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Baked Chicken Alfredo
Baked Chicken Alfredo
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Prep Time:
10 minutes
Cook Time:
58 minutes
Total Time:
68 minutes
Creamy alfredo chicken pasta bake - a quick and cheesy weeknight favorite!
Ingredients:
  • 1 (16 ounce) package penne pasta
  • 0.5 cup butter
  • 2 teaspoons minced garlic
  • 1 (8 ounce) package cream cheese, softened
  • 2 cups milk
  • 6 ounces grated Parmesan cheese, divided
  • 2 teaspoons dried parsley
  • 1 teaspoon Italian seasoning
  • 1 teaspoon salt, divided
  • 0.5 teaspoon ground black pepper
  • 1 teaspoon olive oil
  • 2 chicken breasts, patted dry
  • 0.5 teaspoon garlic powder
Instructions:
  • Boil a generously salted pot of water. Add penne and cook until al dente, about 11 minutes. Drain.
  • In a large saucepan over medium-high heat, melt butter. Saute minced garlic until golden, about 30 seconds. Blend in cream cheese until smooth. Pour in milk, stirring until no lumps remain. Reduce heat to medium. Mix in 3/4 of the Parmesan cheese, parsley, Italian seasoning, 1/2 teaspoon salt, and black pepper. Simmer, stirring occasionally, until sauce is smooth, about 5 minutes. Take off heat.
  • In a spacious skillet, warm olive oil on low heat. Season chicken with 1/2 tsp salt and garlic powder on both sides. Cook until internal temperature reaches 165°F (74°C), about 6 minutes each side. Dice chicken into 1/2-inch cubes.
  • Preheat the oven to 375 degrees F (190 degrees C) for the perfect cooking temperature.
  • Grease a 9x13-inch casserole dish generously with butter. Spread a layer of pasta on the bottom. Arrange half of the chicken cubes on top. Drizzle half of the sauce over the chicken. Repeat the layers with pasta, chicken, and sauce. Sprinkle the top with the remaining Parmesan cheese. Cover the dish with aluminum foil before baking.
  • Bake in the preheated oven until the sauce is bubbly, approximately 15 minutes. Uncover and bake until the cheese is golden, about 5 more minutes.

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