Chicken Alfredo Bake
Ingredients:
12 oz pasta (penne or rigatoni)
2 cups cooked chicken (shredded or cubed)
1 tablespoon olive oil
2 cloves garlic, minced
2 cups heavy cream
1 ½ cups milk
1 ½ cups grated Parmesan cheese
1 teaspoon Italian seasoning
½ teaspoon black pepper
Salt to taste
1 cup shredded mozzarella cheese
¼ cup fresh parsley, chopped (optional for garnish)
Directions:
Cook the Pasta:
Preheat the oven to 375°F (190°C). Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.
Prepare the Alfredo Sauce:
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1-2 minutes until fragrant, but not browned. Slowly add heavy cream and milk, stirring constantly. Bring to a simmer.
Add Cheese and Seasoning:
Stir in the Parmesan cheese, Italian seasoning, black pepper, and salt to taste. Continue stirring until the sauce thickens, about 3-5 minutes. Remove from heat.
Combine Pasta, Chicken, and Sauce:
In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Toss until everything is well coated.
Assemble the Bake:
Transfer the pasta and chicken mixture into a greased 9×13-inch baking dish. Sprinkle shredded mozzarella cheese evenly over the top.
Bake:
Bake in the preheated oven for 20-25 minutes, or until the cheese is bubbly and golden on top.
Garnish and Serve:
Once done, remove from the oven and let the bake cool for a few minutes. Garnish with fresh parsley and serve hot.
Prep Time: 15 minutes | Cook Time: 25 minutes | Total Time: 40 minutes
Servings: 6 servings