Description
This Creamy Chicken Alfredo Pasta Bake is the ultimate comfort food, featuring tender chicken, perfectly cooked pasta, and a rich, homemade Alfredo sauce, all topped with melted cheese.
Ingredients
- Pasta: 16 oz penne pasta (or other short pasta like ziti or rigatoni)
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
- Olive Oil: 1 tablespoon
- Seasoning: 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning
- Butter: 1/2 cup (1 stick), unsalted
- Garlic: 4 cloves, minced
- All-Purpose Flour: 3 tablespoons
- Heavy Cream: 2 cups
- Milk: 1 cup (whole milk recommended for creaminess)
- Cream Cheese: 4 oz, softened and cubed
- Parmesan Cheese: 1.5 cups, freshly grated
- Mozzarella Cheese: 2 cups, shredded, divided
- Fresh Parsley: 2 tablespoons, chopped (for garnish)
Instructions
- Preheat your oven to 375°F (190°C) and grease a 9×13-inch baking dish
- Cook the penne pasta in salted water until al dente, then drai
- Season chicken with salt, pepper, garlic powder, and Italian seasoning, then cook in olive oil until golden brow
- In the same skillet, melt butter, sauté garlic, whisk in flour, then gradually add cream and milk to create the sauce
- Stir in cream cheese and cheeses until melted and smooth, then combine with the chicken and pasta
- Pour mixture into prepared baking dish, top with remaining mozzarella cheese, and bake for 20-25 minutes
- Let rest for 5-10 minutes before serving, garnished with parsley
Notes
Undercook your pasta to prevent it from becoming mushy.
Use fresh cheese for the best texture in your sauce.
Let the dish rest before serving for easier portioning.
- Prep Time: 20 mins
- Cook Time: 30 mins
- Category: Dinner
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 720 kcal
- Sugar: 3 g
- Sodium: 950 mg
- Fat: 38 g
- Saturated Fat: 16 g
- Unsaturated Fat: 14 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 45 g
- Cholesterol: 125 mg