Creamy Chicken Alfredo Pasta Bake
This Creamy Chicken Alfredo Pasta Bake is everything you love about classic fettuccine Alfredo, but baked and perfect for sharing! It’s cozy, comforting, and comes together with simple pantry ingredients in under an hour.
Servings: 8 servings
Ingredients
- 8 ounces penne noodles
- 2-3 chicken breasts salted and peppered
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups heavy cream or milk, (I used fat free half & half)
- 1 cup freshly grated parmesan cheese divided
- 1 teaspoon garlic powder
- 1-2 tsp salt or to taste
- ½ tsp cracked black pepper or to taste
- optional: parsley for topping
Instructions
- Preheat oven to 400 degrees. Add penne noodles to a large pot, cover noodles with water. Bring to a boil over medium-high heat and boil until easily pierced with a fork. Drain and set aside.
- Pound chicken to 1/2 inch thickness and season with salt and pepper to taste. Cook in a greased skillet over medium heat 5-6 minutes on each side until cooked through. Chop into 1 inch pieces and set aside.
- In the skillet where you cooked the chicken (you can just wipe it out with a paper towel to get rid of any leftover tidbits from he chicken) melt the butter over medium heat. Once melted, sprinkle flour over the butter and stir til it clumps together. Gradually whisk in the milk until smooth. Stir in garlic powder and salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper) Add 1/3 cup parmesan cheese and stir until melted and completely incorporated.
- In a large bowl combine cooked penne, chicken, and the sauce and stir to combine. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melty and begins to brown around the edges. Sprinkle with chopped parsley if desired and serve.
Notes
Flavor tip: add a pinch of crushed red pepper flakes for a little heat!
Don’t overcook the pasta: Boil the penne just until al dente! Remember, it will finish cooking in the oven. Overcooked pasta can turn mushy once baked.
Make sure the roux is smooth before adding cheese: Whisk your flour and butter until it forms a golden paste, then slowly add in your cream while whisking constantly. This prevents lumps and helps your Alfredo sauce stay velvety and creamy.
Season as you go: Taste the sauce before assembling and adjust salt and pepper to your liking. A little extra salt can really bring out the flavor of the cheese and garlic.
Don’t skip the final bake: Even though everything is cooked, that last 10-15 minutes in the oven helps the flavors meld and gives the cheese a golden, bubbly finish. It also makes the dish easier to slice and serve.
Nutrition
Calories: 588kcal | Carbohydrates: 58g | Protein: 48g | Fat: 17g | Saturated Fat: 9g | Trans Fat: 1g | Cholesterol: 114mg | Sodium: 608mg | Potassium: 848mg | Fiber: 2g | Sugar: 12g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 516mg | Iron: 2mg
