Description
This Chicken Alfredo Bake is a creamy, comforting pasta dish featuring tender cooked chicken, a rich homemade Alfredo sauce, and melty mozzarella cheese baked to golden perfection. Ideal for a family meal, it combines the classic flavors of Alfredo pasta with the ease of a one-dish bake.
Ingredients
Scale
Protein and Pasta
- 2 cups cooked chicken breast, cubed or shredded
- 12 oz penne or pasta of choice
Alfredo Sauce
- 3 tablespoons butter
- 3 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 cups milk
- 1 cup heavy cream
- 1 1/2 cups grated Parmesan cheese
- Salt and pepper, to taste
Topping and Garnish
- 1 cup shredded mozzarella cheese
- Fresh parsley, chopped (for garnish)
Instructions
- Preheat and Cook Pasta: Preheat your oven to 375°F (190°C). Boil salted water and cook the pasta until al dente. Drain and set aside to cool slightly.
- Make Roux with Garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant. Sprinkle the flour over the garlic and stir to form a paste, cooking for another 1-2 minutes to eliminate the raw flour taste.
- Create Alfredo Sauce: Gradually whisk in the milk and heavy cream, stirring continuously to ensure a smooth sauce without lumps. Simmer the mixture for about 5 minutes until it thickens to a creamy consistency.
- Add Parmesan and Season: Stir in the grated Parmesan cheese until the sauce is smooth and cheese is melted. Season with salt and pepper according to your taste preferences.
- Combine Pasta, Chicken, and Sauce: In a large mixing bowl, gently combine the cooked pasta, cubed chicken, and Alfredo sauce. Stir well to coat all ingredients thoroughly with the creamy sauce.
- Prepare for Baking: Transfer the pasta mixture to a greased baking dish, spreading it evenly. Sprinkle the shredded mozzarella cheese evenly over the top to create a melty, golden crust.
- Bake the Dish: Place the baking dish in the oven and bake for 20-25 minutes until the cheese is bubbly and lightly golden brown on top.
- Garnish and Serve: Remove the dish from the oven. Garnish with freshly chopped parsley for a burst of color and freshness. Serve hot and enjoy your creamy Chicken Alfredo Bake.
Notes
- Use freshly grated Parmesan for the best flavor and melting quality.
- Ensure the sauce is thick enough to coat the pasta well but not too thick before baking.
- If you prefer, substitute penne with rigatoni, fusilli, or any sturdy pasta shape that holds sauce well.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated in the oven to maintain crispiness.
- For a lighter version, substitute heavy cream with additional milk or half-and-half, but the sauce may be less rich.
