Chicken Alfredo Bake

Enjoy comfort food at its best with this Chicken Alfredo Bake. It combines already baked rotisserie chicken with cavatappi pasta in a creamy alfredo sauce topped with melty Parmesan and mozzarella cheese. Coursemain meal pasta CuisineItalian American Keywordbaked chicken alfredo, baked chicken alfredo recipe, how to make baked chicken alfredo Prep Time15minutes minutes Cook Time35minutes minutes Servings6 servings Calories957kcal AuthorBeth Pierce Ingredients 12 ounces cavatappi or penne pasta 5 tablespoons butter 3 garlic cloves minced 1 teaspoon Italian seasoning 2 cups heavy cream ½ teaspoon salt ½ teaspoon freshly ground black pepper 2 cups grated parmesan 4 ounces cream cheese cut into small cubes 2 ½ cups diced cooked chicken breast or chicken thighs 2 cups mozzarella cheese shredded Chopped fresh parsley Click the next button for the preparation method Instructions Put a large pot of salted water on to boil. Melt the butter in a large skillet over medium-low heat. Add the garlic and Italian seasoning, Cook for 1 minute while stirring continuously. Add the heavy whipping cream and simmer until slightly thickened. Do not boil. While the whipping cream is reducing, cook the pasta al dente and drain well. Once the whipping cream is reduced, whisk in the salt and freshly ground black pepper. Reduce the heat as low as it will go and whisk in 1 1/2 cups of Parmesan cheese a little bit at a time until smooth and creamy. Add the cream cheese and cook until it melts, stirring frequently. In a greased 9x13 inch casserole dish, stir together the cooked cavatappi, alfredo sauce, and cooked chicken. Spread evenly in the dish and top with the mozzarella cheese and the remaining Parmesan cheese. Bake at 350 degrees uncovered for 20-25 minutes or until the cheese has melted and the casserole is heated through. Sprinkle with chopped fresh parsley Notes You can use several different pasta shapes in this recipe, such as linguine, fettuccine, medium shells, penne, rigatoni, or ziti. The cooking time might vary by a few minutes so check the packaging. Simmer the cream. Do not boil it. Any cooked chicken works for this recipe, including rotisserie chicken, poached chicken, roasted chicken, or even grilled chicken. Use freshly grated Parmesan cheese and mozzarella cheese. As with most homemade alfredo recipes, this dish is best enjoyed promptly. Alfredo sauce has a tendency to soak into pasta even if the pasta is cooked al dente. Store leftovers in an airtight container in the fridge. For best results, reheat in the microwave at reduced power. To freeze, first, cool completely, then cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the fridge overnight and reheat in the microwave. Nutrition Calories: 957kcal | Carbohydrates: 51g | Protein: 42g | Fat: 65g | Saturated Fat: 39g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 0.4g | Cholesterol: 232mg | Sodium: 1243mg | Potassium: 563mg | Fiber: 2g | Sugar: 5g | Vitamin A: 2278IU | Vitamin C: 2mg | Calcium: 581mg | Iron: 2mg

Chicken Alfredo Bake

Ingredients

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Ingredients

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