Chicken Alfredo Bake
A comfort food classic that's perfect for feeding a crowd! This Chicken Alfredo Bake is penne pasta tossed with cooked chicken, and a creamy sauce! Finished with cheese and baked to perfection - no one can resist this delicious dish!
- 12 ounce penne pasta uncooked
- 4 tablespoon butter unsalted
- 6 cloves garlic minced
- 2 tablespoon all-purpose flour
- 1 cups chicken broth low sodium
- 2 cups half and half
- 1 teaspoon onion powder
- 1 tablespoon Italian seasoning
- 1/2 teaspoon red pepper flakes
- 1/2 teaspoon salt or to taste
- 1/4 teaspoon pepper or to taste
- 1 cup Parmesan cheese grated
- 3 cups Mozzarella cheese shredded
- 2 cups cooked chicken shredded, such as Rotisserie
- 1 tablespoon fresh parsley chopped
Cook the pasta according to package instructions. Drain, rinse and set aside.
Preheat the oven to 375 F degrees. Grease a 9x13-inch baking dish.
Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute to cook off the raw taste flour.
Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese. Stir until the cheese has melted.
Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.
Garnish with parsley and serve.
Leftovers: You can either transfer leftovers to an airtight container, or cover the baking dish with foil or plastic. Store in the fridge for 3-5 days.
Make ahead: Prepare all the ingredients in the baking dish, wrap well with plastic, and then top with a layer of foil. It will last 3-6 months in the freezer. To bake, transfer the baking dish to the fridge the night before to thaw. Bake uncovered at 375F for 25-30 minutes.
Calories: 719kcal | Carbohydrates: 52g | Protein: 41g | Fat: 38g | Saturated Fat: 22g | Cholesterol: 141mg | Sodium: 967mg | Potassium: 452mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1167IU | Vitamin C: 3mg | Calcium: 603mg | Iron: 2mg