Chicken Alfredo Penne Bake
An ultra-cheesy homemade alfredo sauce tossed with cooked chicken and penne pasta and then baked until the dish is warm and bubbly for the perfect comfort meal.
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Servings8 servings
Ingredients
- 1.25 lb package chicken (about 6 to 8 tenders or 3 to 4 breasts)
- 16 oz penne pasta (or similar)
- 6 Tbsp butter
- 1 Tbsp minced garlic (about 2 cloves)
- 2 Tbsp flour
- 2 cups heavy whipping cream
- 2 cups milk (2% ideally)
- 1 cup parmesan cheese, shredded
- 1 cup Romano cheese, shredded
- 1 ½ cups mozzarella cheese, shredded (divided)
- ¼ to ½ tsp salt
- ⅛ tsp pepper
- Small amount cooking oil
Instructions
- Start by preheating your oven to 350º Fahrenheit (F).
- If needed, cook your chicken. (You can also use pre-cooked leftover rotisserie chicken.) Season both sides of the chicken breast lightly with salt and pepper. Cook the chicken in a skillet over medium heat until it reaches an internal temperature of 165º F, flipping as needed. Cut into cubes or shred per personal preference and set aside.
- Meanwhile, bring a large Dutch oven or stockpot of salted water to a boil. Add your pasta and cook until al dente. Do not overcook. Strain the pasta into a large bowl, add a little cooking oil to prevent sticking, and set aside.
- In the same Dutch oven or stockpot, add the butter and melt over medium heat. Once melted, add the minced garlic and cook for 1 to 2 minutes or until fragrant. Then add the flour and whisk until well combined. Cook for 1 to 2 minutes, whisking constantly.
- Slowly pour in the heavy whipping cream and milk, whisking until well combined. Reduce the heat to low. (High heat can cause the sauce to separate.) Then add in the Parmesan and Romano cheeses and 1 cup of mozzarella. Continue stirring until the cheeses have melted and are well combined. Bring to a low simmer. Continue to stir, cooking over low heat for about 5 minutes or until your desired consistency has been reached. Add salt and pepper to taste.
- Stir the cooked pasta and chicken into the cheese sauce and mix until evenly combined. Pour the chicken alfredo mix into a 9 x 13" baking dish. Top with the remaining half cup of mozzarella cheese.
- Bake uncovered in the preheated oven for about 25 minutes or until the parmesan cheese is slightly golden brown and the sauce is bubbly. Remove and allow to sit for 10 minutes before serving.
Notes
* To freeze, make the dish as described above, but pour the ingredients into an aluminum pan or other freezer-safe 9 x 13" baking dish. Do not bake. Allow the contents to cool to room temperature. Cover tightly with plastic wrap and then wrap with foil. Or, place the pan in a 2.5-gallon freezer-safe ziplock bag. Label and freeze. Allow the chicken alfredo pasta bake to thaw overnight before baking. Bake at 350º for 30 to 35 minutes or until cheese is bubbly.
