Chicken Alfredo bake is the perfect addition to your weeknight dinner rotation. With cooked chicken, Alfredo sauce and penne pasta, it's creamy, cheesy and comforting!
Prep Time: 20 minutesminutes
Cook Time: 35 minutesminutes
Cool Time: 15 minutesminutes
Total Time: 1 hourhour10 minutesminutes
Servings: 9
Ingredients
12ouncespenne noodles, may use ziti or cellentani
1Tablespoonunsalted butter
2teaspoonsminced garlic
2Tablespoonsall-purpose flour
2 ½cupshalf and half , or heavy cream
½cupgrated parmesan cheese
4ouncescream cheese, softened
1 teaspoonKosher salt, plus more to taste
½teaspoonground black pepper, plus more to taste
2cupsrotisserie chicken , cut into bite-sized pieces
1-2cupsshredded mozzarella cheese, plus more for topping
freshly chopped parsley
Instructions
Cook noodles according to package directions.
Preheat oven to 350°F. Spray a 13x9-inch baking dish with nonstick cooking spray.
In a large saucepan over medium heat, melt the butter. Stir in the garlic and flour and cook 30 seconds. Gradually whisk the cream into the pan. Bring to a simmer and cook until thickened. Remove from the heat and stir in the parmesan, cream cheese, chicken, salt, and pepper.
Place the cooked noodles into the baking dish. Pour the sauce over top and stir to combine. Sprinkle with mozzarella cheese.
Bake 20-25 minutes, or until the cheese is bubbling.
Let cool slightly before serving. Serve topping with fresh parsley if desired.
Notes
Variations:
Mix things up with some veggies like broccoli, cauliflower.
Swap the chicken for Italian sausage or ground chicken or turkey.
Storage: Store in an airtight container in the fridge up to 3 days.Freeze: This casserole can be frozen unbaked. Sometimes I'll divide this dish into two 8x8 pans. Wrap it in foil. Store in the freezer up to 3 months. Place in the fridge to thaw overnight before cooking.