Alfredo Chicken Bake
Indulge in the ultimate comfort food with this creamy, cheesy Alfredo Chicken Bake. Perfectly seasoned chicken breasts are seared to golden perfection, layered over tender penne pasta, and smothered in a rich homemade Alfredo sauce made with butter, heavy cream, and melty Parmesan cheese. Topped with gooey mozzarella and baked to bubbling perfection, this dish is easy enough for weeknight dinners yet impressive enough for guests. With a prep time of just 20 minutes and simple, pantry-friendly ingredients like garlic, olive oil, and optional parsley for garnish, this recipe delivers big on flavor and elegance. Serve this irresistible pasta bake straight from the oven and watch it disappear—it’s a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Olive oil
- 12 ounces Penne pasta
- 4 tablespoons Unsalted butter
- 2 cups Heavy cream
- 3 pieces Garlic cloves, minced
- 1.5 cups Parmesan cheese, shredded
- 2 cups Mozzarella cheese, shredded
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Preheat your oven to 375°F (190°C).
Season the chicken breasts with salt and black pepper on both sides.
Heat the olive oil in a skillet over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the skillet and let it rest for 5 minutes. Slice the chicken into thin strips.
Cook the penne pasta according to the package instructions until al dente. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Stir in the heavy cream and bring to a gentle simmer.
Gradually whisk in the Parmesan cheese until it melts into the sauce. Season with additional salt and pepper to taste, if needed.
In a large mixing bowl, combine the cooked pasta with the Alfredo sauce and stir until fully coated.
Lightly grease a 9x13-inch baking dish with olive oil or non-stick spray. Add half of the pasta mixture to the dish, spreading it out evenly.
Layer the sliced chicken on top of the pasta. Sprinkle 1 cup of the shredded mozzarella cheese over the chicken.
Pour the remaining pasta mixture over the top and then sprinkle with the remaining 1 cup of mozzarella cheese.
Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove the dish from the oven and let it rest for 5 minutes. Sprinkle with chopped parsley before serving, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.5 g | 72% | |
| Saturated Fat | 32.0 g | 160% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 195 mg | 65% | |
| Sodium | 1052 mg | 46% | |
| Total Carbohydrate | 20.6 g | 7% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 0.6 g | ||
| Protein | 40.9 g | 82% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 615 mg | 47% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 256 mg | 5% | |
*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.
