Chicken Alfredo Bake
This creamy Chicken Alfredo Bake features tender shredded chicken, a garlicky homemade alfredo sauce, and plenty of melted cheese. It's rich, comforting, and perfect for busy weeknights.
Servings: 8
Ingredients
- 1 pound Cavatappi or Cellentani pasta
- 3 cups Cooked and shredded chicken
- 4 tablespoon Butter unsalted
- 5 cloves Garlic chopped
- 4 cups Half and half
- 1 teaspoon Onion powder
- 1 teaspoon Kosher salt
- ½ teaspoon Black pepper
- 1½ cups Parmesan cheese freshly grated
- 1½ cups Mozzarella cheese shredded
Instructions
- Preheat the oven to 375°F and spray a 9”x13” baking dish lightly with nonstick spray.
- Cook the pasta as directed, in generously salted water. Drain well and pour into the baking dish and top with the cooked chicken. Mix together and set aside.
- In a large 12 inch non stick skillet, melt the butter over medium heat then add the garlic and cook for about 30 seconds. Slowly add the half and half and seasonings. Bring to a low boil, reduce to simmer for 12-15 minutes, whisking occasionally. When you see a light skin start to form as it simmers and the sauce has reduced slightly, the sauce is ready.
- Remove from heat. Add in 1 cup of Parmesan cheese and continue to whisk until it melts completely. Taste the sauce and adjust seasoning if needed. Pour the sauce into the baking dish and mix well. Sprinkle the mozzarella and remaining Parmesan cheese over the top.
- Bake in the preheated oven for about 25 minutes until the sauce is starting to bubble and the cheese is melted and golden brown. Let sit for 5 minutes then garnish with fresh parsley and serve.
Notes
- Pasta: I like cavatappi or cellentani because they hold the sauce well. Penne or rigatoni are good substitutes. Cook just shy of al dente.
- Chicken: Use cooked, shredded chicken. Rotisserie chicken is a great time-saver.
- Cheese: Freshly grated Parmesan melts smoother than pre-shredded. Don't skip this step for the creamiest sauce.
- Sauce thickness: Let the half-and-half simmer for the full 12-15 minutes. The sauce should coat the back of a spoon.
- Bake time: Bake uncovered at 375°F for about 25 minutes, until bubbly and golden on top.
- Store-bought shortcut: Substitute 2 cups jarred alfredo sauce for homemade if needed.
- Make-ahead: Assemble, cover, and refrigerate up to 24 hours before baking. Add 5-10 minutes to bake time.
- Storage: Refrigerate leftovers up to 3-4 days. Reheat with a splash of milk to keep it creamy.
- Freezer-friendly: Freeze assembled (unbaked) or baked for up to 2-3 months. Thaw overnight before reheating.
- Add-ins: Stir in broccoli, spinach, or roasted red peppers for extra veggies.
Nutrition
Calories: 647kcal | Carbohydrates: 50g | Protein: 36g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 126mg | Sodium: 885mg | Potassium: 453mg | Fiber: 2g | Sugar: 7g | Vitamin A: 914IU | Vitamin C: 2mg | Calcium: 482mg | Iron: 2mg
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