Chicken Alfredo Bake

Chicken Alfredo Bake

Enjoy the best comfort food with this Baked Chicken Alfredo. Combines already baked fried chicken with cavatappi pasta in a creamy Alfredo sauce, topped with melted Parmesan and mozzarella cheese.

Cuisine: Italian-American

Prep time: 15 minutes

Cook time: 35 minutes

Servings: 6 servings

Ingredients:

• 12 ounces cavatappi or penne pasta
• 5 tablespoons butter
• 3 cloves garlic, minced
• 1 teaspoon Italian seasoning
• 2 cups heavy cream
• ½ teaspoon salt
• ½ teaspoon freshly ground black pepper
• 2 cups grated Parmesan cheese
• 4 ounces cream cheese, cut into pieces small cubes
• 2 ½ cups cooked chicken breast or cooked chicken thighs, diced
• 2 cups grated mozzarella cheese
• Chopped fresh parsley

Instructions:

1. Put a large pot of salted water on to boil.
2. 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.
3. While the whipped cream is reducing, cook the pasta until al dente and drain well.
4. Once the whipped cream has reduced, add salt and freshly ground black pepper. Reduce heat as low as possible and gradually add 1 1/2 cups Parmesan cheese until smooth and creamy. Add the cream cheese and cook, stirring frequently, until melted.
5. In a greased 9×13-inch pot, combine the cooked cavatappi, Alfredo sauce, and cooked chicken.Spread evenly on the plate and top with mozzarella and remaining Parmesan cheese.
6. Bake at 350 degrees, uncovered, for 20-25 minutes or until cheese is melted and casserole is heated through. Sprinkle with freshly chopped parsley

Notes:

• You can use different pasta shapes in this recipe, such as: B. Linguine, fettuccine, medium sized mussels, penne, rigatoni or ziti. The cooking time may vary by a few minutes. So check the packaging.
• Let the cream simmer. Don’t cook it.
• Any cooked chicken will work for this recipe, including roast chicken, poached chicken, roast chicken, or even grilled chicken.
• Use freshly grated Parmesan and mozzarella.
• As with most homemade Alfredo recipes, this dish is best enjoyed quickly.
• Alfredo sauce tends to seep into the pasta, even if the pasta is cooked al dente.
• Store leftovers in an airtight container in the refrigerator. For best results, reheat in the microwave at reduced power.
• To freeze, let cool completely, then cover with several layers of plastic wrap and freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave.

Enjoy!

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