Chicken Alfredo Bake
Chicken Alfredo Bake is a creamy, cheesy dish loaded with pasta and rotisserie chicken that will be a family favorite! It's a rich and comforting main course that will have everyone going back for more!
Servings: 8 people
Calories: 606kcal
Ingredients
- 16 ounces penne pasta
- 3 tablespoons salted butter
- 1 teaspoon garlic, minced
- 2 tablespoons all-purpose flour
- 2 cups (490 g) whole milk
- 1 cup (238 g) heavy cream
- 1 cup (100 g) parmesan cheese, grated
- 2 cups (226 g) mozzarella cheese, shredded, divided
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 cups rotisserie chicken, shredded, diced
- 2 teaspoons fresh parsley, finely chopped for garnish
- salt, to taste
Instructions
- Preheat the oven to 375°F.
- Boil pasta in salted water according to package directions. Reserve 1 cup of pasta water and drain the rest. Set the noodles and reserved pasta water aside.
- In a large oven-safe skillet over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds.
- Add the all-purpose flour to the skillet and whisk it together with the butter, cooking for 1 more minute.
- Slowly drizzle in the milk and heavy cream, whisking constantly until the mixture thickens enough to coat the back of a spoon.
- Add the parmesan cheese, ½ cup of shredded mozzarella cheese, onion powder, kosher salt, and black pepper. Continue to stir until the cheese is completely melted and the sauce is smooth.
- Add the rotisserie chicken and cooked pasta. Stir to combine everything evenly with the sauce. If your sauce is too thick, add some reserved pasta water, stirring to combine.
- Sprinkle the remaining shredded mozzarella cheese over the top of the dish.
- Bake, uncovered, for approximately 20 minutes or until cooked through and lightly browned.
- Garnish with finely chopped fresh parsley and serve.
Video
Nutrition
Serving: 1person | Calories: 606kcal