Here’s a delicious and easy recipe for Creamy Chicken Alfredo Pasta Bake:
Ingredients:
- 2 cups cooked chicken breast, shredded or diced
- 12 oz pasta (penne, rotini, or your choice)
- 2 cups heavy cream
- 1 cup whole milk
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 3 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1/4 cup fresh parsley, chopped (optional, for garnish)
Instructions:
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Cook the Pasta:
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- Prepare the Sauce:
- In a large saucepan over medium heat, melt the butter.
- Add the minced garlic and cook until fragrant (about 1 minute).
- Stir in the flour and cook for another minute to form a roux.
- Gradually whisk in the heavy cream and milk, making sure there are no lumps.
- Continue to cook, stirring frequently, until the sauce begins to thicken (about 5-7 minutes).
- Add the Parmesan cheese, Italian seasoning, salt, and pepper. Stir until the cheese is melted and the sauce is smooth.
- Combine Ingredients:
- In a large mixing bowl, combine the cooked pasta, shredded chicken, and Alfredo sauce. Mix until everything is well coated.
- Transfer the mixture to a greased 9×13 inch baking dish.
- Top with Cheese:
- Sprinkle the shredded mozzarella and cheddar cheese evenly over the top of the pasta mixture.
- Bake:
- Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly and the top is golden brown.
- Garnish and Serve:
- Remove from the oven and let it cool for a few minutes.
- Garnish with chopped parsley if desired, and serve warm.
Tips:
- For a richer flavor, you can add a pinch of nutmeg to the Alfredo sauce.
- Feel free to add other ingredients like sautéed mushrooms, spinach, or sun-dried tomatoes for extra flavor and texture.
Enjoy your Creamy Chicken Alfredo Pasta Bake!