Description
This Chicken and Pasta Alfredo Bake is a creamy, comforting dish that combines tender penne pasta with shredded rotisserie chicken and a rich Alfredo sauce made from butter, garlic, cream, and cheeses. Baked to perfection with a melty mozzarella topping and garnished with fresh parsley, this casserole is perfect for a family dinner or meal prep, offering a hearty and flavorful Italian-inspired meal ready in just 40 minutes.
Ingredients
Pasta
- 16 ounces penne pasta
- Olive oil for tossing pasta
- Kosher salt, to taste
- Fresh cracked pepper, to taste
Sauce
- 4 tablespoons butter
- 6 cloves garlic, grated or finely minced
- 6 tablespoons flour
- 2 teaspoons Italian seasoning
- 16 ounces heavy cream
- 16 ounces half and half
- 4 ounces cream cheese
- 8 ounces freshly shredded Parmesan cheese
Other Ingredients
- 2 cups shredded rotisserie chicken
- 4 ounces whole milk mozzarella cheese, shredded
- Fresh chopped parsley for garnish
Instructions
- Preheat Oven: Heat your oven to 350°F (175°C) to prepare for baking the pasta casserole later in the recipe.
- Cook Pasta: Boil the penne pasta just until it reaches al dente texture. Once cooked, drain and toss the pasta with olive oil to prevent sticking. Season with kosher salt and freshly cracked pepper to taste.
- Prepare Sauce Base: In a large sauté pan over medium-low heat, melt butter. Add the grated garlic, flour, and Italian seasoning, stirring frequently and cooking for about 1 minute. Take care not to let the garlic brown to avoid bitterness.
- Add Dairy Liquids: Gradually whisk in the heavy cream and half and half until smooth and creamy. Continue cooking on medium-low heat, stirring occasionally for several minutes until the sauce thickens. Avoid bringing the sauce to a simmer or boil to maintain its creaminess.
- Melt Cheeses: Stir in the cream cheese and freshly shredded Parmesan until fully melted and incorporated into the sauce. Season to taste with salt and pepper.
- Combine Pasta and Chicken: Add the cooked pasta and shredded rotisserie chicken to the sauce. Toss everything together until the pasta and chicken are evenly coated and warmed through. Adjust seasoning with additional salt and pepper if needed.
- Assemble and Bake: Transfer the pasta mixture into a 9×13-inch oven-safe baking dish or an enameled cast iron pan. Evenly top the pasta with shredded mozzarella cheese. Cover the dish and bake in the preheated oven for 5-10 minutes or until the cheese has melted completely and the pasta is heated through.
- Garnish and Serve: Remove from the oven and garnish the bake with fresh chopped parsley for a bright, fresh finish. Serve warm and enjoy this creamy, cheesy meal.
- Feedback Request: If you loved this recipe, please leave a 5-star rating and review to share your experience!
Notes
- Make sure not to brown the garlic when cooking, as it can impart a bitter flavor.
- The sauce should not be boiled; keep the temperature low to achieve the perfect creamy consistency.
- Using rotisserie chicken is a convenient shortcut but feel free to substitute with cooked chicken breast or thighs.
- If you want a thicker sauce, allow it to cook slightly longer until desired consistency is reached before adding cheeses.
- This dish can be prepared ahead and refrigerated before baking; adjust bake time accordingly if baking from cold.
- Garnishing with fresh parsley adds color and a hint of freshness to balance the richness.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Italian-American
