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The Best Chicken Alfredo Bake


The Best Chicken Alfredo Bake


12 ounces penne pasta cooked in salted water according to package directions

3 cup diced cooked chicken

3 tbsp butter

2 tbsp flour

1 tbsp minced garlic

2 cup whole milk

1 cup heavy cream

3/4 cup grated parmesan cheese

2 cup shredded mozzarella cheese divided use

salt and pepper to taste

cooking spray

1 tbsp parsley chopped


Calories: 644kcal

Daily Value*

Carbohydrates 51g

Protein 35g

Fat 34g

Saturated Fat 24g

Cholesterol 160mg 

Sodium 569g

Potassium 414mg

Fiber 2g

Sugar 6g

Vitamin A 1385IU

Vitamin C 2.1mg

Calcium 465mg

Iron 1.7mg


Step 1

Preheat the oven to 375 degrees. Coat a 3-quart baking dish with cooking spray.

Step 2

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.

Step 3

Pour in the milk and cream, then simmer, whisking constantly, until sauce has just thickened.

Step 4

Add the parmesan cheese and 1/2 cup shredded mozzarella to the milk mixture, along with salt and pepper to taste.

Step 5

Stir until cheese has melted.

Step 6

Place the pasta and chicken in a large bowl. Pour the sauce over the top, and toss to coat evenly.

Step 7

Pour the pasta mixture into the prepared pan, and top with remaining mozzarella cheese.

Step 8

Bake, uncovered, for 20 minutes or until pasta is bubbly and cheese has just started to brown.

Step 9

Sprinkle parsley over the top, then serve.

The Best Chicken Alfredo Bake

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