Yield: 4 servings
Chicken Alfredo Bake
Made with 3 kinds of cheese, this creamy Chicken Alfredo Bake is packed with juicy chicken and melty cheese for the perfect easy weeknight dinner. Even with a homemade alfredo sauce, it's still super quick to make!
Ingredients
For the Pasta
- 1 ½ pounds chicken breasts, cut into 1-inch pieces
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon ground Italian seasoning
- 2 tablespoons olive oil
- 8 oz penne pasta, cooked and drained
- Parsley, optional garnish
For the Sauce
- 3 tablespoons butter
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 cups freshly grated Parmesan cheese, divided
- 4 oz cream cheese, at room temperature
- 2 cups freshly shredded mozzarella cheese, divided
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Instructions
- Preheat your oven to 375°F.
- Mix the chicken, salt, pepper and Italian seasoning in a medium size bowl.
- Heat olive oil in a large, oven safe skillet and cook the chicken for 6-8 minutes, stirring occasionally, until each piece of chicken is a golden-brown. Remove the pieces of chicken and set them aside.
- For the alfredo sauce, melt the butter in the same pan and scrape up any chicken pieces stuck to the bottom of the skillet. Then pour in the heavy cream and bring to a simmer for 5 minutes, whisking occasionally.
- Add in the garlic and cook for an additional 30 seconds, or until it becomes fragrant. Then whisk in 1 1/2 cups parmesan cheese until fully melted.
- Next add in the cream cheese, ½ cup of mozzarella, salt and pepper to taste and stir to combine, then remove the skillet from the heat. Set aside.
- Toss the cooked pasta into the alfredo sauce in the oven safe skillet. Add the cooked chicken and mix until each piece is coated in the creamy sauce. (If you don’t have an oven safe skillet, you can transfer the pasta to a casserole dish for baking.)
- Sprinkle the remaining mozzarella and parmesan cheese over the top of the pasta.
- Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
- Serve with freshly chopped parsley, if desired.
Notes
Storage: Refrigerate the leftovers for up to 3 days. To reheat it, sprinkle the pasta with 1-2 teaspoons of water or milk and microwave it for up to a minute or until warm. You can also heat it on the stove over medium heat for 4-5 minutes, stirring constantly. The oven is a good option for larger portions. Preheat it to 350°F and bake it for 10 minutes or until warm.
Nutrition
Serving: 1, Calories: 1154kcal, Carbohydrates: 32g, Protein: 84g, Fat: 76g, Saturated Fat: 40g, Polyunsaturated Fat: 28g, Trans Fat: 2g, Cholesterol: 334mg, Sodium: 1761mg, Fiber: 1g, Sugar: 4g