Prepare this simple, satisfying baked dish featuring tender chicken smothered in rich Alfredo sauce and topped with melted cheese.
Author:Ahazzam
Prep Time:15 min
Cook Time:25 min
Total Time:40 min
Yield:6 servings
Category:Dinner
Method:Baking
Cuisine:American
Diet:Vegetarian
Ingredients
Scale
1 pound cooked chicken breast, shredded or cubed
12 ounces fettuccine or penne pasta, cooked according to package directions
1 tablespoon olive oil
2 cloves garlic, minced
1 (15 ounce) container Alfredo sauce (store-bought or homemade)
1 cup heavy cream
1 cup grated Parmesan cheese, divided
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup shredded mozzarella cheese
Instructions
Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius). Lightly grease a 9×13 inch baking dish.
Cook the pasta according to package directions until al dente. Drain well.
While the pasta cooks, heat the olive oil in a large skillet over medium heat. Add the minced garlic and cook for 30 seconds until fragrant. Do not let it brown.
Pour in the Alfredo sauce and heavy cream. Stir to combine. Heat gently until the sauce is warm.
Remove the skillet from the heat. Stir in the cooked chicken, drained pasta, 1/2 cup of the Parmesan cheese, salt, and pepper. Mix until everything is evenly coated.
Transfer the mixture to the prepared baking dish.
Sprinkle the remaining 1/2 cup Parmesan cheese and the mozzarella cheese evenly over the top.
Bake for 20 to 25 minutes, or until the sauce is bubbly and the cheese topping is golden brown.
Let the dish rest for 5 minutes before serving.
Notes
You can use rotisserie chicken to save time on cooking the chicken component.
For a richer flavor, add a pinch of nutmeg to the sauce mixture before baking.
If the sauce seems too thick after mixing with the pasta, add a splash of milk or reserved pasta water until you reach your desired consistency.