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Chicken Alfredo Bake
Maya

Chicken Alfredo Bake

A comfort food classic that's perfect for feeding a crowd! This Chicken Alfredo Bake is penne pasta tossed with cooked chicken, and a creamy sauce! Finished with cheese and baked to perfection.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Course
Cuisine: American
Calories: 719
Ingredients Equipment Method Notes

Ingredients
  

  • 12 ounce penne pasta, uncooked
  • 4 tablespoon butter, unsalted
  • 6 cloves garlic, minced
  • 2 tablespoon all-purpose flour
  • 1 cups chicken broth, low sodium
  • 2 cups half and half
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon pepper, or to taste
  • 1 cup Parmesan cheese, grated
  • 3 cups Mozzarella cheese, shredded
  • 2 cups cooked chicken, shredded
  • 1 tablespoon fresh parsley, chopped

Equipment

  • 12-inch cast iron skillet or large skillet
  • 9x13-inch casserole dish
  • large bowl
  • whisk
  • measuring cups and spoons

Method
 

  1. Cook the pasta according to package instructions. Drain, rinse and set aside.
  2. Preheat the oven to 375°F. Grease a 9×13-inch baking dish.
  3. Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute.
  4. Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
  5. Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese. Stir until the cheese has melted.
  6. Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
  7. Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
  8. Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.
  9. Garnish with parsley and serve.

Notes

Leftovers: Store in the fridge for 3-5 days. Make ahead: Freeze assembled dish for 3-6 months. Thaw overnight in fridge, then bake uncovered at 375°F for 25-30 minutes.