Description
This creamy Chicken Alfredo Bake combines tender cooked chicken and penne pasta smothered in a rich homemade Alfredo sauce with Parmesan and mozzarella cheeses. Baked until bubbly and golden, this comforting casserole is perfect for an easy family dinner.
Ingredients
Scale
Pasta and Protein
- 12 oz penne pasta, cooked in salted water according to package directions
- 3 cups diced cooked chicken
Alfredo Sauce
- 3 tbsp butter
- 2 tbsp flour
- 1 tsp minced garlic
- 2 cups whole milk
- 1 cup heavy cream
- ¾ cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- Salt and pepper to taste
Other
- Cooking spray
- 1 tbsp parsley, chopped
Instructions
- Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C) and coat a 3-quart baking dish with cooking spray to prevent sticking.
- Make Roux and Cook Garlic: In a large pan over medium heat, melt the butter. Add minced garlic and sauté for 30 seconds until fragrant, being careful not to burn it.
- Create Alfredo Sauce: Whisk in the flour and cook for 1 minute to form a roux. Gradually pour in the milk and heavy cream while whisking constantly. Continue to cook and whisk until the sauce thickens slightly.
- Add Cheese and Seasoning: Stir in the grated Parmesan cheese and half of the shredded mozzarella cheese. Season the sauce with salt and pepper to taste, stirring until all cheese is melted and the sauce is smooth.
- Combine Pasta and Chicken: In a large bowl, combine the cooked penne pasta and diced cooked chicken. Pour the Alfredo sauce over the mixture and toss well to coat everything evenly.
- Assemble and Bake: Transfer the coated pasta and chicken mixture into the prepared baking dish. Sprinkle the remaining mozzarella cheese evenly on top. Bake uncovered for 20 minutes, or until the casserole is bubbly and golden on top.
- Garnish and Serve: Remove from oven, garnish with chopped parsley, and serve the bake warm for a delicious, comforting meal.
Notes
- Use freshly grated Parmesan cheese for the best flavor and smooth melting texture.
- If you prefer a lighter dish, you can substitute half-and-half for the heavy cream.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven or microwave.
- For a gluten-free version, use gluten-free pasta and substitute the flour with a gluten-free all-purpose flour or cornstarch slurry.
- Adding steamed broccoli or sautéed mushrooms can increase the vegetable content and add extra flavor.
