Creamy Chicken Alfredo Bake: A Comforting Meal
This creamy, cheesy Chicken Alfredo Bake combines tender chicken, a rich Alfredo sauce, and perfectly cooked pasta, all baked to golden perfection. It’s a comforting, hearty meal that’s perfect for feeding the family or preparing ahead for busy weeknights.
Equipment
- - 9x13-inch baking dish
- Large pot
- - Skillet
- - Whisk
- - Measuring cups and spoons
- Spoon or spatula
Ingredients
- * 2 lbs boneless skinless chicken breasts (or thighs), cooked and shredded
- * 1 lb penne pasta or your preferred pasta
- * 1 tbsp olive oil
- * 3 cloves garlic minced
- * 1 cup heavy cream
- * 2 cups whole milk
- * 1/2 cup grated Parmesan cheese
- * 2 cups shredded mozzarella cheese
- * 1 tsp dried basil
- * 1 tsp dried oregano
- * 1/2 tsp salt
- * 1/4 tsp black pepper
- * 1/2 cup breadcrumbs optional, for topping
Instructions
- **Preheat oven** to 375°F (190°C).
- Cook pasta according to package directions, then drain and set aside.
- In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for 1 minute, until fragrant.
- Add heavy cream and milk to the skillet, whisking to combine. Bring to a simmer and cook for 3–4 minutes, allowing the sauce to thicken slightly.
- Stir in Parmesan cheese, basil, oregano, salt, and pepper, cooking for an additional 2 minutes.
- In a large bowl, combine cooked pasta, shredded chicken, and Alfredo sauce. Mix until everything is well coated.
- Transfer the mixture to a greased 9x13-inch baking dish. Sprinkle shredded mozzarella on top, and if desired, add breadcrumbs for a crunchy topping.
- Bake in the preheated oven for 25–30 minutes, or until the cheese is melted and bubbly.
- Let cool for a few minutes before serving.