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easy chicken alfredo

Boiled egg
A classic home-cooked meal, perfect for large groups. Alfredo chicken casserole is penne pasta with boiled chicken and creamy sauce. No one can resist this delicious dish, topped with cheese and baked to perfection.

Everyone loves good pasta! To be honest, it’s not an exaggeration to say that you can eat pasta every day. Using basic everyday ingredients, we have prepared dishes that are delicious and healthy in their own right, but that can be easily adjusted to suit individual tastes.

Honestly, this is one of my favorite foods. What you won’t like is a bunch of macaroni with cream and cheese stuffed with chicken and baked to perfection. Believe me, this will become your family’s favorite dish.

Ingredients

  • Pasta – I used penne but other small shapes like rigatoni, farfalle, rotini, shells, or ziti will work too.
  • Chicken – Fully cooked and shredded. I used a rotisserie chicken, totally simple and delicious.
  • Butter – Unsalted.
  • Garlic – Feel free to add more or less depending on your preference.
  • Flour – All purpose flour to thicken the sauce. You can use a cornstarch slurry instead.
  • Broth – I used chicken broth, but vegetable will work too. Try to use low-sodium.
  • Half & half cream – This is half milk, half cream. About 10% MF.
  • Onion powder – You can use more or less as you like.
  • Spices – Italian seasoning, red pepper flakes, salt, and pepper.
  • Cheese – I’m using mozzarella and parmesan cheese today, but you’re welcome to use any of your favorite cheeses.
  • Parsley – Chopped, for garnish.

How To Make Chicken Alfredo Bake

  1. Prep the pasta: Cook the pasta according to package instructions. Drain and rinse with cold water to prevent sticking. Preheat the oven to 375F and grease a 9×13″ baking dish.
  2. Make the sauce: Melt the butter in a large skillet over medium heat. Sauté the garlic for about 30 seconds, then whisk in the flour and cook for 1 minute.Whisk in the broth and cream, then bring to a simmer while stirring until the sauce thickens. Add the spices and cheeses, then stir until smooth.
  3. Assemble the casserole: In a large bowl, mix the pasta and chicken with the sauce. Add everything to the prepared baking dish and top with remaining mozzarella. Bake uncovered for 20 minutes or until the cheese starts to brown. Garnish with parsley and serve.

What Kind Of Chicken Should I Use?

If you have some leftover pre-cooked chicken in you fridge, this is the perfect opportunity to use it all up. I used a rotisserie chicken because the meat is always wonderfully pull-apart tender. Since I shredded the chicken for this recipe, it was a great option.

You can also cook some chicken breasts, thighs, legs, or even a whole chicken, seasoned with a little salt & pepper if you like, and shred it up for the recipe.

What Else Can I Add

This is a great opportunity to sneak some veggies into your life, or even treat yourself with yummy mix-ins! Give some of these ideas a try:

  • Peas
  • Corn
  • Carrots
  • Mushrooms
  • Broccoli
  • Cauliflower
  • Bacon
  • Sausage

How to store leftovers
You can transfer the leftovers to an airtight container or cover the baking dish with aluminum foil or plastic wrap. It can be stored in the refrigerator for 3-5 days.

Would you like to make this recipe in the future? Prepare all ingredients in a casserole dish, wrap well with plastic wrap, and cover with a layer of foil. It can be stored in the freezer for 3-6 months. To bake, thaw the baking dish in the refrigerator the night before. Bake uncovered at 375°F for 25-30 minutes.

 

Chicken Alfredo Bake

A classic home-cooked meal, perfect for large groups. Alfredo chicken casserole is penne pasta with boiled chicken and creamy sauce. No one can resist this delicious dish, topped with cheese and baked to perfection.
Prep Time 10 days
Cook Time 30 days
Total Time 40 days
Course Main Course
Cuisine American

Equipment

  • 12-inch Cast Iron Skillet
  • 9×13-inch Casserole Dish

Ingredients
  

  • 12 ounce penne pasta uncooked
  • 4 tablespoon butter unsalted
  • 6 cloves garlic minced
  • 2 tablespoon all-purpose flour
  • 1 cups chicken broth low sodium
  • 2 cups half and half
  • 1 teaspoon onion powder
  • 1 tablespoon Italian seasoning
  • 1/2 teaspoon red pepper flakes
  • 1/2 teaspoon salt or to taste
  • 1/4 1/4 teaspoon pepper or to taste
  • 1 cup Parmesan cheese grated
  • 3 cups Mozzarella cheese shredded
  • 2 cups cooked chicken shredded, such as Rotisserie
  • 1 tablespoon fresh parsley chopped

Instructions
 

  • 1- Cook the pasta according to package instructions. Drain, rinse and set aside.
    2- Preheat the oven to 375 F degrees. Grease a 9×13-inch baking dish.
    3- Melt the butter in a large skillet over medium heat. Add the garlic and cook for 30 seconds until aromatic. Whisk in the flour and cook for 1 more minute to cook off the raw taste flour.
    4- Add the broth and half and half, then bring to a simmer, whisking constantly until sauce thickens.
    5- Stir in the onion powder, Italian seasoning, red pepper flakes, salt and pepper. Whisk in the Parmesan cheese and 2 cups of the mozzarella cheese.Stir until the cheese has melted.
    6- Add the pasta and chicken to a large bowl. Pour the sauce over and toss everything really well.
    7- Transfer the pasta to the prepared baking dish and top with remaining mozzarella cheese.
    8- Bake uncovered for 20 minutes until the cheese is bubbly and starts to brown.Garnish with parsley and serve.

Notes

            

 
Keyword Alfredo Bake, Chicken, Dinner, Salmon, Seafood

 

 

 

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