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Chicken Alfredo Bake
This chicken Alfredo bake is penne pasta tossed with cooked chicken and a creamy sauce, then topped with cheese and baked to perfection. A comfort food classic that's perfect for feeding a crowd!
Course Main
Cuisine Italian
Prep Time 20 minutes minutes
Cook Time 30 minutes minutes
Total Time 50 minutes minutes
Servings 6
Calories 644 kcal
12 ounces penne pasta cooked in salted water according to package directions 3 cups diced cooked chicken 3 tablespoons butter 2 tablespoons flour 1 teaspoon minced garlic 2 cups whole milk 1 cup heavy cream 3/4 cup grated parmesan cheese 2 cups shredded mozzarella cheese divided use salt and pepper to taste cooking spray 1 tablespoon parsley chopped
Preheat the oven to 375 degrees. Coat a 3 quart baking dish with cooking spray.
Melt the butter in a large pan over medium heat. Add the garlic and cook for 30 seconds. Whisk in the flour and cook for 1 minute.
Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.
Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.
Stir until cheese has melted.
Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.
Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.
Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.
Sprinkle parsley over the top, then serve.
Calories: 644 kcal | Carbohydrates: 51 g | Protein: 35 g | Fat: 34 g | Saturated Fat: 24 g | Cholesterol: 160 mg | Sodium: 569 mg | Potassium: 414 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 1385 IU | Vitamin C: 2.1 mg | Calcium: 465 mg | Iron: 1.7 mg