Description
Creamy Baked Chicken Alfredo Pasta is a comforting casserole made with tender chicken, penne pasta, rich homemade Alfredo sauce, and a golden layer of melted mozzarella cheese baked to perfection.
Ingredients
- 12 ounces penne pasta
- 2 cups cooked chicken breast, shredded or diced
- 2 tablespoons butter
- 3 cloves garlic, minced
- 2 cups heavy cream
- 1 cup whole milk
- 1 1/2 cups grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat the oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish.
- Cook the penne pasta according to package instructions until al dente, then drain and set aside.
- In a large skillet, melt butter over medium heat and sauté garlic for about 30 seconds until fragrant.
- Pour in heavy cream and milk, stirring continuously until warmed through.
- Add Parmesan cheese, Italian seasoning, salt, and black pepper, stirring until smooth and creamy.
- Add cooked chicken and pasta into the sauce, mixing until evenly coated.
- Stir in 1 cup of shredded mozzarella cheese.
- Transfer mixture into the prepared baking dish and top with remaining mozzarella cheese.
- Bake for 20–25 minutes until cheese is melted, bubbly, and lightly golden.
- Remove from oven, garnish with fresh parsley, and let rest for 5 minutes before serving.
Notes
- Use rotisserie chicken for quicker preparation.
- Cook pasta al dente to avoid mushy texture after baking.
- Add steamed broccoli or sautéed mushrooms for extra flavor and nutrition.
- Add red pepper flakes for a spicy kick.
- For leftovers, add a splash of milk or cream when reheating to restore creaminess.
Nutrition
- Serving Size: 1 serving
- Calories: 750
- Sugar: 3g
- Sodium: 900mg
- Fat: 45g
- Saturated Fat: 25g
- Unsaturated Fat: 15g
- Trans Fat: 0.5g
- Carbohydrates: 55g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 140mg
