Description
This creamy Chicken Alfredo Bake is the epitome of comfort food, featuring tender chicken, pasta, and a rich, velvety Alfredo sauce, all baked with a golden, cheesy topping. It’s a perfect cozy dish for family dinners, potlucks, or when you want something indulgent.
Ingredients
For the Chicken Alfredo Bake:
- 2 cups cooked, shredded chicken (about 2 boneless, skinless chicken breasts)
- 1 pound (16 ounces) penne pasta (or your preferred pasta shape)
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 ½ cups grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 teaspoon Italian seasoning (optional)
- Fresh parsley (for garnish)
- Optional: 1 cup frozen peas (for added color and texture)
- Optional: 1 cup grated cheddar cheese (for extra cheese flavor)
Instructions
Start by cooking the pasta according to the package instructions. Bring a large pot of salted water to a boil, then add the pasta and cook it al dente (firm to the bite). Drain the pasta and set it aside, reserving about a cup of pasta water for later use if needed.
If you don’t have pre-cooked chicken, season the chicken breasts with salt, pepper, and garlic powder. Heat a skillet over medium-high heat and add a little olive oil or butter. Sear the chicken breasts for 6-7 minutes per side, or until fully cooked through and the internal temperature reaches 165°F (75°C). Let the chicken rest for a few minutes before shredding it into bite-sized pieces using two forks or your hands.
In a large saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes, or until fragrant. Be careful not to burn the garlic.
Add the heavy cream and milk to the pan, stirring to combine. Bring the mixture to a simmer, then reduce the heat to low. Stir in the grated Parmesan cheese and half of the shredded mozzarella cheese. Continue to stir until the cheese is melted and the sauce is smooth and creamy. Season with salt, pepper, and garlic powder to taste. For added flavor, you can also stir in Italian seasoning or a pinch of nutmeg.
Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch casserole dish with cooking spray or butter.
In a large mixing bowl, combine the cooked pasta, shredded chicken, Alfredo sauce, and frozen peas (if using). Stir everything together until the pasta and chicken are well-coated with the sauce. Pour the mixture into the prepared casserole dish, spreading it out evenly.
Sprinkle the remaining mozzarella cheese evenly over the top of the casserole. If you’re using cheddar cheese, you can sprinkle that on top as well for extra cheesy goodness.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 25-30 minutes. After this time, remove the foil and continue baking for another 10-15 minutes, or until the cheese is bubbly and slightly golden. The top should be melted and slightly crispy, and the casserole should be hot and bubbling all the way through.
Allow the casserole to cool for 5-10 minutes before serving. This helps the sauce set and makes it easier to cut into neat portions. Garnish with freshly chopped parsley for a pop of color and added freshness.
- Prep Time: 15 minutes
- Cook Time: 35-40 minutes
Nutrition
- Calories: 400-450 kcal
- Fat: 20-25g
- Carbohydrates: 35-40g
- Protein: 25-30g1