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Chicken Alfredo Bake Recipe

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4.4 from 5 reviews

  • Author: Emma
  • Total Time: 40 minutes
  • Yield: 8 servings

Description

This Chicken Alfredo Bake is a rich, creamy, and comforting freezer-friendly meal perfect for a family dinner. Featuring tender diced chicken, penne pasta baked in a luscious homemade Alfredo sauce enriched with Parmesan, mozzarella, and cream cheese, this dish is sure to impress. It’s easy to prepare ahead, freeze, and bake when ready, offering a delicious and satisfying meal with minimal effort.

Ingredients

Pasta

  • 16 ounces penne rigata pasta

Sauce

  • 6 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 tablespoon minced garlic (up to 1 1/2 tablespoons if desired)
  • 4 cups heavy whipping cream
  • 1/2 teaspoon salt
  • 1 teaspoon garlic salt (optional)
  • 1/2 teaspoon white pepper
  • 2 cups shredded Parmesan cheese, divided
  • 1 1/2 cups shredded mozzarella cheese
  • 2 ounces cream cheese, softened

Protein

  • 2-3 cooked chicken breasts, diced (grilled preferred for extra flavor)

Garnish

  • Chopped parsley (optional)

Instructions

  1. Cook Pasta: Prepare the penne rigata pasta according to package directions until al dente. The pasta will continue cooking in the oven, so avoid overcooking. Drain and set aside.
  2. Make Roux and Sauce Base: In a large saucepan or Dutch oven over medium heat on the stovetop, melt the butter. Stir in the all-purpose flour and whisk continuously for 2-3 minutes to form a roux, which will thicken the sauce.
  3. Add Cream and Seasonings: Slowly whisk in the heavy whipping cream along with the minced garlic, salt, garlic salt (if using), white pepper, and 1 cup of the Parmesan cheese. Stir to combine and let the cheese melt into the sauce.
  4. Simmer Sauce: Allow the sauce to simmer gently for 8-10 minutes, stirring frequently to prevent burning or scorching. This will help thicken the sauce to the perfect consistency. Then remove from heat.
  5. Melt Remaining Cheeses: Stir in the shredded mozzarella cheese and softened cream cheese to the sauce, mixing until fully melted and smooth. Taste and add more salt if necessary.
  6. Combine Pasta, Chicken, and Sauce: Return the drained al dente pasta to the pot and pour in the prepared Alfredo sauce. Add the diced cooked chicken breasts and stir thoroughly to coat everything evenly.
  7. Assemble in Baking Dish: Transfer the pasta and sauce mixture into a 9×13 inch baking dish. Sprinkle the remaining 1 cup of Parmesan cheese evenly over the top.
  8. Freeze (Optional): Allow the assembled dish to cool completely. Cover tightly with foil or lid, label, and freeze for future use. For freezing, consider using a disposable aluminum pan.
  9. Thaw and Bake: When ready to serve, remove the bake from the freezer and thaw overnight in the refrigerator. Bake at 350°F (175°C) for 20-25 minutes until the top is slightly browned and the sauce is bubbly.
  10. Serve: Garnish with chopped parsley if desired and serve hot for a creamy, flavorful meal.

Notes

  • Grilled chicken adds a subtle smoky flavor and depth to the dish.
  • Increasing minced garlic to 1 1/2 tablespoons and adding 1 teaspoon garlic salt enhances the garlic flavor for garlic lovers.
  • The addition of flour in the sauce helps prevent separation when freezing and reheating; it can be omitted if eating immediately.
  • Use a disposable aluminum pan for freezing convenience.
  • Do not overcook the pasta initially as it will cook further during baking.
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Category: Freezer Meal Recipes
  • Method: Baking
  • Cuisine: Italian-American

Find it online: https://myeasyplate.com/chicken-alfredo-bake-recipe/