Chicken Alfredo Bake
Made with pasta, homemade Alfredo sauce, and chicken breasts. It's make ahead and freezer friendly, so it's perfect for busy weeknights.
Ingredients
- 1 poundcooked chopped chicken (about 3 breasts)
- 5 cupsbow-tie pasta (or penne, about 12 ounces, cooked al dente)
- 1 cupshredded mozzarella cheese
- 2 tablespoonsshredded parmesan cheese
- ¼ cupbutter
- 1 teaspoongarlic (minced)
- 3 tablespoonsall-purpose flour
- 1 ½ cupsmilk (1-2%)
- 1 ½ cupshalf and half
- ½ teaspoonsalt
- ½ teaspoonitalian seasoning
- ⅛ teaspoonblack pepper
- ¼ cupshredded parmesan cheese
Directions
- 1
In a 9x13" baking dish or two 8x8" baking dishes, place chicken and pasta. Set cheese aside for topping.
Make the alfredo sauce:
- 1
In a large skillet, melt the butter over medium heat.
- 2
Add the garlic and cook 1 minute. Stir in the flour until absorbed, and cook 1-2 minutes.
- 3
Gradually whisk in the milk and cream until combined and smooth. Stir in the salt, Italian seasoning, pepper and Parmesan cheese.
- 4
Cook over medium-low heat, whisking frequently, until thickened and smooth.
- 5
Pour over pasta and chicken in baking dish and top with mozzarella and Parmesan.
- 6
Follow directions in post above to store for later, or cover with foil and bake at 375°F for 20-30 minutes until hot and bubbly, then broil to brown the cheese if desired. Serve.