Description
This Chicken Alfredo Bake is a creamy, comforting casserole combining perfectly cooked penne pasta with a rich homemade Alfredo sauce, tender diced chicken breasts, and a generous blend of cheeses. Baked to golden perfection, it's a hearty dish ideal for family dinners and can be prepared ahead and frozen for convenience.
Ingredients
Pasta
- 16 ounces penne rigata pasta
Sauce
- 6 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 tablespoon minced garlic
- 4 cups heavy whipping cream
- 1/2 teaspoon salt
- 1 teaspoon garlic salt (optional)
- 1/2 teaspoon white pepper
- 2 cups shredded Parmesan cheese, divided
- 1 1/2 cups shredded mozzarella cheese
- 2 ounces cream cheese, softened
Protein
- 2-3 cooked and diced chicken breasts
Garnish
- Chopped parsley (optional)
Instructions
- Cook the Pasta: Prepare the penne rigata according to the package instructions until al dente, making sure not to overcook as the pasta will continue to cook in the oven later.
- Make the Roux and Sauce Base: In a large saucepan or Dutch oven over medium heat, melt the butter. Whisk in the flour and cook for 2-3 minutes to form a roux without browning it.
- Add Flavorings and Cream: Stir in minced garlic, heavy cream, garlic salt if using, regular salt, white pepper, and 1 cup of the Parmesan cheese. Mix well to begin melting the cheese into the sauce.
- Simmer to Thicken: Allow the sauce to simmer gently for 8-10 minutes while stirring frequently to prevent scorching, until the sauce thickens nicely. Remove from heat once done.
- Incorporate Cheeses: Stir in the mozzarella cheese and softened cream cheese until thoroughly combined and melted. Taste and add more salt if needed.
- Combine Pasta and Chicken: Drain the cooked pasta and return it to the pot. Add the creamy Alfredo sauce and the diced cooked chicken. Stir gently to coat all ingredients evenly.
- Assemble the Bake: Transfer the pasta mixture into a 9x13 inch baking dish and sprinkle the remaining Parmesan cheese evenly over the top.
- Freeze Option: Allow to cool completely if freezing. Cover tightly and label. Use a disposable aluminum pan if desired for freezing purposes.
- Thaw Before Baking: Remove from the freezer the night before and thaw overnight in the refrigerator for best results.
- Bake: Preheat the oven to 350°F (175°C). Bake the casserole for 20-25 minutes until the top is lightly browned and the sauce is bubbly.
- Garnish and Serve: Remove from oven, garnish with chopped parsley if desired, and serve warm.
Notes
- Using garlic salt is optional; adjust the salt levels accordingly if omitted.
- Do not overcook the pasta initially as it will bake further in the oven.
- Cook chicken breasts ahead of time by grilling, baking, or pan-searing to preference before dicing.
- This dish freezes well and is convenient for meal prep.
- Ensure thorough thawing before baking for even heating.
