Chicken Alfredo Bake
An indulgent blend of tender penne pasta, succulent chicken, and a velvety Alfredo sauce, crowned with golden mozzarella. This baked dish offers a quintessential comfort meal, ideal for generous servings at family dinners or gatherings.
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Ingredients
- 1 cup heavy cream
- 2 cups shredded mozzarella cheese divided
- Salt and black pepper to taste
- 2 tablespoons all-purpose flour
- 3/4 cup grated Parmesan cheese
- 3 tablespoons unsalted butter
- 1 tablespoon chopped fresh parsley
- Cooking spray for greasing the baking dish
- 12 ounces penne pasta prepared in salted water per package instructions
- 2 cups whole milk
- 1 teaspoon minced garlic
- 3 cups cooked chicken diced
Instructions
- Preheat the oven to 375°F and lightly grease a 3-quart baking dish with cooking spray.
- In a large saucepan set over medium heat, melt the butter. Introduce the garlic and sauté for 30 seconds. Stir in the flour, whisking continuously, and cook for an additional minute.
- Gradually incorporate the milk and cream, maintaining a steady whisk until the mixture thickens slightly.
- Blend in the Parmesan cheese and 1/2 cup of the mozzarella, seasoning with salt and pepper. Stir until the cheese has fully melted into the sauce.
- In a large mixing bowl, combine the cooked penne and diced chicken. Pour the sauce over the mixture and toss gently to coat all components evenly.
- Transfer the coated pasta and chicken mixture into the prepared baking dish. Distribute the remaining mozzarella over the surface.
- Bake, uncovered, for 20 minutes or until the cheese is melted and lightly golden, and the dish is bubbling throughout.
- Finish with a sprinkling of chopped parsley before serving.