Description
This comforting and protein-packed Chicken Alfredo bake features tender shredded chicken, al dente penne pasta, and a rich, velvety homemade garlic parmesan sauce. Oven-baked to golden, bubbly perfection, it delivers a restaurant-quality meal right to your table. The combination of heavy cream and fresh parmesan ensures a luscious, clingy sauce that highlights the deep savory flavors of garlic and melted mozzarella, making it the perfect quick solution for busy weeknights.
Ingredients
16 oz penne pasta
2 lbs chicken breast, cooked and shredded
2 cups heavy cream
1.5 cups parmesan cheese, freshly grated
2 cups mozzarella cheese, shredded
4 cloves garlic, minced
3 tbsp unsalted butter
2 tbsp fresh parsley, chopped
Instructions
Preheat your oven to 375 degrees Fahrenheit.
Boil a large pot of salted water and cook the penne until just al dente, then drain thoroughly.
Sauté the minced garlic in butter over medium heat until fragrant.
Whisk the heavy cream into the butter and garlic mixture.
Simmer the sauce gently until it reduces slightly in volume.
Stir in the parmesan cheese until the sauce becomes smooth and incorporated.
Combine the cooked pasta, shredded chicken, and sauce in a large bowl and mix well.
Transfer the mixture into a greased 9×13 baking dish.
Top the dish evenly with the shredded mozzarella cheese.
Bake for 20 minutes until the cheese is bubbly and slightly golden.
Notes
You can substitute the penne with rotini or rigatoni if preferred. Ensure you use freshly grated parmesan cheese rather than pre-shredded to get the best emulsification for your sauce.
- Prep Time: 15
- Cook Time: 25
- Category: Baking
- Method: Baking
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 serving
- Calories: 680
- Sugar: 3g
- Sodium: 750mg
- Fat: 32g
- Saturated Fat: 18g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 48g
- Cholesterol: 160mg