Creamy Chicken Alfredo Pasta Bake
Ingredients:
12 ounces pasta (penne or rigatoni)
2 cups cooked chicken, shredded
2 cups heavy cream
1 cup grated Parmesan cheese
1 cup grated Mozzarella cheese
4 cloves garlic, minced
1 tablespoon unsalted
butter
1 teaspoon Italian seasoning
Salt and pepper to taste
Fresh parsley, chopped (optional, for garnish)
Creamy Chicken Alfredo Pasta Bake
Directions:
Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
Cook the pasta al dente according to package directions. Drain and set aside.
Melt the butter in a large saucepan over medium heat. Add the minced garlic and sauté until fragrant, 1 to 2 minutes.
Add the cream and bring to a boil. Stir in grated Parmesan cheese, Italian seasoning, salt, and pepper. Cook, stirring constantly, until sauce thickens, about 5 minutes.
Add the cooked chicken to the sauce and stir.
Combine the cooked pasta and alfredo sauce in the prepared baking dish. Sprinkle grated mozzarella cheese evenly on top.
Bake in the preheated oven for 20 to 25 minutes or until the cheese is melted and bubbly.
Garnish with fresh parsley if desired and serve warm.
Prep time: 15 minutes | Cook time: 25 minutes | Total time: 40 minutes
kcal: 450 kcal per serving | Servings: 6