mozzarella cheese (divided)
- Optional: chopped parsley for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the dish.
- Cook Pasta: Boil the penne or rotini pasta according to the package instructions until it reaches al dente texture. Drain well and set aside.
- Make Alfredo Sauce: In a large skillet over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant. Whisk in the flour and cook for 1–2 minutes to create a roux. Gradually whisk in the milk and heavy cream, stirring constantly until the sauce thickens, about 4–5 minutes.
- Add Cheese and Seasoning: Stir in grated Parmesan cheese, salt, black pepper, and Italian seasoning until the cheese is fully melted and the sauce is smooth.
- Combine Chicken and Pasta: Add cooked chicken and drained pasta into the Alfredo sauce. Stir everything together until well combined.
- Prepare for Baking: Transfer the mixture into a greased 9×13-inch baking dish. Spread evenly and top with shredded mozzarella cheese.
- Bake: Place the baking dish in the preheated oven and bake for 20–25 minutes, or until the casserole is bubbly and the cheese is golden brown on top.
- Serve: Remove from oven and let cool slightly. Garnish with chopped parsley if desired. Serve warm and enjoy.
Notes
- For extra flavor and nutrition, add steamed broccoli, sautéed mushrooms, or sun-dried tomatoes to the pasta mixture before baking.
- You can substitute the homemade Alfredo sauce with about 2½ cups of store-bought prepared Alfredo sauce to save time.
- Use freshly grated Parmesan for the best flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated before serving.
