Description
A creamy and cheesy chicken Alfredo bake that's easy to make and packed with flavor.
Ingredients
Scale
- 12 oz penne or rigatoni pasta
- 2 tablespoons olive oil
- 3 cloves garlic (minced)
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2½ cups whole milk
- 1 cup heavy cream
- 1½ cups grated Parmesan cheese
- 1 teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes (optional)
- 2 cups cooked chicken (shredded or cubed)
- 1½ cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Preheat oven to 375°F.
- Cook pasta according to package instructions, then drain.
- Heat olive oil in a large skillet over medium heat.
- Add garlic and cook for 1 minute.
- Add butter and melt, then stir in flour to form a roux.
- Gradually whisk in milk and heavy cream until smooth.
- Bring to a simmer, then stir in Parmesan cheese, Italian seasoning, salt, black pepper, and red pepper flakes.
- Combine cooked pasta, chicken, and sauce in a baking dish.
- Sprinkle mozzarella cheese on top.
- Bake for 20-25 minutes until bubbly and golden.
- Garnish with fresh parsley before serving.
Notes
- Use freshly grated Parmesan for best results.
- Substitute chicken with shrimp or vegetables if desired.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 5g
- Sodium: 480mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: chicken alfredo bake, pasta bake, creamy pasta