Description
A rich and creamy Chicken Alfredo Bake made with homemade Alfredo sauce, tender chicken, penne pasta, and melted mozzarella cheese. Perfect for a comforting and satisfying weeknight dinner.
Ingredients
- 4 tbsp unsalted butter
- 4 cloves garlic, minced
- 1/4 cup all-purpose flour
- 2 cups whole milk or half and half
- 1 cup heavy cream
- 1 cup low sodium chicken stock
- 1 cup Parmesan cheese, freshly grated
- 1 tsp fine sea salt
- 1/2 tsp ground black pepper
- 3 cups cooked chicken breast, diced (rotisserie chicken works great)
- 12 oz penne pasta, cooked to al dente
- 2 cups mozzarella cheese, freshly shredded
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- In a saucepan, melt butter over medium-low heat. Add garlic and cook for 1 minute.
- Whisk in flour, then slowly add milk and heavy cream, whisking until smooth.
- Add chicken stock, Parmesan, salt, and pepper. Increase heat to medium and cook until sauce thickens and cheese melts.
- Combine cooked penne and diced chicken in the baking dish. Pour sauce over and toss to coat evenly.
- Top with shredded mozzarella and bake for 15–20 minutes until bubbly and hot.
- Garnish with fresh parsley if desired and serve immediately.
Notes
- Can be assembled ahead and refrigerated for up to 1 day before baking.
- Add veggies like steamed broccoli or spinach for variation.
- Double the sauce ingredients for an extra creamy dish.
- Reheat gently to avoid sauce separation.
Nutrition
- Serving Size: 1 serving
- Calories: 550
- Sugar: 3g
- Sodium: 600mg
- Fat: 32g
- Saturated Fat: 17g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
