Description
This Chicken Alfredo Bake is a creamy and comforting casserole featuring penne pasta, tender shredded chicken, and a homemade Alfredo sauce, all topped with melted mozzarella and Parmesan cheese for a quick and satisfying dish.
Ingredients
- 16 ounces penne pasta
- 5 tablespoons salted butter
- 4 ounces cream cheese
- 1 tablespoon minced garlic
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 1 tablespoon flour
- 2 cups heavy whipping cream
- 1 cup whole milk
- 2 cups shredded mozzarella, divided
- 1½ cups shredded Parmesan, divided
- 2 cups cooked, shredded or chopped chicken breast
Instructions
- Preheat the oven to 350 °F.
- Cook pasta until al dente, reserve a splash of pasta water, then drain.
- Melt butter in a Dutch oven over medium heat, whisk in cream cheese until smooth.
- Stir in minced garlic, garlic powder, onion powder, black pepper, and Italian seasoning until well combined.
- Add flour and whisk well, then gradually pour in heavy cream (1 cup at a time), followed by milk, until smooth.
- Mix in 1 cup mozzarella and 1 cup Parmesan, stirring until melted.
- Stir in chicken and pasta, adding reserved pasta water if needed to thin the sauce.
- Transfer mixture to a greased 9×13 casserole dish, sprinkle with remaining mozzarella and Parmesan, then bake for 10–15 minutes to melt the cheese.
- For a golden top, broil for 1–2 minutes after baking.
Notes
- Let cheese come to room temperature before adding for smoother melting.
- Use rotisserie chicken for a time-saving shortcut.
- Fold in vegetables or swap in different pasta shapes for variety.
- Can be assembled ahead and baked later.
- Store in the fridge for 3–5 days or freeze unbaked for up to 6 months.
Nutrition
- Serving Size: 1/8 of casserole
- Calories: 620
- Sugar: 4g
- Sodium: 660mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 41g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 145mg
