Chicken Alfredo Bake
A creamy and comforting baked pasta dish with chicken and a rich Alfredo sauce.
Equipment
- large pot
- Skillet
- baking dish
Ingredients
Pasta
- 12 oz penne or rigatoni pasta
Sauce
- 2 tablespoons olive oil
- 3 cloves garlic minced
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2.5 cups whole milk
- 1 cup heavy cream
- 1.5 cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 0.25 teaspoon red pepper flakes optional
Additional
- 2 cups cooked chicken shredded or cubed
- 1.5 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Preheat the oven to 375°F (190°C). Cook the pasta according to package instructions until al dente. Drain and set aside.
- In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
- Add the butter to the skillet. Once melted, whisk in the flour to form a roux. Cook for 1-2 minutes.
- Gradually whisk in the milk and heavy cream until smooth. Bring to a simmer and cook until the sauce thickens, about 5 minutes.
- Stir in the Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Mix until the cheese is melted and the sauce is smooth.
- Add the cooked pasta and chicken to the sauce, stirring to coat evenly.
- Transfer the mixture to a baking dish. Sprinkle the mozzarella cheese evenly over the top.
- Bake for 20-25 minutes, until the cheese is bubbly and golden. Garnish with chopped parsley before serving.
Notes
For extra flavor, you can add sautéed mushrooms or spinach to the dish before baking.