Chicken Alfredo Bake
A delicious and comforting Chicken Alfredo Bake featuring tender chicken, creamy Alfredo sauce, and pasta baked to perfection.
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.
Notes
You can prepare this dish ahead of time and refrigerate it. Add a few extra minutes to the baking time if it’s cold from the fridge. This dish can also be frozen for 2-3 months.