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Chicken Alfredo Bake Recipe
This recipe for chicken alfredo bake is a creamy, cheesy, easy dinner casserole. It’s penne pasta cooked with chicken and a delicious homemade alfredo sauce for a satisfying Italian-inspired dinner.
Servings
6
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Ingredients
1x
2x
3x
▢
16
ounces
penne pasta
▢
5
tablespoons
unsalted butter
▢
2
tablespoons
all-purpose flour
▢
1
clove
garlic
minced
▢
1
cup
shredded Parmesan cheese
▢
4
cups
heavy cream
▢
pinch
nutmeg
▢
1
cup
shredded mozzarella cheese
▢
salt & pepper
to taste
▢
1
pound
chicken breast
cooked and shredded
▢
chopped parsley
for garnish (optional)
Instructions
Preheat the oven to 375 degrees. Grease a 9 x 13” baking dish with cooking spray.
Cook the pasta according to the package instructions until al dente. Strain and set aside.
Cook and shred the chicken breast, set aside.
In a large saucepan, melt the butter over medium heat. Once melted, whisk together the butter and flour. Cook for 1 minute more.
Add the garlic, Parmesan cheese, heavy cream and nutmeg to the saucepan. Stir to combine and cook for 2 - 3 minutes, until the cheese begins to melt.
Simmer the sauce for 8 - 10 minutes, until it begins to thicken. Stir frequently.
Turn the heat to low and stir in ½ cup mozzarella cheese. Season with salt and pepper to taste.
Add the pasta and shredded chicken into the saucepan. Stir to combine.
Pour the mixture into a 9 x 13” baking dish. Sprinkle the remaining ½ cup of mozzarella on top.
Bake in the oven uncovered for 20 minutes, until the cheese becomes melted, bubbly and barely golden brown.
Optionally, garnish with parsley before serving.
Nutrition
Serving:
1
Calories:
1121
kcal
Carbohydrates:
64
g
Protein:
41
g
Fat:
78
g
Saturated Fat:
48
g
Polyunsaturated Fat:
4
g
Monounsaturated Fat:
20
g
Trans Fat:
0.4
g
Cholesterol:
279
mg
Sodium:
521
mg
Potassium:
636
mg
Fiber:
2
g
Sugar:
7
g
Vitamin A:
2903
IU
Vitamin C:
2
mg
Calcium:
420
mg
Iron:
2
mg
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