Chicken Alfredo Bake
This simple, cheesy chicken alfredo bake is a great twist on the traditional recipe. Baked in a casserole dish it's loaded with chicken, a creamy homemade sauce, pasta, and your favorite veggies.
- 16 ounces penne rigata pasta
- 6 tablespoon butter
- 3 teaspoon garlic minced
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- ½ teaspoon pepper
- 4 cups heavy cream
- 1 ½ cups shredded parmesan cheese divided
- 1 ½ cups mozzarella cheese
- 2 ounces cream cheese
- Salt to taste
- 2-3 chicken breasts cooked and diced
- Chopped parsley for garnish
Preheat oven to 400 degrees.
Prepare pasta per package directions (al dente as pasta will continue to cook in the oven)
Melt butter in a large Dutch oven or soup pan over medium heat.
Add the garlic, onion powder, Italian seasoning, pepper cream and 1 cup of the parmesan cheese. Stir to combine and melt the cheese.
Simmer the sauce for 10-15 minutes or until thickened, stir frequently to avoid burning. Once thick remove from heat.
Add mozzarella and cream cheese and stir to combine and melt the cheese. Add salt to taste.
Drain the pasta and add into the stock pot with the sauce.
Add the diced chicken to the sauce and stir to mix well.
Pour pasta and sauce mixture into a 9x13 casserole dish that has been sprayed with cooking spray.
Bake for 15-20 minutes or until the top browns slightly and sauce is bubbly.
Remove from oven and sprinkle with remaining ½ cup of parmesan cheese.
Garnish with parsley if desired and serve.
Calories: 577kcal | Carbohydrates: 5g | Protein: 22g | Fat: 53g | Saturated Fat: 32g | Cholesterol: 210mg | Sodium: 502mg | Potassium: 282mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1942IU | Vitamin C: 1mg | Calcium: 328mg | Iron: 1mg