Cheesy Chicken Alfredo Pasta Bake
This Cheesy Chicken Alfredo Pasta Bake is a creamy, cheesy, and comforting one-dish wonder perfect for any night!
Equipment
- Large Pot
- 9x13 inch Baking Dish
- Large Skillet
- Whisk
- Spatula
- Measuring cups and spoons
- Oven mitts
Ingredients
- 1 pound dried penne or another similar shape
- 1 pound cooked chicken chopped (leftover or rotisserie)
- ½ cup butter
- ½ cup all-purpose flour
- 5-6 cloves garlic minced
- 4 cups half & half
- 2 teaspoons Italian seasoning
- 2 teaspoons chicken bouillon
- 3 cups shredded mozzarella cheese divided
- 1 cup grated parmesan
- parsley for garnish
Instructions
- Begin by boiling a large pot of salted water. Once boiling, add the dried penne and cook according to the package instructions until al dente. Drain and set aside.
- In a large skillet, melt the butter over medium heat. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.
- Sprinkle the flour over the melted butter and garlic, whisking constantly for about 2-3 minutes to create a roux.
- Gradually pour in the half & half while continuing to whisk. Bring the mixture to a simmer and let it thicken, about 5-7 minutes.
- Stir in the Italian seasoning and chicken bouillon, mixing well to combine all flavors.
- Remove the skillet from heat and fold in 2 cups of shredded mozzarella and the grated parmesan until melted and smooth. Then add the chopped chicken and cooked pasta, stirring until well coated.
- Preheat your oven to 350°F (175°C). Transfer the pasta mixture into the prepared baking dish, spreading evenly. Sprinkle the remaining 1 cup of mozzarella cheese on top.
- Bake in the oven for 25-30 minutes, or until the cheese is bubbly and golden.
- Let the dish cool for a few minutes. Garnish with fresh parsley before serving.
Notes
- Use leftover or rotisserie chicken to save time and add flavor.
- Add seasonal vegetables like asparagus, zucchini, or spinach for variety.
- Make ahead by preparing the dish and refrigerating before baking.
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat in the oven for best texture or microwave for convenience.