Chicken Alfredo Bake: Your Irresistible 30-Minute Weeknight Wonder!
Life gets busy, but delicious dinners shouldn’t be a casualty. On those hectic evenings when you crave something truly comforting, satisfying, and bursting with flavor, without spending hours in the kitchen, our Chicken Alfredo Bake swoops in to save the day!
Imagine sinking your fork into tender, juicy chicken, perfectly cooked and nestled amidst a rich, velvety Alfredo sauce. All of this is tossed with your favorite pasta and then baked to golden-brown perfection under a generous blanket of bubbling, irresistible cheese. It’s warm, it’s hearty, and it’s the epitome of effortless indulgence.
This dish takes the beloved flavors of classic chicken Alfredo and transforms them into a super-easy, comforting bake that’s ready from start to finish in just about 30 minutes. It’s fancy enough to feel like a treat, yet simple enough for even the busiest weeknights. Get ready to impress your family and delight your taste buds with minimal fuss and maximum flavor!
Ingredients:
Chicken & Seasoning:
- 4 boneless skinless chicken breasts, cubed (about 1.5 lbs total)
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon Italian seasoning
Pasta & Sauce:
- 12 ounces fettuccine, penne, or rotini pasta
- 1 jar (15 ounces) Alfredo sauce (or homemade)
- ½ cup milk (whole milk or half-and-half for extra creaminess)
- ½ cup grated Parmesan cheese, divided
- 1 cup shredded mozzarella cheese, divided
- Optional: ¼ cup fresh parsley, chopped (for garnish)
Equipment:
- Large pot for cooking pasta
- Large skillet
- 9×13 inch baking dish
Instructions:
1. Cook the Pasta:
- Bring a large pot of salted water to a rolling boil. Add the pasta and cook according to package directions until al dente (slightly firm). Remember, it will finish cooking in the oven, so don’t overcook it.
- Drain the pasta thoroughly and set aside.
2. Cook the Chicken:
- While the pasta cooks, pat the cubed chicken breasts dry with paper towels. In a medium bowl, toss the chicken with olive oil, salt, black pepper, garlic powder, and Italian seasoning.
- Heat a large skillet over medium-high heat. Add the seasoned chicken and cook for 5-7 minutes, stirring occasionally, until it’s golden brown and cooked through. Remove from heat.
3. Combine & Sauce:
- Preheat your oven to 375°F (190°C).
- In the skillet with the cooked chicken (or transfer to a large mixing bowl), add the drained cooked pasta, the entire jar of Alfredo sauce, and the milk.
- Add ¼ cup of the grated Parmesan cheese and ½ cup of the shredded mozzarella cheese to the mixture. Stir everything together until the pasta, chicken, and cheeses are well combined and coated in the creamy sauce.
4. Assemble the Bake:
- Pour the entire pasta mixture into a 9×13 inch baking dish, spreading it out evenly.
- Sprinkle the remaining ¼ cup grated Parmesan cheese and ½ cup shredded mozzarella cheese evenly over the top of the pasta bake.
5. Bake to Bubbly Perfection:
- Bake for 15-20 minutes, or until the cheese on top is melted, bubbly, and lightly golden brown. If you desire extra browning, you can briefly switch to the broiler for the last 1-2 minutes, watching it very carefully to prevent burning.
6. Garnish & Serve:
- Remove from the oven and let it rest for 5 minutes before serving.
- Garnish with fresh chopped parsley, if desired.
- Serve hot and prepare for smiles all around!
This Cheesy Chicken Alfredo Bake is your secret weapon for a quick, comforting, and incredibly delicious dinner. It delivers on flavor, creaminess, and that irresistible cheesy pull, making it a perfect meal for any night of the week. Enjoy!