Description
This creamy Chicken Alfredo Bake combines tender penne pasta, juicy diced chicken, and a rich homemade Alfredo sauce baked to bubbly perfection with mozzarella cheese. It’s a comforting and satisfying dish perfect for family dinners, featuring a golden, cheesy topping and fresh parsley garnish.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne pasta
- 3 cups cooked chicken, diced
Alfredo Sauce
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon 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
Garnish
- Chopped fresh parsley, for garnish
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and grease a 3-quart baking dish to prevent sticking.
- Cook Pasta: Boil the penne pasta in salted water until it is al dente, which usually takes about 9-11 minutes. Drain the pasta and set it aside.
- Prepare Alfredo Sauce: In a large saucepan over medium heat, melt the butter. Add the minced garlic and sauté for 30 seconds until fragrant. Whisk in the flour and cook for about 1 minute, stirring constantly to form a roux. Gradually whisk in the whole milk and heavy cream, continuing to stir until the sauce is smooth. Bring the sauce to a simmer and cook until it thickens enough to coat the back of a spoon.
- Add Cheeses: Stir in the grated Parmesan cheese and ½ cup of the shredded mozzarella cheese until melted and the sauce is creamy. Season the sauce with salt and pepper to taste.
- Combine Ingredients: In a large bowl, mix the cooked pasta, diced chicken, and Alfredo sauce thoroughly until the pasta is evenly coated with the sauce.
- Assemble Casserole: Transfer the pasta mixture into the prepared baking dish. Evenly sprinkle the remaining 1½ cups of shredded mozzarella cheese over the top.
- Bake: Place the casserole in the preheated oven and bake for 20 minutes or until the cheese is fully melted and bubbling.
- Broil for Golden Topping: For a golden, slightly crispy crust, broil the casserole for an additional 2-3 minutes, watching carefully to prevent burning.
- Serve: Remove from the oven, garnish with chopped fresh parsley, and serve the Chicken Alfredo Bake warm for optimal flavor and texture.
Notes
- Ensure the pasta is cooked al dente to avoid mushy texture after baking.
- Use freshly grated Parmesan for the best flavor in the Alfredo sauce.
- You can substitute cooked shredded rotisserie chicken for convenience.
- Broiling at the end adds a deliciously crispy cheese topping but watch closely to avoid burning.
- Add steamed broccoli or sautéed mushrooms for a vegetable boost.
- Leftovers can be refrigerated for up to 3 days in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
