Chicken Alfredo Bake

allforyouuSeptember 27, 2024

0 18 2 minutes read

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 9×13 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

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.

allforyouuSeptember 27, 2024

0 18 2 minutes read