Baked Cream Cheese Chicken Alfredo
Ingredients:
2 cups cooked chicken, shredded (rotisserie chicken works well)
12 oz penne pasta (or your favorite pasta)
8 oz cream cheese, softened
1 1/2 cups heavy cream
1 1/2 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Salt and pepper to taste
1 tablespoon olive oil (for greasing)
Fresh parsley, chopped (for garnish)
Directions:
Preheat the Oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with olive oil.
Cook the Pasta: Cook the pasta according to package instructions until al dente. Drain and set aside.
Make the Alfredo Sauce: In a large saucepan, combine the softened cream cheese, heavy cream, mozzarella cheese, Parmesan cheese, garlic powder, onion powder, salt, and pepper. Heat over medium heat, stirring occasionally, until the cheeses melt and the sauce becomes smooth and creamy. Adjust seasoning to taste.
Combine Chicken, Pasta, and Sauce: Add the shredded chicken and cooked pasta into the Alfredo sauce, stirring to combine evenly. Make sure the pasta is well-coated with the sauce.
Assemble and Bake: Transfer the chicken Alfredo pasta mixture into the prepared baking dish. Spread it out evenly. Top with a little extra mozzarella and Parmesan cheese if desired for a golden, cheesy crust.
Bake: Bake in the preheated oven for 20-25 minutes or until the cheese is bubbly and lightly browned on top.
Garnish and Serve: Remove from the oven, let it cool for a few minutes, and garnish with chopped fresh parsley. Serve hot.
Prep Time: 10 minutes | Cook Time: 30 minutes | Total Time: 40 minutes
Kcal: Approximately 500-600 per serving | Servings: 6