Description
A comforting and creamy Chicken Alfredo Pasta Bake that’s perfect for dinner and leftovers.
Ingredients
Scale
- 8 ounces Penne pasta
- 2 cups Cooked chicken, shredded
- 2 cups Alfredo sauce
- 1 cup Shredded mozzarella cheese
- 1/2 cup Grated Parmesan cheese
- 1 teaspoon Garlic powder
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1/4 cup Fresh parsley, chopped
Instructions
- Preheat your oven to 350°F (175°C).
- Bring salted water to a boil in a large pot. Add the penne pasta and cook according to package instructions until al dente, about 8 to 10 minutes. Drain and set aside.
- Shred your cooked chicken if not already done.
- If making homemade Alfredo sauce, combine heavy cream, butter, garlic, and Parmesan cheese in a saucepan over medium heat. Stir until the cheese melts and the sauce thickens slightly.
- Combine the cooked pasta, shredded chicken, Alfredo sauce, garlic powder, Italian seasoning, salt, and pepper in a large mixing bowl. Mix well until all ingredients are evenly coated.
- Transfer the pasta mixture into a greased 9×13 inch baking dish. Spread evenly and sprinkle shredded mozzarella and grated Parmesan cheese on top.
- Bake in the preheated oven for 25 to 30 minutes or until the cheese is bubbly and golden brown.
- Let it cool for a few minutes before serving. Garnish with chopped parsley.
Notes
Use leftover or rotisserie chicken for convenience. Feel free to add vegetables for extra nutrition.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: Chicken Alfredo, Pasta Bake, Easy Dinner, Comfort Food