Alfredo Bake
Indulge in the ultimate comfort food with this irresistibly creamy Alfredo Bake! This hearty, crowd-pleasing dish combines tender penne pasta, juicy bites of garlic-infused chicken, and a luscious homemade Alfredo sauce made with Parmesan cheese, heavy cream, and a touch of Italian seasoning for rich, bold flavor. Topped with a blanket of gooey mozzarella cheese, this bake is oven-toasted to golden, bubbly perfection. Ready in just under an hour, this recipe is perfect for weeknight dinners or cozy gatherings. Garnish with freshly chopped parsley for a burst of brightness, and serve it alongside a crisp salad or garlic bread for an unforgettable meal. Whether you're looking for a make-ahead option or something to feed a group, this Alfredo Bake is pure creamy, cheesy bliss!
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Recipe Information
Ingredients
- 12 oz penne pasta
- 1 tbsp olive oil
- 1 lb chicken breasts, diced
- 3 cloves garlic, minced
- 4 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 2 cups heavy cream
- 1 cup milk
- 1.5 cups Parmesan cheese, grated
- 1 tsp salt
- 0.5 tsp black pepper
- 1 tsp Italian seasoning
- 2 cups mozzarella cheese, shredded
- 2 tbsp fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Bring a large pot of salted water to a boil and cook the penne pasta according to the package instructions until al dente. Drain and set aside.
Heat the olive oil in a large skillet over medium-high heat. Add the diced chicken and cook for 6-7 minutes until fully cooked, stirring occasionally. Add the minced garlic and cook for another 30 seconds. Remove from heat and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture forms a smooth paste.
Slowly pour in the heavy cream and milk while whisking continuously to avoid lumps. Cook for 2-3 minutes until the mixture thickens slightly.
Stir in the Parmesan cheese, salt, black pepper, and Italian seasoning. Continue stirring until the cheese is fully melted and the sauce is smooth. Remove the saucepan from heat.
In a large mixing bowl, combine the cooked pasta, chicken mixture, and Alfredo sauce. Toss until everything is evenly coated.
Transfer the pasta mixture to the prepared baking dish. Sprinkle the shredded mozzarella cheese evenly over the top.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let it cool for 5 minutes. If desired, garnish with fresh parsley before serving. Enjoy your creamy Alfredo Bake!
Nutrition Facts
Calories |
5460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 333.9 g | 428% | |
| Saturated Fat | 185.8 g | 929% | |
| Polyunsaturated Fat | 1.5 g | ||
| Cholesterol | 1308 mg | 436% | |
| Sodium | 6412 mg | 279% | |
| Total Carbohydrate | 285.0 g | 104% | |
| Dietary Fiber | 13.8 g | 49% | |
| Total Sugars | 16.2 g | ||
| Protein | 290.3 g | 581% | |
| Vitamin D | 3.2 mcg | 16% | |
| Calcium | 3344 mg | 257% | |
| Iron | 20.7 mg | 115% | |
| Potassium | 2531 mg | 54% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
