Baked Chicken Alfredo Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
556 kcal
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Course
Main Course
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Cuisine
American
Baked Chicken Alfredo Recipe
Description
This recipe cooks pasta al dente to ensure it maintains firmness after baking. The creamy sauce is formed by whisking softened cream cheese with chicken stock, garlic powder, and smoked paprika for a rich, smoky seasoning. Diced cooked chicken and broccoli florets are stirred into the pasta and sauce, creating a balanced mix of protein and vegetables.
Sprinkling shredded mozzarella over the top before baking produces a golden, melted cheese layer with slight browning, adding texture and richness. Baking at 425°F for 15-20 minutes softens the broccoli to just tender and melds the flavors.
Baked Chicken Alfredo serves as a substantial dish ideal for family dinners or meal prep, offering both protein and vegetables in one pan. Garnishing with fresh parsley adds a mild herbaceous note and visual appeal.
Leftover portions can be refrigerated in airtight containers for 3 to 4 days. Reheating gently in the microwave in short intervals preserves texture without drying out the sauce.
Ingredients
- 12 ounces pasta short shape of choice
- 8 ounces cream cheese
- 1 cup chicken stock
- 1 teaspoon garlic powder
- 2 teaspoons smoked paprika
- 2 cups chicken diced; rotisserie or leftover
- 1 medium broccoli cut into small florets, head
- 1 1/2 cup mozzarella cheese shredded
- parsley Optional, to garnish, chopped, fresh
Instructions
- Preheat the oven to 425°F. Bring a pot of salted water to a boil and cook the 12 ounces short pasta of choice just until al-dente. It's better to be a bit undercooked as it will continue to cook while baking in the sauce.
- Meanwhile, carefully take 2/3 cup of the pasta water and place it into a bowl together with the 8 ounces cream cheese. Whisk until smooth. Add the 1 cup chicken stock, 1 teaspoon garlic powder, and 2 teaspoons smoked paprika, and whisk until well combined.
- Transfer the drained pasta to a large baking dish. Add the 2 cups diced rotisserie or leftover chicken, and the 1 medium head broccoli florets and pour over the Alfredo sauce.
- Stir to combine, then sprinkle with the 1 1/2 cup shredded mozzarella.
- Bake for 15-20 minutes, or until the broccoli is just tender and the cheese begins to brown over the top. Garnish with chopped fresh parsley and enjoy.
Notes
- Store cooled leftovers in airtight containers in the refrigerator for 3 to 4 days to maintain freshness.
- Reheat portions in the microwave for 30 seconds to one minute increments until warmed through, avoiding overcooking.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 556 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 556kcal | 28% |
| Carbohydrates | 54g | 18% |
| Protein | 34g | 68% |
| Fat | 23g | 35% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Cholesterol | 101mg | 34% |
| Sodium | 424mg | 18% |
| Potassium | 700mg | 15% |
| Fiber | 5g | 20% |
| Sugar | 6g | 12% |
| Vitamin A | 1668IU | 33% |
| Vitamin C | 90mg | 100% |
| Calcium | 248mg | 25% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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