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Creamy Chicken Alfredo Bake Recipe

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4.2 from 60 reviews

Creamy Chicken Alfredo Bake is a comforting and delicious pasta casserole featuring tender cooked chicken, penne pasta, and a rich homemade Alfredo sauce made from butter, garlic, milk, cream, and parmesan cheese. This baked dish, topped with melted mozzarella cheese and fresh parsley, makes for a satisfying family meal ready in under an hour.

  • Total Time: 50 minutes
  • Yield: 6 servings

Ingredients

Pasta and Chicken

  • 12 ounces penne pasta, cooked in salted water according to package directions
  • 3 cups diced cooked chicken

Sauce

  • 3 tablespoons butter
  • 2 tablespoons flour
  • 1 teaspoon minced garlic
  • 2 cups whole milk
  • 1 cup heavy cream
  • 3/4 cup grated parmesan cheese
  • 2 cups shredded mozzarella cheese, divided use
  • Salt and pepper to taste

Other

  • Cooking spray, for greasing
  • 1 tablespoon parsley, chopped

Instructions

  1. Preheat Oven and Prepare Baking Dish: Preheat your oven to 375°F (190°C). Lightly coat a 3-quart baking dish with cooking spray to prevent sticking.
  2. Make the Roux: In a large pan over medium heat, melt the butter. Add the minced garlic and cook for about 30 seconds until fragrant. Whisk in the flour and cook for 1 minute to form the roux, which will thicken the sauce.
  3. Add Dairy and Simmer Sauce: Slowly pour in the whole milk and heavy cream while whisking continuously. Bring the mixture to a gentle simmer, whisking constantly until the sauce thickens enough to coat the back of a spoon.
  4. Add Cheese and Seasoning: Stir in the grated parmesan cheese and half of the shredded mozzarella. Season the sauce with salt and pepper to your taste. Keep stirring until all the cheese melts and the sauce is smooth.
  5. Combine Pasta, Chicken, and Sauce: In a large bowl, combine the cooked penne pasta and diced chicken. Pour the creamy Alfredo sauce over the top and toss gently but thoroughly to evenly coat all the pasta and chicken.
  6. Assemble in Baking Dish: Transfer the sauced pasta and chicken mixture into the prepared baking dish. Evenly sprinkle the remaining shredded mozzarella cheese over the top.
  7. Bake: Place the dish in the preheated oven and bake uncovered for 20 minutes or until the pasta is bubbly and the cheese topping is golden and starting to brown.
  8. Garnish and Serve: Remove from oven and sprinkle chopped parsley over the top for a fresh finish. Serve hot as a hearty dinner.

Notes

  • You can substitute rotini or rigatoni for penne if preferred.
  • For a lighter version, use milk and cream alternatives with lower fat content but note it may affect the creaminess.
  • Leftovers keep well refrigerated for 3-4 days and reheat nicely in the oven or microwave.
  • Adding steamed vegetables like broccoli can increase the nutritional profile and add color.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://ellarecipe.com/creamy-chicken-alfredo-bake-recipe/