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Chicken Alfredo Pasta Bake is a delicious and comforting casserole-style dish that combines tender chicken, fettuccine pasta, and a creamy Alfredo sauce, all baked together with a layer of melted cheese on top. The dish is typically seasoned with garlic, black pepper, and parmesan cheese, and garnished with fresh herbs like parsley.
How To Make:
To make Chicken Alfredo Pasta Bake, start by cooking the fettuccine pasta in a large pot of boiling salted water until it's al dente. While the pasta is cooking, heat a large skillet over medium heat and add some oil or butter. Sauté the chicken breast until it's cooked through and golden brown on the outside. Chicken should be taken out of the pan and placed aside.
In the same skillet, melt some butter and sauté garlic until fragrant. Add some heavy cream, and then boil the mixture.
Add grated parmesan cheese and black pepper and stir until the cheese is melted and the sauce is smooth and creamy.
Once the sauce is ready, add the cooked fettuccine pasta and chicken back into the skillet and toss everything together until the pasta is evenly coated with the sauce. Transfer the mixture to a large baking dish and sprinkle shredded mozzarella cheese on top.
Bake the casserole in a preheated oven at 350°F for 20-25 minutes or until the cheese is melted and bubbly and the dish is heated through. Once done, remove it from the oven, let it cool for a few minutes, and serve hot. Garnish with chopped fresh parsley or other herbs.
Chicken Alfredo Pasta Bake is crowd-pleasing comfort food that can be easily customized with different proteins, vegetables, and cheese to suit your taste.
Here are some tips and variations for making Chicken Alfredo Pasta Bake:
Tips:
Cook the pasta until it's al dente, or slightly undercooked, as it will continue to cook in the oven.
Use boneless, skinless chicken breast for the best results. You can also use rotisserie chicken or cooked leftover chicken to save time.
For extra flavor, season the chicken with salt, pepper, garlic powder, and Italian seasoning before cooking.
If the sauce is too thick, add some milk or chicken broth to thin it out.
Use a combination of parmesan cheese and mozzarella cheese for a more gooey, cheesy texture.
Variations:
Add some vegetables to the dish, such as broccoli, spinach, or peas, to make it more nutritious and colorful.
Substitute the chicken with shrimp or cooked Italian sausage for a different flavor and texture.
Add some sun-dried tomatoes or roasted red peppers for a tangy and sweet flavor.
Use a different type of pasta, such as penne, fusilli, or rigatoni, to switch things up.
For a low-carb version, use zucchini noodles instead of fettuccine pasta, and replace the heavy cream with coconut cream or almond milk.
Make a vegetarian version by omitting the chicken and using vegetable broth instead of chicken broth in the sauce.
Ingredients:
- 1 pound fettuccine pasta
- 2 tablespoons olive oil or butter
- 1 pound boneless, skinless funk bone, cut into bite-sized pieces
- Salt and black pepper, to taste
- 4 cloves garlic, minced
- 2 cups heavy cream
- 1 cup grated parmesan cheese
- 1 cup shredded mozzarella cheese
- Chopped fresh parsley or other herbs, for garnish
Instructions:
Preheat the oven to 350°F. Spray nonstick cooking spray in a large baking dish. A large saucepan of salted water should be brought to a boil. When the fettuccine pasta is al dente, add it and cook it as directed on the package. Drain and set aside.
Add the butter or olive oil to a large skillet that is already hot over medium heat. Season the chicken breast with salt and black pepper, and add it to the skillet. Cook for 6 to 8 minutes, or until well heated through. The chicken should be taken out of the skillet and put aside. Add the minced garlic to the same skillet and cook for one to two minutes, or until fragrant. Simmer the mixture in the skillet after adding the heavy cream. Whisk in the grated parmesan cheese and black pepper until the sauce is smooth and creamy.
Add the cooked fettuccine pasta and chicken back into the skillet and toss everything together until the pasta and chicken are evenly coated with the sauce.
Transfer the pasta and funk admixture to the set baking dish. Sprinkle shredded mozzarella cheese on top.
Bake the casserole in the preheated oven for 20-25 minutes or until the cheese is melted and bubbly and the dish is heated through.
Remove from the oven and let it cool for a few minutes. Garnish with chopped fresh parsley or other herbs before serving.
Enjoy your delicious Chicken Alfredo Pasta Bake!
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