Easy Chicken Alfredo Pasta Bake
User Reviews
4.7
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Prep Time
5 mins
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Cook Time
25 mins
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Total Time
30 mins
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Servings
6
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Calories
604 kcal
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Course
Main Course, Dinner
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Cuisine
Italian
Easy Chicken Alfredo Pasta Bake
Description
Easy Chicken Alfredo Pasta Bake uses elbow macaroni cooked al dente and a sauce crafted by whisking melted butter with flour, then adding heavy cream to create a thickened base. Grated Parmesan cheese enriches the sauce, while seasoning with salt and black pepper rounds out the flavor. Tender chicken pieces cooked until slightly browned are folded into the sauce along with the pasta.
Once combined, the dish is topped with mozzarella cheese and placed under the broiler to develop a golden, bubbly crust. The garnish of parsley adds a fresh element to the creamy baked pasta casserole.
The sauce may appear thin initially but thickens during tossing with pasta starch. Variations such as Italian seasoning, nutmeg, or red pepper flakes can be added for additional flavor if desired. Store leftovers covered in the refrigerator for several days but note that freezing this dish is not recommended as the texture may degrade.
Ingredients
- 16 ounce pasta uncooked, I used elbow macaroni
- 3 tablespoon butter unsalted
- 1 chicken breast cut into small pieces
- 2 tablespoon all-purpose flour
- 1 cup heavy cream
- ¾ cup Parmesan Cheese grated
- 1 cup mozzarella cheese shredded
- salt to taste
- black pepper to taste
- parsley for garnish
Instructions
- Prepare the pasta: Turn your broiler on. Cook pasta according to package instructions.
- Cook the chicken: In a large skillet melt 1 tbsp of the butter. Add chicken pieces and cook just until chicken is no longer pink and is beginning to slightly brown. Remove chicken from skillet.
- Make the sauce: In the same skillet, add remaining butter and melt it. Pour the heavy cream in the skillet and whisk it. Add the flour and continue whisking until sauce thickens. Season with salt and pepper and add the Parmesan cheese. Continue whisking. By now the sauce should be pretty thick, use some of the pasta water to thin it out a bit. Add chicken and pasta to skillet and toss well.
- Finish the dish: Top with mozzarella cheese and place under the broiler for about 5 minutes until cheese is bubbly and gets golden brown, checking often to make sure the top doesn't burn.
- Garnish and serve: Garnish with parsley and more Parmesan cheese if preferred.
Notes
- When mixing pasta with the sauce, the consistency may seem thin at first, but it thickens as starch from the pasta integrates.
- Adding flour or cornstarch to thicken the sauce should be done carefully; over-thickening can cause a gluey texture once cooled.
- Optional seasonings like Italian seasoning, nutmeg, or red pepper flakes can be added to vary flavor.
- The ratio of cream to milk can be adjusted for a richer or lighter sauce if desired.
- Store leftover pasta bake in an airtight container in the fridge for 3 to 5 days once properly cooled.
- Freezing is not recommended as the texture tends to change upon freezing and reheating; it is best made for same-day or short-term serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 604kcal | 30% |
| Carbohydrates | 60g | 20% |
| Protein | 24g | 48% |
| Fat | 29g | 45% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 105mg | 35% |
| Sodium | 360mg | 15% |
| Potassium | 294mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 984IU | 20% |
| Vitamin C | 1mg | 1% |
| Calcium | 286mg | 29% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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