Description
This comforting Chicken Alfredo Bake transforms simple ingredients into a restaurant-quality meal. Featuring tender shredded chicken, al dente penne pasta, and a rich, garlic-infused cream sauce, this dish is finished in the oven with a generous layer of bubbly, golden-brown mozzarella. Perfect for busy weeknights, the baking process allows the pasta to soak up the savory sauce, resulting in a hearty and satisfying dinner that the whole family will love.
Ingredients
16 oz Penne pasta
2 lbs Chicken breast, cooked and shredded
2 cups Heavy cream
1.5 cups Freshly grated Parmesan cheese
2 cups Shredded mozzarella cheese
4 cloves Garlic, minced
3 tbsp Unsalted butter
1 tsp Dried Italian seasoning
Instructions
Preheat your oven to 375°F (190°C).
Boil a large pot of salted water and cook the penne pasta for two minutes less than the package instructions; drain and set aside.
In a large skillet, melt the butter over medium heat and sauté the minced garlic until fragrant.
Whisk in the heavy cream and Italian seasoning, allowing the mixture to simmer gently for five minutes.
Stir in the grated Parmesan cheese until the sauce thickens to a smooth consistency.
In a large bowl, combine the cooked pasta, shredded chicken, and cream sauce until evenly coated.
Transfer the mixture to a 9×13 inch baking dish and sprinkle the mozzarella cheese over the top.
Bake for 15-20 minutes or until the cheese is melted and bubbling.
Notes
You can substitute penne with rotini or ziti if preferred. For best results, use freshly grated Parmesan rather than pre-shredded to ensure the sauce stays smooth. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15
- Cook Time: 30
- Category: Summer Desserts
- 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: 165mg