This Chicken Alfredo Bake combines roasted chicken, homemade creamy alfredo sauce, and pasta, all topped with freshly grated Parmesan cheese and mozzarella cheese and oven-baked to melted perfection. This, my friends, is the ultimate comfort food meal and one of my family’s favorites.
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
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 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
