Chicken and Pasta Alfredo Bake
This Chicken Alfredo Pasta Bake is easy, comforting, and perfect for busy nights with tender chicken, pasta, and a rich homemade Alfredo sauce.
Equipment
- Oven
- 9x9 Baking Dish
- Skillet
Ingredients
Chicken
- ½ lb Chicken Breasts
- ½ tablespoon Olive Oil
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- ½ teaspoon Paprika
- 2 Cloves Garlic minced (about 1 tsp)
Alfredo Sauce
- 4 tablespoon Butter
- 3 Cloves Garlic minced (about 1.5 tsp)
- 2 Cups Heavy Whipping Cream
- 1½ teaspoon Italian Seasoning
- ½ teaspoon Salt
- ½ teaspoon Black Pepper
- 1 Cup Parmesan Cheese freshly shredded
- 4 oz Cream Cheese
Assembly
- 10 oz Rotini Pasta
- 4 oz Fresh Mozzarella Slices topping
- 1½ Cups Shredded Mozzarella topping
Instructions
- Bring water to a boil and cook noodles. Preheat oven to 350°F.
- In an oiled skillet on medium heat, cook the diced chicken breasts. After 3 minutes, toss in seasonings and 1 teaspoon minced garlic. Cook until done, then remove from skillet.
- On medium heat, melt butter in the skillet. Then, add in 1.5 teaspoon of minced garlic (3 small garlic cloves worth). Cook for 2 minutes.
- Slowly pour in heavy cream. Then, stir in Italian seasoning, salt and pepper. Bring to a low simmer and cook for 10 minutes.
- Stir in cream cheese and parmesan cheese. Cook until melted, while continuously stirring.
- Add chicken and cooked pasta back into the skillet and mix together.
- Place mixture into a 9x9 Baking Dish. Top with shredded mozzarella. Cook the Chicken Alfredo uncovered for 20 minutes.
- Remove from the oven and place slices of fresh mozzarella around the top of the dish. Bake uncovered for another 10 minutes and enjoy!
Video
Nutrition
Calories: 844kcalCarbohydrates: 42gProtein: 34gFat: 60gSaturated Fat: 36gPolyunsaturated Fat: 3gMonounsaturated Fat: 16gTrans Fat: 0.3gCholesterol: 201mgSodium: 1137mgPotassium: 423mgFiber: 2gSugar: 5gVitamin A: 2204IUVitamin C: 2mgCalcium: 534mgIron: 2mg
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