Ingredients

• 16 ounces penne pasta
• 3 tablespoons salted butter
• 1 teaspoon garlic, minced
• 2 tablespoons all-purpose flour
• 2 cups (490 g) whole milk
• 1 cup (238 g) heavy cream
• 1 cup (100 g) parmesan cheese, grated
• 2 cups (226 g) mozzarella cheese, shredded, divided
• 1 teaspoon onion powder
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 3 cups rotisserie chicken, shredded, diced
• 2 teaspoons fresh parsley, finely chopped for garnish
• salt, to taste

Instructions

1. Preheat the oven to 375°F.
2. Boil pasta in salted water according to package directions.
3. Reserve 1 cup of pasta water and drain the rest.
4. Set the noodles and reserved pasta water aside.
5. In a large oven-safe skillet over medium heat, melt the butter.
6. Add the minced garlic and cook for 30 seconds.
7. Add the all-purpose flour to the skillet and whisk it together with the butter, cooking for 1 more minute.
8. Slowly drizzle in the milk and heavy cream, whisking constantly until the mixture thickens enough to coat the back of a spoon.
9. Add the parmesan cheese, ½ cup of shredded mozzarella cheese, onion powder, kosher salt, and black pepper.
10. Continue to stir until the cheese is completely melted and the sauce is smooth.
11. Add the rotisserie chicken and cooked pasta.
12. Stir to combine everything evenly with the sauce.
13. If your sauce is too thick, add some reserved pasta water, stirring to combine.
14. Sprinkle the remaining shredded mozzarella cheese over the top of the dish.
15. Bake, uncovered, for approximately 20 minutes or until cooked through and lightly browned.
16. Garnish with finely chopped fresh parsley and serve.

Prep Time: 20 mins | Cook Time: 20 mins | Total Time: 40 mins

Enjoy the creamy goodness of Chicken Alfredo Bake—a comforting dish featuring tender chicken, pasta, and creamy Alfredo sauce, baked to perfection for a satisfying meal.

Ingredients:

• 1 lb penne pasta
• 2 cups cooked chicken, shredded
• 2 cups Alfredo sauce (homemade or store-bought)
• 1 cup mozzarella cheese, shredded
• 1/2 cup Parmesan cheese, grated
• 1 cup broccoli florets, steamed
• 1/2 cup milk
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 tablespoon olive oil
• 1/2 cup breadcrumbs (optional for topping)

Directions:

1. Preheat oven to 375°F (190°C).
2. Cook penne pasta according to package instructions until al dente, drain and set aside.
3. In a large mixing bowl, combine Alfredo sauce, mozzarella cheese, milk, and minced garlic. Season with salt and pepper to taste.
4. Add the cooked pasta, shredded chicken, and steamed broccoli to the sauce mixture and stir until well combined.
5. Grease a baking dish with olive oil and transfer the pasta mixture into the dish.
6. Sprinkle grated Parmesan cheese and breadcrumbs (if using) over the top for a crispy finish.
7. Bake for 25-30 minutes, or until the top is golden brown and the sauce is bubbly.
8. Let it cool for a few minutes before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 650 kcal | Servings: 6 servings