Chicken Alfredo Pasta Bake
A 3 Cheese Alfredo sauce with Rotisserie Chicken, and Penne Pasta baked in a casserole form. So creamy and comforting.
Equipment
- 9 x 13 baking dish
- large pot, for boiling pasta
- large deep skillet
Ingredients
- 16 oz uncooked penne pasta or other type of pasta
- 1 TBS salt, for cooking pasta
- 6 TBS butter
- 3 TBS all-purpose flour
- 1 TBS garlic, minced
- 4 cups heavy cream, or half and half or milk (it may be a thinner sauce if just using regular milk)
- 1/2 tsp black pepper
- 1/2 tsp salt, if needed
- 5 oz parmesan cheese
- 1 1/2 cups mozzarella cheese
- 2 oz cream cheese, softened
- 1 1/2 cups cooked chicken, chopped (I used rotisserie chicken)
- fresh parsley, for garnish (optional)
Instructions
- Cook pasta per directions on back of pasta package for al dente. I add 1 TBS of salt to flavor the pasta while it's cooking.
- While pasta is cooking, melt butter in a large skillet over medium high heat. Once butter has melted, stir in flour with a whisk for 2 minutes. Add in garlic and cook and stir for 30 seconds.
- Stir in heavy cream parmesan cheese and black pepper and stir. Allow to simmer for 8-10 minutes until sauce thickens. Stir continuously.
- Turn off burner. Add in mozzarella cheese and cream cheese. Stir until cheeses have melted. Season with salt, if needed.
- Drain pasta and place back in pot. Pour melted cheese mixture over pasta. Add in the diced cooked chicken. Stir to combine.
- Spray a 9 x 3 baking dish with non-stick cooking spray. Pour mixture into baking dish and spread evenly. Sprinkle with additional parmesan and mozzarella, if desired.
- Bake in a 350 degree preheated oven for 20-25 minutes until heated through and bubbly. Cheese will be slightly browned. Garnish with parsley, if desired.