Description
Indulge in this creamy, cheesy Chicken Alfredo Pasta Bake! Perfect for weeknights or family gatherings, this comforting dish combines tender chicken, rich Alfredo sauce, and baked mozzarella for a meal everyone will love.
Ingredients
Scale
- 400g penne pasta
- 2 large chicken breasts, diced
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 500ml heavy cream
- 100g unsalted butter
- 150g grated Parmesan cheese
- 200g mozzarella cheese, shredded
- 1 teaspoon Italian seasoning
- ½ teaspoon black pepper
- ½ teaspoon salt
- ½ teaspoon nutmeg (optional)
- Fresh parsley, chopped
Instructions
- Preheat oven to 190°C (375°F).
- Cook penne pasta until just under al dente. Drain.
- Sauté chicken in olive oil with salt, pepper, and Italian seasoning until golden. Remove.
- Melt butter, sauté garlic, and add cream to make sauce. Stir in Parmesan and nutmeg.
- Combine pasta, chicken, and sauce. Fold in half of the mozzarella.
- Transfer to baking dish, top with remaining mozzarella (and breadcrumbs if desired).
- Bake for 20–25 minutes until golden and bubbly.
- Garnish with parsley and serve warm.
Notes
- Make-ahead friendly.
- Reheat with a splash of milk for creaminess.
- Breadcrumbs add a crunchy topping.
Nutrition
- Serving Size: 1 plate
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 120mg