Creamy Chicken Alfredo Bake
This Chicken Alfredo Casserole combines all the flavors of classic Chicken Alfredo with the convenience of a baked dish. Perfect for cozy dinners!
Ingredients
- 16 ounce penne pasta Cook until al dente.
- 2 Tablespoons avocado oil For sautéing chicken.
- 3 cups cubed chicken breasts Cooked and seasoned.
- salt and pepper To taste.
- 2 15 ounce jars alfredo sauce Store-bought or homemade.
- 8 ounce cream cheese Soften to room temperature.
- 1 cup whole milk For a creamy sauce.
- 3 cloves garlic Minced.
- 1 teaspoon Italian seasoning Adds flavor depth.
- 0.5 teaspoon salt For seasoning.
- 0.25 teaspoon black pepper For seasoning.
- 2 cups shredded mozzarella cheese Divided usage.
- 1 cup grated parmesan cheese Divided usage.
- chopped fresh parsley For garnish, optional.
Instructions
- Preheat your oven to 350°F and prepare a 9x13-inch baking dish with nonstick spray.
- Boil the penne pasta according to package instructions until it’s firm yet tender; drain and set aside.
- In a skillet, heat avocado oil over medium heat. Add the cubed chicken and season with salt and pepper, cooking until golden and no longer pink.
- Combine the alfredo sauce, cream cheese, milk, minced garlic, Italian seasoning, and spices in a large bowl until smooth.
- Gently fold in the cooked pasta and sautéed chicken until everything is evenly coated in sauce.
- Mix in 1 cup of mozzarella and 1/2 cup of parmesan cheese, then pour the mixture into the prepared baking dish.
- Top with the remaining mozzarella and parmesan cheeses.
- Cover the dish with foil and bake for 25 minutes. Remove the foil and bake for another 10 minutes, until the top is melty and golden.
- Garnish with fresh parsley if desired, and serve hot to enjoy the creamy goodness.
Notes
This Chicken Alfredo Casserole retains the comforting flavors of traditional Alfredo while allowing for easy preparation.
Tried this recipe?Let us know how it was!