Chicken Alfredo Bake

yummy. a creamy alfredo with chicken. try adding broccoli or mushrooms, carrots, peas, etc. serve with bread or salad.

Chicken Alfredo Bake

It’s no secret I love pasta and cheese. Anything that screams comfort food, I’m all on board! This dish is filled with penne pasta, creamy alfredo sauce, cooked chicken, and gooey melted cheeses. It’s delicious, kid-friendly and the perfect weekday meal. Did I mention it’s freezer-friendly? Making it easy to whip up when you have time and serve when you don’t have time! Easy peasy lemon squeezy!

This alfredo dish is quick and easy to make, especially if you use rotisserie chicken or chicken already cooked and diced. It starts with a homemade cream sauce. This can actually be whipped up minutes. You’d be surprised at how easy it easy and that you may not want to buy alfredo sauce again. It’s made up of a little butter, flour, milk, parmesan and mozzarella cheeses, and heavy cream. As your pasta is cooking, whip up this creamy sauce to decrease your time. Add pasta together with the sauce and diced chicken. Top with cheese and bake and then gobble it up!

I always love meals that are all in one pot! Add in a veggie to make it a complete meal!

What Ingredients Do I Need to Make Mac and Cheese?

I kept it simple for you while still providing an amazing side dish.

• Pasta – I love using shells. I think that’s just the kid in me. Everyone wanted shells when we were younger and not every mac n cheese box made theirs with shells. Penne, elbows or whatever is your favorite pasta will work just as well!
• Milk – Milk gives the mac and cheese the base for the creamy sauce. The creamiest would be using whole milk, and this is what I would recommend. But if you wanted to skip a few calories and fat, you can use 1%, 2% or even skim.
• Cream – Cream makes it extra creamy and delicious. It’s a great additive to the whole milk.
• Butter- Butter is an essential part of the recipe. I am a big fan of using unsalted butter in all my recipes. This is to ensure none of the recipes come out too salty. It’s always easier to add salt at the end than end up with too salty of a dish that no one will eat. ????????
• Flour – To help thicken the creamy sauce, we will use flour. We will essentially make a roux. It’s not hard but adds a nice consistency to the dish.
• Cheese – CHEESE. What is not to love at this. I went straight to my trusty mozzarella cheese and parmesan but you can change it up and use any variety or mixture of cheese you prefer! Gouda, pepper jack, mozzarella, etc would all be amazing choices to mix in for more of a creamy white sauce than an alfredo
• Salt and Pepper – simple enough right?
• Paprika

Tips for Making Baked Chicken Alfredo

• Make sure you only cook your pasta to al dente. This means your pasta will still be tough and not cooked all the way. The pasta will cook the rest of the way when it mixed in the sauce and baked in the oven. You don’t want to overcook your pasta or it will be mushy and fall apart.
• Don’t warm your milk before adding it to the mixture. Use cold or “cool” milk (milk left on the counter for a few minutes) to avoid clumping of the mixture.
• Shredding your own cheese or freshly grated is best! I’m sure you knew this. Even though it takes more time, it is well worth it. Shredded cheese tends to have additives that make it more grainy and harder to melt. But if you are in a pinch, shredded works just fine!

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Storing Chicken Alfredo Bake

Can I make it in advance?

You can certainly make the chicken alfredo in advance. Make as directed but don’t bake until the day of. It can be stored in the fridge for up to 5 days. After the sauce seems to be absorbed and it won’t be as creamy and delicious.

Can I Freeze It?

Of course! Just like making it in advance, assemble but don’t bake. When you are ready, thaw it and then bake as directed.

Any Variations to this Recipe?

You can absolutely add in a variety of different things to make it your own. Here in the south, we love seafood, so crawfish and shrimp are always winners. You can add in onions, garlic or other different seasonings as well. To make it a full meal, try adding some a vegetable like broccoli for a simple yet tasty meal.

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Print

Chicken Alfredo Bake

Chicken alfredo bake is just as delicious and easy to make as regular chicken alfredo! Chunks of chicken with pasta in a creamy white sauce. Topped with cream and baked to perfection.

Course Main Course

Ingredients

• 12 oz penne pasta
• 4 tbsp unsalted butter
• 3 tbsp flour
• 1 1/2 tsp minced garlic
• 2 cups whole milk
• 1 cup heavy cream
• salt and pepper to taste
• 3 cups chicken 3 chicken breasts or 5-6 chicken tenderloins
• 2 cups mozzarella cheese shredded, and divided
• 2/3 cup parmesan cheese optional
• parsley

Instructions

1. Preheat oven to 375F.

2. Cook pasta al dente. Drain and set aside.

3. While pasta is cooking, cook and dice chicken in skillet. Season with salt and pepper or as preferred. Set aside.

4. In large pot, melt butter and garlic on medium heat. Saute for about 30 seconds and then add flour, cook for 1 min.

5. Add whole milk, cream, 1/2 tsp salt and pepper. Allow mixture to thicken stirring constantly.

6. Now, add in parmesan and 1 cup mozzarella. Stir until combined. Taste mixture and add salt and pepper to taste.

7. Combine chicken and pasta into the sauce pot. Stir until well mixed.

8. Pour into 8×8 or 9×9 casserole dish. Add last cup of mozzarella on top.

9. Bake for 20 minutes until cheese melts and edges start to brown. Sprinkle parsley on top. Then Enjoy!

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