Winter evenings call for something warm and soul-soothing. It is 6pm and your family is hungry. You need a meal that feels like a hug.
This Chicken Alfredo Bake is exactly what you need tonight. It is creamy, cheesy, and wonderfully simple to make. Your whole family will be asking for seconds.
Why This Recipe Is a Winner
This dish is a total lifesaver for busy winter weeknights. It combines simple pantry staples with fresh ingredients. You get restaurant-quality flavor without leaving your home.
The creamy garlic sauce is the star of the show. It is much better than anything from a jar. Even picky eaters cannot resist the melted mozzarella top.
Simple Method
Making this pasta bake is very straightforward and fast. You just boil the pasta and whisk the sauce. The oven does all the heavy lifting for you.
You do not need fancy tools or professional skills. It is a beginner-friendly recipe that never fails. You will feel like a pro in the kitchen.
Ingredients You’ll Need
These ingredients are mostly pantry staples you already have. Fresh parsley adds a lovely bright finish.
- 16 oz penne pasta
- 2 cups cooked chicken breast, cubed
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic, minced
- 1.5 cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 tsp salt
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Step-by-Step
- Preheat oven to 375 degrees F (190 degrees C).
- Grease a 9×13 inch baking dish well.
- Cook penne pasta until al dente and drain.
- Melt butter in a large skillet over medium heat.
- Sauté minced garlic for 1 minute until fragrant.
- Whisk in heavy cream and simmer for 5 minutes.
- Stir in parmesan, salt, and pepper until thick.
- Combine pasta, chicken, and sauce in a bowl.
- Toss everything until it is evenly coated.
- Transfer to the dish and top with mozzarella.
- Bake for 20 minutes until bubbling and golden.
- Garnish with fresh parsley before you serve.
Best Ways to Enjoy It
Serve this dish warm while the cheese is stretchy. Pair it with a simple green side salad. A piece of crusty garlic bread is perfect too.
Gather everyone around the table for a cozy meal. It is a great way to reconnect after school. This recipe makes weeknight dinner feel special.
How to Store Leftovers
Store any leftovers in an airtight container quickly. They will stay fresh for up to three days. Reheat portions in the microwave or the oven.
Add a splash of milk to keep it creamy. This dish is great for lunch the next day. It tastes even better after the flavors meld.
Tips for Best Results
- Do not overcook the pasta before baking it.
- Use freshly grated parmesan for the smoothest sauce.
- Rotisserie chicken is a great time-saving shortcut here.
- Let the dish rest for five minutes after baking.
- For a winter twist, add some sautéed mushrooms.
- Always salt your pasta water like the sea.
- Use a high-quality butter for the best flavor.
Ways to Switch It Up
- Swap penne for rotini to hold more sauce.
- Stir in some steamed broccoli for a veggie boost.
- Use gluten-free pasta to make it allergy-friendly.
- Add a pinch of red pepper flakes for heat.
Quick Answers
Can I make this ahead of time?
Yes, you can assemble it a day early. Keep it covered in the fridge until ready. Bake it for an extra ten minutes if cold.
What chicken is best to use?
Any cooked chicken works well for this recipe. Grilled breast or rotisserie chicken are both excellent. Just ensure it is cut into bite-sized pieces.
Can I freeze this pasta bake?
Yes, it freezes well for up to two months. Thaw it in the fridge overnight before reheating. It is a perfect freezer meal.
I hope this cozy recipe brings your family together. It is the perfect way to end a long day. Give it a try and enjoy the cheesy goodness.
— Lidia
Chicken Alfredo Bake
Ingredients
- 16 oz penne pasta
- 2 cups cooked chicken breast, cubed
- 2 cups heavy cream
- 1/2 cup unsalted butter
- 3 cloves garlic , minced
- 1.5 cups grated parmesan cheese
- 2 cups shredded mozzarella cheese
- 1/2 tsp sal t
- 1/2 tsp black pepper
- 2 tbsp fresh parsley, chopped
Instructions
- Preheat oven to 375 degrees F (190 degrees C) and grease a 9x13 inch baking dish.
- Cook penne pasta in boiling salted water until al dente, then drain.
- In a large skillet over medium heat, melt the butter and sauté minced garlic for 1 minute until fragrant.
- Whisk in heavy cream and simmer for 5 minutes.
- Stir in parmesan cheese, salt, and pepper until cheese is melted and sauce thickens.
- Combine pasta, chicken, and sauce in a large bowl and toss until evenly coated.
- Transfer mixture to the baking dish and top with shredded mozzarella cheese.
- Bake for 20 minutes until the cheese is melted and bubbling.
- Garnish with fresh parsley before serving.
