Chicken Alfredo Baked Penne
User Reviews
5
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Prep Time
10 mins
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Cook Time
30 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
588 kcal
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Course
Main Course
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Cuisine
Italian
Chicken Alfredo Baked Penne
Description
This recipe starts with boiling penne noodles until just tender. Chicken breasts are pounded to uniform thickness, seasoned, and cooked in a skillet, then chopped into bite-sized pieces. The Alfredo sauce is made in the same skillet by melting butter, whisking in flour to create a roux, then gradually adding milk or cream until smooth and thickened. Garlic powder, salt, pepper, and Parmesan cheese are stirred in to complete the sauce.
The cooked pasta, chicken, and sauce are combined in a large bowl and transferred to a baking dish. Baking warms the dish through and helps the flavors blend. The result is a creamy pasta bake with tender chicken and a cheesy, garlicky sauce. Parsley can be sprinkled on top for color and freshness.
A suggestion is to add crushed red pepper flakes to introduce a subtle heat if desired. This dish serves as a hearty main course suitable for family dinners or leftovers.
Ingredients
- 8 ounces penne noodles (I used a combination of white and whole wheat)
- 2-3 chicken breast salted and peppered
- 3 tablespoons butter
- 3 tablespoons flour
- 3 cups heavy cream or milk, (I used fat free half & half)
- 1 cup Parmesan Cheese divided, shredded
- 1 teaspoon garlic powder
- salt to taste
- black pepper to taste
- parsley optional, for topping
Instructions
- Preheat oven to 400 degrees. Add penne noodles to a large pot, cover noodles with water. Bring to a boil over medium-high heat and boil until easily pierced with a fork. Drain and set aside.
- Pound chicken to 1/2 inch thickness and season with salt and pepper to taste. Cook in a greased skillet over medium heat 5-6 minutes on each side until cooked through. Chop into 1 inch pieces and set aside.
- In the skillet where you cooked the chicken (you can just wipe it out with a paper towel to get rid of any leftover tidbits from he chicken) melt the butter over medium heat. Once melted, sprinkle flour over the butter and stir til it clumps together. Gradually whisk in the milk until smooth. Stir in garlic powder and salt and pepper to taste (I used about 1 teaspoon salt and 1/4 teaspoon black pepper) Add 1/3 cup parmesan cheese and stir until melted and completely incorporated.
- In a large bowl combine cooked penne, chicken, and the sauce and stir to combine. Transfer mixture to a greased 9x13 inch baking dish. Sprinkle with remaining parmesan cheese. Bake for 10-15 minutes until cheese is melty and begins to brown around the edges. Sprinkle with chopped parsley if desired and serve.
Notes
- Adding a pinch of crushed red pepper flakes can provide a mild spicy kick to the Alfredo sauce.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 588 kcal
% Daily Value*
| Calories | 588kcal | 29% |
| Carbohydrates | 58g | 19% |
| Protein | 48g | 96% |
| Fat | 17g | 26% |
| Saturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 114mg | 38% |
| Sodium | 608mg | 25% |
| Potassium | 848mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 12g | 24% |
| Vitamin A | 565IU | 11% |
| Vitamin C | 1mg | 1% |
| Calcium | 516mg | 52% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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