Description

A creamy and cheesy Chicken Alfredo Bake made with tender chicken, pasta, and rich Alfredo sauce, baked to golden perfection. Perfect for a comforting family dinner.

Ingredients

Units Scale

2 cups cooked chicken, shredded
12 oz penne pasta
2 cups Alfredo sauce
1 cup mozzarella cheese, shredded
1/2 cup Parmesan cheese, grated
2 cloves garlic, minced
1 tbsp olive oil
1/2 tsp salt
1/4 tsp black pepper
1/4 tsp red pepper flakes (optional)
2 tbsp chopped parsley (for garnish)

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Instructions

Preheat oven to 375°F (190°C).
Cook the pasta according to package instructions; drain and set aside.
In a large skillet, heat olive oil over medium heat. Add garlic and cook until fragrant, about 1 minute.
Add shredded chicken, salt, pepper, and red pepper flakes. Stir to combine and heat through.
In a large bowl, mix cooked pasta, chicken mixture, and Alfredo sauce.
Transfer the mixture to a greased 9×13-inch baking dish.
Sprinkle mozzarella and Parmesan cheese evenly over the top.
Bake for 20–25 minutes or until bubbly and golden on top.
Remove from oven and let sit for 5 minutes. Garnish with chopped parsley before serving.

Notes

You can use store-bought or homemade Alfredo sauce.
Rotisserie chicken works great for this recipe.
Add steamed broccoli or spinach for extra veggies.
Leftovers keep well in the fridge for up to 3 days.

Nutrition

Serving Size: 1/6 of dish
Calories: 520
Sugar: 2g
Sodium: 690mg
Fat: 28g
Saturated Fat: 14g
Unsaturated Fat: 11g
Trans Fat: 0.5g
Carbohydrates: 36g
Fiber: 2g
Protein: 32g
Cholesterol: 95mg