Chicken Alfredo Bake
A comforting pasta bake featuring tender chicken and penne tossed in a creamy homemade garlic alfredo sauce, topped with bubbly melted cheese.
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Ingredients
- 16 ounces Penne pasta
- 3 cups Cooked chicken breast, shredded
- 2 cups Heavy cream
- 1/2 cup Unsalted butter
- 3 cloves Garlic, minced
- 1 1/2 cups Parmesan cheese, grated
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped(optional)
- 1/2 teaspoon Salt
- 1/4 teaspoon Black pepper
Instructions
- 1
Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
- 2
Boil the penne pasta in salted water until it is slightly firmer than al dente, then drain.
- 3
In a large saucepan, melt the butter over medium heat and sauté the minced garlic for 1 minute until fragrant.
- 4
Whisk in the heavy cream and simmer for 5 minutes, then stir in the Parmesan cheese until the sauce is smooth.
- 5
Combine the cooked pasta, shredded chicken, and the alfredo sauce in a large mixing bowl, tossing to coat evenly.
- 6
Pour the mixture into the prepared baking dish and spread it out evenly.
- 7
Top the pasta with the shredded mozzarella cheese and bake for 20 minutes until the cheese is melted and golden.
- 8
Remove from the oven, garnish with fresh parsley, and let it rest for 5 minutes before serving.
Nutrition per Serving
640
Calories
38g
Protein
42g
Carbs
36g
Fat
2g
Fiber
3g
Sugar
820mg
Sodium
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