Description
A creamy and cheesy Chicken Alfredo Bake featuring tender chicken, perfectly cooked pasta, and a rich homemade Alfredo sauce, all baked to golden perfection. This classic Italian-American casserole is an easy and satisfying dinner option perfect for family meals or gatherings.
Ingredients
Scale
Pasta and Chicken
- 12 ounces penne or rotini pasta
- 2 tablespoons olive oil
- 1 pound boneless skinless chicken breast, cut into bite-sized cubes
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Alfredo Sauce
- 3 tablespoons unsalted butter
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups whole milk
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese, divided
- 1/4 teaspoon red pepper flakes (optional)
Garnish
- 2 tablespoons fresh parsley, chopped
Instructions
- Preheat oven: Set your oven to 375°F (190°C) to get it ready for baking the casserole later.
- Cook pasta: Boil the pasta according to package instructions until al dente, then drain and set aside to cool slightly.
- Cook chicken: Heat olive oil in a large skillet over medium heat. Season the cubed chicken with Italian seasoning, salt, and black pepper. Cook chicken for 5 to 6 minutes until browned and cooked through. Remove from pan and set aside.
- Make Alfredo sauce: In the same skillet, melt butter. Add the minced garlic and sauté briefly until fragrant. Stir in the flour and cook for about 1 minute to create a roux, stirring constantly to avoid lumps.
- Prepare creamy sauce: Slowly whisk in the whole milk and heavy cream, continuing to stir until the sauce thickens slightly, about 4-5 minutes.
- Add cheeses: Stir in the grated Parmesan and 1 cup of mozzarella cheese until melted and smooth. Optionally, mix in red pepper flakes for a mild kick.
- Combine chicken and pasta: Add the cooked chicken and pasta into the Alfredo sauce, stirring until everything is evenly coated.
- Transfer to baking dish: Grease a 9×13-inch baking dish and pour the chicken and pasta mixture inside. Spread it evenly.
- Add topping cheese: Sprinkle the remaining 1 cup mozzarella cheese evenly on top of the casserole.
- Bake: Place the dish in the preheated oven and bake for 20 to 25 minutes, or until the cheese is melted, bubbly, and lightly golden.
- Garnish and serve: Once baked, remove from oven and sprinkle fresh chopped parsley over the top for color and freshness. Serve warm.
Notes
- For extra flavor and nutrition, add cooked broccoli, spinach, or mushrooms before baking.
- This dish can be prepared ahead and refrigerated; if baking from chilled, add an extra 10 minutes to the baking time.
- Use gluten-free pasta to make this recipe gluten-free if needed.
- Adjust seasoning and cheese types based on dietary preferences or restrictions.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 portion
- Calories: 540
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 34 g
- Cholesterol: 125 mg
