Description
Creamy chicken alfredo bake delivers pure comfort right to your dinner table with zero fuss. Cheesy pasta layers blend perfectly to create a satisfying meal that brings everyone together for a delicious family feast.
Ingredients
Scale
Primary Proteins:
- 2 Chicken Breast
- 1 cup White Cheddar
- 1 cup Mozzarella
- 1 ½ cup Parmesan
Base Ingredients:
- 2 cups Penne Pasta
- 1 cup Cream Cheese
- 1 cup Whole Milk
- ½ cup Heavy Cream
- ½ cup Low-sodium Chicken Broth
- 1 cup Breadcrumbs
- ½ cup Onion
- 2 Cloves Garlic
Seasonings and Finishing Elements:
- 1 Tablespoon Dried Italian Herb Seasoning
- ½ Tablespoon Paprika
- ½ Tablespoon Cayenne Pepper
- ¼ cup Butter
- 1 ½ Tablespoons All-purpose Flour
- 1 Handful Parsley
- Salt
- Pepper
Instructions
- Salt 2 quarts of water in a large pot and bring to a rolling boil at 212°F. Cook 2 cups penne pasta for 8-9 minutes until al dente.
- Drain pasta and toss with 2 tablespoons olive oil to prevent sticking.
- Butterfly 2 chicken breasts and season thoroughly with 1 teaspoon salt and ½ teaspoon black pepper.
- Melt 2 tablespoons butter in a deep skillet over low heat, around 250°F.
- Increase heat to medium and cook chicken for 6-7 minutes per side until internal temperature reaches 165°F.
- Remove chicken and slice into 1-inch bite-sized pieces.
- Add remaining 2 tablespoons butter to the same skillet, melting at 325°F.
- Sauté ½ cup chopped onions until translucent, approximately 3-4 minutes.
- Add 2 crushed garlic cloves and cook for an additional 30-45 seconds.
- Sprinkle ½ tablespoon paprika, ½ tablespoon cayenne, and 1 tablespoon Italian herbs into the pan.
- Dust 1 ½ tablespoons flour over the mixture and toast for 1 minute.
- Whisk in 1 cup lukewarm milk and ½ cup chicken broth off direct heat.
- Return pan to medium-low heat and incorporate ½ cup heavy cream, stirring constantly.
- Simmer sauce gently, then fold in cooked chicken pieces.
- Blend 1 cup each of mozzarella, white cheddar, and ½ cup parmesan into the sauce until smooth.
- Incorporate cooked pasta, coating thoroughly with sauce.
- Transfer mixture to a greased 9×13 inch baking dish.
- Sprinkle 1 cup breadcrumbs and remaining 1 cup parmesan on top. Broil at 500°F for 8-10 minutes until golden and bubbling.
- Garnish with freshly chopped parsley and serve immediately while hot.
Notes
- Salting pasta water properly ensures better flavor throughout the entire dish, so don’t be shy with the salt.
- Cutting chicken into even-sized pieces helps it cook uniformly and prevents some chunks from being under or overcooked.
- Whisking milk and broth slowly prevents lumps in the sauce, creating a smooth and creamy texture that coats every pasta strand.
- Using fresh herbs like parsley at the end adds a bright, fresh note that cuts through the rich, cheesy sauce and makes the dish feel lighter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Baked
- Method: Broiling
- Cuisine: Italian-American
Nutrition
- Serving Size: 4
- Calories: 555 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 35 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 115 mg