Chicken Alfredo Bake
Why Make This Recipe
Chicken Alfredo Bake is a delicious and comforting dish that is perfect for family dinners or gatherings. It combines tender chicken, creamy Alfredo sauce, and pasta, all baked to bubbly perfection. This recipe is easy to follow and will impress anyone who tries it. Plus, it can be made ahead of time, making it a great choice for busy weeknights.
How to Make Chicken Alfredo Bake
Ingredients:
- 12 ounces cavatappi or penne pasta
- 5 tablespoons butter
- 3 garlic cloves (minced)
- 1 teaspoon Italian seasoning
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups grated parmesan
- 4 ounces cream cheese cut into small cubes
- 2 ½ cups diced cooked chicken breast or chicken thighs
- 2 cups mozzarella cheese (shredded)
- Chopped fresh parsley
Directions:
- Put a large pot of salted water on to boil.
- Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, and cook for 1 minute while stirring continuously.
- Add the heavy whipping cream and simmer until slightly thickened. Do not boil.
- While the whipping cream is reducing, cook the pasta al dente and drain well.
- Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese little by little until smooth and creamy. Add the cream cheese and cook until it melts, stirring frequently.
- In a greased 9×13 inch casserole dish, stir together the cooked cavatappi, Alfredo sauce, and cooked chicken. Spread evenly in the dish and top with the mozzarella cheese and the remaining Parmesan cheese.
- Bake at 350 degrees uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through. Sprinkle with chopped fresh parsley.
How to Serve Chicken Alfredo Bake
Serve the Chicken Alfredo Bake hot out of the oven. You can sprinkle extra chopped parsley on top for a fresh touch. This dish pairs well with a simple green salad or garlic bread to soak up the cheese sauce.
How to Store Chicken Alfredo Bake
To store leftovers, let the Chicken Alfredo Bake cool completely. Place it in an airtight container and store it in the refrigerator. It will stay fresh for up to 3-4 days. You can reheat it in the oven or microwave until warmed through.
Tips to Make Chicken Alfredo Bake
- Cook the pasta al dente to ensure it does not become mushy when baked.
- Feel free to add vegetables like broccoli or spinach for extra nutrition.
- You can use leftover rotisserie chicken to save time on cooking the chicken.
Variation
Try using different types of cheese such as cheddar or gouda for a unique flavor. You can also substitute the chicken with shrimp or even mushrooms for a vegetarian option.
FAQs
Can I make Chicken Alfredo Bake ahead of time?
Yes, you can prepare it ahead of time, assemble it, and refrigerate it until you are ready to bake it. Just add a few extra minutes to the baking time if it’s cold from the fridge.
Can I freeze Chicken Alfredo Bake?
Yes, you can freeze it. Just make sure it is tightly covered in a freezer-safe container. It will last for about 2-3 months in the freezer.
What can I serve with Chicken Alfredo Bake?
It goes well with garlic bread, a fresh salad, or steamed vegetables.
Chicken Alfredo Bake
Ingredients
Pasta and Sauce
- 12 ounces cavatappi or penne pasta Use your preferred pasta shape.
- 5 tablespoons butter
- 3 cloves garlic (minced)
- 1 teaspoon Italian seasoning
- 2 cups heavy cream
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 2 cups grated parmesan Divided into two parts.
- 4 ounces cream cheese (cut into small cubes)
Chicken and Toppings
- 2 ½ cups diced cooked chicken breast or chicken thighs Use either type of chicken.
- 2 cups mozzarella cheese (shredded)
- to taste chopped fresh parsley For garnish.
Instructions
Preparation
- Put a large pot of salted water on to boil.
- Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, and cook for 1 minute while stirring continuously.
- Add the heavy whipping cream and simmer until slightly thickened. Do not boil.
- While the whipping cream is reducing, cook the pasta al dente and drain well.
- Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese little by little until smooth and creamy.
- Add the cream cheese to the sauce and cook until it melts, stirring frequently.
Assembly and Baking
- In a greased 9x13 inch casserole dish, stir together the cooked cavatappi, Alfredo sauce, and cooked chicken. Spread evenly in the dish.
- Top with the mozzarella cheese and the remaining Parmesan cheese.
- Bake at 350 degrees Fahrenheit uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through.
- Sprinkle with chopped fresh parsley before serving.
