Description
Indulge in this hearty Chicken Alfredo Bake, a comforting casserole featuring tender cubed chicken, perfectly al dente pasta, and a rich, velvety parmesan cream sauce. Topped with a generous layer of mozzarella that crisps to golden perfection in the oven, this dish turns simple pantry staples into a decadent crowd-pleasing dinner. It is the ultimate weeknight solution for busy families craving restaurant-quality flavor with minimal cleanup.
Ingredients
16 oz Penne Pasta
2 lbs Chicken Breast, cubed
2 cups Heavy Cream
1.5 cups Parmesan Cheese, freshly grated
2 cups Mozzarella Cheese, low-moisture shreds
4 cloves Garlic, minced
3 tbsp Unsalted Butter
2 tbsp Fresh Italian Parsley, chopped
Instructions
Preheat your oven to 375°F.
Boil a large pot of salted water and cook the pasta until just shy of al dente; drain and set aside in a large mixing bowl.
Sear the cubed chicken in a large skillet with one tablespoon of butter until fully browned, then add to the bowl with the pasta.
In the same skillet, melt the remaining butter and sauté the minced garlic until fragrant.
Whisk in the heavy cream and simmer gently.
Stir in the parmesan cheese until the sauce thickens.
Pour the sauce over the pasta and chicken, tossing to coat thoroughly.
Transfer the mixture to a greased 9×13 baking dish.
Top with mozzarella cheese and bake at 375°F until bubbly and golden brown, approximately 25 minutes.
Notes
Ensure the heavy cream is at room temperature before adding to the skillet to prevent the sauce from breaking. You can substitute penne with rotini or rigatoni for better sauce adherence. Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1.5 cups
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 38g
- Saturated Fat: 20g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 42g
- Cholesterol: 160mg